Stuffed Chocolate Chip Graham Sandwich Cookies
This recipe is a result from a zoom cooking class I took from Bake Magazine on Stuffed Cookies. The flavor profile are in the s’mores category. The vanilla buttercream middle is so good!
Ingredients:
1 cup (227 grams) unsalted butter, softened
3/4 cup (165 grams) firmly packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 Tbl honey
2 large eggs (100 grams)
1 tsp pure vanilla extract
2 1/3 cups (292 grams) all-purpose flour
1 cup (120 grams) graham cracker crumbs
1 tsp baking powder
1 tsp Vanilla Salt
3/4 tsp baking soda
2 cups (340 grams) chopped semisweet chocolate
Vanilla Buttercream (recipe follows)
Directions:
Preheat oven to 375°F. Line 3 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in honey. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, graham cracker crumbs, baking powder, Vanilla Salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chopped chocolate. Using a scoop, scoop dough (about 40 grams each), and place at least 2 inches apart on prepared pans.
Bake until lightly golden, about 8 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Place Vanilla Buttercream in a piping bag fitted with a closed star piping tip. Pipe Vanilla Buttercream in a spiral starting at center onto flat side of half of cookies. Place remaining cookies, flat side down, on buttercream. Refrigerate until set, about 30 minutes.
Vanilla Buttercream
Makes about 3 cups
Ingredients:
1 cup (227 grams) unsalted butter, softened
1 Tbl vanilla puree
1/8 tsp Vanilla Salt
4 cups (480 grams) confectioners’ sugar
1 Tbl whole milk
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 2 minutes. Beat vanilla puree and vanilla salt. Gradually add confectioners’ sugar in two additions alternately with milk, beating until smooth and stopping to scrape sides of bowl. Use immediately.