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Chocolate Crème-Filled Sandwich Cookies

Chocolate Crème-Filled Sandwich Cookies

Try this recipe and you may never buy the store-bought version again. This unconventional mixing method makes for an exceptional shortbread-like cookie. If the dough is too soft to shape into a log, chill it for 1 hour.

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Chocolate Crème-Filled Sandwich CookiesHands-on time: 25 min. Total time: 3 hr. 11 min.

Add cocoa powder or mini chocolate chips to the filling for an intensely all-chocolate cookie. Substitute caramel sauce or peanut butter for the filling.


For the Cookies:

• 7.9 ounces all-purpose flour (about 1 3⁄4 cups)• 3⁄4 cup granulated sugar• 2⁄3 cup unsweetened dark cocoa powder• 1⁄2 teaspoon baking soda• 1⁄4 teaspoon salt• 3⁄4 cup butter, cut into small pieces• 1 large egg white• 1 tablespoon water

For the Filling:

• 1⁄3 cup vegan shortening (such as Earth Balance)• 1⁄3 cup butter, softened• 1 2⁄3 cups powdered sugar• 1 teaspoon vanilla extract


1. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and next 5 ingredients (through butter) to the bowl of a stand mixer. Beat at low speed until crumbly. Add egg white and water; beat until blended.

2. Divide dough in half. Roll each half of dough into an 81⁄2 x 11⁄2–inch log. Wrap in plastic wrap; chill 2 hours.

3. Preheat oven to 350°.

4. Cut each log into 48 (1⁄8-inch-thick) slices. Place on baking sheets lined with parchment paper.

5. Bake at 350° for 10 to 12 minutes or until set. Cool on pans 2 minutes; transfer cookies to wire racks, and cool completely.

6. To prepare filling, beat shortening and 1⁄3 cup butter with a mixer at medium speed until smooth. Gradually add powdered sugar, beating at low speed until blended. Beat in vanilla.

7. Spread about 11⁄2 teaspoons filling onto flat side of each of 48 cookies; top with remaining 48 cookies, flat sides down.

Note: You can freeze wrapped logs of dough for up to 1 month. Freeze prepared sandwich cookies in a heavy-duty zip-top plastic bag for up to 3 months. The cookies will keep in an airtight container at room temperature for up to 1 week.

Serves 48 (serving size: 1 cookie) CALORIES 86; FAT 4.5g (sat 2.8g, mono 1.2g, poly 0.2g); PROTEIN 1g; CARB 12g; FIBER 1g; CHOL 11mg; IRON 0mg; SODIUM 64mg; CALC 4mg

Keep Reading:

Stuffed Puffs filled marshmallows launches Cookies 'n Creme flavor

Stuffed Puffs, known for their filled marshmallows, is launching its new flavor — Cookies 'n Creme.

The latest flavor combines a delicious harmony of taste and flavor: a fluffy vanilla marshmallow stuffed with smooth white creme and chocolate cookie crunch in the center.

Cookies 'n Creme will be available in retailers, including Walmart, starting this May, but fans can get the first exclusive taste now through and Amazon.

Like Cookies n' Creme, all Stuffed Puffs Filled Marshmallows now come in a premium resealable bag to lock in freshness and maintain all the fluffiness of each filled marshmallow.

This latest packaging innovation will guarantee quality with each bite and will increase functionality for on-the-go options during snacking or camping.

While Cookies 'n Creme is great as a snack or in a s'more, the brand-new flavor incorporates perfectly in recipes too, including these Cookies 'n Creme Krispies.

"Cookies and creme has always been a favorite flavor of mine so I'm excited to bring that delicious combination to our newest Stuffed Puffs creation," said Michael Tierney, CEO and Founder of Stuffed Puffs. "The cookie sandwich pieces in the center add an incredible new dimension to our marshmallows, making this another technology achievement for the brand."

Stuffed Puffs has redefined the marshmallow category as one of the only innovative brands to ever blend marshmallows and milk chocolate into an indulgent treat. Stuffed Puffs are delicious as a snack and can be used as a staple ingredient in baking, cooking or in a classic s'more where the filling melts from the inside.

Cookies 'n Creme is the latest addition to the Stuffed Puffs' collection of permanent flavors, including Classic Milk Chocolate and Chocolate-on-Chocolate, and is available now on

Tierney recently spoke with Candy Industry’s Managing Editor Alyse Thompson about the company’s founding, persevering when doors close in your face, and the challenge – and beauty – in starting from scratch. For the full story, click here.

What You Need to Make Ice Cream Bars

As far as ingredients go, there are very few:

  • 2 pints (4 cups) ice cream, any flavor, softened until just spreadable but not melted
  • 2 pounds semisweet chocolate, coarsely chopped
  • 1/2 cup vegetable oil or coconut oil (optional see step 6 below)

And the equipment is all probably sitting in your kitchen right now:

  • A 9-inch square baking pan
  • A measuring cup
  • Plastic wrap
  • A large bowl
  • A flat spatula
  • A sharp knife
  • A medium saucepan
  • A fork
  • Two baking sheets
  • Parchment paper (or wax paper)
  • A chocolate thermometer (optional see step 6 below)

Parrish Magic Line 9-Inch Square Pan, $19.09 from Amazon

A straight-sided pan with a smooth interior is best, but it can be glass or metal.

Brookies: Layered Brownie and Chocolate Chip Cookie Bars

This three-layer ‘brookie’ combines three desserts in one: chocolate chip cookies, cheesecake and brownies! Great for anyone with a sweet tooth, this delicious dessert recipe is the perfect way to indulge your cravings!

What’s better than chocolate chip cookies, cheesecake and brownies? A dessert that puts them all together, of course! While each of these desserts are great on their own, having them all at the same time is a delicious experience you don’t want to miss.

Valentine’s Day Post Card

If you are looking for fun and easy Valentine’s Day treats for kids at school or at home, this one is hits the mark! The following materials are just a suggestion. You can use your favorite candy to make the preschool Valentine treat even more special!

  • Post Alpha-Bits cereal (enough of the letters to spell out “I Love You” for each child)
  • Pink frosting
  • Graham Crackers (1 per child)
  • Skittles (handful per child)
  • Starbursts (1 per child)
  • Plastic Knives (1 per child)
  • Valentine’s Day-themed paper plates (1 per child)

Students will create their own postcard for this preschool classroom party Valentine treat. Give each child a plate with the following items: 1 full sheet of graham cracker, a handful of skittles, 1 wrapped Starburst, 1 plastic knife, and a dollop of pink frosting. Students will also need the cereal letters to spell out “I Love You.”

Have students spread the pink frosting on one side of the full sheet of graham cracker. Take the wrapper off of the Starburst candy. This will serve as the postcard’s “stamp.” The students may then use the handful of Skittles to decorate the border of their postcard.

For the final step, the students will locate the letters which spell out “I Love You,” and place them in the correct order in the center of the post card. You may wish to write the phrase on the board so that children can match the letters.

Students can then enjoy the fruits of these sweet preschool party treats for their holiday snacks! Looking for a craft to accompany your Valentine’s Day treats? For kids at school or at home, making Valentine’s Day cards and a mailbox is the perfect complement to the snack.

How We Tested

Since almost all of these sandwich cookies are emblazoned with a logo, it would've been impossible to conduct a blind taste test without actually being blind-folded. Instead, I gave each taster—all members of the Epicurious editorial team—a grid with the sandwiches clearly labeled. We tasted them whole, and then twisted-and-separated to taste the component parts on their own.

The following day, I took the top four and dunked them into milk, submerging half of each for 10 seconds apiece—what I've since been told is a very generous dunk (what can I say? I like a soggy cookie)—and then took a bite.

  • One 16-ounce box devil’s food cake mix, preferably Betty Crocker SuperMoist devil’s food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • One container plus 3/4 cup white frosting, preferably Betty Crocker Whipped fluffy white frosting
  • 1/2 Cup marshmallow crème
  • 10 crème-filled chocolate sandwich cookies, coarsely broken

Preheat the oven to 350 degrees for regular pans and 325 degrees for nonstick pans. In a 24-cup muffin tin, place paper baking cups. Make and bake the cake mix as directed on the box. Remove the cake from the oven and let it cool for 10 minutes. Then, remove the cake from the pan and move it to the cooling rack to cool for 30 minutes.

By slowly spinning the end of the round handle of the wooden spoon back and forth, make a deep, 3/4-inch-wide indentation in the center of top of each cupcake, not quite to the bottom. Wiggle the end of the spoon in the cupcake to make the opening large enough.

In a medium bowl, stir together a 3/4 cup of white frosting and a 1/2 cup of marshmallow crème. Spoon the mixed ingredients into a small re-sealable food-storage plastic bag, and seal the bag. Cut a 3/8-inch tip off one bottom corner of the bag. Insert the tip of the bag into the opening in each cupcake, and squeeze the bag to fill the opening.

Frost the cupcakes and garnish each with about 2 teaspoons of broken cookies. Store loosely covered.

Cream Filled Oatmeal Cookies

These Little Debbie knockoffs are crisp on the outside and sweet and creamy on the inside. What’s not to love?


  • 1-¼ cup Unsalted Butter, Softened
  • 1 cup Light Brown Sugar, Packed
  • ½ cups Granulated Sugar
  • 1 whole Egg
  • 2 teaspoons Vanilla Extract
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ½ teaspoons Cinnamon
  • 3 cups Quick Oats
  • _____
  • ½ cups Unsalted Butter, Softened
  • 1 teaspoon Vanilla Extract
  • 2 cups Powdered Sugar
  • 2 Tablespoons Milk


Preheat oven to 375F. Line a baking sheet with a Silpat mat or parchment paper.

In the bowl of a standing mixer, beat the 1 1/4 cup butter with the granulated and brown sugars until light and fluffy. Beat in the egg and 2 teaspoons of vanilla. Set aside.

In a small bowl, whisk together the flour, baking soda, salt, and cinnamon.

With the mixer on low, add the flour mixture into the creamed mixture and combine, and then add the oats.

Use a small cookie scoop to make uniform sized balls and place them onto the prepared cookie sheet. They’ll spread a bit, so allow some elbow room on the cookie sheet. Refrigerate the scooped cookie dough for about 10 minutes before baking.

Bake at 375F for 11 minutes. Remove from oven and leave on cookie sheet for 2 minutes. Then transfer to a wire rack to cool completely.

Makes about 48 individual cookies.

Make the filling by beating the 1/2 cup butter with 1 teaspoon vanilla extract, powdered sugar, and up to 2 tablespoons of milk. Transfer to a zip lock type baggie.

Assemble the cookies by piping about a teaspoon of filling onto the bottom side of one cookie. Top with another cookie.

1 of 6

Caramel Apple S&rsquomores

Caramel apples are my least favorite dessert. They are so messy and the ratios are all wrong&mdashso much stickiness from the caramel melting off and a massive amount of apple to get through at the end. Translate those flavors into a s&rsquomore, though, and the ratio is perfect&mdashI am all in!

  • Nonstick cooking spray
  • 12 whole graham crackers, broken in half to form 24 squares
  • 2 medium apples, each cut into about 18 very thin wedges (use your favorite-I like Honeycrisp.)
  • 3/4 cup caramel sauce
  • 12 regular marshmallows
  1. Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
  2. Place 12 graham cracker squares on the prepared baking sheet. Top each square with 2 or 3 apple wedges and drizzle 1 tablespoon of caramel sauce over each s&rsquomore.
  3. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s&rsquomore. Broil the s&rsquomores until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
  4. Transfer the s&rsquomores to a serving dish and top with the remaining graham cracker squares. Serve immediately.

  • 14.1 ounce package chocolate-crème-filled sandwich wafer cookies
  • 16 ounce can chocolate frosting
  • 15 ounce can coconut and pecan frosting (German chocolate cake frosting)
  1. Place cookies on a wire rack set over waxed paper.
  2. In a medium microwave-safe bowl, microwave chocolate frosting on 100 percent power (high) for 30 seconds stir. Microwave about 30 seconds more or until frosting is of drizzling consistency, stirring every 10 seconds.
  3. Dip each cookie halfway into the melted chocolate frosting, covering one large flat surface of cookie with chocolate. Gently shake off any excess chocolate. Place cookies on the wire rack. Let stand until set.
  4. Top each cookie with 1 teaspoon of the coconut-pecan frosting. If desired, drizzle with some of the remaining melted chocolate frosting.

Note: Layer cookies between sheets of waxed paper in an airtight container cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

The whole ingredients should yield at least 40 cookies. It will only take you around 30 minutes to complete the whole process. This is really a quick recipe but its flavor and texture are very hard to forget. The German Chocolate Wafers recipe is truly something that you can add in your party menu. It’s a cookie recipe that everyone will certainly love and talk about.

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