I thought these were going to be all about the cookie butter, that delicious mashup of ground cookies and stabilizers and fat, but the devil’s food cookie itself was remarkably good. It was meltingly tender, but somehow the very edge had just a big of crackle to it. It turns out that I hadn’t added enough cookie butter to the middle of the sandwiches, but I didn’t even care because the cookies themselves were perfect.
Another reason I wish I’d spread more cookie butter on the cookies is that now I have an open jar of cookie butter in the pantry, constantly tempting me to eat it by the spoonful. This is the first time I’d baked with it, and I’m glad I chose a recipe that put the spotlight on the cookie butter, because I love the graham cracker flavor. That delicious spread, combined with a perfectly cakey chocolate cookie? I haven’t stopped thinking about it since I ate the last one.
¾ cup plus 2 tablespoons (4.25 ounces) all-purpose flour
⅓ cup (1 ounce) cocoa powder
½ teaspoon baking soda
7 tablespoons butter, softened
4 ounces cream cheese, softened
2 tablespoons cookie butter
¾ cup plus 1 tablespoon (5.65 ounces) granulated sugar
½ teaspoon salt
1 large egg
2 teaspoons vanilla
additional cookie butter for assembly
1. In a small bowl, combine the flour and baking soda.
2. Place the butter, cream cheese, and 2 tablespoons cookie butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you’re using a hand-held mixer). Beat on medium-low speed until the mixture is smooth, then add the salt and sugar. Continue beating on medium-low until the mixture is light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. With the mixer running, add the egg, then the vanilla, mixing until thoroughly incorporated. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until evenly combined. Cover the dough and refrigerate for at least 2 hours or up to 2 days.
3. Heat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
4. Scoop the dough in heaping tablespoons onto the prepared baking sheets. Bake the cookies, one sheet at a time, until they no longer look wet on top, about 10 minutes. Let the cookies cool on the cookie sheets for 5 minutes, then transfer to wire racks to cool completely. Repeat with the remaining dough.
5. Spread the bottom of half of the cookies with additional cookie butter. Top with the remaining cookies.