Instructions
Step 1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3. Beat in the eggs one at a time, then add the vanilla extract.
Step 4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Step 5. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6. Roll the dough into small balls and place them on the prepared baking sheets. Flatten slightly.
Step 7. Bake for 9–11 minutes. Allow the cookies to cool completely on wire racks.
Step 8. For the filling, beat the butter until creamy. Add the powdered sugar and cocoa powder and mix until smooth.
Step 9. Add the heavy cream, vanilla extract, and melted chocolate. Beat until light and fluffy.
Step 10. Spread or pipe the filling onto the flat side of one cookie and top with a second cookie to create a sandwich.
Step 11. Drizzle melted milk chocolate over the tops of the sandwich cookies and sprinkle with chocolate cookie crumbs if desired.
Step 12. Allow the chocolate drizzle to set before serving.
Storage and Reheating Tips
Store the sandwich cookies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate them for up to 1 week. Bring to room temperature before serving for the best texture.
These cookies freeze well for up to 3 months. Place parchment paper between layers and store in a freezer-safe container.
Thaw at room temperature for 1–2 hours before enjoying.
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