Cocoa Cookies and Cream Sandwich Duo

Instructions

1. Step
   Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Step
   In a stand mixer fitted with the paddle attachment, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. On low speed, add the butter in several pieces at a time, then add the egg. Continue mixing, until the dough comes together in a mass, about 1 minute.
3. Step
   Divide the dough into 1-Tablespoon sized balls using small ice cream scoop and drop onto prepared baking sheets. Dampen the palm of your hand or back side of a ramekin before flattening each ball of cookie. Rest trays of cookie for at least 10 minutes in the fridge before baking.
4. Step
   Bake for approx 6 1/2 minutes. Sprinkle immediately with Maldon/flaky salt then let cool completely on tray.
5. Step
   In a small fry pan, sauté the rosemary in a bit of oil or butter. Cook for 2 - 3 mins, until crispy. Remove from heat and drain on paper towel. Once cooled, remove needles from steam and finely chop the needles. Set aside for the lemon filling.
6. Step
   For the filling, place whipping cream in stand mixer with whisk attachment. Blend on medium-high speed adjusting speed to add in icing sugar. Mix until soft peaks. Fold in greek yogurt and divide batch into 2 bowls.
7. Step
   In one bowl, add peanut butter and mix until fully incorporated. In the other bowl, add lemon juice, lemon zest and honey, sprinkle in the chopped rosemary from earlier. Mix all together.
8. Step
   When ready to assemble the cookie sandwich, retain half the cookies as the top sandwich layer. Top some of the remaining cookies with the lemon cream (one set) and some with peanut butter cream. Finish with drizzles of jam. Top with the cookies held back from earlier. Serve on a plate with a cold glass of milk.