Homemade Chocolate Sandwich Cookies Recipes

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CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h29m

Yield 12 sandwich cookies

Number Of Ingredients 16

1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 packed cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli)
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional
Water, as needed

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 COOKIES



Chocolate Sandwich Cookies image

Pretty much a Black Moon/Fudge Brownie hybrid, soft and quite rich. Icy cold milk is a must with these! Trudy Russel's winning entry in the '99 Great American Family Cookie Swap, from the Land O'Lakes site. (Prep time includes total baking time; listed cook time is merely per-batch.)

Provided by Muffin Goddess

Categories     Drop Cookies

Time 1h21m

Yield 4 dozen sandwich cookies, 48 serving(s)

Number Of Ingredients 12

1 1/2 cups firmly packed brown sugar
3/4 cup butter
2 tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
3 cups powdered sugar
1/3 cup butter (Land O'Lakes recommended)
1 teaspoon mint extract or 1 teaspoon peppermint extract
2 -4 tablespoons milk

Steps:

  • Preheat oven to 350°F.
  • Combine brown sugar, 3/4 cup butter, and water in a heavy 3-quart saucepan.
  • Cook over medium heat, stirring occasionally, until butter is melted (3 to 4 minutes).
  • Add chocolate chips; cook, stirring constantly, until chocolate is melted and smooth (1-2 minutes).
  • Remove from heat.
  • Beat in eggs, one at a time, until mixture is smooth.
  • Stir in all remaining cookie ingredients.
  • Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 6-8 minutes or until set.
  • Let stand 1 minute before removing from cookie sheets, and cool completely.
  • Meanwhile, combine all filling ingredients EXCEPT milk in a large mixing bowl.
  • Beat at low speed, scraping bowl often.
  • Gradually add enough milk to reach desired spreading consistency.
  • Spread about 2 teaspoons of frosting onto flat side of one cookie; top with second cookie, flat side down.
  • Gently squeeze together.
  • Repeat with remaining cookies.
  • Store well-wrapped, or in an airtight container.

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

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

1 1/4 cups all-purpose flour
1/2 cup unsweetened dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 -1 1/2 cup sugar
10 tablespoons unsalted butter, at room temperature
1 large egg
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract

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



Chocolate Sandwich Cookies image

These are my family's very favorite cookies. They're soft, chewy and totally delicious. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 9

2 packages devil's food cake mix (regular size)
4 large eggs, lightly beaten
2/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla extract
3 to 4 cups confectioners' sugar
Red and green food coloring, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.

Nutrition Facts :

HOMEMADE CHOCOLATE SANDWICH COOKIES



Homemade Chocolate Sandwich Cookies image

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

2 (18.25 ounce) packages devil's food cake mix
4 eggs
1 cup shortening

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

VANILLA-CHOCOLATE SANDWICH COOKIES



Vanilla-Chocolate Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield about 30 sandwich cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/2 teaspoon salt
2 1/2 sticks unsalted butter, at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla extract
2/3 cup heavy cream
8 ounces milk chocolate, finely chopped
Sprinkles, for decorating (optional)

Steps:

  • Sift the flour, baking powder and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches, beating after each, until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
  • Make the filling: Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour over the chocolate in a medium bowl and let stand 2 minutes; stir until smooth. Set aside.
  • Working with 1 disk at a time, roll out the dough between floured sheets of parchment paper until about 1/8 inch thick; chill 15 minutes. Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until just golden, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Briefly beat the filling with a mixer on medium-high speed until thick, 30 seconds. Chill until cold, about 1 hour. Sandwich between the cookies and roll the edges in sprinkles.

FREEZABLE CHOCOLATE SANDWICH COOKIES



Freezable Chocolate Sandwich Cookies image

Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15 sandwiches

Number Of Ingredients 9

Vegetable-oil cooking spray
3/4 cup all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup confectioners' sugar, sifted
1 large egg
1/2 teaspoon pure vanilla extract
Sandwich Cookie Filling

Steps:

  • Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
  • Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
  • Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
  • Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere.

CHOCOLATE SANDWICH COOKIES II



Chocolate Sandwich Cookies II image

These EASY to make cookies are absolutely fantastic. Moist and chewy - can't stop at one, or two,..... ...

Provided by Anne Paquette

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package dark chocolate cake mix
1 (18.25 ounce) package low calorie chocolate cake mix
4 eggs
⅔ cup vegetable oil
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar

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.

Nutrition Facts : Calories 609 calories, Carbohydrate 88.6 g, Cholesterol 82.5 mg, Fat 27.1 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 9.2 g, Sodium 583.1 mg, Sugar 63 g

CHOCOLATE CHIP SANDWICH COOKIES



Chocolate Chip Sandwich Cookies image

Betty Crocker® Gluten Free chocolate chip cookie mix make this delightful dessert easy to make - chewy cookies sandwiched with a chocolaty peanut butter cream filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 22

Number Of Ingredients 9

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
1 egg, beaten
1/4 cup granulated sugar
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/3 cup whipping cream
2/3 cup powdered sugar

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.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

For filling ideas, try adding ingredients like your favorite jam or your preferred type of nut butter -- creamy or crunchy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 15m

Yield Makes 22

Number Of Ingredients 3

6 tablespoons unsalted butter, softened
2 cups confectioners' sugar
1 box chocolate wafers (9 ounces)

Steps:

  • In the bowl of an electric mixer, beat butter until smooth. Add confectioners' sugar; beat until light and fluffy. Divide mixture among small bowls, using one for each flavor. Stir in desired flavorings to taste, thinning with milk if needed.
  • Spread half a box of chocolate wafers with a small amount of filling; top with remaining cookies. Press gently to spread filling to the edges.

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Provided by Nicole Hunn

Categories     Cookies     Dessert     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Back to School     Birthday     Party     Potluck     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30 cookies

Number Of Ingredients 5

1/2 stick (4 tablespoons) unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 1/4 teaspoons pure vanilla extract
1-1 1/2 cups confectioner's sugar
1 recipe Chocolate Wafer Cookies

Steps:

  • 1. In a large bowl, mix the butter, shortening, and vanilla until well blended. Add the first 1 cup of confectioner's sugar and stir until the sugar is incorporated completely into the butter mixture. The filling should be thick and stiff. Add more confectioner's sugar, one tablespoon at a time, to reach the desired consistency.
  • 2. Place one-half of the chocolate wafer cookies upside down on a level surface. Divide the filling among the cookies and flatten with wet hands or a spoon. Place the other half of the cookies right side up on top of the filling and press down gently to create sandwich cookies.

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CHOCOLATE SANDWICH COOKIES (MARSHMALLOW CREME ... - DINNER, …
2019-04-29  · Instructions. Add the shortening and sugar to your stand mixer on medium speed until light and fluffy, about 1-2 minutes then add in the eggs and vanilla until fully combined. Sift together the flour, cocoa powder, salt and baking powder then add it in, alternating with the milk until all the ingredients are combined.
From dinnerthendessert.com
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CHOCOLATE SANDWICH COOKIES RECIPE - THERESCIPES.INFO
chocolate sandwich cookies, butter, large marshmallows,.... All information about healthy recipes and cooking tips
From therecipes.info
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TRIPLE-CHOCOLATE SANDWICH COOKIES | SOUTHERN LIVING
4 teaspoons dark cocoa (such as Hershey's Special Dark) ½ cup plus 2 Tbsp. powdered sugar, sifted 1 ¼ cups marshmallow creme (from 1 [7-oz.] jar) 6 tablespoons unsalted butter, softened ¼ teaspoon vanilla extract 36 chocolate wafer cookies (such as Nabisco Famous, from 1 [9-oz.] box) 1 (10-oz.) pkg. 60% cacao bittersweet chocolate chips
From southernliving.com
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MILK CHOCOLATE SANDWICH COOKIES | DELICIOUS EVERYDAY
2012-06-06  · Preheat the oven to 160 Celsius (320 Fahrenheit) and line a baking tray with parchment paper. Place the oats into a food processor and process until finely ground. Set aside while you make the cookies. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth and creamy.
From deliciouseveryday.com
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Top Asked Questions

How to make the best chocolate sandwich cookies?
The Best Chocolate Sandwich Cookies: Rich double chocolate cookie sandwiches filled with vanilla buttercream. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Scrape down the sides of the bowl.
How do you Make sandwich cookies with marshmallows?
Place the baking sheet of cookies under a broiler until the marshmallow becomes slightly melty and lightly browned. Remove from the oven and allow to cool for a few seconds. Top the marshmallow with a second chocolate sugar cookie and lightly press down on the top cookie to form the sandwich cookies.
How do you make cookies without making sandwiches?
{{model.addEditText}} Print 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. Bake for 10 minutes. NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good.
What are cake mix cookie sandwiches?
Simple chocolate cake mix cookies are baked then filled with creamy vanilla frosting. These chocolate sandwich cookies with vanilla frosting as a filling will become a favorite family treat. A little bit like cake, a little bit like cookie, these cake mix cookie sandwiches make scrumptious desserts that are also super easy to make.

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