Cream Cheese Pound Cake-Chocolate Heart Sandwich Cookies

This is the longest title of a dessert ever!  I am so sorry!  I was afraid that if I shortened it, than I would somehow do it disservice.  Or that you wouldn’t know exactly what it is.

Sandwich cookies. Yes, they’re a sandwich, but technically not a cookie.  But they’re more than a sandwich cookie.

Pound Cake cookies.  Yes, but it’s not your normal pound cake.  Cream cheese is added.

Cookies.  No. That won’t do.  It’s a loaf cake, not a cookie.

Heart cookies.  Well, they’re heart shaped, but again, it’s pound cake. Not cookies.

See what I mean?  It’s a mouthful, but oh so worth it.

With Valentine’s Day coming up, I wanted to make something that wasn’t your typical dessert.  This dessert looks fancier than it really is.  But, there are a few steps in the making of it, so if you want to make it over two days, it’ll be just fine.  If you want to make it in one day, just give yourself 4 or so hours total, as the cake has to cool completely before you can cut it up.  Use a small heart cookie cutter and cut the cake in about 1/2-inch thick slices.  Too thick and you won’t get it in your mouth.  Too thin and it won’t hold its shape.

These sandwich cookies are grilled in a pan with a little butter.  Melt some chocolate chips, or make your favorite ganache, to sandwich in between and sprinkle with powdered sugar.  They taste best all warm and soft, but I did see my husband sneak one a few hours later.  (Actually, he had more than a few, but I pretended not to notice.)

Make these for Valentine’s Day, or any day for that matter.  Enjoy! xoxo

 Cream Cheese Pound Cake-Chocolate Heart Sandwich Cookies

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Prep Time: 35 minutes

Total Time: 4 hours (includes time for cake to cool to room temperature)

Serves: 24 3” sandwich cookies

Cream Cheese Pound Cake:

3 sticks unsalted butter, room temperature

8 oz. cream cheese (NOT non-fat), room temp

3 c sugar

½ t salt

2 t vanilla

6 eggs, room temperature

1 t baking powder

3 c flour
Chocolate Filling:

⅔ c semi-sweet chocolate chips

1 t espresso powder (optional)

Dash of salt

3 T unsalted butter

Cake Batter:

Preheat the oven to 325 degrees.  Spray two loaf pans with cooking spray.

Beat the butter and cream cheese together in a large bowl with an electric mixer until creamy and smooth, about 3 minutes.  With the mixer running on low, gradually add the sugar.  Once the sugar is added, turn to medium and continue beating until pale and fluffy (3-5 minutes).  Scrape down the bowl and beat in the salt and vanilla.

Add the eggs to the butter mixture one at a time, beating well after each addition.  Sprinkle the flour and baking powder over the top of the mixture and fold the flour in with a rubber spatula.  Fold until there are not longer traces of flour.

Divide the batter evenly between the two loaf pans.  Bake in the oven for 60-75 minutes, or until golden on top and toothpick inserted comes out clean. Cool on a wire rack for 10 minutes, then invert and cool completely.

Chocolate Filling:

Using a double boiler, melt all ingredients together.  (Do this when you are ready to make the sandwiches.)

Assembly:

Once the cake is cooled completely, cut ½-inch thick slices.  Using a heart cookie cutter, press into the slices.  Put the scraps into a bowl and eat later.  

Take one heart and spread with the chocolate filling.  Place another heart over the top to create a sandwich.  Heat a non-stick pan with 1 T unsalted butter.  When the butter is melted, place the sandwich hearts in the pan.  Cook for 2-3 minutes, or until golden brown.  Flip and cook the other side.

To serve:

Place on a platter and dust with powdered sugar.  Any leftovers can be stored in an air-tight container for up to 3 days.

Recipe Source: Sticky, Chewy, Messy, Gooey for Cream Cheese Pound Cake