Chocolate Cream Wafer Cookies
Yield: 36 cookies
My easy Chocolate Cream Wafer Cookies recipe is a fun chocolatey riff on one of my favorite Christmas cookies. With tender, flaky, buttery chocolate wafers sandwiching a striped peppermint buttercream, it's a delightful holiday cookie!
Ingredients
Chocolate Cream Cookies
- 1½ cups all-purpose flour
- 1 cup salted butter softened to room temperature
- ⅓ cup heavy whipping cream
- ⅓ cup unsweetened cocoa powder
- ½ cup granulated sugar
Buttercream
- ½ cup salted butter softened to room temperature
- 1½ cups powdered sugar
- 2 teaspoons peppermint extract or strawberry extract
- Up to 1 teaspoon pink or red food coloring see instructions
Instructions
Chocolate Cream Wafer Cookies
- Add the flour, butter, cream, and cocoa to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined.
- Cover the bowl with plastic wrap and place it in the fridge to chill for 2 hours.
- Once the dough has chilled, preheat the oven to 375° F and line two large baking sheets with parchment paper.
- Take half of the dough out of the bowl and place it on a lightly floured surface. Roll it out to ⅛” thickness cut out as many 1½” wide circles (or hearts) as you can.
- Working one at a time, gently place each cookie into the granulated sugar, flip it so the sugar adheres to both sides, and then place it on the parchment-lined baking sheets 2” apart. Use a fork to prick each cookie a few times.
- Repeat the rolling and cutting process with the remaining dough.
- Bake the cookies for 9 minutes, or just until they are set but still soft. Allow them to cool completely on the pan.
Buttercream – Christmas
- Place the butter and powdered sugar in the bowl of a stand mixer and beat until light and fluffy.
- Add the peppermint extract and mix to combine. Scrape down the sides of the bowl as needed.
- Using a food-safe paint brush, paint 5 vertical stripes on the inside of your piping bag using the red food coloring. You want the stripes to be about ¼” thick and about ½” apart. Make sure to go all the way down to the piping tip at the bottom! This will help give a candy cane stripe to our buttercream. Feel free to use any piping tip that you like.
- Carefully transfer the buttercream to the piping bag, making sure not to smudge the food coloring too much.
- To assemble, pipe a small swirl of buttercream onto the bottom of one cookie and place another cookie on top. Repeat until all the cookies and buttercream have been used.
Buttercream – Valentine’s Day
- Place the butter and powdered sugar in the bowl of a stand mixer and beat until light and fluffy.
- Add the strawberry extract and ¼ teaspoon pink food coloring and mix to combine. Scrape down the sides of the bowl as needed. If you want a brighter pink, continue adding food coloring until it’s your desired color.
- Transfer the buttercream to a piping bag fitted with your choice of tip – a round or star tip are both great!
- To assemble, pipe a small dollop of buttercream onto the bottom of one cookie and place another cookie on top. Repeat until all the cookies and buttercream have been used.
Nutrition Information:
Serving: 1 Calories: 127kcal Carbohydrates: 12g Protein: 1g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 23mg Sodium: 62mg Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.