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Vanilla Bean Sandwich Cookies with Chocolate Cream Recipe

Vanilla Bean Sandwich Cookies with Chocolate Cream

Rahat
These Vanilla Bean Sandwich Cookies with Chocolate Cream are a delightful treat that combines rich flavors and irresistible textures. Perfect for any occasion, they’re ready in just 40 minutes, making them an easy yet impressive dessert to whip up.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 36 sandwiches
Calories 124 kcal

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.

Nutrition

Calories: 124kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 14mgSodium: 50mgPotassium: 32mgFiber: 1gSugar: 8gVitamin A: 162IUCalcium: 5mgIron: 1mg
Keyword chocolate cream, dessert recipe, homemade cookies, sandwich cookies, vanilla bean
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