Layers of dark chocolate cookies and swirls of frosting come together to make these delicious treats. Top them with sprinkles for some easy flare or chocolate bows for a touch of class and fun.
Beat softened butter until smooth and cream. Add the powdered sugar and mix until well incorporated.
Add the cocoa powder, salt, vanilla extract and coffee extract. Beat until well mixed.
Add the flour and mix until it just comes together into a dough. The mixture will be a bit dry looking, but it should come together into a ball of dough.
Wrap in plastic wrap and refrigerate for 15-30 minutes.
Preheat oven to 350°F.
Sprinkle a little mixture of half flour and half cocoa powder on your work surface.
Divide chilled dough into 3-4 pieces. Work with one piece at a time to keep the size manageable and to keep from overworking the dough.
Roll dough to 1/4 to 1/8 of an inch thick. Cut into 2 inch circles and place on cookie sheet.
Bake for 8 minutes. Let cool on the cookie sheet for about 2 minutes, then remove to a wire rack to cool completely.
For the bows:
Place the candy melts in a microwave safe bowl.
Microwave in 30 second bursts, stirring well between each trip to the microwave.
As soon as they stir smooth, you are ready to start.
Using a pastry brush, apply a layer of melted candy melts to the molds. You want the entire inside of the mold to be covered.
Chill for a couple of minutes to set.
Pipe a bit of cream cheese frosting into the well, then cover with additional candy melts to seal.
Chill for a few more minutes to set, then pop out of the mold.
Assembly
Start with a chocolate cookie.
Pipe a swirl of frosting over the cookie, we used a small open star tip.
Top with another cookie and swirl of frosting.
Repeat with one more cookie and swirl of frosting.
Top with a chocolate bow and/or sprinkles.
Notes
*You can use regular cocoa powder, the cookies just won't be as dark.Feel free to experiment with different frosting recipes as well. Make these cookie stacks your own and have fun!