Biscuits
1 1/4 c. all-purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1/8 tsp. salt
1/2 c. budter, softened
3/4 c. white sugar
1/4 c. packed light brown sugar
1 egg
2 tsp. vanilla extract
Filling
1/4 c. butter
1/4 c. shortening (or cream cheese if preferred)
1 3/4 c. icing sugar
1 tsp. vanilla extract
For Biscuits
Add flour, cocoa powder, baking soda, and salt to large bowl and set aside.
Add budter to mixing bowl and beat on high speed until creamy. Add sugars and mix well until combined.
Mix in egg and vanilla extract.
Add dry ingredients and mix on low speed until combined.
Cover dough and chill for 30 minutes.
Preheat oven to 350 degrees F.
Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
Roll the dough into small, 2 tsp. sized balls (approx 30 balls)
Press down lightly to slightly flatten.
Bake for 6-8 minutes. They will appear soft, but will harden as they cool.
For Filling
Beat together butter and shortening until smooth.
Add powdered sugar and vanilla.
Mix for 2 minutes, or until smooth.
Once biscuits have cooled, add a small spoonful of filling onto the inside of a biscuit. Place another biscuit on top and press together.
Cookies store well, covered in the fridge, for up to one week. Or freeze up to two months.
Filling can be made up to one week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.
*I use **non infused butter** for the filling, if you want a doubled dose cookie, go ahead and use budter for the filling too. Double the vanilla in this case.