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All Reviews for Chocolate ’n’ Cream Sandwich Cookies

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Gallery

Read the full recipe after the video.

Recipe Summary

prep: 25 mins

total: 35 mins

Yield: Makes 15

med104417_0409_des001b.jpg

Ingredients

Ingredient Checklist

1 1/4 cups all-purpose flour (spooned and leveled)

3/4 cup Dutch-process cocoa powder (spooned and leveled)

1/2 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

2/3 cup packed light-brown sugar

1 large egg

Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

      Cook's Notes

Chill and reroll the dough scraps to cut out even more cookies. Because there’s butter in the cream filling, store these cookies in the refrigerator. For a minty touch, add a few drops of peppermint oil to the filling.

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 25 mins

total: 35 mins

Yield: Makes 15

med104417_0409_des001b.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

prep: 25 mins

total: 35 mins

Yield: Makes 15

Recipe Summary

prep: 25 mins

total: 35 mins

Yield: Makes 15

prep: 25 mins

total: 35 mins

prep:

25 mins

total:

35 mins

Yield: Makes 15

Makes 15

med104417_0409_des001b.jpg

med104417_0409_des001b.jpg

Ingredients

Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 3/4 cup Dutch-process cocoa powder (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

Directions

In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms.

Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies.

      Cook's Notes

Chill and reroll the dough scraps to cut out even more cookies. Because there’s butter in the cream filling, store these cookies in the refrigerator. For a minty touch, add a few drops of peppermint oil to the filling.

Cook’s Notes

Chill and reroll the dough scraps to cut out even more cookies. Because there’s butter in the cream filling, store these cookies in the refrigerator. For a minty touch, add a few drops of peppermint oil to the filling.

Reviews (6)

Add Rating & Review

16 Ratings

5 star values:

                                  10

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  1

Reviews (6)

Add Rating & Review

16 Ratings

5 star values:

                                  10

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  1

Add Rating & Review

16 Ratings

5 star values:

                                  10

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  1

16 Ratings

5 star values:

                                  10

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  1

16 Ratings

5 star values:

                                  10

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  1
  • 5 star values:
  • 10
  • 4 star values:
  • 4
  • 3 star values:
  • 1
  • 2 star values:
  • 0
  • 1 star values:
  • 1

Martha Stewart Member

Rating: 5 stars

10/21/2017

                Gluten-free variation: omit wheat flour and use 1/2 cup sweet white rice flour, 1/4 cup millet flour, 2 tablespoons oat flour, 2 tablespoons sorghum flour, 2 tablespoons tapioca starch, 1/4 teaspoon xanthan gum. Bake 6-8 minutes.

Martha Stewart Member

Rating: Unrated

02/10/2011

                I tried this recipe as it is and I didn't have to add any extra liquids. The dough was crumbly but not dry. They turned out really well. I'd make them again but I'm going to look for a better cream filling-this one was sweeter than i like. :)

Martha Stewart Member

Rating: Unrated

05/09/2009

                thanks natalie! you saved me a ton of time! ...your changes to the recipe were perfect.

Martha Stewart Member

Rating: Unrated

04/24/2009

                Okay, the dough was WAY TOO dry and would NEVER come together like it showed on the TV show...I think the ingredients were wrong. So...I added an additional egg (2 total) and 3 additional tablespoons of melted butter (8 tablespoons butter total). Mix in a kitchen aid and it came out AWESOME. 
                 
                I had no problem rolling it out between wax paper. I thought it was a great idea!

Martha Stewart Member

Rating: Unrated

04/10/2009

                I could not form the dough. It was very crumbly, but the cookies were good after cooked.

Martha Stewart Member

Rating: Unrated

03/26/2009

                I made this one - you will not believe how much it tastes like Oreos, but I had a few complaints: http://marthaandme.wordpress.com/2009/03/26/oh-for-oreo/

Martha Stewart Member

Rating: 5 stars

10/21/2017

                Gluten-free variation: omit wheat flour and use 1/2 cup sweet white rice flour, 1/4 cup millet flour, 2 tablespoons oat flour, 2 tablespoons sorghum flour, 2 tablespoons tapioca starch, 1/4 teaspoon xanthan gum. Bake 6-8 minutes.

Rating: 5 stars

Rating: Unrated

02/10/2011

                I tried this recipe as it is and I didn't have to add any extra liquids. The dough was crumbly but not dry. They turned out really well. I'd make them again but I'm going to look for a better cream filling-this one was sweeter than i like. :)

Rating: Unrated

Rating: Unrated

05/09/2009

                thanks natalie! you saved me a ton of time! ...your changes to the recipe were perfect.

Rating: Unrated

04/24/2009

                Okay, the dough was WAY TOO dry and would NEVER come together like it showed on the TV show...I think the ingredients were wrong. So...I added an additional egg (2 total) and 3 additional tablespoons of melted butter (8 tablespoons butter total). Mix in a kitchen aid and it came out AWESOME. 
                 
                I had no problem rolling it out between wax paper. I thought it was a great idea!

Rating: Unrated

04/10/2009

                I could not form the dough. It was very crumbly, but the cookies were good after cooked.

Rating: Unrated

03/26/2009

                I made this one - you will not believe how much it tastes like Oreos, but I had a few complaints: http://marthaandme.wordpress.com/2009/03/26/oh-for-oreo/

All Reviews for Chocolate ’n’ Cream Sandwich Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chocolate ’n’ Cream Sandwich Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest