Cream Cheese Sandwich Cookies with Dark Chocolate Filling

Cream Cheese Sandwich Cookies with Dark Chocolate Filling

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"Creamy dark chocolate is sandwiched between rich sugar cookie rounds."
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2 h 48 m servings 152 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large bowl, beat cookie dough, cream cheese, and flour with an electric mixer on low to medium speed until combined.
  2. Divide dough in half. Shape each half into an 8-inch long log. Sprinkle coarse sugar onto a piece of waxed paper. Roll logs in sugar. Wrap logs in plastic wrap. Freeze logs for 2 hours or until firm enough to slice.
  3. Preheat oven to 350 degrees F. Cut logs into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheets. Bake in batches for 6 to 8 minutes or until lightly browned. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks; cool completely.
  4. Meanwhile, for filling, in a medium saucepan, bring the cream just to a boiling over medium-high heat. Remove from heat. Add Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using. Spread 2 teaspoons of the filling* on the bottom of each of half of the cookies. Top with the remaining cookies, bottom sides down.


  • * Any remaining filling can be covered and stored in refrigerator for up to 3 days. To use, place in a microwave-safe bowl and cook on half power or defrost setting for 30 to 60 seconds. Remove and stir. Use as a topping for ice cream or pound cake, or as a dip for cookies.
  • To Store: Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up 3 days or freeze for up to 1 month. Let stand at room temperature for 30 minutes before serving.