Indulge your sweet tooth with these delightful Vanilla Bean Sandwich Cookies filled with luscious chocolate cream! Perfect for any occasion, these cookies are not just a treat; they’re an experience that will transport you to a world of rich flavors and comforting aromas. With a soft, buttery exterior and a decadent chocolate filling, each bite is a blissful reminder of why homemade cookies are always the best. Are you ready to impress your family and friends with your baking skills? Let’s dive into this irresistible recipe that promises to be a showstopper at your next gathering!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 vanilla bean, split and scraped
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using a stand mixer with paddle attachment, cream softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
- Split vanilla bean lengthwise and scrape out seeds. Add vanilla bean seeds and egg to butter mixture, mixing until fully incorporated.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Wrap dough in plastic wrap and refrigerate for 1 hour to firm up.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out chilled dough to 1/4-inch thickness on lightly floured surface. Cut into 2-inch rounds using cookie cutter.
- Place cookies on prepared baking sheets, spacing 1 inch apart. Bake for 12-15 minutes until edges are lightly golden.
- Remove from oven and let cookies cool completely on wire rack.
- For chocolate cream filling, heat heavy cream until just simmering. Pour over chocolate chips and let stand 2 minutes, then whisk until smooth.
- Allow chocolate ganache to cool and thicken to spreadable consistency.
- Spread chocolate cream on half of cooled cookies, then sandwich with remaining cookies.
- Let sandwich cookies set for 30 minutes before serving. Store in airtight container.
Tips
- Chill the Dough: Don’t skip the refrigeration step! Chilling the dough for an hour helps to firm it up, making it easier to roll out and cut into perfect shapes.
- Perfect Vanilla Flavor: Using a fresh vanilla bean adds an incredible depth of flavor to your cookies. If you don’t have one, pure vanilla extract can be used as a substitute, but nothing beats the real deal!
- Watch the Bake Time: Keep a close eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center. Overbaking can lead to a dry cookie!
- Cooling Time: Allow the cookies to cool completely on a wire rack before adding the chocolate filling. This prevents the filling from melting and ensures a perfect sandwich.
- Make Ahead: These cookies can be made in advance! Assemble them a day before serving and store them in an airtight container to let the flavors meld beautifully.
- Variations: Feel free to experiment with different fillings! A raspberry jam or a cream cheese frosting can add a fruity twist to these classic cookies.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
