Buckwheat Brandy Cookie Sandwiches

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These cookie sandwiches are sweet, earthy and delicious!

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Buckwheat & Chocolate Chip Cookie Sandwiches with Brandy Filling

This recipe will yield 12 large cookie sandwiches.

Difficulty: Easy

Tools:

Stand mixer with beater attachment or
Large bowl and wooden spoon
Piping bag(s) & tip(s) or a small icing spatula

Ingredients:

24 Buckwheat Chocolate Chip Cookies (recipe below)

8 ounces salted butter
13 ounces powdered sugar
3 tablespoons brandy

Instructions:

1. Bake the cookies according to the instructions and set them aside to cool.

2. Mix the butter and sugar together in a bowl until combined.

3. Add the brandy to the sugar and butter and mix until the frosting is light and fluffy.

4. Lay out 12 cookies, upside down, using piping bags or an icing spatula to spread icing onto the bottoms of 12 cookies. Use a star tip for a ridged appearance or a circle tip for a smooth or daisy-shaped frosting appearance – for a uniform ridged or smooth frosting look, pipe one large dollop of frosting into the center of the cooking; for a daisy or dotted appearance, pipe five smaller dollops in a circle, closer to the edge of the cookie.

5. Take the remaining 12 cookies and press them gently onto the frosted cookies until the frosting smooths out and reaches the edge of the cookie.

6. Store at room temperature in an airtight container for up to three or four days.

While you can use any cookie recipe you’d like, I find the nutty and earth flavors in these buckwheat chocolate chip cookies to pair wonderfully with the sweet brandy frosting. This cookie recipe will deliver delicious chewy and soft thin cookies with a slightly crisp cookie edge – my favorite kind of cookie.

    Print The Recipe    

Buckwheat Chocolate Chip Cookies

This recipe will yield 24 large cookies.

Difficulty: Easy

Tools:

Stand mixer with beater attachment or
Large bowl and wooden spoon
2 baking sheets lined with parchment paper

Ingredients: 

4 ounces unsalted butter, at room temp.
5.5 ounces sugar
1 teaspoon molasses
1 egg
1 teaspoon vanilla
1 ounce buckwheat flour
5 ounces cake flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
8 ounces dark chocolate, roughly chopped

Instructions:

1. Preheat the oven to 375°F

2. Cream the butter, sugar and molasses together until light and fluffy.

3. Add the egg and vanilla and mix in until completely blended.

4. Add the flours, cinnamon, salt and baking soda. Mix in until just combined.

5. Add the chopped chocolate and mix in until evenly distributed.

6. Evenly spoon the dough onto the lined baking sheets. Bake in a preheated oven for 10 to 14 minutes or until the edges of the cookies are just beginning to brown.

7. Cool on the baking sheets for a couple minutes before removing to a wire rack to cool completely.

View the original post at Chasing Delicious.

Russell van Kraayenburg is Editor-in-Chief at The Boys Club and blogger at Chasing Delicious.