Chococat Cookie Sandwiches

Hello! I’m Joanne and I’m a Baker, Recipe Developer and Food Artist. I share cute and fun dessert recipes on my blog and on my Instagram (@Burberriejam). I’m a huge sweets fan! I believe they should put a smile on everyone’s face, especially when they’re adorable and resemble some of our favorite Sanrio characters—like Chococat!

Chococat gets his name from his chocolate-colored nose, and what better way to celebrate our adorable friend of the month than with a yummy chocolate dessert? Chocolate and cookies are two of my favorite sweets and combining them together gives us the best of both worlds! So today I’m going to show you how to make these adorable Chococat cookie sandwiches, inspired by our purrfect friend. The dark chocolate cookies are the perfect balance of sweet and chocolatey, paired with a simple and delicious vanilla buttercream sandwiched in between. You’ll also want to share these sweet treats with your friends this Halloween because there’s plenty to go around! 

INGREDIENTS & TOOLS

CHOCOLATE COOKIES (makes 15 cookie sandwiches / 30 individual cookies)

• 3/4 cup unsalted butter, softened at room temperature

2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt. Mix into the wet ingredients until combined at low speed.

3. Divide the cookie dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness and place on baking sheet. Refrigerate for at least 1 hour.

4. Once dough is chilled, preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or baking mats. This recipe will make around 15 cookie sandwiches (30 individual cookies).  Remove one of the dough pieces from the refrigerator and using a Chococat template as a guide, cut out the shapes using a small knife. Transfer the cut outs to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg, at room temperature

• 1 and 1/2 cups all-purpose flour 

•  3/4 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/8 teaspoon salt

• Chococat template (you can download here)

• Stand mixer or handheld mixer

• Measuring cups and spoons

• Rolling pin

• Small knife

• Plastic wrap

• Baking sheet

• Parchment paper or silicone baking mat

ROYAL ICING for decorating

• 2 cup confectioner’s sugar

• 1 and 1/2 tbsp meringue powder

• 1/2 cup of warm water

•  ½ tsp vanilla extract

• Food gel: black (eyes), brown (nose), yellow (ears)

• Toothpicks

• 4 Piping bags

COOKIE FILLING

• ½ cup butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• Piping bag + large piping tip

• Scissors

INSTRUCTIONS

CHOCOCAT COOKIES

1. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until completely smooth. Add the sugar and beat on medium high speed until fluffy. Beat in the egg and vanilla extract on high speed. Scrape down the sides of the bowl if needed.

2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt. Mix into the wet ingredients until combined at low speed.

3. Divide the cookie dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness and place on baking sheet. Refrigerate for at least 1 hour.

4. Once dough is chilled, preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or baking mats. This recipe will make around 15 cookie sandwiches (30 individual cookies).  Remove one of the dough pieces from the refrigerator and using a Chococat template as a guide, cut out the shapes using a small knife. Transfer the cut outs to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

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5. Bake for 10 minutes. Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. You can use a spatula for easy transferring! While the cookies are cooling, it’s time to make the royal icing to decorate with.

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ROYAL ICING FOR DECORATING

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2. Divide the royal icing into 4 small bowls. Leave one as is white for Chococat’s eyes, and color the rest: black for his pupils, brown for his nose, and yellow for his ears. Prepare the icing bags by scooping each icing color into piping bags and snip off the tips with a small hole (about 2mm)

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3. Decorate half of the cookies to resemble Chococat. The other half of the cookies will be used for the bottom of the cookie sandwiches, so they do not need to be decorated.

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BUTTERCREAM ICING

1. Beat the butter on medium speed until light and fluffy, then add in sugar 1 cup at a time until fully incorporated (about 2 minutes). Add vanilla extract and beat for another minute.

2. Scoop this icing into a piping bag fitted with a 1M tip or Star tip if you’re feeling fancy.

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ASSEMBLE COOKIE SANDWICHES

1. On the un-decorated cookies, pipe a circle of icing in the center and place a decorated cookie on top. You can also snip a larger opening on the piping bag if you don’t have any piping tips, or simply spread icing onto the cookies using a small spatula. Gently press a decorated cookie on the top to complete the cookie sandwich and repeat with the rest of the batch.

2. That’s it! The cookies are ready to eat right away, or you can store them in an airtight container for up to 5 days. Enjoy your Chococat cookie sandwiches!

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Please note: Sanrio has invited, but does not necessarily endorse, the comments of this guest blogger. Any ideas or instructions for homemade products featuring Hello Kitty or other Sanrio characters are authorized for personal use only. A separate license from Sanrio is always required to sell or distribute any products featuring Hello Kitty or other Sanrio characters.  The contents of this blog are the copyrighted works of Sanrio.