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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Chocolate Sandwich Cookies with Miso Buttercream

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I made some of these accidental Oreos a few months ago, I knew I wanted to keep the recipe in my back pocket. Sandwich cookies so rarely work – in texture and squish-ability. So, now that I’ve found one that works, I’m going to keep it! They also just taste great. So I decided to swap the black cocoa for regular cocoa, and then add miso buttercream in the middle. Voila, Chocolate Sandwich Cookies with Miso Buttercream.

I wasn’t sure if just a plain miso buttercream would work. As in, classic buttercream with just miso added. Did it need a miso caramel element? Miso peanut butter? Those flavors would be be great too, no doubt. But I actually really liked just the plain miso flavor, in contrast with the chocolate.

I did try adding some miso caramel in the middle of some of these – to test whether they needed the extra flair. It was leftover from another recipe I’m working on, so it was worth trying. But the caramel, while being good, made the cookies slide more and stick less. (Even though the caramel was sticky, funny enough.) So, they did add some flavor, but made the sandwich cookies a little less ideal. And part of why I like this recipe is how the sandwich-ification works so well!

Now, the real question, for my avid readers (and taste-testers), is whether this recipe will become like the classic sugar cookie recipe that I riff on frequently. Do I keep changing the cookie and frosting flavors in the same way? See what new combos I can find using the same base recipe?

This will probably happen. Stay tuned.

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Chocolate Sandwich Cookies with Miso Buttercream

  • Author: Audrey
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Ingredients

Chocolate cookies

  • 1 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter , softened
  • 2/3 cup lightly packed brown sugar, light or dark
  • 1/3 cup white sugar
  • 1 large egg
  • 3/4 cup chocolate chips

Miso Buttercream

  • 1/2 cup unsalted butter , softened
  • 1 1/2 tablespoons white miso
  • 1 1/2 – 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1–2 tablespoons cream, or milk

Instructions

  1. Make the cookies: In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
  2. In a large bowl beat together the butter and sugars until no longer lumpy. Mix in the egg.
  3. With the mixer on low speed, beat the flour mixture into the butter mixture about 1/2 at a time. I typically do a few stirs by hand first to ensure the flour doesn’t spray up. The batter will be thick. Stir in the chocolate chips.
  4. Cover the bowl with plastic wrap and place in the fridge to chill for at least 3 hours or overnight.
  5. When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or baking mats.
  6. Form the dough into balls of about 1 tablespoon of batter each, or about 1 inch in diameter (about the size of a ping pong ball). Place the cookie dough balls 2 inches apart on the lined baking sheets. I like to use a cookie scoop for this. If the dough is too hard to form into balls, let it sit on the counter for 10-15 minutes to soften up first.
  7. Bake the cookies 1 sheet at a time in the middle rack of the oven for 8-10 minutes, or until the tops look just set. Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a cooling rack.
  8. Make the frosting: In a large bowl, beat the butter and miso until fluffy.
  9. Add in 1 1/2 cups powder sugar and salt. Beat on low speed, and increase to medium speed as the powder sugar starts to incorporate.
  10. Beat in the rest of the powdered sugar if needed, and the cream 1 tablespoon at a time until the desired sweetness and thickness is reached.

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