These Vanilla Bean Sandwich Cookies with Chocolate Cream are a delightful treat that combines rich flavors and irresistible textures. The tender, buttery cookies are infused with fragrant vanilla bean, while the smooth chocolate cream filling adds a luscious, velvety contrast. Perfect for any occasion, they’re ready in just 40 minutes, making them an easy yet impressive dessert to whip up.
Each bite offers a harmonious blend of sweet vanilla and decadent chocolate, with a satisfying balance of crisp edges and creamy centers. At only 124 calories per sandwich, they’re a guilt-free indulgence that’s sure to please. Whether you’re sharing with friends or savoring solo, these cookies are a little slice of heaven in every bite.
Ingredients for Vanilla Bean Sandwich Cookies with Chocolate Cream
- For the Cookies:
- 1 cup unsalted butter (softened)
- ¾ cups sugar
- 1 vanilla bean (scraped, or substitute with 1 additional tsp vanilla bean paste)
- 2 tsp vanilla bean paste
- ½ tsp salt
- 1 large egg yolk
- 2 ¼ cups all-purpose flour (plus extra for rolling)
- For the Chocolate Cream:
- 4 oz dark chocolate (melted and cooled)
- 1 stick butter (softened to room temperature)
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- ¼ tsp salt
- 2 tsp heavy cream (or substitute with milk for a lighter texture)
Step-by-Step Instructions
- Make the Cookie Dough:
- In a KitchenAid mixer or with an electric hand mixer, beat the butter until well-creamed.
- Add the sugar and cream together until light and fluffy.
- Stir in the scraped vanilla bean insides and vanilla bean paste.
- Sprinkle in the salt and mix until well-combined. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg yolk and beat until fully incorporated. Scrape down the sides again.
- Gradually add the flour on medium-low speed until the dough comes together. Scrape the bowl as needed to ensure even mixing.
- Transfer the dough to a clean surface and form it into a cohesive ball. Flatten into a 1-inch thick disk, wrap in plastic wrap, and chill for 15 minutes.
- Prepare the Cookies:
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
- Use lightly floured cookie cutters to cut out shapes. Place the cookies on an ungreased baking sheet, spacing them at least 1 inch apart.
- Re-roll the dough scraps and cut out more cookies until all the dough is used.
- Bake for 9-10 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet.
- Make the Chocolate Cream:
- Melt the dark chocolate and let it cool slightly.
- In a medium bowl, cream together the butter and powdered sugar until smooth.
- Gradually add the melted chocolate and mix until combined.
- Stir in the vanilla extract and salt.
- Slowly add the heavy cream, mixing until the cream is smooth and fluffy. Beat on high speed for 1 minute, then scrape the bowl and beat for an additional 30 seconds.
- Assemble the Cookies:
- Spread a dollop of chocolate cream on the bottom of one cookie and sandwich it with another.
- Serve immediately or store in an airtight container for up to 3 days.
Perfect Pairings: Serving Suggestions
These Vanilla Bean Sandwich Cookies with Chocolate Cream are delightful on their own, but they pair beautifully with a cup of hot coffee or milk for a cozy treat. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. If you’d like to freeze them, layer the cookies between sheets of parchment paper in a freezer-safe container—they’ll stay fresh for up to 2 months.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the dark chocolate in the cream for white chocolate or milk chocolate for a different flavor profile. You can also add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced twist.
Quick Tips for Success
To save time, prepare the cookie dough ahead of time and chill it overnight. When rolling out the dough, work in small batches to keep it from warming up too quickly. If your kitchen is warm, pop the dough back in the fridge for a few minutes if it becomes sticky.
Essential Equipment Guidance
For best results, use a stand mixer or electric hand mixer to cream the butter and sugar. A rolling pin with thickness guides ensures your cookies are evenly rolled to ¼” thickness. Don’t forget a sharp cookie cutter for clean, precise shapes!
Vanilla Bean Sandwich Cookies with Chocolate Cream
Equipment
- KitchenAid mixer or electric hand-mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- ¾ cups sugar
- 1 vanilla bean scraped
- 2 tsp vanilla bean paste
- ½ tsp salt
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
Chocolate Cream
- 4 oz dark chocolate melted and cooled
- 1 stick butter softened to room temperature
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- ¼ tsp salt
- 2 tsp heavy cream
Instructions
- In KitchenAid mixer or with electric hand-mixer beat your butter until well-creamed.
- Add sugar and cream together.
- Stir in vanilla bean insides and vanilla bean paste.
- Sprinkle in salt, stirring until well-combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
- Add egg yolk and beat until combined (pausing again to scrape down sides of bowl).
- With mixer on medium-low speed, gradually add flour until well-incorporated (you will need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
- Transfer dough to clean surface and use your hands to form it into a cohesive ball.
- Flatten into a disk (about 1″ thick), cover with clear wrap, and chill for 15 minutes.
- Preheat oven to 350F
- Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about ¼” thickness.
- Lightly flour your cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet, placing at least 1″ apart.
- Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
- Bake on 350F for 9-10 minutes and allow cookies to cool completely before filling with chocolate cream.
- Chocolate cream
- Melt your chocolate and allow it to cool
- In medium-sized bowl with an electric mixer, cream together butter and sugar until well combined.
- Gradually add melted chocolate and stir until combined.
- Stir in vanilla extract and salt.
- Very slowly stir in heavy cream.
- Gradually increase speed of mixer to medium, and then high. Beat on high speed for one minute. Scrape down sides of bowl and then beat on high for 30 seconds longer.
- Use a knife or icing spatula to spread a dollop of frosting on the bottom of one cookie.
- Sandwich with another cookie, and serve.