Fig And Chocolate Chip Cookie Sandwiches With Vanilla Bean Buttercream Recipe

Name: Fig And Chocolate Chip Cookie Sandwiches With Vanilla Bean Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 3 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Baking Powder; 1 teaspoon Kosher Salt; 1 cup Unsalted Butter, Softened To Room Temperature; 1 cup Brown Sugar; 3/4 cubes Granulated Sugar; 2 Large Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1-1/2 cup Semi-Sweet Chocolate Chips; 1 cup Finely Chopped Dry Figs; FOR THE BUTTERCREAM:; 1 cup Unsalted Butter, Softened To Room Temperature; 2 Vanilla Beans, Split In Half Lengthwise With Seeds Scraped Out; 3 cups Confectioners Sugar; 2 Tablespoons Milk; 1/4 teaspoons Kosher Salt

Servings: persons

FOR THE COOKIES:
3 cups All-purpose Flour
1 teaspoon Baking Soda
1/4 teaspoons Baking Powder
1 teaspoon Kosher Salt
1 cup Unsalted Butter, Softened To Room Temperature
1 cup Brown Sugar
3/4 cubes Granulated Sugar
2 Large Eggs, Room Temperature
1 teaspoon Vanilla Extract
1-1/2 cup Semi-Sweet Chocolate Chips
1 cup Finely Chopped Dry Figs
FOR THE BUTTERCREAM:
1 cup Unsalted Butter, Softened To Room Temperature
2 Vanilla Beans, Split In Half Lengthwise With Seeds Scraped Out
3 cups Confectioners Sugar
2 Tablespoons Milk
1/4 teaspoons Kosher Salt

1
Preheat your oven to 350 F and line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.
2
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
3
In the bowl of your stand mixer, with paddle attachment fixed, cream together the butter, brown sugar and granulated sugar. Mix on medium for 1 minute or until fluffy. Add each egg one at a time, incorporating the first one fully before you add the second one. Add the vanilla extract and mix again to combine. Slowly incorporate the dry ingredients.
4
Then mix in the chocolate chips and finely chopped figs by hand. Form the the dough into tablespoon-sized balls and place them on the cookie sheets, evenly spacing them about 1 1/2 inches apart. Flatten them slightly with the palm of your hand (they should still be puffy...don't flatten them the entire way). I got about 42 cookies. This amount may vary.
5
Bake the cookies for 10-11 minutes or until slightly browned around the edges. Remove from oven and let them cool for about 5 minutes before transferring the cookies to wire racks to cool the rest of the way.
6
While your cookies are cooling, prepare your buttercream. In the bowl of your stand mixer with whisk attachment fixed, cream together the butter and seeds from vanilla beans. Beat on medium for about 2 minutes. Add the confectioners' sugar and mix on low speed until just incorporated. Add the milk and salt to taste. Mix the buttercream until light and fluffy, about 2 minutes.
7
Once the cookies have cooled, pipe the buttercream onto the underside of half of your cookies. Top with the remaining cookies. Enjoy the chocolate chip cookie sandwiches immediately or store in an airtight container for 3-4 days.

2283

kcal

Calories

106

Fat

320

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE COOKIES:, 3 cups All-purpose Flour, 1 teaspoon Baking Soda, 1/4 teaspoons Baking Powder, and more.

Yes, Fig And Chocolate Chip Cookie Sandwiches With Vanilla Bean Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fig And Chocolate Chip Cookie Sandwiches With Vanilla Bean Buttercream

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