Chocolate Sandwich Cookies Recipe calls for three, simple ingredients made into discs and sandwiched with orange buttercream. Enjoy these cream-filled chocolate cookies with milk, tea or coffee!
While I appreciate the Oreo, I wanted my children to eat cookies not loaded with too much sugar. So I created a recipe for the Chocolate Sandwich Cookies. This version of chocolate cookies is both quick and easy to make.
For me personally, I grew to enjoy similar cookies from various bakeries in Chennai, India. One of the lost creations (the baker retired) was the light chocolate cookie filled with lemon buttercream. The baker used to pipe the cookies in a long swirl and sandwich them with just a hint of lemon buttercream. The tart lightness of the buttercream perfectly accented the slightly bitter cocoa flavor. The cookie was not too sweet, and the contrasting flavors enhanced the whole-mouth experience.
I wanted my kids to savor what I nostalgically enjoyed. These cookies have that hint of cacao bitterness and the sudden sweet burst of tart freshness from the orange or key lime zest. I use my homegrown oranges to provide that sweet-tangy flavor uplift.
Sometimes, I make these cookies on the spur of the moment when I find that the tea cupboard is nearly empty. This recipe for the Chocolate Sandwich Cookies is simple to make, without the need for rolling or stamping. If you have the inclination and time, you can create more intricate designs on top of the cookies by using a fork or mold.
Afternoon tea is a tradition in my family that my children love. This simple cookie with its rich yet light flavors is a perennial favorite. My daughter bakes them when she wants to eat them as an anytime snack. I bake a huge batch for my son to take to his college in the UK. He finds these long-lasting Chocolate Sandwich Cookies a wonderful treat with hot coffee or tea, especially in the cold English weather.
Origin:
The heavenly combination of chocolate and orange is steeped in history. Oranges were an integral part of the Silk Road trade and were highly prized in Europe. Cacao, on the other hand, came from South America because of the Columbian Exchange. So, it is no surprise that the Spanish Royalty used orange to sweeten the bitter cacao as a beverage. You could, therefore, say that this iconic combination was the first tasty result of globalization.
Frequently Asked Questions:
- What is the difference between biscuits and cookies?
To be clear, biscuits and cookies are not the same. A cookie is not an American version of a British biscuit. Beyond the fact that they are baked, their ingredients, methods, and history vary. Biscuits are derived from the Latin expression bis (twice) and coquere (cook). A biscuit is ‘twice cooked’ and has a light, crusty exterior. Biscuits are made from butter, flour, and sugar or salt and are generally thinner than cookies. The hard dough is like bread with a stiff consistency making it elastic and extensible.
Cookies, on the other hand, are derived from the Dutch word koekje which means ‘little cake’. Cookies are generally dense, moist, and chewy. Their thick batter can include a variety of ingredients including nuts, oats, chocolate, and raisins. The soft (or short) dough used for cookies has higher levels of fat and sugar yielding a fluffy and soft finish. There has been some controversy on whether to call something a biscuit or a cookie and many people use the term interchangeably.
2. How do I make self-rising flour?
You can make self-rising flour by mixing 1.5 teaspoons of baking powder and 1/4 teaspoon of salt with 1 cup of all-purpose flour.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Fat: unsalted butter
- Sugar: granulated or caster sugar
- Cocoa powder: unsweetened cacao powder
- Flour: self-rising
- Buttercream: butter, confectioners’ sugar and orange or lemon zest
Here are the step-by-step instructions on how to make this dish. Please refer to my recipe card below for the measurements.
How to make the Chocolate Sandwich Cookies using my recipe:
- Preheat the oven to 380 degrees F. Prepare the ingredients.
2. Beat the butter and sugar until light in a stand mixer using the paddle attachment.
3. Add the cocoa powder, self-rising flour, and salt. Mix until combined to a dough-like consistency.
4. Make small walnut-sized balls. Place the cookies on a greased baking tray 1-2″ apart. Use a wet fork to flatten the balls. Bake the cookies for 9 minutes.
5. Remove the trays from the oven and let the cookies rest on the trays for 5 minutes. Use a butter knife to gently ease or lift the cookies onto a wire rack and cool for 10 minutes.
6. To make the buttercream filling, beat the butter and sugar until light and fluffy. Add the orange zest and beat for another minute. Spread or pipe the desired amount of buttercream on a cookie. Place another cookie on top to sandwich the buttercream. Serve these Chocolate Sandwich Cookies with hot black tea, coffee or milk.
Tips:
1. Wet the fork every time the cookie dough sticks to the fork.
2. Allow the cookies to cool before easing them from the tray to avoid breakage.
3. If you don’t have a piping bag for the filling, you can just use a plastic bag or Ziplock by cutting at the tip and filling the bag with buttercream. You then just squeeze the bag gently as you trace the pattern.
Serving suggestion:
I generally enjoy the recipe for the Chocolate Sandwich Cookies with milk, tea or coffee. The wonderful thing about these cookies is that you can repurpose them. Crumbling them into a shake or using them as bases for sweet pies or flans is up to your imagination. Other designs you could create on top of the cookies is to make a zigzag with the fork, swirls or imprint with a specific mold or indented utensil.
Storage:
I have refrigerated the Chocolate Sandwich Cookies in airtight containers for 2-3 weeks. The cookie dough can be frozen in boxes. On the day of making the cookies, thaw the dough to room temperature, make balls, and follow the instructions.
Other sandwich cookie recipes that you might like:
Chocolate Sandwich Cookies Recipe
Equipment
- stand mixer, baking trays
Ingredients
For the chocolate cookies:
- 4 oz King Arthur self-rising flour
- ¾ oz unsweetened cacao powder
- 4 ounces unsalted butter
- 2 ounces granulated sugar
- ¼ tsp salt
For the orange buttercream filling:
- 2 oz unsalted butter
- 1 oz confectioner's sugar
- ½ tsp orange zest
Instructions
How to make the chocolate cookies:
- Preheat the oven to 380 degrees F. Prepare the ingredients.
- Beat the butter and sugar until light in a stand mixer using the paddle attachment.
- Add the cocoa powder, self-rising flour, and salt. Mix until combined to a dough-like consistency.
- Make small walnut-sized balls. Place the cookies on a greased baking tray 1-2" apart. Use a wet fork to flatten the balls. Bake the cookies for 9 minutes.
- Remove the trays from the oven and let the cookies rest on the trays for 5 minutes. Use a butter knife to gently ease the cookies onto a wire rack and cool for 10 minutes.
How to make the buttercream filling:
- Beat the butter and sugar until light and fluffy. Add the orange zest and beat for another minute. Spread or pipe the desired amount of buttercream on a cookie. Place another cookie on top to sandwich the buttercream. Serve with hot black tea, milk or coffee.
Video
Notes
- Let the cookies set before transferring them to a wire rack. Cool the cookies on the wire rack before sandwiching them.
Nutrition
This post may contain affiliate links. For more information, please read my Disclaimer.
One of my personal favorites! Love the combination of chocolate cookie and orange filling❤️
Great that you love them! Thanks!
Yums!
Thanks!
These are so much healthier to give my sugar-loving kids! Throwing out our Oreos today!