These are easy slice and bake sandwich cookies. The cookie contains both dark chocolate and cocoa for a full chocolate flavor. The filling is made with white chocolate chips or melting wafers. Because these are slice and bake refrigerator cookies, you can make some now and save the rest for later. We like these cookies.
Sandwich Cookies by Another Name: Moon Pie Cookies
Growing up, we referred to cookies like these as moon pies, chocolatey cake-like cookies with a creamy filling. Back in the day, they were made with marshmallow filling, but this white chocolate cream filling ties them together so well.
White Chocolate Slice and Bake Sandwich Cookies Recipe
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup pure dark chocolate chips or semi-sweet chips
- 1 1/2 cups all-purpose flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth.
- Add the flour, cocoa, and baking soda and beat until combined.
- Refrigerate the dough for 20 minutes to firm up slightly.
- Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/4-inches in diameter. Refrigerate for two hours or until firm.
- Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 11 minutes or until the cookies are done. Cool on a wire rack.
- After cooling, put a dab of filling between two cookies and squeeze together.
For the filling:
- Mix 1/4 cup of whipping cream, one tablespoon of butter, and 2 tablespoons of light corn syrup in a heavy saucepan. Heat until it simmers.
- Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces or six ounces of Gourmet White Chocolate Wafers. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.
Baker’s note: We used our white chocolate wafers for this recipe and found that it did not take much whipping cream to reach the right consistency; 1/4 cup was enough. Different chocolates may create different consistencies.
Six ounces of wafers is just over a cup; fill a one-cup measure to 1/2 inch above the rim.