Easy Homemade Soft Vanilla & Chocolate Sandwich Cookies Recipe
If you’re in search of a delightful treat that combines the comforting flavors of vanilla and chocolate, look no further than these easy homemade soft vanilla and chocolate sandwich cookies. They boast a tender texture and a creamy filling, making them a favorite among cookie lovers of all ages. The soft, pillowy cookies perfectly hug a rich chocolate hazelnut spread, creating a delicious contrast that will make you crave more with each bite. Whether you’re baking for a celebration or just because, these cookies are sure to bring a smile!
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Servings: 12 cookies
- Estimated Calories: 250 per cookie
Ingredients
- 150 g (2/3 cup) butter, softened
- 2 tbsp (30 ml) sunflower oil
- 100 g (1 cup) icing sugar
- 1 large egg
- 1 tsp (5 ml) liquid vanilla extract
- 60 g (1/2 cup) cornstarch
- 300 g (3 1/3 cups) all-purpose flour plus 1 tbsp (8 g) extra for cocoa dough
- 1 tbsp (8 g) unsweetened cocoa powder
- Pinch of salt
- Chocolate hazelnut spread for filling
- Extra icing sugar for dusting
Instructions
- Preheat your oven to 175°C (347°F) and line a baking tray with parchment paper.
- In a bowl, cream the softened butter with sunflower oil until smooth.
- Add the icing sugar and mix until it becomes a creamy texture.
- Beat in the egg and vanilla extract until everything is fully combined.
- Incorporate the cornstarch and pinch of salt into the mixture.
- Gradually add the all-purpose flour until you have a smooth, slightly sticky dough.
- Divide the dough into two equal portions. Keep one portion plain.
- For the other portion, knead in the extra tablespoon of flour mixed with cocoa powder until evenly colored.
- Roll both doughs to about 5 mm (1/4 inch) thickness.
- Cut out equal shapes from both doughs and place them on the prepared tray.
- Bake for 10–12 minutes, until set but not browned. Cool completely on a wire rack.
- Spread chocolate hazelnut spread on one cookie and sandwich it with another.
- Optionally, dust the tops with icing sugar before serving.
Why This Recipe Is Popular
People love searching for soft vanilla and chocolate sandwich cookies because they remind us of childhood treats and bring back nostalgic memories. They are versatile, easy to make, and perfect for any occasion, whether it’s a festive gathering or a simple snack at home. Their appealing look and delicious taste make them a crowd-pleaser.
Serving Suggestions
These cookies are delightful as a sweet dessert after dinner or as a charming addition to a birthday party spread. They pair wonderfully with a glass of milk, a cup of tea, or coffee, making them a perfect pick-me-up for a cozy afternoon.
Tips and Variations
- Storage: Keep the cookies in an airtight container at room temperature to maintain freshness for up to a week.
- Texture Tip: If you prefer a firmer cookie, increase the baking time slightly but watch closely to avoid browning.
- Flavor Ideas: For a twist, consider mixing in some chopped nuts or using flavored spreads, such as almond or peanut butter.
- Make Ahead: You can prepare the dough in advance and refrigerate it. Bake them fresh when your cravings hit!
- Decorate: Drizzle melted chocolate on top of the sandwiched cookies for an extra touch of indulgence.
FAQ
1. Can I freeze the cookie dough?
Yes, you can freeze the dough! Just wrap it tightly and freeze for up to 3 months. Thaw in the fridge before baking.
2. Can I substitute butter with margarine?
You can use margarine, but the cookies may turn out slightly different in texture and taste.
3. What can I use instead of chocolate hazelnut spread?
Feel free to use any favorite filling like peanut butter or a creamy vanilla frosting.
4. How do I know when the cookies are done?
The cookies should be set and no longer shiny on top, but they won’t be browned.
Try these soft vanilla and chocolate sandwich cookies today, and delight in the joy of homemade baking! They’re simple, delicious, and sure to impress your family and friends. Happy baking!
Soft Vanilla & Chocolate Sandwich Cookies
These easy homemade soft vanilla and chocolate sandwich cookies feature a tender texture with creamy filling, perfectly complemented by rich chocolate hazelnut spread.
For the cookies
- 150 g butter, softened (Unsalted butter recommended.)
- 2 tbsp sunflower oil
- 100 g icing sugar
- 1 large egg
- 1 tsp liquid vanilla extract
- 60 g cornstarch
- 300 g all-purpose flour (Plus 1 tbsp extra for cocoa dough.)
- 1 tbsp unsweetened cocoa powder
- Pinch of salt
- Chocolate hazelnut spread for filling
- Extra icing sugar for dusting
Preparation
- Preheat your oven to 175°C (347°F) and line a baking tray with parchment paper.
- In a bowl, cream the softened butter with sunflower oil until smooth.
- Add the icing sugar and mix until it becomes a creamy texture.
- Beat in the egg and vanilla extract until everything is fully combined.
- Incorporate the cornstarch and pinch of salt into the mixture.
- Gradually add the all-purpose flour until you have a smooth, slightly sticky dough.
- Divide the dough into two equal portions. Keep one portion plain.
- For the other portion, knead in the extra tablespoon of flour mixed with cocoa powder until evenly colored.
- Roll both doughs to about 5 mm (1/4 inch) thickness.
- Cut out equal shapes from both doughs and place them on the prepared tray.
Baking
- Bake for 10–12 minutes, until set but not browned. Cool completely on a wire rack.
Assembly
- Spread chocolate hazelnut spread on one cookie and sandwich it with another.
- Optionally, dust the tops with icing sugar before serving.
Keep cookies in an airtight container at room temperature for up to a week. For firmer cookies, increase baking time slightly. Consider mixing in chopped nuts or using flavored spreads. Dough can be prepared in advance and refrigerated.
