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Vanilla Melting Moments Sandwich Cookies with Nutella-Cream Cheese Filling
Vanilla Melting Moments Sandwich Cookies with Nutella-Cream Cheese Filling
- Recipe Submitted by Whoopie on 10/30/2014
Category: Gifts, Holiday, Cookies
Ingredients List
- ~~~~~~~~~~Cookies~~~~~~~~~~
- 3/4 cup unsalted butter, softened (1 1/2 sticks; margarine may be substituted to keep cookies vegan)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup confectioners' sugar
- 1 tablespoon vanilla extract
- ~~~~~~~~~~~Nutella-Cream Cheese Filling (makes about 1 cup)~~~~~~~~
- 3/4 cup Nutella
- 1/4 cup cream cheese, softened (light cream cheese is okay)
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- about 3 tablespoons cream or milk or as needed, adjust to desired filling consistency
Directions
Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), beat the butter on medium-high speed until light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the remaining cookie ingredients. Mix on low speed until incorporated, about 2 to 3 minutes. Dough will progress from very crumbly and sandy, to soft and combined. After dough has combined; don't overmix. Dough will be soft, and on the sticky and tacky side.
Using a medium 2-inch cookie scoop, form 2-tablespoon mounds (I made 12). Place mounds on a large plate, flatten slightly with the tines of fork to create a criss-cross pattern (or use your palm or a flat drinking glass bottom if you don't want a pattern). Cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter (there are no leaveners or eggs to help them stay thicker; you're relying on chilled dough).
Preheat oven to 350F, line baking sheets with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. They should not be 'browned' and should stay a pale white/cream shade. Do not overbake because cookies will firm up as they cool.Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 5 days. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutella-Cream Cheese Filling - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), combine first four ingredients (through vanilla), and beat on medium-high speed to incorporate.
With the mixer running, slowly add the cream 1 tablespoon at a time, until filling combines and desired consistency is achieved Note that Nutella seems to vary and some jars are dry and some are very runny; this significantly effects how much cream to add.
Spread a generous 2+ tablespoons of filling on 6 cooled cookies, and match them up with the 6 unfrosted halves, and join together to create sandwiches. You'll likely have leftover filling. It will keep airtight in the refrigerator for up to 1 month. Eat with a spoon or use for a future baking project. Sandwich cookies will keep airtight at room temperature for up to 5 days. I personally am comfortable storing the cookies (the filling has cream cheese) at room temp, but if you prefer to store cookies in the fridge, that's fine, but note the fridge will dry them out much more quickly. Unfrosted cookies will keep airtight in the freezer for up to 6 months.
Stop, scrape down the sides of the bowl, and add the remaining cookie ingredients. Mix on low speed until incorporated, about 2 to 3 minutes. Dough will progress from very crumbly and sandy, to soft and combined. After dough has combined; don't overmix. Dough will be soft, and on the sticky and tacky side.
Using a medium 2-inch cookie scoop, form 2-tablespoon mounds (I made 12). Place mounds on a large plate, flatten slightly with the tines of fork to create a criss-cross pattern (or use your palm or a flat drinking glass bottom if you don't want a pattern). Cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter (there are no leaveners or eggs to help them stay thicker; you're relying on chilled dough).
Preheat oven to 350F, line baking sheets with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. They should not be 'browned' and should stay a pale white/cream shade. Do not overbake because cookies will firm up as they cool.Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 5 days. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutella-Cream Cheese Filling - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), combine first four ingredients (through vanilla), and beat on medium-high speed to incorporate.
With the mixer running, slowly add the cream 1 tablespoon at a time, until filling combines and desired consistency is achieved Note that Nutella seems to vary and some jars are dry and some are very runny; this significantly effects how much cream to add.
Spread a generous 2+ tablespoons of filling on 6 cooled cookies, and match them up with the 6 unfrosted halves, and join together to create sandwiches. You'll likely have leftover filling. It will keep airtight in the refrigerator for up to 1 month. Eat with a spoon or use for a future baking project. Sandwich cookies will keep airtight at room temperature for up to 5 days. I personally am comfortable storing the cookies (the filling has cream cheese) at room temp, but if you prefer to store cookies in the fridge, that's fine, but note the fridge will dry them out much more quickly. Unfrosted cookies will keep airtight in the freezer for up to 6 months.
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