Treat yourself to these Cocoa Cookies and Cream Sandwich Duos, featuring buttery, rich cocoa cookies with a creamy filling. Perfect with a glass of Milk. Recipe by Chef Matt Basile - Our new Milk Master!

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PREP15 min
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Cooking6 min
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Ready in21 min

Ingredients

Cookie Dough

Filling

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 approx 6 1/2 minutes. Sprinkle immediately with Maldon/flaky salt then let cool completely on tray.
  5. 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.
  6. Step
    In one bowl, add peanut butter to one half until fully incorporated. In the other bowl, add lemon juice, lemon zest and honey to the other half.
  7. 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 and finish with drizzles of jam (second set). Top with the cookies held back from earlier. Serve on a plate with a cold glass of milk.