Ingredients
Units Scale
For Cookies
- 1/2 cup butter (softened)
- 1 cup dark brown sugar (firmly packed)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
For Classic Buttercream Filling
- 3 cups powdered sugar (confectioner's)
- 1/2 cup 1 stick unsalted butter, softened
- 3 tablespoons half and half
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, whip butter and brown sugar until light and fluffy. Add egg and vanilla. Beat until well combined.
- Sift together the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients alternately with the buttermilk to the butter/sugar mixture just until combined.
- Scoop dough (about 1 1/2 tablespoons each) onto cookie sheets. Be sure to space at least 2 inches apart to allow for spreading. (I used a medium cookie scoop and thought it was the perfect size.)
- Bake 8-10 minutes or until it springs back when touched.
For Classic Buttercream Filling
- In the bowl of a stand mixer, beat powdered sugar with butter on low speed. Increase to medium, mixture will be crumbly. Pour in the half and half cream and vanilla. Beat on high speed until smooth and fluffy, about 3 minutes.
- Place half of the cookies upside down. Top with a generous amount of filling. Place the second cookie on top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes