These cookies really aren’t my style… All the rolling and cutting and rolling and cutting. But I just had a craving for them. I needed to make sandwich cookies!
Also, I really wanted to use my NEW KITCHENAID STANDMIXER!@!!P#!@!!!! Best thing ever, guys. Best. Thing.
This kind of cookie takes so much more time than a nice, simple, and delicious drop cookie. And I am a rather impatient baker. Still, there are some pretty awesome payoffs that are worth waiting (and slaving) for: they look incredible, and they’re SANDWICHES. Who doesn’t like sandwiches???!? Two scrumptious outer layers with a delectable surprise in the middle! Yum yum!
These cookies are particularly delicious because they sport a lovely and obvious texture difference. The cookies are very crisp and fragile, and stay that way (unlike Oreos, which I find tend to get a little… humid) and the filling is soft and creamy, but still has some marshmallowy chew to it. The result: a toothsome little piano-key number that is, perhaps, too easy to eat. I made mine very small, thinking: “oh, that way I can just have a little treat!” but it totally backfired. They turned out to be consumable in near-popcorn quantities. Ah, well.
Adapted from Anna Olson’s recipe for Chocolate Vanilla Sandwich Cookies