vanilla bean sandwich cookies

ok so remember how i said vanilla when done right is better than chocolate? well these little babies prove my point to a “t”!

these little gems are the like the opposite of an oreo except only a million times better. first of all… they’re soft, dense cookies. i think i’ve established like 5000 times that i like softer cookies v. hard cookies so point to the softness of these cookies. but unlike the peppermint sugar cookies i posted back in december, these babies are dense. almost like eating baked dough…

ok i know that that’s totally what you’re doing but you get it right? i can’t even explain.

back to the cookies. the original recipe i came across had a triple berry buttercream. which i’m sure is quite delicious if you like that kind of thing. me… i don’t like berries. well unless they’re blended into my margarita or flavoring my vodka… (sorry. not really.) but i do like chocolate ganache. in fact i like it so much that if i ever venture to that cookie place in the mall that shall remain nameless, i get one of those cookie sandwiches specially made with chocolate instead of that super sweet white icing they have. so when i saw the recipe, i figured i could play around with the filling. and i will play more each time i make these because i will be making them again.

the cookies themselves were awesome. amazing. astounding.

sorry, i was on a roll with “a” adjectives…

but seriously. the cookies were all those things and more. i was a little leary because let’s face it. vanilla cookies can be vanilla if not done well. but these my dear friends are done well. i’m not going to lie.. i definitely attribute some of that to good ingredients. i don’t use just any vanilla off the shelf of the store. i get real vanilla extract. oh and i used some vanilla bean paste and the vanilla bean seeds that the recipe called for.


i did use a lot of vanilla. more than the recipe called for in fact but i think that made all the difference.

trust me.

vanilla sandwich cookies.

  • 1 1/4 c (2 1/4 sticks) softened, unsalted butter
  • 1 1/4 c sugar – if you had some vanilla sugar on the side, you could do 1/4 c of that with 1 c regular sugar… just saying.
  • 2 vanilla beans, split and seeds scraped
  • 1 tsp vanilla extract
  • 1/2 tsp vanilla bean paste
  • 1 egg
  • 3 tsp corn starch – weird i know but it worked out well so whatever…
  • 3 c flour
  • 1/4 tsp salt
  • sanding sugar
  • 12 oz semisweet chocolate – you could really use any type of chocolate you’re exceptionally fond of, i think dark would be really good too
  • 12 oz (1 1/2 c) heavy cream
  1. preheat oven to 350F. line baking pans with parchment.
  2. beat together butter, sugar and salt until light and fluffy, about 3 minutes. add the vanilla extract, vanilla bean paste and vanilla bean seeds and beat together for about 30 sec.
  3. add the egg and beat that in until well incorporated.
  4. sift together the flour and cornstarch in a bowl. add to the butter mixture on low speed. mix until just incorporated.
  5. using your handy dandy cookie scoop, scoop out the cookie dough onto your parchment lined cookie sheets. using the bottom of a drinking glass (and yes use a real glass and you might want to dip it in water to prevent sticking), press down on each cookie to make it slightly flat. sprinkle with your sanding sugar.
  6. bake 9-10 min until the cookies are just barely golden. move to a wire rack to completely cool.
  7. while cookies are cooling, add the heavy cream and chocolate to a double boiler and melt together while stirring frequently so the chocolate doesn’t burn.
  8. when the ganache is all melted together, remove from the heat and let cool until it is spreadable.
  9. spread some ganache on a cookie and sandwich it with another cookie.

ok… so i know that seems like a lot of steps but trust me on this one. TOTALLY WORTH IT. i brought these little nuggets of vanilla goodness to a parade party and they were a hit… like a hit in that everyone was asking for the recipe. like everyone. for real.

try them. with or without the ganache filling.



recipe slightly adapted from: culinary concoctions by peabody


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