Everyone that hears cookies and cream typically thinks ice cream. However, I stopped at a The Pine Cone Restaurant and Truck Stop between Madison and Milwaukee and it sold cookie sandwiches that were literally cookies and cream. I hadn’t really seen this before but I liked the idea so I made my own version after trying their version which was made with M&M cookies. Pine Cone has a large bakery and sells some pretty delicious cheese curds and beef sticks from the local dairies and butchers. I digress from the recipe but if your ever traveling to or from Madison and Milwaukee, it is a must stop at least once to check out the bakery and local products.
Anyone that lives in Wisconsin or has visited the state fair knows about cream puffs and the best part of the cream puff is not the choux pastry but the copious amounts of cream. Instead of choux pastry to house the cream, I use two chocolate cookies. The cookie dough I use is rich. I use the same cookie dough for this recipe as I do for my frosting stuffed cookies. The cookie dough creates a cookie that is packed with chocolate and is not overly sweet. The cream adds a bit more sugar and the moisture needed to make these cookie cream puff hybrids perfect for a summer evening.
The cookies get better over time, since they begin to soften as they hold the cream filled center. Keep an eye on the cookies when serving, the cookies will hold their form, if the temperature is not too hot. If it is warm out the cream will melt. It is best to keep the cookies and cream sandwiches in the refrigerator.
- 2 sticks of unsalted butter, at room temperature
- 1 ¼ cup sugar
- 2 large eggs
- ¼ teaspoon vanilla extract
- 4 ounces, bittersweet chocolate, melted
- 2 cups unbleached all-purpose flour
- ¾ cup cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons salt
- 1 cup whipping cream
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon sugar
- In a medium mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt until combined. In the bowl of a stand mixer, with the paddle attachment beat the butter and sugar on medium-high for 3 minutes. Add the eggs, vanilla, and chocolate, and beat for 5 minutes.
- Turn the mixer speed to low, gradually add the flour mixture. Mix just until the dough comes together, about 1 minute. Scrape the sides and the bottom of the bowl with a spatula to make sure all the ingredients are combined.
- Preheat your oven to 375°F. Line two cookie sheets with parchment. Scoop out about 1/4 cup of cookie dough and with the palm of your hand flatten. You should be able to fit 6 on a sheet or four inches apart. Repeat until the cookie sheets are full. Put the cookies in the refrigerator for about 45 minutes. Bake the cookies for 10-11 minutes. Take the cookies out of the oven and place the sheet on a cooling rack for 10 minutes. Remove the cookies from the sheet and place on the cooling rack. Let the cookies cool completely before assembling them into sandwiches.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, vanilla, and sugar and whip on high until soft peaks form. Now you can assemble the cookies.