Chocolate Sandwich Cookies
Serving: 16 cookies
Calories: 157.6kcal
Ingredients
Cookie Ingredients
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sweetener
- 1 egg
- 1/2 cup black cocoa
- 1 serving Cookies and Cream Keto Chow (or 1 scoop)
- 1 tsp baking powder
Cream Filling Ingredients
- 1/2 cup unsalted butter softened
- 1/4 cup powdered sweetener
- 2 tsp pure vanilla extract
Instructions
The Cookies
- Preheat oven to 350 degrees.
- Cream together butter and sweetener. Add egg and mix thoroughly.
- Mix in the the black cocoa, baking powder, and Keto Chow, mixing very slow at first so as not to make a mess.
- With a silicone spatula, scoop all the batter onto parchment paper and make a uniform shape with your hands; dough will be thick and sticky. Put parchment on top and roll out until it’s about 1/16 inch thick everywhere.
- Leave parchment on top and chill in fridge for at least 1 hour, but preferably longer. The longer you chill it, the easier it will be to cut out.
- Right out of the fridge, take off the top parchment paper and use a 2-inch round cutter and cut as many circle cookies as close together as you can. Place each cookie on parchment paper on a sheet pan. These do not spread much so you can put them close together if needed.
- Work with dough right after taking it from the fridge otherwise it will start to stick. If dough sticks too much, cut all the circles and place dough in freezer for 20-30 minutes and then it should come off the parchment much easier. Please note that the dough will be too sticky if it is not chilled properly.
- With the remaining dough, push into the cutter to create remaining cookies as best you can or you could make into cookie crumbles.
- Bake at 350 degrees for 15 minutes. Add 2-5 minutes for high altitude. The cookie will firm as they cool.
The Filling
- Cream together all ingredients. For double stuff style cookies, double the filling!
- Pipe a circle of filling right in the middle of the cookie and leave room around the edge. Press another cookie on top.
- Let the cookies set in the fridge for at least 30 minutes. You don't have to do this but it sets the frosting so it doesn't all smoosh out when you bite it.
Notes
The thicker the cookie, the more time is needed to bake. For higher altitude, add 2-5 minutes for bake time.
Yield may vary.
Nutrition Facts
Chocolate Sandwich Cookies
Serving Size
1 Cookie
Amount per Serving
Calories
157.6
% Daily Value*
Fat
15.5
g
24
%
Saturated Fat
9.5
g
59
%
Trans Fat
0.5
g
Polyunsaturated Fat
0.47
g
Monounsaturated Fat
3.44
g
Cholesterol
41.9
mg
14
%
Sodium
80.4
mg
3
%
Potassium
106.48
mg
3
%
Carbohydrates
9.4
g
3
%
Fiber
1.49
g
6
%
Sugar
0.15
g
0
%
Sugar Alcohol
7.09
g
Net Carbs
0.78
g
Protein
2.9
g
6
%
Vitamin A
368.85
IU
7
%
Calcium
64.65
mg
6
%
Iron
0.17
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Cookie | Calories: 157.6kcal | Carbohydrates: 9.4g | Protein: 2.9g | Fat: 15.5g | Saturated Fat: 9.5g | Polyunsaturated Fat: 0.47g | Monounsaturated Fat: 3.44g | Trans Fat: 0.5g | Cholesterol: 41.9mg | Sodium: 80.4mg | Potassium: 106.48mg | Fiber: 1.49g | Sugar: 0.15g | Vitamin A: 368.85IU | Calcium: 64.65mg | Iron: 0.17mg | Sugar Alcohol: 7.09g | Net Carbs: 0.78g
Photos by Sarah DeYoung Photography
Hi, I’m confused about the recipe carb count as the sweetner listed is 3 grams carbs per teaspoon and you have a 1/4 cup in the recipe which is 12 teaspoons x 3 carbs = 36 carbs. Could you please clarify as to how much filling is used per cookie to get .78 carbs?
Hi there, it looks like you’re looking at the number of total carbs for the sweetener for the entire recipe. The .78 you’re seeing is the net carbs (not total carbs) for one serving (not for the entire recipe). The recipe is 16 servings. I hope that helps!