cream cheese sandwich cookies with dark chocolate filling

Ingredients

• Servings: 32
• 1 (16.5 ounce) package refrigerated dough
• 3 ounces cream cheese, softened
• 3 tablespoons all-purpose flour
• 1/4 cup coarse granulated sugar (white or colored)
• 3/4 cup heavy or whipping cream
• 1 (10 ounce) package ghirardelli® 60% cacao bittersweet chocolate baking chips

Recipe

Preparation Time: 40 mins Cook Time: 6 mins Ready Time: 2 hrs 48 mins


• in a large bowl, beat cookie dough, cream cheese, and flour with an electric mixer on low to medium speed until combined.
• divide dough in half. shape each half into an 8-inch long log. sprinkle coarse sugar 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.
• 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.
• meanwhile, for filling, in a medium saucepan, bring the cream just to a boiling over medium-high heat. remove from heat. add ghirardelli® 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.