Interesting name for a cookie, huh? Well, Jason Skrobar, author of The Book of Sandwiches, is full of clever, exciting and cutely named sandwiches. The cookie sandwich being no exception. Think of this recipe as an opportunity to choose your own adventure. It's a dark chocolate cookie base with three delicious fillings to choose from. If you're serving kids, omit the bourbon! If you're not, well, enjoy the boozy filling option as-is.
Ingredients
Dark chocolate cookies
2 cups all-purpose flour
6 tbsp cocoa powder
1 tbsp espresso powder
1 tsp baking soda
1 tsp kosher salt
1 cup unsalted butter, melted
2 large eggs
½ cup granulated sugar
1½ cups brown sugar, packed
2 tsp vanilla extract
1½ cups chopped dark chocolate
Flaky salt
Peanut butter bourbon filling
4½ oz (125 g) cream cheese, softened
¼ cup crunchy or smooth peanut butter
2 tbsp unsalted butter, softened
1 tbsp bourbon
1 tsp vanilla extract
1½ cups icing sugar
Raspberry cream cheese filling
1 cup fresh raspberries
2 tbsp granulated sugar
1 (9 oz/250 g) package cream cheese, softened
½ tsp vanilla extract
Marshmallow filling
4 large egg whites, at room
temperature
¾ cup granulated sugar
¼ tsp cream of tartar
1 tsp vanilla extract
Directions
- First, let’s make the dark chocolate cookies. Place the flour, cocoa powder, espresso powder, baking soda, and salt in a mixing bowl. Whisk until well combined and set aside.
- In another mixing bowl, whisk to combine the melted butter, eggs, sugars, and vanilla. Switching to a silicone spatula or a wooden spoon, slowly add the dry ingredients to the wet ingredients, and mix until fully incorporated and no flour streaks remain. Fold in the chopped chocolate. Cover and chill the dough in the fridge for 1 hour.
- Position a rack in the centre of the oven, preheat the oven to 350°F, and line two baking sheets with parchment paper.
- Portion the dough using a 2 tbsp scoop and placing 6 balls of dough on each baking sheet, spaced evenly, as the cookies will spread when baked. Bake, one tray at a time, until the cookies have developed
exquisitely crackled tops, about 12 minutes. - Remove from the oven and immediately sprinkle with flaky salt and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. While the cookies are cooling, you can make the filling—or fillings, if you’re feeling adventurous and decide to make more than one.
- For the peanut butter bourbon filling, place all the ingredients except the icing sugar in a large bowl and, using a hand mixer, mix to incorporate. Slowly add the icing sugar, ½ cup at a time, until everything is smooth. Cover and refrigerate until needed.
- For the raspberry filling, place the raspberries and sugar in a food processor and pulse until the berries have broken down and released all of their juices. Add the softened cream cheese and vanilla and process until smooth. Set aside.
- For the marshmallow filling, place all the ingredients in a metal or glass mixing bowl fitted over a saucepan filled with a few inches of simmering water. While whisking, heat until warm to the touch and the sugar has dissolved, about 3–4 minutes. Remove from the heat and transfer to the bowl of a stand mixer fitted with the whisk attachment, or you can use a mixing bowl and hand mixer. Start at low speed and gradually increase it to high until you have glossy, thick, meringue-like marshmallow.
- Once the cookies have cooled and you have the fillings ready, it’s time to make the sandwiches. To assemble the peanut butter bourbon and the raspberry cream cheese options, smear 1–2 tbsp of filling onto half the cookies and sandwich with the remaining cookies on top. For the marshmallow filling, spread 1–2 tbsp of filling onto half of the cookies and then quickly torch the topping, using a kitchen torch. Sandwich the remaining cookies on top. Enjoy!
Excerpted from The Book of Sandwiches by Jason Skrobar. Copyright © 2024 Jason Skrobar. Photographs by Sébastian Dubois-Didcock. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.