sandwich cookies

Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla

Homemade Oreos Recipe by Tasty

unsalted butter, softened

white sugar

salt

eggs

all-purpose flour

cocoa powder

baking soda

butter, softened

sugar

vanilla

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.

Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.

Add the dry ingredients to the wet ingredients, and mix together until combined.

Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).

To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.

Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.

Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.

Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.

To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.

Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.

https://vid.tasty.co/output/29244/mp4_640x640/1492190239

We LOVE these delicious red velvet cookies with cream cheese filling. A chewy cookies with hints of chocolate and vanilla, sandwiched with cream cheese frosting in the center.

Red Velvet Cookies

Tablespoons unsweetened cocoa powder

baking powder

unsalted butter (, softened)

Tablespoon liquid red food coloring

butter

cream cheese (, softened)

vanilla extract

For the cookies:

Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.

Whisk together the flour, cocoa powder, baking soda, baking powder and salt.

In a separate mixing bowl, beat together the butter and sugar until light and fluffy.

Add the egg and red food coloring and mix to combine.

Add the dry ingredients and mix on low speed, just until combined.

Use a tablespoon measurer to scoop the dough and then roll into balls (should make 24 cookies).

Line the dough balls on the prepared baking sheets. Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.

Bake until edges start setting, about  8-9 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

Beat together the cream cheese and butter until smooth.

Add powdered sugar and vanilla and mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.

Once the cookies have cooled, add a small spoonful of cream cheese filling onto one cookie. Place another cookie on top and press them together to make a cookie sandwich.

For the cream cheese filling:

All the flavors of Tiramisu in little sandwich cookies! These cookies take a famous dessert and package them into portable, bite-sized treats that will cure your dessert cravings! 

Tiramisu Sandwich Cookies

semi-sweet chocolate, chopped

unsweetened chocolate, chopped

flour

espresso powder

mini chocolate chips

mascarpone cheese, softened

cream cheese, softened

Kahlua Liqueur

In a small saucepan, combine chocolate and butter....

In a small saucepan, combine chocolate and butter. Heat over low heat until both have melted. Stir until smooth and set aside.

In a small bowl, combine flour. Baking powder,...

In a small bowl, combine flour. Baking powder, salt, and espresso powder. Set aside.

In a mixing bowl, beat together eggs, sugar,...

In a mixing bowl, beat together eggs, sugar, and vanilla until the mixture begins to thicken. Stir in cooled chocolate mixture followed by the flour mixture. Beat until combined. Fold in chocolate chips. Let batter stand for 10 minutes in order to thicken up.

Preheat oven to 375. Drop dough by the...

Preheat oven to 375. Drop dough by the tablespoon full about onto a lined baking sheet, keeping each cookie about 2 inches apart. Bake for 8 minutes or until edges are set and cookies are slightly cracked. Let cool for 1 minute before removing to a cooling rack.

For the filling:

Beat together mascarpone and cream cheese. Add in...

Beat together mascarpone and cream cheese. Add in powdered sugar, vanilla, and liqueur.

Spread a healthy tablespoon of filling on the...

Spread a healthy tablespoon of filling on the flat side of one cookie, top with another cookie. Makes 12 sandwich cookies. Store assembled cookies in an airtight container.

Easy to make cookies that are sweet and perfect for holidays, cookie exchanges and gifts!

Strawberry Sandwich Cookies

store-bought sugar cookie dough

¼ - ½ cup jam (flavor

Preheat the oven as per package instructions Line baking sheet with parchment paper.

Check the instructions on the store-bought dough to prepare it for rolling. The package I used instructed me to knead. 1/4 flour into the dough.

Once the dough is ready for rolling, form it into a round and cut it in half.

Lightly flour the surface you are rolling on, and roll out ½ of the dough to ¼ inch thickness.

Cut out desired shapes and place half of them on a parchment lined cookie sheet 2 inches a part.

Microwave the jam for about 10 seconds so will easily spread.

Place a teaspoonful of jam on the center of each cookie and spread it gently - making sure it doesn’t get too close to the edges of the cookie.

Cut a small shape out of the center of the remaining shapes.

Place them over the top of the jam topped cookie, lining up the edges. Press gently around the edges with your finger or a fork to seal.

Repeat the same process with the second half of the dough.

Bake in a preheated 350 degree oven for 10-12 minutes, or until they are just starting to turn brown around the edges.

Let them cool completely on the cookie sheet before moving them to a cooling rack.

Dulce de Leche Cookies are a shortbread sandwich cookie with dulce de leche - they're like alfajores cookies - delicate and sweet and the perfect easy caramel sandwich cookie recipe.

Dulce de Leche Cookies Recipe

½ cups (339 grams) unsalted butter softened (3 sticks)

(113 grams) powdered sugar

(372 grams) all-purpose flour

dulce de leche

In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth.

Add vanilla and salt, then mix until smooth.

Add flour, 1 cup at a time, mixing between each addition until completely mixed.

If dough is too sticky to roll at this point, chill for 20 minutes.

Otherwise, divide dough in half. Roll each half out to 1/4-inch thick between two pieces of wax paper or parchment paper.

Chill at least 2 hours or up to overnight.

Preheat oven to 350°F. Line 3 cookie sheets with parchment paper or silicone baking mats.

Cut circles of dough, re-rolling as needed. I used an approximately 2-inch round cookie cutter. You can also cut them into squares or any size/shape.

These don’t spread, so you don’t need to space them more than an inch or two on the cookie sheets. Bake for about 14-18 minutes (depending on size of cookie and thickness) until they start to get golden around the edges.

Once cooled, turn half of the cookies upside down and fill each with about 1-2 tablespoons of dulce de leche, topping with an additional cookie to form a sandwich. Tip: Place your dulce de leche in a plastic bag or piping bag and pipe onto each cookie to make filling them easier.

Store in an airtight container for up to 3 days or freeze for up to a month.

Serving suggestion: dust with powdered sugar for a pretty look.

Double up on delicious with Louisiana Red Velvet Cheesecake Bars. These red velvet cheesecake bars are a marriage of everyone's two favorite cakes.

Louisiana Red Velvet Cheesecake Bars

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)

butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Tbsp. red food coloring

Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.

Bake 26 to 28 min. or until center is almost set. Cool completely.

Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.

Traditional peanut butter cookies meet sweet marshmallow frosting in these irresistible Peanut Butter Marshmallow Sandwich Cookies!

Peanut Butter Marshmallow Sandwich Cookies

& 1/2 cups (180 grams) all-purpose flour

(113 grams) unsalted butter, softened

(127 grams) creamy peanut butter

(100 grams) firmly packed light brown sugar

tsp vanilla extract

(55 grams) confectioners' sugar, sifted

(42 grams) marshmallow creme (such as Marshmallow Fluff)

Preheat oven to 350°F. Line baking sheets with...

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.

Whisk together the flour, baking soda, and salt....

Whisk together the flour, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter, peanut butter, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.

Reduce mixer speed to low. Gradually add the...

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Drop dough by tablespoonfuls onto prepared baking sheets,...

Drop dough by tablespoonfuls onto prepared baking sheets, leaving about 2 inches between cookies. Use a fork to make a crosshatch design on top of each cookie.

Bake, one pan at a time, 12 to...

Bake, one pan at a time, 12 to 16 minutes, or until lightly browned. Cool on pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Using an electric mixture on medium speed, beat...

Using an electric mixture on medium speed, beat the butter and sugar until thoroughly combined. Add the vanilla and marshmallow creme, and beat until smooth.

Spread the frosting on the bottom of half...

Spread the frosting on the bottom of half of the cookies. (I use about 2 to 3 teaspoons of frosting.) Top each frosted cookie with an unfrosted cookie so that the bottoms face each other.

Recipe for making homemade alfajores or dulce de leche sandwich cookies. These Latin American cookies are made with all purpose flour, cornstarch, butter, baking powder, egg yolks, sugar, lemon zest, milk, and vanilla. They are filled with caramel and decorated with coconut or icing sugar.

Alfajores: Dulce de leche sandwich cookies

all-purpose flour flour

cornstarch (1¼ cups cornstarch = 160 grams)

butter (room temperature, ½ cup of butter = 113 grams)

lemon or lime zest

milk

vanilla optional

powdered

dry coconut

Powdered or icing sugar (to taste)

Sift the all-purpose flour, cornstarch, and baking powder. Stir all the ingredients very well and add the lemon zest.

Use an electric hand mixer to mix the butter with the powdered sugar (previously sifted) until you get a creamy mixture.

Add the milk and egg yolks, continue mixing until all the ingredients are well combined.

Add the flour mixture in batches and mix well in between adding each batch of flour. The final dough should be smooth and not sticky. If it's still sticky you can add an additional handful of flour.

Divide the dough into two equal parts and make two balls of dough. Then gently squash each ball into a thick disk shape. Cover them with plastic wrap and refrigerate for an hour.

Preheat the oven to 375F (200 ° C).

Remove the dough from the fridge and place it on a lightly floured surface. Use a rolling pin to flatten and extend the dough until you have a thin layer. The maximum thickness of the layer should be about five millimeters (less than ¼ inch).

Use a round cookie cutter mold to cut as many circles as you can. I used a 2 in (5 cm) round mold. You can make them smaller or larger, just adjust the baking time accordingly.

Put the cookies on a baking sheet lined with parchment paper, leave at least two centimeters or ¾ inch of space between each cookie to keep them from sticking together.

Bake the cookies for about 12-15 minutes or until they are lightly golden. Remove the cookies from the oven and let them cool down completely.

Take a cooled down cookie and place a teaspoon of dulce de leche on its inner surface (the part that was stuck to the baking sheet), spread it well to the edges of the cookie and then gently stick another cookie (baking side on the caramel) on top to form a cookie sandwich.

Place the grated dry coconut on a flat plate and roll each stuffed cookie in the coconut mix until it sticks to the dulce de leche filling, giving it the characteristic look of the alfajor cookie. You can also dust the cookies with powdered sugar.

You can keep the alfajores or dulce de leche cookies refrigerated for a week.

Add peppermint flavor to some already-fantastic cookie balls with Peppermint Cookie Balls. These Peppermint Cookie Balls feature candy canes, so you know they're festive.

Peppermint Cookie Balls

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

vanilla creme-filled chocolate sandwich cookies, finely crushed

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Reserve 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.

Shape into 48 (1-inch) balls. Freeze 10 min.

Dip cookie balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.

Crush your chocolate sandwich cookies to make Chocolate Cookie Balls! So rich and creamy, you'll find yourself hanging out by the dessert table for these cookie balls.

Chocolate Cookie Balls

vanilla creme-filled chocolate sandwich cookies, finely crushed, divided

Mix cream cheese and 3 cups cookie crumbs until blended.

Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs.

Serve these dainty, lemony bite-size Lemon Blossom Cookie Balls at your next bridal or baby shower. Lemon Blossom Cookie Balls feature golden sandwich cookies and a creamy, delicious filling.

Lemon Blossom Cookie Balls

pkg. (14.3 oz.) oblong vanilla creme-filled sandwich cookies, finely crushed

lemon

Tbsp. assorted decorating icings

white nonpareils (about 1/2 tsp.)

Mix cream cheese, cookie crumbs and zest until blended.

Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.

Feel like a millionaire in your own home when you share these Cool Mint Cookie Balls. You'll love these mint cookie balls and everyone else will too.

Cool Mint Cookie Balls

(3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

pkg. (15.25 oz.) mint creme-filled chocolate sandwich cookies, finely crushed (about 4 cups)

green food coloring

Tbsp. chocolate sprinkles

Mix cream cheese and cookie crumbs until blended.

Shape into 40 (1-inch) balls; place in single layer in shallow waxed paper-lined pan. Freeze 10 min. Mix melted chocolate and food coloring until blended. Dip cookie balls, 1 at a time, in chocolate; return to prepared pan. Top with sprinkles.

Make these Red Velvet Cookie Balls with cream cheese and crushed cookies. Dip these Red Velvet Cookie Balls into melted chocolate for a romantic treat.

Red Velvet Cookie Balls

vanilla creme-filled vanilla sandwich cookies, finely crushed

red food coloring

Tbsp. red sprinkles

Mix cream cheese, cookie crumbs and food coloring until blended.

Shape into 48 (1-inch) balls. Freeze 10 min. Dip in melted chocolate; place on waxed paper-covered baking sheet. Top with sprinkles.

Top 21 sandwich cookies recipes from across the web

The most viewed sandwich cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Oreos Recipe by Tasty

Red Velvet Cookies

Tiramisu Sandwich Cookies

Strawberry Sandwich Cookies

Dulce de Leche Cookies Recipe

Louisiana Red Velvet Cheesecake Bar...

Peanut Butter Marshmallow Sandwich ...

Alfajores: Dulce de leche sandwich ...

Peppermint Cookie Balls

Chocolate Cookie Balls

Lemon Blossom Cookie Balls

Cool Mint Cookie Balls

Red Velvet Cookie Balls

Dirt Cups

Small-batch Whoopie Pies

No-Bake Chocolate-Peanut Butter Des...

Florentine Lace Cookies

Parisian Cream Wafers

Serbian Walnut Cookies Recipe

Milano Cookies

Carrot Cake Cookies

Top 21 sandwich cookies recipes from across the web

The most viewed sandwich cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Oreos Recipe by Tasty

Red Velvet Cookies

Tiramisu Sandwich Cookies

Strawberry Sandwich Cookies

Dulce de Leche Cookies Recipe

Louisiana Red Velvet Cheesecake Bar...

Peanut Butter Marshmallow Sandwich ...

Alfajores: Dulce de leche sandwich ...

Peppermint Cookie Balls

Chocolate Cookie Balls

Lemon Blossom Cookie Balls

Cool Mint Cookie Balls

Red Velvet Cookie Balls

Dirt Cups

Small-batch Whoopie Pies

No-Bake Chocolate-Peanut Butter Des...

Florentine Lace Cookies

Parisian Cream Wafers

Serbian Walnut Cookies Recipe

Milano Cookies

Carrot Cake Cookies

The most viewed sandwich cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine