Crisp, buttery little chocolate cookies filled with chocolate buttercream and topped with icing and SPRINKLES!!!
I made these little lovelies a couple of weekends ago. I was messing around with a shortbread recipe and decided I felt like chocolate. One thing led to another and these babies were born, hehe.
These cookies are chocolate on chocolate. I’ve used Dutch Processed Cocoa powder here which gives them a very dark appearance and also a slight bitterness which I like but added with a yummy sweet icing and chocolatey frosting in the middle, they were perfect and sweet. Feel free to use normal cocoa here though. I took them to work the next day and they were gone in mere minutes.
The recipe makes quite a lot so you could share them around like I did or you can freeze some and save them all for yourself 🙂
And who doesn’t love some sprinkle action? 🙂 they went everywhere FYI and I was still finding them days later, but no matter, sprinkles are always worth it.
- 230g butter, softened
- 1/2 cup caster sugar
- 2 cups plain flour, sifted
- 1/4 tsp salt
- 1/3 cup dutch processed cocoa powder
- 1 tsp vanilla
- 1 cup icing sugar, sifted
- 2 Tbsp milk
- Colouring, optional
- Sprinkles, optional
- Chocolate Buttercream;
- 125g butter, softened
- 1 cup icing sugar, sifted
- 1/2 cup cocoa, sifted
- 1/4 cup milk
- For the cookies, beat the butter and sugar until light and fluffy (2-3 minutes).
- In the meantime, in a bowl, mix together the flour, salt and cocoa.
- Scrape down the sides of the mixing bowl with the butter and sugar mixture, then add the vanilla. Mix through until combined. Add the flour mixture a little at a time until just combined. It will form a thick dough. Tip the dough out onto a piece of plastic wrap. Form into a disc, wrap and refrigerate for 1 hour.
- When ready to bake the cookies, line 2 baking trays with baking paper and preheat the oven to 160C. Roll the dough out onto a lightly floured surface to about 6mm thick. Keep moving it around and adding flour underneath if required to stop it from sticking. Cut out the cookies using a cookie cutter and transfer to a baking tray. They do spread a little, so make sure to leave a gap of about 1.5cm between them. Bake for about 12 minutes.
- Remove from the oven and let them cool for a minute or two before transferring to a cooling rack.
- Whisk together the icing ingredients in a bowl. If necessary, add a tiny bit more milk to get a spreadable consistency. Ice half of the cookies and top with sprinkles, if using.
- For the buttercream, beat together the butter and sugar until light and fluffy. Add the cocoa and milk and beat again until well combined.
- Sandwich 1 plain cookie and one iced cookie together with the buttercream and press down to push the buttercream to the edges.
- The icing will take about 24 hours to set hard. You can let them set at room temperature, then refrigerate or freeze as desired.