Hey, you remember that time I entered a cupcake contest?
While my brief foray into competitive baking brought me no awards or accolades, I didn’t leave the competition empty-handed.
Cupcake Hero: Battle Honey left me with 2 1/2 Toblerone bars and a metric ton of buttercream frosting.
Finding new things to do with frosting has been a real trial.
These chocolate cookies are a perfect vehicle for the abundant Toblerone buttercream. They’re rich and chocolatey, sturdy and chewy with crispy edges. Skip the Toblerone in the frosting for a more authentic homemade Oreo.
Recipe below the fold
Toblerone Sandwich Cookies
Adapted from Giada De Laurentiis
1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (1 stick) butter, at room temperature
1/2 packed cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 1/2 Toblerone bars
1 cup softened butter
3 1/2 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. Gradually add the flour mixture until just blended.
Using a soup spoon and your fingers dampened with water, form 24 equal-sized balls of dough, flatten the tops, and place, equally spaced, on the two baking sheets lined with parchment paper.
Bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
Melt the chocolate bars in a saucepan over low heat and allow to cool slightly. In a medium mixing bowl, blend the butter, sugar, and salt. Add the milk, vanilla, and melted chocolate, and beat for another 3-5 minutes until smooth and creamy.
Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.