Back to Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

All Reviews for Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

Ingredients

Ingredient Checklist

4 tablespoons (1/2 stick) unsalted butter, room temperature

1 1/2 cups confectioners’ sugar

1/4 cup granulated sugar

2 teaspoons pure vanilla extract

Gallery

Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

Ingredients

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Directions

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.

Reviews (4)

Add Rating & Review

16 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  3

Reviews (4)

Add Rating & Review

16 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  3

Add Rating & Review

16 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  3

16 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  3

16 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  3
  • 5 star values:
  • 3
  • 4 star values:
  • 2
  • 3 star values:
  • 7
  • 2 star values:
  • 1
  • 1 star values:
  • 3

Martha Stewart Member

Rating: 3 stars

12/03/2016

                The 1-1/2" scoop was a little big I thought ... will try smaller scoop next time.  10 minutes at 375 was more than enough in my oven (electric) - next time I would probably take it down to 8 or 9.  Tip:  twist the glass as you press down on the cookie and the dough won't stick to the bottom of the glass.  The cookies themselves were a little crispy for my taste, and the filling is way, way too sweet.  I made them with less sugar to start with (3 cups) and still the filling is too sweet.

Martha Stewart Member

Rating: Unrated

09/21/2012

                I like the cookies & cream!  BUT, instead of only 4 TBS of butter for this cream, I needed 8 TBS (a full stick).  Either add the confectioners sugar in small increments until you get the desired consistency, or add more butter.  
                
                The only thing I can think that would have affected this in my preparation is that I only have a KitchenAid stand mixer, not a hand mixer--mixing only 4 TBS of butter till "light and fluffy" in a stand mixer doesn't work well--maybe with a hand mixer it works better.

Martha Stewart Member

Rating: 1 stars

04/18/2011

                Tried the cookie and it was too try...the only good thing was the creme.

Martha Stewart Member

Rating: 1 stars

04/17/2011

                Ok I'm not sure what I did wrong but I had to throw away the first creme filled batch it was waaay to soggy and gritty due to the regular sugar.The second time around the only ingredients I used were the butter, powder sugar and CLEAR vanilla (the brown vanilla makes the creme turn brown like). I added a bit more powdered sugar until I got the consistency that I wanted. (I'd say about 3 tablespoons at a time until it looked and felt the way it was suppose to). Then...It came out perfect. :):):)

Martha Stewart Member

Rating: 3 stars

12/03/2016

                The 1-1/2" scoop was a little big I thought ... will try smaller scoop next time.  10 minutes at 375 was more than enough in my oven (electric) - next time I would probably take it down to 8 or 9.  Tip:  twist the glass as you press down on the cookie and the dough won't stick to the bottom of the glass.  The cookies themselves were a little crispy for my taste, and the filling is way, way too sweet.  I made them with less sugar to start with (3 cups) and still the filling is too sweet.

Rating: 3 stars

Rating: Unrated

09/21/2012

                I like the cookies & cream!  BUT, instead of only 4 TBS of butter for this cream, I needed 8 TBS (a full stick).  Either add the confectioners sugar in small increments until you get the desired consistency, or add more butter.  
                
                The only thing I can think that would have affected this in my preparation is that I only have a KitchenAid stand mixer, not a hand mixer--mixing only 4 TBS of butter till "light and fluffy" in a stand mixer doesn't work well--maybe with a hand mixer it works better.

Rating: Unrated

Rating: 1 stars

04/18/2011

                Tried the cookie and it was too try...the only good thing was the creme.

Rating: 1 stars

Rating: 1 stars

04/17/2011

                Ok I'm not sure what I did wrong but I had to throw away the first creme filled batch it was waaay to soggy and gritty due to the regular sugar.The second time around the only ingredients I used were the butter, powder sugar and CLEAR vanilla (the brown vanilla makes the creme turn brown like). I added a bit more powdered sugar until I got the consistency that I wanted. (I'd say about 3 tablespoons at a time until it looked and felt the way it was suppose to). Then...It came out perfect. :):):)

All Reviews for Cream Filling for Chocolate ’n’ Cream Sandwich Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cream Filling 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