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Chocolate Cookie Sandwiches

Ingredients

  • 1 250g pkg brick-style cream cheese
  • 1/2 cup (125 mL) unsalted butter, softened
  • 180 g white chocolate, melted
  • 3 cups (625 mL) icing sugar
  • 1 3/4 cups Robin Hood Original all Purpose Flour
  • 2/3 cup cocoa powder
  • 1/2 tsp (2 mL) baking powder
  • pinch salt
  • 1 cup (250 mL) butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp (5 mL) Club House Premium Artificial Vanilla Extract
  • 60 g dark chocolate, melted

Directions

Using electric mixer, beat cream cheese, butter and chocolate. Gradually beat in icing sugar until mixture is smooth and thick. Refrigerate for 4 hours.

Chocolate Cookies Meanwhile, sift together flour, cocoa, baking powder and salt into bowl. In large bowl, beat butter and sugar until light and airy; beat in egg,

vanilla and chocolate. Using wooden spoon, stir flour mixture into butter mixture in two additions, mixing with hands if needed. Shape dough into two disks; cover with plastic wrap and refrigerate for 1 hour.

(Make-ahead: Refrigerate for up to 2 days or frozen for up to 1 month).

On lightly floured work surface, roll out one disk into ¼-inch thickness. Cut out cookies using 5-inch cookie cutter. Place cookies on parchment paper–lined baking

sheet; refrigerate for 30 minutes.

Meanwhile, preheat oven to 350°F.

Bake cookies until firm to the touch, 8 to 10 minutes. Let cool in pan on rack for 10 minutes; transfer directly to rack and let cool completely. Repeat with remaining dough. (Make-ahead: Store at room temperature for up to 5 days or freeze for up to 1 month.)

Spread ¼ cup of icing over half of the cookies; top with remaining cookies, pressing down gently.

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Related Recipes

Chocolate Cookie Sandwiches

Ingredients

  • 1 250g pkg brick-style cream cheese
  • 1/2 cup (125 mL) unsalted butter, softened
  • 180 g white chocolate, melted
  • 3 cups (625 mL) icing sugar
  • 1 3/4 cups Robin Hood Original all Purpose Flour
  • 2/3 cup cocoa powder
  • 1/2 tsp (2 mL) baking powder
  • pinch salt
  • 1 cup (250 mL) butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp (5 mL) Club House Premium Artificial Vanilla Extract
  • 60 g dark chocolate, melted

Directions

Using electric mixer, beat cream cheese, butter and chocolate. Gradually beat in icing sugar until mixture is smooth and thick. Refrigerate for 4 hours.

Chocolate Cookies Meanwhile, sift together flour, cocoa, baking powder and salt into bowl. In large bowl, beat butter and sugar until light and airy; beat in egg,

vanilla and chocolate. Using wooden spoon, stir flour mixture into butter mixture in two additions, mixing with hands if needed. Shape dough into two disks; cover with plastic wrap and refrigerate for 1 hour.

(Make-ahead: Refrigerate for up to 2 days or frozen for up to 1 month).

On lightly floured work surface, roll out one disk into ¼-inch thickness. Cut out cookies using 5-inch cookie cutter. Place cookies on parchment paper–lined baking

sheet; refrigerate for 30 minutes.

Meanwhile, preheat oven to 350°F.

Bake cookies until firm to the touch, 8 to 10 minutes. Let cool in pan on rack for 10 minutes; transfer directly to rack and let cool completely. Repeat with remaining dough. (Make-ahead: Store at room temperature for up to 5 days or freeze for up to 1 month.)

Spread ¼ cup of icing over half of the cookies; top with remaining cookies, pressing down gently.