Cream Cheese Sandwich Cookies with Dark Chocolate Filling

1. 1

   In a large bowl, beat cookie dough, cream cheese, and flour with an electric mixer on low to medium speed until combined.

2. 2

   Divide dough in half.

3. 3

   Shape each half into an 8-inch long log.

4. 4

   Sprinkle coarse sugar onto a piece of waxed paper.

5. 5

   Roll logs in sugar.

6. 6

   Wrap logs in plastic wrap.

7. 7

   Freeze logs for 2 hours or until firm enough to slice.

8. 8

   Preheat oven to 350 degrees F. Cut logs into 1/4-inch slices.

9. 9

   Place slices about 1 inch apart on ungreased cookie sheets.

10. 10

    Bake in batches for 6 to 8 minutes or until lightly browned.

11. 11

    Cool on cookie sheets for 2 minutes.

12. 12

    Transfer cookies to wire racks; cool completely.

13. 13

    Meanwhile, for filling, in a medium saucepan, bring the cream just to a boiling over medium-high heat.

14. 14

    Remove from heat.

15. 15

    Add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.

16. 16

    Do not stir.

17. 17

    Let stand for 5 minutes.

18. 18

    Stir until smooth.

19. 19

    Cool for 15 minutes before using.

20. 20

    Spread 2 teaspoons of the filling* on the bottom of each of half of the cookies.

21. 21

    Top with the remaining cookies, bottom sides down.

* Per serving · 4 servings · Values may vary.

No additional tips available.