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.