cheese cream filled sugar cookie sandwich wedges

Cook notes:
Feel free to use your favorite sugar cookie recipe for this. If you do decide to use your own sugar cookie mix make sure to make enough dough for 2 8 (or 9) inch cake pans.

Sugar cookie dough packs (2) or use your own favorite sugar cookie recipe

8 ounces cream cheese, room temp
½ cup confectioners’ sugar
Pinch of salt

18 ounces semi sweet chocolate, melted
Crushed candy canes, optional but wonderful

Preheat oven at 350 degrees. Prepare cookie mix according to directions, Instead of baking them on a pan we will use 2- 8 or 9 inch cake pans. Make sure to grease up the cake pans, really well as we do not want them to stick.
Bake at 350 for about 12-16 minutes or until edges are golden brown; center might still be somewhat soft. That’s ok as we will let this harden up in fridge. I like to think these sugar cookies taste a little better when they are soft, but if you like crunchy sugar cookies then by all means do what you like most.
Let these cool and meanwhile let’s make the cream cheese filling. Mix the cream cheese with about ¼ cup or so (taste test as you go to see if it needs more sugar). Mix well. Then spread a nice layer of the mixture on one of the giant sugar cookies (be careful not to go to the edges), place the other sugar cookie on top, cover with plastic wrap and chill in fridge for a couple hours or overnight.

When ready to dip in chocolate, take a biscuit cutter and place in the middle of the cake, pushing down, but do not take cutter out as this will help guide us in slicing them into wedges. You want to slice them into wedges like you would shortbread. You should get about 16-18 wedges depending on the size/width you slice them.
While you get your melting chocolate ready, place wedges back on cookie sheet and into fridge to chill them again.

Get your crushed candy canes ready and into a bowl for easy dipping.
Use whatever method you like best for dipping chocolate. (The semi sweet chocolate works best, the milk chocolate was just a bit too sweet). I used a double boiler for melting my chocolate as I have a few wedges to dip and want to keep the chocolate melted for a while.
Dip each wedge into the melted chocolate, then dip into crushed candy canes. I dipped the fuller/wider end of the wedge instead of the longer/skinnier end. If you’re not comfortable dipping then you can easily drizzle the wedges with chocolate. Place dipped wedges on parchment paper to set up.
Keep wedges in fridge until ready to serve. They don’t keep that long, maybe a couple days. I wouldn’t go past 3 days since there is cream cheese in there. Do they freeze well? I doubt it.

Makes about 16-18 wedges depending on how thick you cut them.