Coal Cookies

These delectable coal cookies will have you begging to be on Santa's naughty list! Made with black cocoa and a smooth buttercream center, they taste like gourmet Oreos.

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 20

Cook Time 14

Chilling Time 50

Total Time 1 24

Servings cookies

Calories 336kcal

Author Sam Merritt

Equipment

Ingredients

Filling

6 Tablespoons (85 g) unsalted butter softened
1 cup (125 g) powdered sugar
¼ teaspoon vanilla extract
⅛ teaspoon table salt

Cookie

1 cup (226 g) unsalted butter softened
1 ½ cups (300 g) granulated sugar
2 large eggs room temperature preferred
1 ½ teaspoons vanilla extract
3 ½ cups (395 g) cake flour (see note)
⅔ cup (80 g) black cocoa powder (see note)
2 teaspoons baking powder
¾ teaspoons table salt

Instructions

Filling

Place butter in a medium-sized mixing bowl and use an electric mixer to beat until it is smooth and creamy.
6 Tablespoons unsalted butter
Gradually add sugar, stirring on low speed until fully incorporated.
1 cup powdered sugar
Add vanilla extract and salt and stir to combine. Use a spatula to scrape the bottom and sides of the bowl and stir again.
¼ teaspoon vanilla extract, ⅛ teaspoon table salt
Line a baking tray or large plate with wax paper. Scoop filling by 2 teaspoon-sized scoops (11g) and drop onto prepared tray. Place in freezer while you prepare your dough (filling must chill for a minimum of 20 minutes).

Cookies

In a large mixing bowl, use an electric mixer to beat butter and sugar together very well, until light and fluffy.
1 cup unsalted butter, 1 ½ cups granulated sugar
Add eggs and vanilla extract and beat together again to thoroughly combine.
2 large eggs, 1 ½ teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, black cocoa, baking powder, and salt.
3 ½ cups cake flour, ⅔ cup black cocoa powder, 2 teaspoons baking powder, ¾ teaspoons table salt
Gradually add dry ingredients into wet (I do this in 3 or 4 parts), stirring after each addition until ingredients are thoroughly combined.

Assembly and Baking

Scoop cookie dough by 3 Tablespoon-sized scoop (64g) and roll gently between your palms. Use your thumb to press an indent all the way into the center and press one frozen filling dollop into the center. Use the cookie dough to completely conceal the filling, and roll gently between your palms to create a smooth, even ball of dough. Place in freezer to chill for 30 minutes.
Preheat oven to 375F (190C) and line baking sheets with parchment paper.
When the dough has finished chilling, remove from freezer and place on prepared baking sheets, spacing cookies at least 2” apart. Bake in preheated 375F (190C) oven for 11-12 minutes. Allow cookies to cool completely on baking sheet before enjoying!

Video

Notes

Black cocoa

I usually can’t find this ingredient in my local grocery store so I buy it here from Amazon.

Flour

If you want to substitute all-purpose flour instead of cake flour, use 3 cups (375g) all-purpose flour plus 2 Tablespoons of cornstarch.

Storing

Store in an airtight container at room temperature for up to 4 days.

Nutrition