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.
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.
EASY CHOCOLATE SANDWICH COOKIES
Yield approximately 4 dozen sandwich cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
- In a large mixing bowl, beat cake mixes, eggs and oil until combined (Note: I used a hand mixer; batter will be very stiff).
- Roll dough into 1-inch balls and place on prepared baking sheet. Using the side of a silicone spatula, press to flatten the balls slightly.
- Bake for 8 to 10 minutes. Remove to a wire rack to cool completely before filling. (Note: I baked the cookies the night before and did the filling the next day).
- For the filling: In a medium mixing bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Add food coloring, if desired.
- Spread filling on bottom of half of the cookies. Top with remaining cookies. Finish decorating, as desired.
CHOCOLATE SANDWICH COOKIES
Make and share this Chocolate Sandwich Cookies recipe from Food.com.
Provided by DrGaellon
Categories Drop Cookies
Time 19m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 145, Fat 7.5, SaturatedFat 4.1, Cholesterol 20.4, Sodium 68.1, Carbohydrate 19.5, Fiber 0.6, Sugar 14.6, Protein 1.1
CHOCOLATE SANDWICH COOKIES
Steps:
- For the cookies: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, salt and baking soda. In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined; it will still be a bit crumbly. Pour the mixture onto a work surface and give it a few kneads to bring it all together. Divide in half, shape into flat discs, wrap in plastic wrap and place in the refrigerator for an hour (or up to two days).
- Dust your surface and the top of the dough with plenty of cocoa powder. Roll out the dough to 1/2 inch thickness and cut out 2 1/2-inch rounds. Transfer them to the baking sheets, 1 inch apart (using a small offset spatula helps with this step). Re-roll the scraps and cut out more rounds.
- Bake the cookies until the tops are no longer shiny, about 20 minutes. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
- For the filling: With a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar and salt until combined. Fill a piping bag with the filling. Place half of the cookies on a plate or work surface. Pipe a blob of filling onto the tops of each of these cookies and then place another cookie on top, pressing slightly. Refrigerate for a few minutes to allow the filling to firm up. Enjoy! Store in an airtight container in the refrigerator for up to a week.
EASY CHOCOLATE SANDWICH COOKIES
We used chocolate cake mix to make these easy, butter cream sandwich cookies. Sounds crazy-but try them yourself. It works!
Provided by My Food and Family
Categories Dairy
Time 3h
Yield 20 servings
Number Of Ingredients 8
Steps:
- Beat dry cake mix, COOL WHIP and egg whites in large bowl with mixer until blended. Refrigerate 2 hours.
- Heat oven to 375°F. Roll dough into 40 balls (dough will be sticky) using about 1 Tbsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 2-1/2-inch diameter.
- Bake 7 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
- Beat butter, milk and chocolate in medium bowl until creamy. Gradually beat in powdered sugar until blended.
- Fill cookies with chocolate mixture to make 20 sandwiches, adding about 1 Tbsp. chocolate butter cream to each sandwich.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 2 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
EASY CHOCOLATE SANDWICH COOKIES
Make and share this Easy Chocolate Sandwich Cookies recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 25m
Yield 1 1/2 Dozen
Number Of Ingredients 6
Steps:
- Mix cake mix, shortening and eggs.
- Roll into balls the size walnuts.
- Bake at 350* for 7-8 min, on lightly greased cookie sheet.
- Do not overbake.
- Cool.
- Mix butter, sugar, and vanilla until creamy.
- Add a little cream if needed.
- Put filling between cookies.
Nutrition Facts : Calories 3115.2, Fat 173.9, SaturatedFat 50.5, Cholesterol 343.1, Sodium 3065.2, Carbohydrate 388.7, Fiber 8.2, Sugar 268.3, Protein 28.7
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