Time 4h20m Yield about 30 sandwich cookies Number Of Ingredients 10 Steps:
Sift the flour, baking powder and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches, beating after each, until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour. Make the filling: Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour over the chocolate in a medium bowl and let stand 2 minutes; stir until smooth. Set aside. Working with 1 disk at a time, roll out the dough between floured sheets of parchment paper until about 1/8 inch thick; chill 15 minutes. Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until just golden, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Briefly beat the filling with a mixer on medium-high speed until thick, 30 seconds. Chill until cold, about 1 hour. Sandwich between the cookies and roll the edges in sprinkles.
Time 1h29m Yield 12 sandwich cookies Number Of Ingredients 16 Steps:
Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable. Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
Time 25m Yield about 4-1/2 dozen. Number Of Ingredients 14 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Time 35m Yield Makes 15 Number Of Ingredients 8 Steps:
In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms. Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies.
Time 25m Yield about 6 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Time 40m Yield 36 sandwich cookies Number Of Ingredients 12 Steps:
Cookies:. Preheat oven to 375 degrees. In the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar. While mixing on low speed, add the butter, then the egg. Beat or process until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Sit the cookie sheets on a rack to cool. Vanilla Cream Filling:. Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners’ sugar and vanilla, until blended. Turn the mixer speed to high and beat for 2-3 minutes more, until fluffy. To assemble, place teaspoon size blobs of filling onto the tops of half of the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.
Time 2h30m Yield about 40 sandwich cookies Number Of Ingredients 10 Steps:
Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets. Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners’ sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.
Time 40m Number Of Ingredients 14 Steps:
Set rack in the middle of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder and salt. On low speed, add the butter, then the egg and vanilla. Process or beat until the dough is thoroughly blended and massed together. Drop rounded half teaspoons of batter onto a non-stick cookie sheet at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 8 minutes, turning once for even baking, until the cookies are set. Cool on the pan on a rack. To assemble the cookies, place 1/2 of the cookies, top side down on a flat surface. Scrape the cream filling into a pastry bag fitted with a 1/2-inch star tip. Pipe teaspoon sized rosettes of the filling on the tops of the cookies. Place the remaining cookies, top side up on top of the filling and lightly press to form sandwiches. Place the butter and shortening in the bowl of an electric mixer and beat until combined. Gradually beat in the vanilla and confectioners’ sugar at low speed until blended. Increase the speed to high and continue beating for 2 to 3 minutes until fluffy.;
Time 2h45m Yield 18 Number Of Ingredients 11 Steps:
Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours. Meanwhile, whisk together flour, baking soda, and salt in a small bowl. Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed. Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours. Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper. Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal. Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet). Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours. Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
Time 55m Yield 30 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half. On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely. While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners’ sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well. Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners’ sugar.
Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets. In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon. Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks. To make the filling, beat the cream cheese and confectioner’ sugar together until smooth. Spread between two cooled cookies.
Yield makes about 2 dozen sandwich cookies Number Of Ingredients 23 Steps:
Line two large baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla; beat to combine. With mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed. Turn out the dough onto a piece of plastic wrap, and divide in half. With floured hands, shape each piece into a flattened rectangle, wrap with plastic, and refrigerate until firm, about 30 minutes. Place one rectangle of dough on a lightly floured work surface. Roll out dough to a scant 1/8-inch thickness, stopping every so often to release the dough by running an offset spatula underneath. You should end up with a rectangle that’s about 14 by 11 inches. Transfer dough to a prepared baking sheet, and freeze until very firm, about 30 minutes. Repeat with remaining dough. Preheat the oven to 350°F. Place one rectangle of dough on a clean work surface. Working quickly, cut out rounds using a 2-inch cookie cutter. (If the dough begins to soften too much, return to the freezer for a few minutes.) Using a wide metal spatula, transfer rounds to parchment-lined baking sheets, about 1 1/2 inches apart. Gather together remaining scraps, reroll, and cut out more rounds. Freeze until firm, about 15 minutes. Repeat with the remaining rectangle of dough. Bake, rotating sheets halfway through, until the centers of the cookies feel firm when lightly pressed, 12 to 14 minutes. Transfer to a wire rack to cool completely. Using an offset spatula, spread 1 tablespoon desired filling onto the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down. Unfilled cookies can be kept in an airtight container at room temperature for up to 1 week. Once filled, cookies are best eaten the day they are made, but they can be kept in an airtight container in the refrigerator for up to 3 days. In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Beat on medium-high speed until fluffy and light, 3 to 4 minutes. Use immediately or refrigerate in an airtight container for up to 3 days. Let soften at room temperature before using. Melt chocolates in a heatproof bowl set over (but not touching) simmering water, stirring occasionally. Add condensed milk, butter, and extract; stir to combine. Continue to stir over simmering water until all ingredients are smooth, 2 minutes. Remove from heat, and set aside to cool slightly.
More about “chocolate sandwich cookies with vanilla cream filling recipes”
Yield Makes about 30 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined. Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.) Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely. Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
