Best 12 Cream Filling For Chocolate N Cream Sandwich Cookies Recipes

CHOCOLATE 'N' CREAM SANDWICH COOKIES

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.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or 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. Set 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 up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half 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.

CHOCOLATE SANDWICH COOKIES WITH VANILLA CREAM FILLING

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.;

CHOCOLATE CREAM FILLED COOKIES

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.

COOKIES & CREAM FILLING

Steps:

• Whip the first three ingredients in mixer on high speed until stiff. Break Oreo's into medium size pieces. Gently fold in Oreo pieces.

CREAM-FILLED CHOCOLATE COOKIES

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.

CREAM FILLING FOR CHOCOLATE 'N' CREAM SANDWICH COOKIES

Steps:

• In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.

COOKIES & CREAM TRUFFLES EASY DESSERT RECIPE BY TASTY

Steps:

• In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
• In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
• Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
• Enjoy!

CHOCOLATE CREAM-FILLED COOKIE SANDWICH RECIPE

Steps:

• 1. In a small mixing bowl, stir to uniformly combine the flour, cocoa, baking soda and salt. In a larger mixing bowl, use an electric mixer to beat butter, shortening and sugar until just blended; add the egg and vanilla; beat mixture until smooth and creamy. By hand, add the flour mixture to the creamed mixture alternately with the milk; beat just until smooth. By rounded teaspoonfuls, drop the dough about 2" apart onto a greased cookie sheet. Bake at a preheated 400 for about 10 minutes or until cookie centers are firm to the touch. Cool on wire racks. 2. While cookies cool, make the cream filling. Place the softened butter or margarine in a mixing bowl; by hand, vigorously beat in the confectioner's sugar and extract. Then beat in the marshmallow cream until blended. When cookies are completely cooled, generously spread half the cookies with the cream filling. Top with the remaining cookies.

QUICK CHOCOLATE SANDWICH COOKIES

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.

SANDWICH COOKIES WITH CHOCOLATE GANACHE FILLING

Steps:

• Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. Cool on wire racks. Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. Let cool 1 minute. Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. Repeat with remaining cookies and ganache.

CHOCOLATE SANDWICH COOKIES II

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.