Sandwiched in



with Easter and the college kids visit, I found myself whipping up these tasty little delights.  Chocolate wafer cookies with cream cheese filling.  YUM!

Several chocolate cookie wafer recipes are available through Internet search engines, but I finally cornered one, adapting it just a bit.  The original can be found at: 

This item comes together very well and rolls without falling apart or developing into a tough mass.  I did chill my dough overnight in the refrigerator and allowed it to rest on my countertop  for thirty minutes before I rolled and cut to desired shapes.  When it came time to roll them out, I opted for confectioners sugar over flour.  I wanted my cookies to have a clean, crisp look about them.  One additional note:  I misted them lightly with water to dissolve any ‘white-shadow’ reside.  They baked nicely, and once cooled, developed that lovely ‘snap’ of a crisp cookie.  This recipe could easily be adapted for a base requiring a cookie-crumb dough.



Chocolate Wafer Cookie


  • 2 cups unsalted butter
  • 2 1/2 cups granulated sugar
  • 3 eggs (room-temp, fresh)
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch of salt (Kosher)
  • 1 1/4 cups unsweetened cocoa powder


  • confectioners sugar for rolling


Instructions:  Cream butter with sugar in mixing bowl for three minutes at medium speed.  Beat in extract and eggs, one at a time, until light and fluffy.  Sift together flour, soda, salt and cocoa.  Combine flour mix with egg and butter mixture and stir until fully incorporated.   DO NOT STIR EXCESSIVELY, we want our dough to be tender.

Divide dough into two equally portioned pieces, flattening them into discs.  Wrap in plastic wrap and refrigerate for at least two hours, or overnight, as I did.   

Preheat oven to 350 degrees.  Line a baking sheet with parchment.  Cut desired shapes for cookies and bake for 8 to 10 minutes depending upon cookie size.  (Cookie dough should be rolled into 1/4 inch thickness before cutting.)

Once all of the cookies have baked, and are cooled, return them to the cooled oven to dry.  I placed mine atop wire baking racks and allowed them to rest overnight.  The following day they were filled and gobbled up by my visiting Easter bunnies.




Butter Cream / Cream Cheese Filling 


  • 1 box (1 lb.) confectioners sugar
  •  1/4 cup softened butter (NOT MELTED….I’m talking ‘room-temp’)
  •  1 (3 ounce) package of softened cream cheese….ROOM TEMP
  •  pinch of salt 
  •  1 teaspoon vanilla
  •   3 to 6 Tablespoons half and half, milk, cream or sour cream  (more if required for consistency, but start out with the least amount.  We don’t want a running filling).


Cream butter, cream cheese  and a pinch of salt in a mixer until light and fluffy.   Add vanilla and blend fully.  Starting with one cup increments, beat in confectioners sugar with small amounts of milk (cream, sour cream).  When fully incorporated advance mixer speed and beat until light and fluffy, but firm in consistency.  If you find your filling is too ‘wet’, simply incorporate additional confectioners sugar.

~ by coffeegrounded on April 16, 2009.

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