Cream Cheese Sandwich Cookies with Dark Chocolate Filling

• 1 (16.5 ounce) package refrigerated sugar cookie dough
• 3 ounces cream cheese, softened
• 3 tablespoons all-purpose flour
• 1/4 cup coarse granulated sugar (white or colored)
• 3/4 cup heavy or whipping cream
• 1 (10 ounce) package Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

1. In a large bowl, beat cookie dough, cream cheese, and flour with an electric mixer on low to medium speed until combined.
2. Divide dough in half.
3. Shape each half into an 8-inch long log.
4. Sprinkle coarse sugar onto a piece of waxed paper.
5. Roll logs in sugar.
6. Wrap logs in plastic wrap.
7. Freeze logs for 2 hours or until firm enough to slice.
8. Preheat oven to 350 degrees F. Cut logs into 1/4-inch slices.
9. Place slices about 1 inch apart on ungreased cookie sheets.
10. Bake in batches for 6 to 8 minutes or until lightly browned.
11. Cool on cookie sheets for 2 minutes.
12. Transfer cookies to wire racks; cool completely.
13. Meanwhile, for filling, in a medium saucepan, bring the cream just to a boiling over medium-high heat.
14. Remove from heat.
15. Add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
16. Do not stir.
17. Let stand for 5 minutes.
18. Stir until smooth.
19. Cool for 15 minutes before using.
20. Spread 2 teaspoons of the filling* on the bottom of each of half of the cookies.
21. Top with the remaining cookies, bottom sides down.

cream cheese, allpurpose, sugar, whipping cream, baking chips

Taken from allrecipes.com/recipe/cream-cheese-sandwich-cookies-with-dark-chocolate-filling/ (may not work)