More is more, right? That’s what they say. In my case I’m very happy about more chocolate in everything. More than… I don’t know. Let’s just say a lot of chocolate is great ;P These delicious Chocolate Sandwich Cookies with Ovomaltine Chocolate Spread are a good example for »more«. More chocolate, more flavor. Also, more calories, but that is another story to tell ;P
These sandwich cookies here are not just simple cookies. They are softer than other cookies. A bit cakey when filled with the chocolate spread. One is a great snack – two are already a medium-sized meal… at least in terms of calories. I forgot how much sugar they add to the chocolate spread – I guess it’s 50:50 ratio – so this and the cookies themselves… the sugar adds up quite a bit ;P
I’d say with one of these sandwich cookies you will definitely hit the limit of (added) sugar you should eat in a day. I am really sorry to break it to you like that ;P
That does not meat you can’t enjoy one of these once in a while. If you don’t overdo it, you can always treat yourself to something sweet. Just do not do it too often. Theoretically, you could replace the sugar in the cookies with a substitute, but not everyone likes that… if you use a lot of xylitol or erythritol it can change flavors.
Well… you could bake smaller cookies – that’s always an option. And maybe fill them with something else instead of the chocolate spread. Peanut butter works really well with chocolate cookies. That one has definitely less sugar… but probably more fat. I guess you have to pick your poison. Something will end up on your hips if you like it or not ;P
If these cookies are not 100% your style – check other cookies on the blog. I got a lot of them. You could try Funfetti Sandwich Cookies, for example. Or what about Sandwich Cookies with Ice Cream? Both really delicious ;)
INGREDIENTS / ZUTATEN
(14 sandwich cookies)
1/2 cup (120g) butter, at room temperature
1 cup (200g) brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup (130g) spelt flour
1.8 oz. (50g) cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 glass Ovomaltine spread*
(14 Sandwich Cookies)
120 g weiche Butter
200 g brauner Zucker
2 Eier (L)
1 TL Vanille Extrakt
130g Dinkelmehl (Type 630)
50 g Kakaopulver
1/2 TL Natron
1/2 TL Salz
1 Glas Ovomaltine Brotaufstrich*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside.
2. Add the soft butter and brown sugar to a large bowl and mix on high for several minutes until very light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the vanilla extract and mix in. In a separate bowl, mix spelt flour, cocoa powder, baking soda, and salt until well combined. Add to the large bowl and mix until just combined – do not overmix!
3. Use a small cookie scoop and place dough portions with enough space in between (the cookies spread a lot) on the prepared baking sheet. Bake the cookies for 13-15 minutes – the edges of the cookies should look firm, but the center can still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
4. To assemble the cookies spread a good amount of the Ovomaltine spread (you won’t need the whole glass) on one cookie and top with a second cookie to create a sandwich cookie.
Note: If your cookies got out of shape during baking you can easily get them back into shape with a large cookie cutter right after taking them out of the oven. Just swirl them lightly inside the cookie cutter, and they’ll get a rounder shape. Store the sandwich cookies at room temperature for up to 3-4 days.
1. Den Ofen auf 160°C (325°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die weiche Butter und den braunen Zucker in einer großen Schüssel einige Minuten hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Den Vanille Extrakt dazugeben und unterrühren. Dinkelmehl, Kakaopulver, Backpulver und Salz mischen und dann zur großen Schüssel dazugeben. Alles nur kurz verrühren!
3. Mit einem kleinen Keksportionierer Teigportionen mit genügend Abstand (der Teig läuft stark auseinander) auf das vorbereitete Backblech setzen. Die Cookies für etwa 13–15 Minuten backen – die Ränder der Cookies sollten einigermaßen fest sein, in der Mitte dürfen sie aber noch etwas weicher sein. Aus dem Ofen nehmen und einige Zeit auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und vollständig auskühlen lassen.
4. Von den abgekühlten Cookies jeweils einen mit einer guten Portion des Ovomaltine Aufstrichs bestreichen (ihr werdet nicht das ganze Glas brauchen) und mit einem zweiten Cookie zu einem Sandwich zusammendrücken.
Hinweise: Die Cookies lassen sich direkt nach dem Herausholen aus dem Ofen noch prima in Form bringen, wenn sie zu stark verlaufen sind (z. B. mit einem größeren runden Ausstecher). Die Sandwich Cookies halten sich bei Zimmertemperatur etwa 3–4 Tage.
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Here is a version of the recipe you can print easily.
Print
Chocolate Sandwich Cookies with Ovomaltine
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 01:00
- Yield: 14 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
The perfect cookie sandwiches for chocoholics – packed with chocolate and an Ovomaltine chocolate spread filling. Sweet and extremely delicious!
Ingredients
1/2 cup (120g) butter, at room temperature
1 cup (200g) brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup (130g) spelt flour
1.8 oz. (50g) cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 glass Ovomaltine spread*
Instructions
1. Preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside.
2. Add the soft butter and brown sugar to a large bowl and mix on high for several minutes until very light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the vanilla extract and mix in. In a separate bowl, mix spelt flour, cocoa powder, baking soda, and salt until well combined. Add to the large bowl and mix until just combined – do not overmix!
3. Use a small cookie scoop and place dough portions with enough space in between (the cookies spread a lot) on the prepared baking sheet. Bake the cookies for 13-15 minutes – the edges of the cookies should look firm, but the center can still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
4. To assemble the cookies spread a good amount of the Ovomaltine spread (you won’t need the whole glass) on one cookie and top with a second cookie to create a sandwich cookie.
Notes
If your cookies got out of shape during baking you can easily get them back into shape with a large cookie cutter right after taking them out of the oven. Just swirl them lightly inside the cookie cutter, and they’ll get a rounder shape. Store the sandwich cookies at room temperature for up to 3-4 days.
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