Cookies and Cream, Fudge Filled Sandwich Cookies

Attention all of my fellow cookie lovers!!! I have THE most delicious new recipe creation to share with you!! I’m so proud to share another collaboration with my favorite extract company, Nielsen-Massey Vanillas and tell you about how I incorporated their Indonesian Pure Vanilla Extract into my heavenly cookie sandwich recipe!! Nielsen-Massey Vanillas sent me a bottle of this liquid gold, and I knew I had to create some magic to highlight it’s goodness!! My Cookies and Cream, Cream Cheese Sugar Cookie Sandwiches, are filled with a rich heap of chocolate fudge goodness and are decadently delicious! If you love chocolate as much as I do, you will flip for these incredible cookies!! They are like a meal in themselves 🙂 

Here are some of the many reasons Nielsen-Massey Vanillas are the gold standard when it comes to extracts:

Nielsen-Massey Vanillas uses as few ingredients as possible when producing their vanilla extracts to create the highest quality product available.

They are a family owned and operated producer of premier vanillas and flavor extracts.

All Nielsen-Massey Vanillas are all natural, allergen free and certified Kosher, gluten free and non GMO project verified.

#Betteryourbake with Nielsen-Massey Vanillas and enjoy the mindful benefits of baking. Before you can truly enjoy the mindful benefits of baking, its’ important to master the basics.

Now through September, Nielsen-Massey Vanillas is unveiling a new baking technique in a 6 part series on :

One of the tips I used in this recipe is available in: How to Roll Cookie Dough on the Better Your Bake website. You will love the tips and step by step videos that show you how to become a better, more skilled baker!!

I know you will just adore these rich and dreamy cookie sandwiches!!

Let me know what you think!!

Sending love from my flour filled kitchen to yours 🙂

Begin with the very best pure vanilla extract from Nielsen-Massey!!

This dough was wickedly good 🙂

You get to use a whole lot of Oreos 🙂 Never a bad thing in any recipe 🙂

This recipe makes a lot of sandwich cookies, so you’ll be able to freeze a bunch for company anytime 🙂

Roll the dough between two pieces of wax paper so it won’t stick to your board or  your rolling pin! I used a pretty scalloped edge cookie cutter. You can use any shape you like, but I would suggest something round for easy filling!

Melt and cool semi sweet chocolate, and make sure to buy the very best brand! The best ingredients make for the best outcome!!

I played around with the filling recipe quite a lot, and even though it doesn’t look so pretty, I can guarantee you that it is beyond delicious!! It’s like pure fudge 🙂

Placing the filling in a large piping bag with a big, round tip, makes the cookies much easier to fill!! It’s not necessary, but it does help you keep the amount level!

Just another pretty chocolate shot! One can never have too many of those!!

They bake up beautifully, and don’t really spread much at all on the pan, so you can put a lot on your baking sheet!

And here is what they look like with a whole bunch of fudge filling!! The fudge isn’t a smooth looking texture, but it’s so rich and silky in your mouth!!

I just had to take a big bite for the photo 🙂 After this shot was taken, it wasn’t but a minute before I devoured the rest 🙂

How beautiful are they? 🙂 I took way too many shots because they were so much fun to shoot, and more importantly, to eat 🙂

How about a big glass of chocolate milk to go with your cookies? I mean, why not? 🙂

I hope you get a chance to make these scrumptious bites of heaven at home and enjoy every last bite!!

Cookies and Cream, Fudge Filled Sandwich Cookies

Makes: 40 to 48 sandwich cookies Prep time: 30 minutes Bake time: 8-10 minutes



2 cups of unsalted butter at room temperature

2 cups of Dixie Crystals Granulated Sugar

2 medium eggs

1 and 1/2 teaspoons Nielsen-Massey Indonesian Pure Vanilla Extract

1 and 1/2 teaspoons salt

8 ounces softened, full fat cream cheese

22 Oreo cookies, completely crushed to a fine texture. You don’t want any chunks in the cookies.

6 cups all purpose flour

Fudge Filling

2 and 1/2 sticks unsalted butter at room temperature

3/4 cup unsweetened cocoa powder

3/4 cup light corn syrup

8 ounces, melted and cooled, semi sweet chocolate

1/8 teaspoon salt

1/2 teaspoon Nielsen-Massey Indonesian Pure Vanilla Extract


Preheat your oven to 375 degrees. Line several baking sheets with parchment paper and set aside.

In your stand mixer, blend the butter and cream cheese until smooth and creamy.  Add in the sugar and blend well.

In your food processor, blend the 22 Oreos until they are a fine texture. You don’t want any big pieces of Oreo in the cookies.

Add in the crushed Oreos, egg, salt and vanilla. Blend well.

Slowly add in the flour until the dough comes together.

Divide the dough into 3 disks and wrap each in plastic wrap.

Put in the fridge for about 30 to 45 minutes, or until the dough is well chilled for rolling.

Roll each piece of dough between two pieces of wax paper to about 1/4 inch or a bit more thickness. You can truly make these as thick or thin as you like. You’ll just have to adjust your baking time.

I made some thick and some thinner. I like a fat cookie 🙂

Place 12 cookies on each parchment lined cookie sheet.

Bake for 4 minutes, then rotate the pan. Bake for another 4-6 minutes depending on the thickness of your cookie.

Leave on the pan for 5 minutes, then transfer to a wire baking rack to cool while you make the filling.

Continue rolling the dough and baking each pan the same way until you have used up all of your dough.

If you don’t want to use all of the dough at once, it will stay good in your fridge for several days!

Make the fudge filling

In your stand mixer, blend together the butter and cocoa until well blended.

Add in the melted and cooled chocolate and blend well.

Now add in the vanilla, salt, corn syrup and confectioners sugar.

Blend all of the ingredients well until the mixture comes together. It will look a big craggy, but that’s ok…Just taste it and you will see why it doesn’t matter 🙂

When your cookies are completely cool, place the filling into a large piping bag with a large holed tip. (See my above photo).

Place a good amount of filling on top of the underside of a cookie, then top it with another cookie. I used a whole lot of filling and still had plenty for several dozen sandwich cookies 🙂

Press together gently so the filling shows a bit.

Keep the cookies under a cake dome for several days or in a plastic container with a tight lid.

You can freeze them too for several months.

I hope you love these incredibly rich and tasty treats as much as I do! Let me know what you think!!

Happy baking my friends!!


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