Black Forest Sandwich Cookies are easy to make and perfect for the holidays. These chocolate sandwich cookies are stuffed with cherry pie filling and cream. It doesn’t get any better than this!
Welcome to #cookieweek my little cookie monsters! Susan of The Girl In The Little Red Kitchen and I have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps!
Today is day 3 of Cookie Week. I sure hope you’re enjoying it. I had to miss yesterday which was a bummer, but the Cookie Week crew rocked it out. Lots of cookie craziness going on in all our kitchens. I love Cookie Week. I think every week should be Cookie Week. Seriously, it’s amazing.
I made a variation of the cookies I made on Monday. My plan was actually to fill these with a vanilla frosting. But then I changed my mind and decided to try a marshmallow whipped cream. It was good but not quite thick enough for a sandwich cookie. So I ended up using a chocolate frosting. You do what you gotta do some days.
These are amazing cookies. I would suggest making them the day you plan to serve them. If you do them too far ahead they will get too soft from the pie filling. They are for sure a “day of” type of cookie. Which is okay because they won’t last long anyway. Our were gobbled up in mere hours. I mean look at these things, who wouldn’t gobble these up?
Honestly these bad boys will be on my Christmas table this year. So good.
I hope you get inspired to whip up lots of cookies during Cookie Week. Save the recipes for the holidays. It will be a great resource for Christmas cookies. We all know people love cookies at Christmas time. So pin lots of cookies for future reference.
Other Cookie Week recipes as yummy as Black Forest Sandwich Cookies!
- Chewy Cocoa Fudge Cookies by Food Lust People Love
- Lemon Cream Cheese Cookies by i heart eating
- Macadamia and White Chocolate Chip Cookies by In The Kitchen With KP
- Maple Brown Butter Snickerdoodle Cups by Beyond Frosting
- Maple Cookies by Total Noms
- kitchen-sink-cookies by Texana’s Kitchen
- Nutella Cookies by NinjaBaking.com
- Nutmeg Logs by Love and Confections
- Oatmeal Raisin by Frugal Antics of a Harried Homemaker
- Peanut Butter Blossoms by Like Mother Like Daughter
- Pumpkin and Apple Dog Cookies by The Girl In The Little Red Kitchen
- Raspberry Streusel Bars by That Skinny Chick Can Bake
- Soft Pumpkin Sugar Cookies with Cinnamon Frosting by Chocolate Moosey
- Spicy Ginger Chews by Crumb
Places to stalk Cravings of a Lunatic!
- 6 ounces semi sweet chocolate (broken into pieces)
- 1/4 cup butter
- 1/2 cup light brown sugar
- 2 tablespoons milk
- 1.5 cups confectioners' sugar (sifted)
- 1 cup cherry pie filling
- 1 ounce grated milk chocolate
Preheat your oven to 350 degrees F.
Line 2 cookie sheets with parchment paper.
In a large bowl sift together the flour, baking soda, unsweetened cocoa, and salt. Set aside.
In your stand mixer combine the butter and sugar, whisk until fluffy and pale. Beat in the egg and vanilla extract. Beat in half the flour mixture. Add the buttermilk and beat again. Beat in the rest of the flour mixture until everything is well combined. Stir in the chocolate.
Use a teaspoon and scoop small balls of batter on the cookie sheets, leaving a gap for a bit of spread. You should be able to get about 36 bits.
At this point I highly recommend popping the dough in the freezer for at least 30 minutes, but preferably 60 minutes. If you don't do this the cookies will spread too much and be too flat. You're call though. If you like flat sandwich cookies knock yourself out.
Remove the cookie sheets from the freezer and pop them in the oven. Bake for about 8 to 10 minutes. Remove and allow to cool for about 5 minutes. Then remove them from the cookie sheet and let them cool on wire racks.
In a medium sized saucepan combine the chocolate, butter, brown sugar, and milk. Cook over medium-low heat to let the sugar dissolve. Then allow it to bubble for about 2 to 3 minutes. Remove from heat and then add the confectioners' sugar a little at a time. I just whisked mine in. Worked perfectly but you could do it with a stand mixer if you like.
Spread a big dollop of the frosting on the inside of one cookie.
Take a spoonful of cherry pie filling and put that on top of the chocolate.
Place another cookie on top.
Sprinkle some grated chocolate over top of the whole thing.
Serve with a big old Black Forest smile!
Keep in mind the inactive portion of the recipe. The dough needs to set up in the freezer for an hour before going in the oven.
Recipe slightly adapted from the cookbook Whoopie Pies recipe for Chocolate Fudge Brownie Whoopie Pies
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