I love being able to make something at home (with little effort) that is beautiful – and I love being able to share those ideas with you to inspire you.
These Chocolate Sandwich Cookies with Buttercream were so easy to make and looked absolutely beautiful on my table. They took practically no time and were incredibly delicious! They would be great for so many different occasions, perhaps for a baby/bridal shower, summer BBQ, a super bowl party, or Father’s Day!
Because they are casual, and somewhat masculine, I decided to make them for Father’s Day. Plus, my father loves chocolate cake with vanilla cream, so he’s sure to love them! They also transport pretty easily-perfect for traveling to our annual Father’s Day BBQ.
I don’t know about you, but I love the idea of serving these instead of a large cake. They are easy, fun and just the right size for everyone to grab and enjoy!
The cookie dough comes together in minutes, requires no chilling, and only takes 7 minutes in the oven. The cookies are chock full of chocolaty goodness from cocoa powder and chocolate pudding! They have the perfect thickness and chewiness, which goes wonderfully with the buttercream.
And that buttercream is just as simple and quick! It requires just three simple ingredients and comes out perfect every time. It’s wonderfully sweet, fluffy and luscious – perfect for sinking your teeth into.
Assembling these Chocolate Sandwich Cookies with Buttercream was probably my favorite part because it was SO incredibly easy, and in no time I was left with these perfect little sandwiches.
There are so many ways you can display these adorable sandwiches, but I just love serving them stacked on top of one another, which gives them an abundant and homemade look. Really, you can’t go wrong serving these any way you like. They are so adorable and will definitely add oomph to your table! I added some fresh strawberries to the cake stand to add color, and abundance, as well as a casual and summery feel.
The great thing about these cookies is that they are incredibly versatile. You can change the flavors, add fruit, flowers, candy, anything that suits your celebration! I enjoyed making these so much and will probably adapt them for future occasions for the blog 🙂
Although these are so incredibly simple to make (it took me about 40 minutes including cooling time), there are a few shortcuts you can take.
- Bake the cookies and cool completely. Place them in an airtight container and freeze for up to 2 weeks. Allow them to thaw, make the buttercream and assemble before serving.
- You can also assemble these earlier in the day and store them in the refrigerator until ready to serve.
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 ½ teaspoons pure vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3.9 oz package dry instant chocolate pudding mix
- 2 tablespoons cocoa powder
- ½ teaspoon ground coffee
- For the Buttercream
- 1 ½ sticks unsalted butter, room temperature
- 2 cups confectionary sugar
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugars, until light and fluffy.
- Add in the egg and vanilla, and mix.
- With the mixer running on low, add the flour, cornstarch, baking soda, salt, pudding mix, cocoa, and coffee. Once the dough comes together stop the mixer. The dough should be thick but not sticky at all.
- Form tablespoon size balls, and push the tops down slightly. You want them to be thick and tall, so don’t flatten too much. This is what makes the cookies thick and rounded after they bake.
- Place them on the baking sheets and bake for 7 minutes. Allow them to cool for 5 minutes on the baking sheet, and then transfer them to a cooling rack to cool completely.
- For the Buttercream
- In the bowl of an electric mixer, cream the butter for 2-3 minutes until light and fluffy. Add in the vanilla and ½ cup of the powdered sugar and mix until incorporated. Keep adding ½ cup of the sugar at a time, scraping down the bowl as necessary. Once all the sugar is added in, mix on high for about 2-3 minutes to aerate the buttercream. You should be left with fluffy and creamy buttercream.
- I used a pastry bag with a giant star tip to fill the cookies, but you can use a ziplock bag or even a spatula (for a more homemade look). The trick is to add a nice tall layer of buttercream so the sandwiches are thick and have height.
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