Chocolate Chip Sandwich Cookies Recipes

MINI CHOCOLATE CHIP SANDWICH COOKIES

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.

CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms (dough will be crumbly).
• In small bowl, place granulated sugar. Shape dough into 1-inch balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. With smooth-bottomed glass, flatten each ball to about 1/4-inch thickness.
• Bake 8 to 10 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, place chocolate chips and peanut butter. In small microwavable bowl, microwave whipping cream on High 30 to 60 seconds. Pour cream over chips and peanut butter; stir until chips are melted. Stir in powdered sugar until smooth.
• For each sandwich cookie, spread 1 tablespoon filling on bottom of 1 cookie; top with second cookie, bottom side down. Let stand until set.

CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Reserve 1/4 cup semi-sweet and 1/4 cup peanut butter chips for drizzle; set aside.
• Combine 1/2 cup butter, 1/2 cup sugar, brown sugar and 1/4 cup peanut butter in bowl; beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda and baking powder; beat at low speed until well mixed. Stir in remaining baking chips.
• Place sugar into bowl. Shape dough into 3/4-inch balls. Place, 2 inches apart, onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake 8-10 minutes or until edges just begin to brown. Cool 1 minute on cookie sheets; remove to cooling rack.
• Combine all filling ingredients in bowl. Spread bottom side of 1 cookie with about 1 teaspoon filling; top with another cookie, bottom-side down. Repeat with remaining cookies.
• Combine reserved baking chips and shortening in bowl. Microwave 1 minute; stir until melted. Drizzle over top of sandwich cookies.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

CHOCOLATE SANDWICH COOKIES

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

CHOCOLATE CHIP COOKIE SANDWICHES

Steps:

• Place 1 tablespoon frosting on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches; roll edges in chocolate chips to adhere, if desired. Store cookies in an airtight container, at room temperature, up to 5 days, refrigerated, up to 1 weeks, or frozen, up to 2 weeks; thaw before serving.

HOMEMADE CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Blend the above ingredients together with a pastry blender until mixed.
• Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
• Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
• NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

GOOEY CHOCOLATE CHIP SANDWICH BARS

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 9x13-inch pan with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.
• Prepare the gooey chocolate filling: Place the chocolate chips and condensed milk in a small saucepan over the lowest possible heat and cook, stirring constantly, until the chocolate has melted and the mixture has thickened, 3 to 5 minutes. Turn off the heat, add vanilla, and stir until smooth. Set aside to cool to room temperature.
• Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
• Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press down lightly to even it out. Pour the cooled chocolate mixture over the dough and then add small dollops of the remaining dough on top. Don't worry if the dollops don't completely cover the chocolate mixture. Just spread it together as much as you can, and let some chocolate peek through.
• Bake until lightly browned, 20 to 25 minutes. Set aside to cool completely, then cut into 32 bars.
• These are easiest to cut when they have chilled for a while. You'll be able to get nice, clean cuts when they're firmer, then they'll soften up a bit when they're at room temperature again.

CHOCOLATE SANDWICH COOKIES

Steps:

• Set two racks in the middle of the oven. Preheat to 375 degrees.
• In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
• Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
• Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
• To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
• To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

CHOCOLATE SANDWICH COOKIES II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
• In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
• Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
• To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

CHOCOLATE CHIP COOKIES/COOKIE SANDWICHES

Steps:

• Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.
• Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
• Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.