Spicy Chocolate Sandwich Cookies Recipes

CHOCOLATE SANDWICH COOKIES

Steps:

• For the cookies: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• In a small bowl, whisk together the flour, cocoa powder, salt and baking soda. In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined; it will still be a bit crumbly. Pour the mixture onto a work surface and give it a few kneads to bring it all together. Divide in half, shape into flat discs, wrap in plastic wrap and place in the refrigerator for an hour (or up to two days).
• Dust your surface and the top of the dough with plenty of cocoa powder. Roll out the dough to 1/2 inch thickness and cut out 2 1/2-inch rounds. Transfer them to the baking sheets, 1 inch apart (using a small offset spatula helps with this step). Re-roll the scraps and cut out more rounds.
• Bake the cookies until the tops are no longer shiny, about 20 minutes. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
• For the filling: With a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar and salt until combined. Fill a piping bag with the filling. Place half of the cookies on a plate or work surface. Pipe a blob of filling onto the tops of each of these cookies and then place another cookie on top, pressing slightly. Refrigerate for a few minutes to allow the filling to firm up. Enjoy! Store in an airtight container in the refrigerator for up to a week.

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

SPICY CHOCOLATE SANDWICH COOKIES

Steps:

• Whisk together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in a large bowl; set aside.
• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half and wrap each piece with plastic wrap; refrigerate at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. Roll out dough 1/4 inch thick on a lightly floured surface. Brush any excess flour off dough with a dry pastry brush. Cut dough using a 2 1/2-inch heart-shaped cookie cutter. Transfer heart shapes to baking sheets lined with parchment paper or a nonstick baking mat, spacing 1 inch apart.
• Bake cookies until there is a slight resistance when you lightly touch the centers, about 10 minutes. Transfer cookies to wire racks to cool completely.
• Fill a pastry bag fitted with a 1/2-inch plain tip with the chocolate whipped cream. Pipe cream onto half of the cookies; top with remaining cookies.

CHOCOLATE "I SCREAM" COOKIE SANDWICHES

Steps:

• Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
• While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
• Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
• Let chocolate cool until hard and dry to the touch, at least 1 hour.
• Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.