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Cream Filling for Chocolate 'n' Cream Sandwich Cookies

Use this recipe when making our Chocolate 'n' Cream Sandwich Cookies.

Source: Everyday Food, April 2009

Ingredients

Directions

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14
  • emm3773gmailc
    3 DEC, 2016
    The 1-1/2" scoop was a little big I thought ... will try smaller scoop next time. 10 minutes at 375 was more than enough in my oven (electric) - next time I would probably take it down to 8 or 9. Tip: twist the glass as you press down on the cookie and the dough won't stick to the bottom of the glass. The cookies themselves were a little crispy for my taste, and the filling is way, way too sweet. I made them with less sugar to start with (3 cups) and still the filling is too sweet.
    Reply
  • TrentJerome
    21 SEP, 2012
    I like the cookies & cream! BUT, instead of only 4 TBS of butter for this cream, I needed 8 TBS (a full stick). Either add the confectioners sugar in small increments until you get the desired consistency, or add more butter. The only thing I can think that would have affected this in my preparation is that I only have a KitchenAid stand mixer, not a hand mixer--mixing only 4 TBS of butter till "light and fluffy" in a stand mixer doesn't work well--maybe with a hand mixer it works better.
    Reply
  • ALR9669901DW
    18 APR, 2011
    Tried the cookie and it was too try...the only good thing was the creme.
    Reply
  • ALR9669901DW
    17 APR, 2011
    Ok I'm not sure what I did wrong but I had to throw away the first creme filled batch it was waaay to soggy and gritty due to the regular sugar.The second time around the only ingredients I used were the butter, powder sugar and CLEAR vanilla (the brown vanilla makes the creme turn brown like). I added a bit more powdered sugar until I got the consistency that I wanted. (I'd say about 3 tablespoons at a time until it looked and felt the way it was suppose to). Then...It came out perfect. :):):)
    Reply

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