They are a favorite around here but when you take two of these delicious goodies and squish them between a light and creamy vanilla frosting, it’s pure heaven I tell ya and goes perfectly with a nice tall glass of cold milk.These classic biscuits are soft and chewy and slightly underbaked is just how I like them. They melt in your mouth on the inside and have slightly crispy edges.
- 8 oz white chocolate, chopped
- ⅓ cup heavy cream
- 2 cups all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ¾ cup unsalted butter, room temperature
- ½ cup sugar
- 1 tbsp vanilla
- 1 large egg plus 1 large egg yolk
- Make the filling first. In a medium microwaveable bowl, combine the white chocolate and the cream.
- Microwave in 30-second intervals, stirring after each one until white chocolate is totally melted.
- Let cool and thicken for about 5 hours at room temperature or an hour in the fridge, stirring often.
- For the cookies, whisk together the flour, salt, and baking soda.
- In a stand mixer fitted with a paddle attachment, cream together the butter, sugar and vanilla until creamy, about 3 minutes.
- Beat in the egg until it is well blended. Beat in the egg yolk. Mix in the flour at low speed, until just incorporated.
- Turn dough onto a lightly floured work surface. Split it in half. Roll each half into a log about 8 inches long.
- Wrap each in plastic wrap and refrigerate until firm, at least 2 hours.
- Preheat oven to 350. Line 2 baking sheets with parchment paper.
- Slice the chilled dough into rounds that are slightly less than ¼ inch thick.
- Place about 1 inch apart on a baking sheet. Bake until cookies are firm and just starting to turn golden out the outsides, 17-20 minutes, rotating cookie trays once halfway through.
- Let cool on baking sheets for 2 minutes and then transfer to a wire rack to cool completely.
- Once completely cooled, spread 2 tsp of the white chocolate creme filling onto the bottom of each of half the cookies.
- Top with a second cookie and press gently so that they stick together.