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Irresistible Chocolate Chip Cookie Sandwiches with Creamy Filling

Discover the recipe for Irresistible Chocolate Chip Cookie Sandwiches filled with a customizable creamy filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 sandwiches
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Soda Omit if using self-rising flour.
  • ½ teaspoon Salt Reduce for low-sodium diets.
  • ¾ cup Unsalted Butter Use dairy-free butter for a dairy-free option.
  • 1 cup Granulated Sugar Replace half with coconut sugar for lower glycemic index.
  • 1 cup Brown Sugar Both light and dark varieties work well.
  • 2 teaspoon Vanilla Extract Opt for real vanilla for best results.
  • 1 large Egg Replace with ¼ cup applesauce for a vegan option.
  • 2 cups Chocolate Chips Use semi-sweet or dark chips for a rich experience.
For the Filling
  • 2 cups Powdered Sugar Use erythritol for a low-sugar option.
  • 8 oz Cream Cheese Substitute with vegan cream cheese or whipped coconut cream for a dairy-free option.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixing bowl, beat the softened unsalted butter, granulated sugar, brown sugar, and vanilla extract until creamy and light.
  4. Add in the large egg and mix until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients, folding gently to combine. Fold in the chocolate chips.
  6. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each mound. Bake for 10 minutes, or until golden brown around the edges.
  7. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
  8. Prepare the filling by beating together cream cheese, powdered sugar, and a splash of vanilla extract until smooth.
  9. Once the cookies are cooled, spread the creamy filling on the flat side of one cookie and top it with another cookie to form a sandwich.

Nutrition

Serving: 1sandwichCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature for better mixing. Remove cookies when just golden for the perfect chewy texture.

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