CHOCOLATE CREAM FILLED SANDWICH COOKIES RECIPES

Steps:

• In a medium saucepan over medium-low heat, whisk together the heavy cream and cream cheese until the cream cheese is melted and combined. Remove from the heat and add the white chocolate, stirring until melted and smooth. Transfer the mixture to a large bowl and cool for 10 minutes. Cover and refrigerate until chilled, about 2 hours. Meanwhile, heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy; beat in the egg and the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Drop level teaspoon of dough onto the prepared baking sheets, spacing them 1 1/2 inches apart. Bake until firm around the edges but slightly soft in the center, 8 to 10 minutes. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely. Using an electric mixer, beat the chilled white chocolate filling until fluffy, about 2 minutes. Spoon the filling into a large resealable freezer bag. Snip a 1/2-inch opening off one corner of the bag; pipe the frosting on half the cookies, then sandwich with the remaining cookies.

Steps:

• 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.