CREAM CHEESE SANDWICH COOKIE FILLING RECIPES

Steps:

• In a large bowl, beat cookie dough, cream cheese, and flour with an electric mixer on low to medium speed until combined.
• Divide dough in half. Shape each half into an 8-inch long log. Sprinkle coarse sugar onto a piece of waxed paper. Roll logs in sugar. Wrap logs in plastic wrap. Freeze logs for 2 hours or until firm enough to slice.
• Preheat oven to 350°F. Cut logs into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheets. Bake in batches for 6 to 8 minutes or until lightly browned. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks; cool completely.
• Meanwhile, for filling, in a medium saucepan, bring the cream just to a boiling over medium-high heat. Remove from heat. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using. Spread 2 teaspoons of the filling* on the bottom of each of half of the cookies. Top with the remaining cookies, bottom sides down.
• To Store: Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up 3 days or freeze for up to 1 month. Let stand at room temperature for 30 minutes before serving.

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.