Homemade Chocolate Sandwich Cookies Recipe

Homemade Chocolate Sandwich Cookies Recipe
Homemade Chocolate Sandwich Cookies Recipe photo by Taste of Home
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Homemade Chocolate Sandwich Cookies Recipe

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Our five kids love having these cookies in their lunch boxes and keep asking when I'll make them again. The recipe comes from a family cookbook that was put together for one of our family reunions.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking or rolled oats
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 2 tablespoons cornstarch
  • 2 tablespoons baking cocoa
  • 3/4 cup water
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in eggs, cream and vanilla. In another bowl, combine next six ingredients; gradually beat into creamed mixture.
Drop by tablespoonfuls onto lightly greased baking sheets. Bake until set, 10-15 minutes. Cool on wire racks.
Meanwhile, for filling, combine cornstarch, cocoa and water in a small saucepan until smooth. Stir in sugar and butter. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from heat; stir in vanilla. Cool. Spread on the bottoms of half of the cookies; cover with remaining cookies. Yield: about 2 dozen.
Originally published as Chocolate Sandwich Cookies in Sweet and Scrumptious Chocolate 1994, p28

Nutritional Facts

1 sandwich cookie: 260 calories, 12g fat (7g saturated fat), 44mg cholesterol, 174mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 3g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking or rolled oats
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 2 tablespoons cornstarch
  • 2 tablespoons baking cocoa
  • 3/4 cup water
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in eggs, cream and vanilla. In another bowl, combine next six ingredients; gradually beat into creamed mixture.
  2. Drop by tablespoonfuls onto lightly greased baking sheets. Bake until set, 10-15 minutes. Cool on wire racks.
  3. Meanwhile, for filling, combine cornstarch, cocoa and water in a small saucepan until smooth. Stir in sugar and butter. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from heat; stir in vanilla. Cool. Spread on the bottoms of half of the cookies; cover with remaining cookies. Yield: about 2 dozen.
Originally published as Chocolate Sandwich Cookies in Sweet and Scrumptious Chocolate 1994, p28

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