Chocolate Sandwich Cremes
- Preparation time: 20 minutes
- Refrigeration time: 4 to 24 hours
- Baking time: 6 minutes
Ingredients
Ingredients to be Creamed:
- ½ cup butter, softened (1 stick)
- 1 cup sugar
Moist Ingredients:
- 1 egg
- 2-ounces unsweetened chocolate; melted and cooled
- 2 teaspoons vanilla
Dry Ingredients:
- 2 cups flour
- ⅛ teaspoon salt
Creme Filling:
Instructions
-
Cream butter and sugar until light and fluffy.
- Add egg and mix in.
- Mix in melted chocolate and vanilla.
- Mix in flour and salt.
- Lightly flour a work surface
- Split the dough in half and place on floured work surface.
- Shape each half of the dough into a large log shape.
- Using the palms of your hands roll each log out until it is approximately 2-inches in diameter and about 12 to 14-inches long.
- Wrap each roll in a piece of waxed paper.
- Refrigerate for at least 4 hours, preferably overnight.
- Preheat oven:
Standard Oven: 375° | Convection Oven: 350°
- Lightly grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
- Slice the dough into ⅛-inch pieces.
- Place slices on cookie sheets.
- Bake until firm, but not hard; approximately 6 minutes. Do Not Overbake!
- Cool completely on racks.
- Make the buttercream frosting or chocolate buttercream frosting.
- Spread about 1 teaspoon of buttercream frosting or chocolate buttercream frosting on a cookie, top with a second cookie to make a sandwich creme.
Comments
Makes approximately 4 dozen sandwich cremes.You can use buttercream frosting, chocolate buttercream frosting, or a combination of both.
If you are partial to vanilla flavored cookies try my recipe for vanilla sandwich cremes.