Cookies and Cream Sandwich Cookies

Cookies and Cream Sandwich Cookies IMAGE Author: Canadian Living Credits: Cookies and Cream Sandwich Cookies IMAGE

Stuffed with a creamy cookie-crumb filling, these soft chocolate cookies are a cocoa lover's dream. When breaking up the wafer cookies, be sure to leave a few larger chunks for a visually interesting effect.

  • Portion size 20 servings
  • Credits : Canadian Living: Holiday Baking 2015


Chocolate Cookies:
  • 2/3 cups butter softened
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon each baking soda and salt
  • 1/2 cup cocoa powder
Cookies and Cream Filling:
  • 1/3 cup butter softened
  • 2 tablespoons whipping cream (35%)
  • 1 teaspoon vanilla
  • 1 1/4 cup icing sugar
  • 15 chocolate wafer cookies broken in pieces (about 1 cup)


Chocolate Cookies: In large bowl, beat butter with sugar until fluffy. Beat in egg yolks, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda and salt; sift in cocoa powder. Stir flour mixture into butter mixture just until combined. If necessary, knead gently to form smooth dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out rounds, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.

Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are firm and tops look dry, about 9 minutes. Let cool completely on pans. (Make-ahead: Store in airtight container for up to 3 days.)

Cookies and Cream Filling: In bowl, beat butter until smooth. Gradually beat in cream. Beat in vanilla. Beat in icing sugar until smooth, about 2 minutes. Fold in cookies.

Assembly: Spread 1 tbsp of the filling onto bottoms of half of the cookies; sandwich with remaining cookies, flat sides down. (Make-ahead: Refrigerate in airtight container for up to 2 days. Bring to room temperature before serving.)

Tip from The Test Kitchen: To break the wafers, place them in a plastic bag and hit them lightly with a rolling pin.

Nutritional facts per sandwich cookie: about

  • Fibre 1 g
  • Sodium 139 mg
  • Sugars 13 g
  • Protein 2 g
  • Calories 192.0
  • Total fat 11 g
  • Potassium 73 mg
  • Cholesterol 43 mg
  • Saturated fat 6 g
  • Total carbohydrate 23 g


  • Iron 6.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cookies and Cream Sandwich Cookies