Cookies and Cream Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate cookies:</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">70g Dutch-processed cocoa powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For the cookies and cream filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">2 tbsp heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">8 chocolate sandwich cookies (like Oreos), finely crushed</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Piping bag with round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the chocolate cookies. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. The creaming process incorporates air into the dough, helping create a tender cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg and vanilla extract to the butter mixture, beating until fully incorporated. Scrape down the sides of the bowl to ensure everything is well mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. The cocoa powder provides both flavor and structure to these cookies - be sure to sift it if it has lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, which can develop too much gluten and make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm. This chilling step is crucial as it solidifies the butter and prevents cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator (keeping the other chilled until ready to use).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Using a 5cm (2-inch) round cookie cutter, cut out as many circles as possible and transfer them to the prepared baking sheets, leaving about 2cm between each cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the cookies for 10-12 minutes until the edges are firm but the centers still appear slightly soft. The cookies will continue cooking as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare the filling. In a clean mixer bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream, until smooth and fluffy. Beat in the vanilla extract and salt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gently fold in the crushed chocolate cookies until evenly distributed throughout the cream. The filling should be sturdy enough to hold its shape when piped or spread, but still soft enough to give when the cookies are bitten into.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the sandwich cookies, turn half of the cooled cookies upside down. Either pipe or spread about 1 tablespoon of filling onto each upside-down cookie, then gently press another cookie on top, right side up, creating a sandwich. Press just until the filling reaches the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the assembled sandwich cookies to set at room temperature for about 30 minutes, which helps the filling firm up slightly. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cookies actually improve in flavor after a day as the cookies soften slightly from the moisture in the filling!</li></ol>