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Cream-Filled Chocolate Sandwiches

88

A homemade version of a store-bought favorite, our cream-filled chocolate cookies exude homey comfort, especially when accompanied by a glass of cold milk.

  • Yield: Makes about 30

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cups sugar, plus more for flattening cookies
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 large egg, room temperature
  • Vanilla Cream Filling

Directions

  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. 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.

Cook's Notes

If you like, roll the sides of the filled cookies in crushed candy canes or finely chopped nuts. The dough can be made ahead and chilled, wrapped well in plastic, for up to one week or frozen for up to one month; let thaw completely before proceeding with the recipe.

Reviews Add a comment

  • Family Fun Journal
    13 OCT, 2013
    My whole family loved these cookies!
    Reply
  • Lulu Lamore Crafts
    3 JAN, 2013
    These cookies were crunchy and yummy. But I think if I were going to fill them I'd reduce the sugar just a bit.
    Reply
  • spooky
    20 DEC, 2012
    Don't make the cookie part the day you want to eat them. The cookie part should be baked a day ahead and allowed to sit. They change in flavor overnight quite a bit. The 1.5 inch icecream scoop size is way too big also. A ball of dough measuring about an inch flattens to about 1.75 inches, and results in a cookie about 2 inches. This is a better size. Bake them for the lesser amount of time, until the dough has just deflated. The longer they are iced, the chewier they'll become.
    Reply
  • Cassie Atkinson
    18 AUG, 2012
    okay im 13 years old and i started baking this recipe two years ago... it was the best thing any of my friens have ever tasted... i think u need ur tastebuds checked, or u need to try gain because my cookie came out perfect.. plus if u take a minute or two of the timing they turn out much better!!!
    Reply
  • Cassie Atkinson
    18 AUG, 2012
    okay im 13 years old and i started baking this recipe two years ago... it was the best thing any of my friens have ever tasted... i think u need ur tastebuds checked, or u need to try gain because my cookie came out perfect.. plus if u take a minute or two of the timing they turn out much better!!!
    Reply
  • theOvenbird
    28 JUN, 2012
    I was dismayed about the amount of sugar called for... and baking them I realize they have a terrible, crystalline texture from all that sugar. When you bite them they are hard, crumbly, and don't even taste very good. What a waste of sugar, butter, and cocoa! I was going to give these as gifts but they are going to end up in the garbage. I'm very suprised that a Martha Stewart recipe could turn out so poorly.
    Reply
  • drc22
    3 MAR, 2011
    I always add a pinch of salt to every dessert recipe even when it does not call for it, however Martha being a perfectionist we do expect her recipes to be perfect,
    Reply
  • ltf217
    23 FEB, 2011
    1/4 tsp salt according to the video
    Reply
  • MissTrisha
    22 FEB, 2011
    You are right, the salt is missing and I remember the salt because the guest Martha had on the show poured the salt in instead of using the spoon...suppose I shall just have to buy the cookbook :D I've been looking for an excuse and now I have one!!
    Reply
  • swh711
    21 FEB, 2011
    I was wondering about salt... There is no salt on the ingredients list, but it says to add salt with dry ingredients.
    Reply