Loading...

In a mixing bowl, combine the butter, sugar, and egg. Whisk these ingredients together until they are well combined and form a creamy mixture.

Add the flour, Dutch process cocoa powder, baking soda, and a pinch of salt to the wet ingredients in the bowl. Mix just until a soft, dark brown dough forms. Do not knead the dough.

Transfer the dough onto a sheet of parchment paper. Use a rolling pin to roll out the dough evenly, ensuring it is not too thick or too thin.

Using a circular cutter (such as a spice lid), cut out individual cookie shapes from the rolled dough. Carefully place the cut cookie dough circles onto a baking tray lined with parchment paper, leaving some space between each cookie.

Place the baking tray with the shaped cookies into the freezer and chill for 15 minutes.

Preheat your oven to 190°C (375°F).

Bake the chilled cookies for 10 minutes. Avoid overbaking, as the cookies will firm up further after cooling.

While the cookies are baking or cooling, prepare the filling. In a mixing bowl, add the powdered sugar, salted butter, and vanilla. Mix all the filling ingredients together until the mixture is smooth, creamy, and light in color.

Transfer the prepared filling into a zip-top bag.

Once the baked cookies have cooled completely, snip a corner off the zip-top bag containing the filling. Pipe a dollop of the filling onto the center of one baked cookie.

Take another baked cookie and gently place it on top of the piped filling, pressing lightly to create a sandwich cookie. Repeat this process for the remaining cookies.


In a mixing bowl, combine the butter, sugar, and egg. Whisk these ingredients together until they are well combined and form a creamy mixture.

Add the flour, Dutch process cocoa powder, baking soda, and a pinch of salt to the wet ingredients in the bowl. Mix just until a soft, dark brown dough forms. Do not knead the dough.

Transfer the dough onto a sheet of parchment paper. Use a rolling pin to roll out the dough evenly, ensuring it is not too thick or too thin.

Using a circular cutter (such as a spice lid), cut out individual cookie shapes from the rolled dough. Carefully place the cut cookie dough circles onto a baking tray lined with parchment paper, leaving some space between each cookie.

Place the baking tray with the shaped cookies into the freezer and chill for 15 minutes.

Preheat your oven to 190°C (375°F).

Bake the chilled cookies for 10 minutes. Avoid overbaking, as the cookies will firm up further after cooling.

While the cookies are baking or cooling, prepare the filling. In a mixing bowl, add the powdered sugar, salted butter, and vanilla. Mix all the filling ingredients together until the mixture is smooth, creamy, and light in color.

Transfer the prepared filling into a zip-top bag.

Once the baked cookies have cooled completely, snip a corner off the zip-top bag containing the filling. Pipe a dollop of the filling onto the center of one baked cookie.

Take another baked cookie and gently place it on top of the piped filling, pressing lightly to create a sandwich cookie. Repeat this process for the remaining cookies.
