Cream-Filled Chocolate Sandwich Cookies

I’m back from vacation and so happy to be blogging again. I missed all my blogger friends, and I can’t wait to read each and every one of your blogs to see what you’ve been up to while I’ve been away.

Since school has started, or will be starting soon – depending on where you live, I thought I would post a recipe for some delicious and easy to make sandwich cookies that would be a great accompaniment to any lunchbox.

~Enjoy~

Cream-Filled Chocolate Sandwich Cookies



Cookie wafers:

1 (18.4 ounce) box Betty Crocker Super Moist Triple Chocolate Fudge cake mix

1/3 cup water

2 tablespoons shortening

Cream Filling:

3 1/2 cups powdered sugar

1/2 tablespoon granulated sugar

1/2 teaspoon vanilla extract

1/2 cup shortening

3 tablespoons hot water





Preheat oven to 325 degrees.

For cookie wafers – blend all ingredients; knead with your hands until dough is pliable. Form dough into 3/4 inch balls and place 1/2-inch apart on greased cookie sheets. Press flat carefully with the bottom of a glass, jar or can – whatever works best for you. Bake for 4 – 6 minutes. Cool on wire rack.

For cream filling – combine filling ingredients and mix well. Form into 3/4 inch balls.

Sandwich one filling in the center of two cookies and carefully press down until filling spreads almost to the edge.

Makes approximately 2 dozen cookies.