Chocolate Walnut Sandwich Cookies Recipes

EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE

Steps:

• Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
• Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
• Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
• Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.
• Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
• With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
• Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet.
• Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
• Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

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.

WALNUT SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in water. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Roll into 1-in. balls. , Place 1 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed., Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes. Remove to wire racks; cool completely., For filling, in a small bowl, beat cream cheese and butter until fluffy. Gradually add confectioners' sugar and orange peel; beat until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

CHOCOLATE WALNUT COOKIES

Steps:

• In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.

PASSOVER CHOCOLATE WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease baking sheets.
• Melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat and cool.
• Combine potato starch and baking powder in a bowl.
• Beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
• Fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined.
• Drop spoonfuls of batter onto the prepared baking sheet.
• Bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes.
• Let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.

CHOCOLATE WALNUT SANDWICH COOKIES

Steps:

• Beat butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix nuts, flour, and baking powder in small bowl; add to butter mixture, mixing until combined. Refrigerate 1 hour.
• Heat oven to 350ºF. Shape dough into 56 balls. Place, 2 inches apart, on parchment-lined baking sheets. Bake 14 to 16 min. or until edges are lightly browned. Let stand 1 min. Remove to wire racks; cool completely.
• Microwave chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted. Let stand 10 min. to cool slightly.
• Fill cookies with chocolate mixture to make 28 sandwiches, adding about 1 Tbsp. chocolate mixture to each sandwich.

FUDGY CHOCOLATE-WALNUT COOKIES

Steps:

• Preheat oven to 350°F Position 2 racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
• Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
• In a large bowl, whisk the sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat, or it will stiffen.).
• Spoon the batter onto baking sheets in 12 evenly spaced mounds.
• Bake the cookies about 20 minutes, until the tops are glossy and lightly cracked and feel firm to the touch. Shift the pans from front to back and top to bottom halfway through.
• Slide the parchment paper with the cookies onto 2 wire racks to cool completely before serving.
• Cookies may be stored in an airtight container for up to 3 days.

CHOCOLATE PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a large saucepan melt butter and shortening over low heat, Remove from the heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool., In a large bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks., In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners' sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.

MAGIC WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Line baking sheets with parchment paper.
• In a small bowl mix together the egg whites, sugar, and nuts until well blended. Drop dough by teaspoonfuls, three inches apart, onto the lined cookie sheets. Using the back of a spoon, dipped in water, flatten into rounds about 1.5 inches in diameter. Bake for 8 to 10 minutes in the preheated oven. Cookies should be lightly browned. Let cool slightly before removing from sheets. If the cookies are stuck, they need to be baked a little longer.
• In a plastic bowl, melt the chocolate in the microwave oven, stirring every 15 or 30 seconds until smooth and creamy. This can also be done over a double boiler. Spread the chocolate onto the flat side of a cookie and stick it together with the flat side of another cookie to make a sandwich until all the cookies are used up.

CHOCOLATE-WALNUT LACE COOKIE ICE-CREAM SANDWICHES

Steps:

• Heat oven to 325°F Line a large baking sheet with foil and coat it with cooking spray or brush it with oil.
• In a small saucepan over medium heat, combine sugar and butter. Cook, stirring constantly, until mixture is melted and bubbling, 1-2 minutes. Transfer mixture to a medium bowl.
• Add oats, walnuts, cocoa, baking powder and vanilla, then stir to combine. Set aside.
• In a small bowl, use a fork to beat egg white until it is slightly frothy. Measure out 1 tablespoons of the beaten egg white and stir it into the cookie batter; discard remaining egg white or reserve for another use.
• Drop half tablespoonful of the batter about 2-inches apart on the prepared baking sheet to make 12 cookies. Bake 8-12 minutes or until cookies look dry and are just beginning to color on top.
• Slide sheet of foil and cookies off baking sheet and onto a flat surface. Let cookies cool completely. Peel cookies off foil.
• To assemble sandwiches, set a cookie in the center of a dessert plate. Top with 1/4 cup of the ice cream, set a second cookie on top of the ice cream, then top that with another 1/4 cup of the ice cream. Set a third cookie on top.
• As you assemble the sandwiches, place them in the freezer until ready to serve.