CHOCOLATE SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h29m
Yield 12 sandwich cookies
Number Of Ingredients 16
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 SANDWICH COOKIE REINDEER RECIPE BY TASTY
These reindeer treats are the perfect semi-homemade holiday treat. Dip chocolate sandwich cookies in melted chocolate, then decorate with pretzel antlers, white chocolate chip eyes, and cinnamon candy noses.
Provided by Tikeyah Whittle
Categories Snacks
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with wax paper or nonstick foil.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2-3 minutes, or until the chocolate is completely melted and shiny.
- Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
- Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
- Refrigerate for at least 30 minutes, or until the chocolate is set.
- Enjoy!
QUICK CHOCOLATE SANDWICH COOKIES
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. -Mary Rempel, Altona, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
COOKIE REINDEER RECIPE BY TASTY
Here's what you need: pretzel twists, chocolate-filled oval-shaped cookies, white frosting, candy eyes, red chocolate-covered candies
Provided by Walmart
Categories Desserts
Yield 15 cookies
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Carefully snap each pretzel in half down the middle. Each half will serve as 1 antler.
- Apply a dab of white frosting to the top of each cookie. Attach 2 pretzel halves to the frosting, then flip the cookie over and set pretzel side-down on the prepared baking sheet. Repeat with remaining cookies and pretzels.
- Use frosting to stick 2 candy eyes and 1 red chocolate-coated candy "nose" on each cookie.
- Refrigerate the cookies for 5-10 minutes to firm up the frosting, or let sit at room temperature for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 284 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 0 grams, Protein 0 grams, Sugar 42 grams
CHOCOLATE REINDEER COOKIES
Assemble Santa's sleigh over the holidays with adorable chocolate reindeer cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 2 cookie sheets with cooking spray or line with cooking parchment paper. In a medium bowl, stir together flour, baking soda and salt; set aside. In small microwavable cup, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring after 30 seconds, until melted and smooth; set aside.
- In large bowl, beat butter and sugars with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Add melted chocolate; beat until blended. Add flour mixture; beat until soft dough forms. Refrigerate dough 20 minutes.
- Shape dough into 64 (1-inch) and 32 (3/4-inch) balls. For each cookie, arrange 1 (3/4-inch) and 2 (1-inch) balls, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 9 to 10 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before decorating.
- Meanwhile, to make ears, cut caramels in half horizontally. Cut each half into quarters, making 64 thin squares. Using fingers, slightly press together opposite corners squares, forming leaf shapes (see photo); set aside.
- To make antlers, cut each licorice twist into 4 (1 3/4-inch) pieces. Cut 2 (1-inch) slits in each piece, creating 3 sections; cut off half of each outer section (see photo).
- To Make Reindeer: Pipe 4 small dollops chocolate icing onto smaller portion of cooled cookie; press on ears and antlers. For eyes, pipe white icing onto cookie in 2 small oval-shaped dollops; press 1 milk chocolate candy on each. For nose, pipe small dollop of chocolate icing onto cookie; press on 1 chocolate-covered caramel. Using red icing, pipe mouth onto cookie.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 0 g
SWEET AND SALTY CHOCOLATE REINDEER
You can enlist little hands to help position the antlers, eyes and noses on these adorable, crisp reindeer cookies. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Divide dough into 8 portions; cover and refrigerate for at least 2 hours., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 6-in. circle; cut into 6 wedges. Place 2 in. apart on ungreased baking sheets. Press in pretzels for antlers, baking bits for eyes and a gumdrop for the nose., Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 119 calories, Fat 4g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 130mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
DOUBLE CHOCOLATE SANDWICH COOKIES
Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Line two cookie sheets with Reynolds® Parchment Paper; set aside.
- Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
- Cover and chill about 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
- Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 18.5 g, Cholesterol 30.7 mg, Fat 11.6 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 9.9 g
HOMEMADE CHOCOLATE SANDWICH COOKIES
We like to call them homemade 'oreos or soft 'oreos.'
Provided by John Crandall
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 549.6 calories, Carbohydrate 60.6 g, Cholesterol 79 mg, Fat 30.7 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 9.5 g, Sodium 657 mg, Sugar 37.6 g
CHOCOLATE REINDEER COOKIES RECIPE
I love these Chocolate Reindeer Cookies. They are so festive and easy to make.
Provided by Kendra Murdock
Categories Dessert
Time 27m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
- Roll dough into 1-inch balls, making sure they are all similar in size.
- Place dough onto ungreased cookie sheet and bake for 8 minutes.
- Immediately transfer cookies to a cooking rack.
- Frost the cookie with chocolate frosting.
- Place on the vanilla wafer for the reindeer snout.
- Stick the M&M nose on the wafer with a small dab of chocolate frosting.
- Place the pretzels on for the antlers.
- And then place the edible eyes on just above the wafer cookie.
Nutrition Facts : Calories 213 kcal, Carbohydrate 27 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 330 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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