Friday, May 9, 2008

Deep Dark Chocolate Cream Cheese Sandwich Cookies

Today, my friends, is truly a sad, sad day. Today is the day that I realized that Rayzor and I ate the last of these delicious, deep, dark, chocolate cream cheese sandwich cookies. Trust me, I'm going to need a box of Kleenex to get me through this post.

Another recipe from One Smart Cookie, these cookies are really easy to make and are sort of a classier, more grown-up version of the Oreo cookie. Please don't tell Mr. Christie on me - he really does make good cookies. But I think that if you try making these, you might agree that you make better.

Made properly, these cookies are delectably chewy and fudgy and with a tangy hint of cream cheese in the middle. Made improperly, and well, I imagine that they would taste an awful lot like an Oreo.

To keep your cookies soft and chewy, make sure that you're very careful to avoid over-mixing the dough when you combine the dry ingredients to the wet ingredients. If you overmix, your cookies will be tough and hard. Also, you'll want to make sure that you don't make the cookies too small or overbake them, or else they'll be dry. You want your cookies to look more like thin brownies than skinny hockey pucks.

So go forth and bake yourself up a batch of these tasty, tasty cookies while I mourn the loss of my own delicious sandwich cookies... and grab another tissue.



The ingredients:

The cookie cut-outs waiting to be baked:

Delicious cream cheese filling:

Getting a good dunking:

Deep Dark Chocolate Cream Cheese Sandwich Cookies

Cookies:
1/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg white
1 tsp. instant coffee powder, dissolved in 1 tsp. water
1 tsp. vanilla
1 cup flour
1/2 cup cocoa
1/4 tsp. baking soda
1/4 tsp. salt

Directions:
1. In a large bowl, beat together butter and sugars until well combined - it will have the consistency of wet sand.
2. Add egg white, coffee and vanilla and beat until blended and smooth.
3. In a medium bowl, combine flour, cocoa, baking soda and salt.
4. Add to the sugar mixture and stir by hand just until the dough comes together.
5. Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour or until well chilled.
6. When ready to bake, preheat oven to 350F.
7. On a lightly floured surface or between two sheets of waxed paper, roll out dough about 1/8" thick and cut into 2" rounds with a cookie cutter. Reroll the scraps once to get as many cookies as you can.
8. Place about 1" apart on an ungreased cookie sheet. Bake for 10 -12 minutes, until set. Transfer to a wire rack to cool.

Filling:
1/4 cup cream cheese
1 1/2 cups icing sugar
1 tbsp. water or milk
1/4 tsp. vanilla

Directions:
1. To make filling, beat cream cheese in a medium bowl with an electric mixer until fluffy.
2. Beat in icing sugar, water and vanilla, adding a little more sugar or water as needed until you have a spreadable frosting.
3. Spread half the cooled cookies with icing and top with a second cookie.

2 comments:

How To Eat A Cupcake said...

WOW! I'm coming to your house for snacks!!

Anonymous said...

i made these the other day but i added crushed peanut butter cups to the filling. needless to say they were beyond amazing. thanks for the recipe.