Cream Filled Chocolate Sandwiches Recipes

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.

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

Steps:

• Set rack in the middle of the oven and preheat to 375 degrees F.
• In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder and salt. On low speed, add the butter, then the egg and vanilla. Process or beat until the dough is thoroughly blended and massed together.
• Drop rounded half teaspoons of batter onto a non-stick cookie sheet at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 8 minutes, turning once for even baking, until the cookies are set. Cool on the pan on a rack.
• To assemble the cookies, place 1/2 of the cookies, top side down on a flat surface. Scrape the cream filling into a pastry bag fitted with a 1/2-inch star tip. Pipe teaspoon sized rosettes of the filling on the tops of the cookies. Place the remaining cookies, top side up on top of the filling and lightly press to form sandwiches.
• Place the butter and shortening in the bowl of an electric mixer and beat until combined. Gradually beat in the vanilla and confectioners' sugar at low speed until blended. Increase the speed to high and continue beating for 2 to 3 minutes until fluffy.;

Steps:

• In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine confectioners' sugar, butter, milk extract and if desired red food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
• On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
• While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
• Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.

Steps:

• Set two racks in the middle of the oven. Preheat to 375 degrees.
• In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
• Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
• Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
• To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
• To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

Steps:

• Prepare frosting first and allow to chill in the refrigerator. Mix the flour and milk till smooth and cook over medium heat until thick and pasty. Put in a bowl and cover the top with wax paper to prevent a crust from forming. (Actually place the wax paper on the mixture) Cool well.
• Cream the margarine, sugar , salt and vanilla until light and fluffy, slowly add the cooled mixture and whip until the sugar is dissolved and not grainy when rubbed between your finger tips.
• To make the cookies cream the margarine, brown sugar, granulated sugar and vanilla till fluffy. Add the eggs, one at a time and mix until combined. Add the flour, oats, salt and soda and mix well.
• Drop by teaspoonfuls onto parchment lined baking sheets and bake for 15 minutes in a preheated 350* oven. Cool well, top with filling and sandwich two cookies together. Store in an airtight container in the fridge or freezer.