Vanilla Almond Crème Filled Sandwich Cookies stacked on parchment paper with cookies and peanut butter jar in background

Vanilla Almond Crème-Filled Sandwich Cookies

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Have you ever wanted to try to make your own cream filled chocolate cookie sandwiches? Vanilla Almond Crème-Filled Sandwich Cookies are here to show you the way. Delectable chocolate cookies filled with a rich cream made from my vanilla almond butter.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

16

Icon of cutting board with knife on top in maroon red

PREP TIME:

1 hour 40 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

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TOTAL TIME:

2 hours

INGREDIENTS

Cookies:
1 stick Unsalted Butter, softened
1 cup Sugar
1 Egg
½ teaspoon Vanilla Extract
¾ cup Cocoa Powder
¾ cup All-Purpose Flour
⅛ teaspoon Salt

Filling:
¼ cup JUSTIN’S® Vanilla Almond Butter
4 tablespoons Unsalted Butter, softened
⅓ cup Powdered Sugar
2 teaspoons Heavy Cream

DIRECTIONS

1. Preheat the oven to 325°F.

2. In a large bowl with an electric mixer, cream the butter, and sugar.

3. Add the egg and vanilla, beating well after each addition.

4. Add the cocoa powder, flour, and salt; mix just until just combined.

5. Divide the dough in half.

6. Place one piece between 2 sheets of parchment paper and roll into a ¼-inch-thick square.

7. Repeat with the second piece of dough.

8. Refrigerate the dough for at least one hour.

9. Using a 2-inch round cookie cutter, cut the dough into 32 circles. Place them 2 inches apart on ungreased baking sheets.

10. Bake for 16-18 minutes or until slightly darker around the edges. Cool completely.

11. For the filling, cream the butter and JUSTIN’S® Vanilla Almond Butter until smooth and fluffy. Beat in the powdered sugar and cream.

12. Top 16 cookies with 1 tablespoon of filling. Gently press the remaining cookies on top of filling.

This Recipe Serves 16

INGREDIENTS

Cookies:
1 stick Unsalted Butter, softened
1 cup Sugar
1 Egg
½ teaspoon Vanilla Extract
¾ cup Cocoa Powder
¾ cup All-Purpose Flour
⅛ teaspoon Salt

Filling:
¼ cup JUSTIN’S® Vanilla Almond Butter
4 tablespoons Unsalted Butter, softened
⅓ cup Powdered Sugar
2 teaspoons Heavy Cream

DIRECTIONS

1. Preheat the oven to 325°F.

2. In a large bowl with an electric mixer, cream the butter, and sugar.

3. Add the egg and vanilla, beating well after each addition.

4. Add the cocoa powder, flour, and salt; mix just until just combined.

5. Divide the dough in half.

6. Place one piece between 2 sheets of parchment paper and roll into a ¼-inch-thick square.

7. Repeat with the second piece of dough.

8. Refrigerate the dough for at least one hour.

9. Using a 2-inch round cookie cutter, cut the dough into 32 circles. Place them 2 inches apart on ungreased baking sheets.

10. Bake for 16-18 minutes or until slightly darker around the edges. Cool completely.

11. For the filling, cream the butter and JUSTIN’S® Vanilla Almond Butter until smooth and fluffy. Beat in the powdered sugar and cream.

12. Top 16 cookies with 1 tablespoon of filling. Gently press the remaining cookies on top of filling.

This Recipe Serves 16

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