Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cream-Filled Chocolate Sandwiches 3.6 (88) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 30 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. Ingredients 1 ¼ cups all-purpose flour ¾ cup Dutch-process cocoa powder 1 teaspoon baking soda ¼ teaspoon baking powder 1 ½ cups sugar, plus more for flattening cookies 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature 1 large egg, room temperature Vanilla Cream Filling Directions 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. 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. Rate it Print