Chocolate Cherry Froyo Sandwiches Recipes

CHOCOLATE CHERRY FROYO SANDWICHES

Steps:

• Remove cover from yogurt; stir well with spoon. Recover and place in freezer, stirring every 15 minutes until consistency of soft serve ice cream, 30 to 45 minutes.
• Scoop 1 level tablespoon yogurt on bottom of 1 cookie. Top with second cookie, and squeeze gently. Carefully wrap cookie if desired, and freeze 15 minutes to set.

HEALTHIER FROYO COOKIE SANDWICHES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C.)
• Combine the Greek yogurt, honey, and vanilla in a bowl. Transfer to a freezer-safe container and freeze for 2 hours, or until consistency is thick and creamy but still scoopable.
• Add the rolled oats to a bowl of a food processor and pulse until it becomes a flour-like consistency.
• Combine coconut oil, honey, vanilla, and egg in a large bowl. Add in oats, baking soda, and a pinch of salt and mix until thoroughly incorporated. Fold in chocolate chips.
• Using an ice cream scoop or a tablespoon, form 8 balls of cookie dough and place onto a baking sheet lined with parchment paper.
• Using your hands or the back of a spoon, press down firmly on each ball to form a cookie shape. Bake for 8-10 minutes, or until golden brown on the edges.
• Let cool for about 10 minutes. While the cookies are cooling, you may want to remove ice cream from the freezer and let sit out to soften.
• Flip cookies over so the flat sides are facing up. Add one scoop of frozen yogurt to 4 of the cookies. Use the remaining 4 cookies to form sandwiches by placing on top of the ice cream scoop and pressing down very gently to slowly spread out the ice cream. Feel free to use a spoon to smooth out the ice cream instead.
• Freeze for 1 hour, or to your liking.
• Enjoy!

CHOCOLATE-CHERRY SANDWICH COOKIES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of each of half of the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm., Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in the refrigerator.

CHOCOLATE-CHERRY CHEWIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
• Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

FROYO COOKIE SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 375 ̊F/190 ̊C.
• Combine the Greek yogurt, honey, and vanilla in a bowl. Transfer to a freezer-safe container and freeze for 2 hours, or until consistency is thick and creamy but still scoopable.
• Add the rolled oats to a bowl of a food processor and pulse until it becomes a flour-like consistency.
• Combine coconut oil, honey, vanilla, and egg in a large bowl. Add in oats, baking soda, and a pinch of salt and mix until thoroughly incorporated. Fold in chocolate chips. 5. Using an ice cream scoop or a tablespoon, form 8 balls of cookie dough and place onto a baking sheet lined with parchment paper.
• Using your hands or the back of a spoon, press down firmly on each ball to form a cookie shape. Bake for 8-10 minutes, or until golden brown on the edges.
• Let cool for about 10 minutes. While the cookies are cooling, you may want to remove ice cream from the freezer and let sit out to soften.
• Flip cookies over so the flat sides are facing up. Add one scoop of frozen yogurt to 4 of the cookies. Use the remaining 4 cookies to form sandwiches by placing on top of the ice cream scoop and pressing down very gently to slowly spread out the ice cream. Feel free to use a spoon to smooth out the ice cream instead.
• Freeze for 1 hour, or to your liking.
• Serve and enjoy!

CHOCOLATE CHERRY SANDWICH COOKIES

Steps:

• Soft Chocolate Cookies: ---------------------------------- Preheat oven to 350*F. Line two cookie sheets with parchment paper, silicone baking mats or non stick foil. Using a stand mixer, cream together butter and both sugars. Mix in egg and vanilla and mix until smooth and creamy. Add salt, baking soda and cocoa powder, mix until combined. Add flour and mix until dough comes together. Using a small cookie scoop, scoop balls of dough onto cookie sheets. If you don't own a cookie scoop, scoop approximately 1 Tablespoon sized balls onto cookie sheet. You should get about 40 cookies, making a total of 20 sandwiches. Bake for 5-6 minutes. These cookies are dark so you wont be able to "see when they start to darken". Do a test batch (3 cookies) to determine if 5 minutes is long enough or if 6 is needed {each oven will be different}. You'd rather have underdone cookies than overdone hard crunchy cookies - promise! Once done, let cool 2 minutes before transferring to a wire cooling rack. Once they are completely cool, you can fill them. ---------------------------------- Cherry Cream Filling: ---------------------------------- In a large mixing bowl beat the butter until smooth. Add 1 cup powdered sugar and mix well. Add cherry juice and mix. Add last 1 cup of powdered sugar and mix well. Add vanilla and beat until combined. With spatula, fold in the cherries and add more powdered sugar or cherry juice as needed to reach desired frosting consistency and flavor. {Should be thick} Place a spoon full of frosting on bottom of 1 cookie. Place bottom of a second cookie on top of frosting to create a sandwich. Do this for all cookies. Eat immediately or store in an air tight container up to 5 days.