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Chocolate Crème-Filled Sandwich Cookies

Photo Courtesy of Oxmoor House
Hands-on time 25 mins
Total time 3 mins
Yield

48 (serving size: 1 cookie)

Try this recipe and you may never buy the store-bought version again. This unconventional mixing method makes for an exceptional shortbread-like cookie. If the dough is too soft to shape into a log, chill it for 1 hour. Add cocoa powder or mini chocolate chips to the filling for an intensely all-chocolate cookie. Substitute caramel sauce or peanut butter for the filling.

Ingredients

  • For the Cookies:
  • 7.9 ounces all-purpose flour (about 1 3⁄4 cups)
  • 3/4 cup granulated sugar
  • 2/3 cup unsweetened dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, cut into small pieces
  • 1 large egg white
  • 1 tablespoon water
  • For the Filling:
  • 1/3 cup vegan shortening (such as Earth Balance)
  • 1/3 cup butter, softened
  • 1 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 86
  • fat 4.5 g
  • satfat 2.8 g
  • monofat 1.2 g
  • none 0.2 g
  • protein 1 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 11 mg
  • iron 0 mg
  • sodium 64 mg
  • calcium 4 mg

How to Make It

  1. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and next 5 ingredients (through butter) to the bowl of a stand mixer. Beat at low speed until crumbly. Add egg white and water; beat until blended.
  2. Divide dough in half. Roll each half of dough into an 8 1⁄2 x 1 1⁄2–inch log. Wrap in plastic wrap; chill 2 hours.
  3. Preheat oven to 350°.
  4. Cut each log into 48 (1⁄8-inch-thick) slices. Place on baking sheets lined with parchment paper.
  5. Bake at 350° for 10 to 12 minutes or until set. Cool on pans 2 minutes; transfer cookies to wire racks, and cool completely.
  6. To prepare filling, beat shortening and 1⁄3 cup butter with a mixer at medium speed until smooth. Gradually add powdered sugar, beating at low speed until blended. Beat in vanilla.
  7. Spread about 1 1⁄2 teaspoons filling onto flat side of each of 48 cookies; top with remaining 48 cookies, flat sides down.
  8. Note: You can freeze wrapped logs of dough for up to 1 month. Freeze prepared sandwich cookies in a heavy-duty zip-top plastic bag for up to 3 months. The cookies will keep in an airtight container at room temperature for up to 1 week.