Most sugar cookie recipes call for rolling out the dough, which is a real pain. Fortunately, although the main part of this sandwich cookie recipe tastes like a sugar cookie, but there is no rolling required.
Although the recipe calls for all-purpose flour, you can make these sandwich cookies a little healthier by substituting up to 1 cup of the unbleached all-purpose flour with 1 cup of white whole wheat flour without altering the texture of the cookies too much.
White whole wheat flour has the exact same nutritional profile as traditional red whole wheat flour (same amount of fiber, protein, vitamins, minerals, etc.). It's just made from an albino strain of wheat. And it tends to bake up a bit more tender than red whole wheat. It's a nice way to add a little extra fiber to your diet without really noticing much of a difference in the taste of the cookies.
These sandwich cookies are perfect for an afternoon snack with a tall glass of cold milk or a cup of hot herbal tea.
Chocolate-Filled Sandwich Cookie Recipe
- 1 cup butter, softened
- 3/4 cup light brown sugar
- 2 tsp. vanilla extract
- 2 cups unbleached all-purpose flour
- 1 Tbsp. heavy cream
- 1 cup dark chocolate chips, such as Ghirardelli 60% cacao chocolate chips
Preheat oven to 325 degrees F. Line one or two cookie sheets with parchment paper, a silpat baking mat or spray with cooking spray.
In a large mixing bowl, cream together the softened butter and brown sugar. Beat in the vanilla extract until well combined. Add flour, beating well after each addition. Take 1 teaspoon of dough and form it into a log shape. Place on the prepared cookie sheet. Repeat with remaining dough. Bake 17 to 19 minutes or until lightly browned.
Remove cookies to a wire rack to cool. Meanwhile, place the heavy cream and dark chocolate chips in a double boiler or a microwave-safe container. Heat until smooth (approximately 1 minute on 70 percent power in the microwave). Stir. Place a dollop of the chocolate filling on the flat side of a cookie. Top with the flat side of another cookie. Repeat until all cookies are filled and sandwiched together.
These cookies can be eaten immediately (they're delicious while warm) or stored in an air-tight container for up to four days.
For more great cookie recipes, see also:
- Chocolate Chip Shortbread Cookies
- Lindt Chocolate Chip Cookies
- Mexican Wedding Cookies
- Christmas Sugar Cookies
- Magic Cookie Bars
- Peanut Butter Oatmeal Cookies
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
