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Itty Bitty Sandwich Cookies
Itty-Bitty Sandwich Cookies
Photo: Mark Weinberg/Styling: Erin McDowell

Eat your heart out, Oreos. Pastry chef Erin McDowell, author of The Fearless Bakerhas shrunk the classic cookies into the most adorable, bite-sized dessert we’ve ever seen.

“These cookies are meant to be eaten by the handful,” McDowell says. “They’re super small, and because they’re so small, they bake quickly and have the ideal amount of creamy filling. If you’re on a diet, you can eat one. If you’re not on a diet…you can eat the whole batch.”

Um, we’re not on a diet.

RELATED: Rocky Road Cookies

36 cookies

Cookies

½ cup (113 g) unsalted butter, at room temperature

½ cup (99 g) granulated sugar

1 large egg yolk

1 teaspoon pure vanilla extract

1½ cups (180 g) all-purpose flour

⅓ cup (28 g) cocoa powder

¼ teaspoon baking soda

¼ teaspoon fine sea salt

Filling

4 tablespoons (57 g) unsalted butter, at room temperature

2 ounces (57 g) cream cheese, at room temperature

2 cups (227 g) confectioners’ sugar

1 teaspoon pure vanilla extract

1½ tablespoons heavy cream

1. Make the Cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes. Add the egg yolk and vanilla; mix to combine.

2. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together to combine. Transfer to the bowl of the mixer and mix until the dough comes together. Form into a 1-inch-thick disk and wrap tightly in plastic wrap. Refrigerate for 20 to 30 minutes.

3. Roll out the dough between two sheets of parchment paper until the dough is ⅛ inch thick. Use a 1-inch round cookie cutter to cut the dough into tiny circles, then transfer the circles to a parchment-lined baking sheet. (You can place the cookies close together; they won’t spread much.)

4. Repeat until all the dough is used, rerolling the dough several times if needed. Press the tips of a fork into the center of each cookie to keep them from puffing up too much while baking.

5. Preheat the oven to 350°F. Bake the cookies until they appear set, 6 to 9 minutes. Cool completely. Turn half of the cookies over so the fork marks are facing down.

6. Make the Filling: In the bowl of an electric mixer, cream the butter, cream cheese and confectioners’ sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and heavy cream; mix until well combined. Transfer to a pastry bag or a large zip-top plastic bag. Cut a ¼-inch opening in the corner of the bag.

7. Pipe the frosting into a mound in the center of each turned-over cookie. Top with another cookie and press gently. Let the cookies sit for 10 to 15 minutes to allow the frosting to set before serving.

Nutrition

100 calories

5g fat

14g carbs

1g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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