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.

The frosting can be made ahead of time or make it while the cookies are cooling. Just be sure to set out your butter from the fridge ahead of time so it’s nice and soft and ready to go. They are great to whip up in a pinch when you need a quick dessert or treat to bring to a party and are a hit with kids and adults alike.


  • 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


  1. Make the filling first. In a medium microwaveable bowl, combine the white chocolate and the cream.
  2. Microwave in 30-second intervals, stirring after each one until white chocolate is totally melted.
  3. Let cool and thicken for about 5 hours at room temperature or an hour in the fridge, stirring often.
  4. For the cookies, whisk together the flour, salt, and baking soda.
  5. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar and vanilla until creamy, about 3 minutes.
  6. Beat in the egg until it is well blended. Beat in the egg yolk. Mix in the flour at low speed, until just incorporated.
  7. Turn dough onto a lightly floured work surface. Split it in half. Roll each half into a log about 8 inches long.
  8. Wrap each in plastic wrap and refrigerate until firm, at least 2 hours.
  9. Preheat oven to 350. Line 2 baking sheets with parchment paper.
  10. Slice the chilled dough into rounds that are slightly less than ¼ inch thick.
  11. 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.
  12. Let cool on baking sheets for 2 minutes and then transfer to a wire rack to cool completely.
  13. Once completely cooled, spread 2 tsp of the white chocolate creme filling onto the bottom of each of half the cookies.
  14. Top with a second cookie and press gently so that they stick together.