Cookie, vanilla sandwich, extra filling
Common food
Photo: Wikipedia
This is a classic, indulgent sandwich cookie featuring two vanilla-flavored wafers hugging a thick, sweet, creamy filling. The texture is a delightful contrast between the crisp, crumbly cookie and the smooth, melt-in-your-mouth center. Nutritionally, it is a dense source of quick energy, primarily from refined carbohydrates and added sugars.
Calorie split: 3% protein · 53% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love it for the perfect balance of sweet vanilla and the satisfying snap of the cookie followed by the creamy filling. It's a nostalgic staple, often enjoyed with milk, coffee, or as a simple, no-prep dessert.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carb content can lead to blood sugar spikes and subsequent energy crashes. Those monitoring blood sugar, managing weight, or with gluten/dairy allergies should be cautious. To counteract, pair a small portion with a source of protein or healthy fat (like nuts or Greek yogurt) to slow sugar absorption, or choose it as an occasional treat within a balanced diet.
Key benefits
- Provides a rapid source of caloric energy
- Convenient, shelf-stable, and portable snack
- Offers a familiar, comforting flavor profile
- Can serve as a quick mood booster or treat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic 'sandwich' design with a creme filling was patented in the United States in 1912, revolutionizing cookie manufacturing and consumption.
Full nutrition (USDA data · scales with serving)
| Water | 1.6 g |
| Energy | 497 kcal |
| Protein | 4.3 g |
| Total lipid (fat) | 24.5 g |
| Carbohydrate, by difference | 68.2 g |
| Fiber, total dietary | 2.7 g |
| Total Sugars | 46.0 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 7.8 mg |
| Magnesium, Mg | 36.0 mg |
| Phosphorus, P | 69.0 mg |
| Potassium, K | 137 mg |
| Sodium, Na | 351 mg |
| Zinc, Zn | 0.78 mg |
| Copper, Cu | 0.34 mg |
| Selenium, Se | 8.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 46.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 69.0 ug |
| Choline, total | 3.3 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 1.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 6.0 mg |
| Theobromine | 190 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 2.4 g |
| Fatty acids, total monounsaturated | 16.1 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 16.0 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
What makes the filling so smooth and stable?
The filling is typically a sugar and fat-based creme (often using palm oil or shortening) that is whipped to a smooth consistency and designed to remain soft and not dry out, even when sandwiched between the cookies.
Why is it called 'extra filling'?
This designation indicates a higher ratio of creme filling to cookie wafers compared to the standard version, offering a more pronounced sweet, creamy center.
Can I use these in baking?
Absolutely. They are a popular choice for no-bake dessert bases, milkshake thickeners, and as a crunchy mix-in for ice cream or cookie dough due to their sturdy structure and strong vanilla flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.97 kcal/g · 3% calories from protein · 2.7 g fiber · 46.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.56 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.