1 stick unsalted butter, softened

1 cups sugar

1 egg

1/2 teaspoon vanilla extract

3/4 cups cocoa powder

3/4 cups all-purpose flour

1/8 teaspoon salt


4 tablespoons unsalted butter, softened

1/4 cup Justin’s Vanilla Almond Butter

1/3 cup powdered sugar

2 teaspoons heavy cream

Cooking Instructions

  1. Preheat the oven to 325 degrees.
  2. In a large bowl with an electric mixer, cream the butter and sugar. Add the egg and vanilla, beating well after each addition. Add the cocoa powder, flour and salt; mix just until just combined.
  3. Divide dough in half; place one piece between 2 sheets of parchment paper and roll into a 1/4-inch-thick square. Repeat with second piece of dough. Refrigerate dough at least one hour.
  4. Using a 2-inch round cookie cutter, cut the dough into 32 circles. Place 2 inches apart on ungreased baking sheets.
  5. Bake 16-18 minutes or until slightly darker around the edges. Cool completely.
  6. For the filling, cream the butter and Vanilla Almond Butter until smooth and fluffy. Beat in the powdered sugar and cream.
  7. Top 16 cookies with 1 tablespoon of filling. Gently press remaining cookies on top of filling and enjoy!

Yield: 16 sandwich cookies