CHOCOLATE MINT SANDWICH COOKIES
I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen cookies.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
MINI CHOCOLATE CHIP SANDWICH COOKIES
I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. -Julie Thomas, Saukville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.
Nutrition Facts : Calories 120 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
MINI MILK CHOCOLATE SANDWICH COOKIES
Cute as buttons. Adapted from an old issue of Better Homes & Gardens magazine. I am guessing on the servings - which I will update once I have made these.
Provided by HeatherFeather
Categories Dessert
Time 30m
Yield 80 sandwich cookies, 20 serving(s)
Number Of Ingredients 12
Steps:
- For the cookies: Mix together the flour, baking powder, and salt.
- In a small pan, heat chocolate over low heat to melt, stirring constantly, let cool slightly.
- Cream butter using an electric mixer, then beat in sugar until fluffy.
- Beat in the melted chocolate, the vanilla, and the egg until well combined.
- Using a wooden spoon, stir in the flour mixture until combined.
- Divide dough into 4 balls, wrap in plastic wrap andpop into the freezer for 30 minutes (or into the fridge for 1 hour).
- Preheat the oven to 350F and have ready parchment paper-lined baking sheets.
- Shape one ball of dough at a time into a 10" long rope on wax paper.
- Cut off 1/4" thick rounds, place rounds 1" apart on the baking sheets and bake 9-10 minutes per batch.
- Carefully remove to wire racks to cool (be careful as they can be brittle).
- To prepare filling, melt chocolate and butter over low heat in a small pan, stirring often.
- Cool 5 minutes, then add the sour cream and stir to combine.
- Gradually add the powdered sugar, stirring until mixture is spreadable.
- Spread 1/2 tsp of the filling on a cooled cookie, then top with another cookie, making a sandwich.
Nutrition Facts : Calories 112.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 20, Sodium 35.4, Carbohydrate 17.5, Fiber 0.2, Sugar 13.5, Protein 1.1
MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES
Categories Cookies Milk/Cream Chocolate Dessert Bake Valentine's Day Kid-Friendly Peanut Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 dozen sandwich cookies
Number Of Ingredients 19
Steps:
- For cookies:
- Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
- Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
- Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
- For filling:
- Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
- Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
MINI CHOCOLATE SANDWICH COOKIES
Categories Mixer Chocolate Egg Dessert Bake Christmas Oscars Edible Gift Engagement Party Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 200 sandwiches
Number Of Ingredients 15
Steps:
- Make cookies:
- Whisk together flour and salt in a bowl until combined.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add whole eggs, yolks, and chocolate, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Drop 1/2 teaspoons of batter 1 inch apart on 2 ungreased baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed up, 7 to 8 minutes total, then transfer with a metal spatula to racks to cool completely. Cool baking sheets and make more cookies with remaining dough on cooled sheets.
- Make filling:
- Whisk together eggs, confectioners sugar, butter, and chocolate in top of a double boiler or a large metal bowl set over a pot of simmering water and cook, whisking, until a thermometer registers 170°F. Remove top of double boiler (or bowl) from pot and set in a larger bowl of ice and cold water, then stir occasionally until cold. Remove from ice water and beat with cleaned beaters at medium-high speed until pale and fluffy, about 3 minutes.
- Fill cookies:
- Spread 1/2 teaspoon filling on flat side of 1 cookie, then place flat side of a second cookie over filling to form a sandwich. Fill remaining cookies in same manner.
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