Sandwich Star Cookies

Here’s the trick that makes these stars work: the dough bakes flat in a jelly roll pan, then you cut shapes from the warm sheet instead of rolling and chilling fussy individual cookies. Faster, neater, and no flour-dusted countertop to clean up.

The base reads like brownie territory thanks to cocoa powder and a generous two cups of mini chocolate chips, but the texture lands closer to a soft cookie with a slight chew. Brown sugar and shortening keep things tender and let the stars hold their points without crumbling at the edges.

The cream cheese filling is the soft counterpoint. Whipping cream loosens it just enough to spread easily, and a dusting of icing sugar on top finishes the snowy-star look that makes these a holiday cookie tray favorite.

Pro Tips

• Don’t overbake. Pull at 9 minutes if the top looks set; carryover heat in the pan finishes the job. Overbaked stars turn brittle and shatter when you press the cutter through.
• Cool exactly 10 minutes before cutting. Too hot and they tear; fully cool and they crack.
• Save the scraps. Crumble them over ice cream or layer in trifles instead of tossing.
• Use mini chocolate chips, not standard size. Big chips make cutting through the dough rough and uneven.

Variations

• Swap the star cutter for hearts (Valentine’s), trees (Christmas), or pumpkins (Halloween).
• Add ¼ teaspoon peppermint extract to the filling for a candy-cane vibe.
• Roll the filled cookie edges in colored sprinkles or chopped nuts before the filling sets.