Milk Chocolate Mini Sandwich Cookies Recipes

MILK CHOCOLATE MINI SANDWICH COOKIES

Steps:

• COMBINE flour, CALUMET Baking Powder, and salt in a medium bowl, then set aside.
• HEAT and stir chocolate over low heat until melted in a heavy small saucepan, stirring constantly. Set aside.
• BEAT butter with an electric mixer on medium speed for 30 seconds in a medium bowl. Then, add in sugar and beat until fluffy. Beat in melted chocolate, egg, and vanilla.
• GRADUALLY beat in the flour mixture. Divide dough into four equal portions. Wrap each portion in plastic wrap or waxed paper. Freeze for 20 to 30 minutes or until dough is firm enough to handle. (Or chill in the refrigerator for 60 minutes.)
• PREHEAT oven to 350. Line cookie sheets with parchment paper; set aside. Removing one portion of dough from freezer at a time, roll each portion into a 10-inch roll. To roll, place the dough on a sheet of waxed paper and use the paper to help shape the roll. If dough becomes too sticky, return to the freezer for a few minutes. Wrap and freeze for 5 minutes more. Cut rolls into 1/2-inch slices. Place slices 1 inch apart on prepared cookie sheets. Bake for 9 to 10 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Gently remove from sheets (cookies will be brittle) and transfer to a wire rack to cool completely.
• MELT chocolate and butter over low heat in a medium saucepan, stirring frequently. Cool for 5 minutes. Stir in BREAKSTONE'S Sour Cream. Gradually add powdered sugar until spreadable.
• SPREAD frosting on the bottom sides of half of the cookies, using ½ teaspoon for each cookie; top with remaining cookies, bottom sides down, to make sandwiches.

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cocoa, salt and baking powder. In another large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy, about 3 minutes. Add the yolks and beat until combined. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough into 2 pieces.
• Lightly dust a piece of parchment with cocoa powder. Roll 1 piece of dough on the prepared parchment to between 1/4 inch and 1/8 inch thick. Using a 2 1/4-inch round, fluted cookie cutter, stamp out as many cookies as you can. Transfer the cookies to the prepared sheets. Roll and cut the remaining dough; you can reroll the scraps once. Chill the unbaked cookies for 10 to 15 minutes.
• Bake until the cookies are set and the tops look dry, 14 to 16 minutes, rotating the sheets halfway through cooking. Transfer the cookies to a rack to cool completely, about 45 minutes.
• For the filling: Beat the confectioners' sugar and butter with an electric mixer until smooth. Add just enough milk to make a creamy filling. Beat in the mint extract.
• When the cookies are cool, flip half of them over. Spread or pipe about 1 heaping tablespoon of the filling on the flipped cookies. Top with the other halves and press together gently.

CHOCOLATE MALT SANDWICH COOKIES

Steps:

• Make cookies: Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper; set aside. Sift flour, cocoa powder, malt powder, baking soda, and salt together into a medium bowl; set aside.
• Put sugar and butter in the bowl of an electric mixer fitted with the paddle attachment; cream until pale and fluffy. Mix in egg and vanilla. Mix in creme fraiche. Mix in 3 tablespoons hot water. On low speed, mix in flour mixture.
• Drop dough onto lined sheets with a 1/2-ounce-capacity ice-cream scoop, about 3 1/2 inches apart (or use a tablespoon; gently shape dough into balls). Bake until tops flatten and cookies are just firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
• Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let cool until just warm.
• Put malt powder and cream cheese in a clean mixing bowl; return to mixer. Mix on medium until completely smooth. Gradually mix in half-and-half, then mix in melted chocolate and the vanilla. Refrigerate until thick, about 30 minutes.
• Return bowl to mixer; mix on high speed until fluffy, about 3 minutes.
• Assemble cookies: Spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of a second cookie onto filling. Repeat.

MILK CHOCOLATE FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
• In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

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.

DOUBLE-CHOCOLATE SANDWICH COOKIES

Steps:

• Make dough:
• Whisk together flour, cocoa powder, baking powder, and salt.
• Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
• Make ganache while dough chills:
• Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.
• Cut and bake cookies:
• Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
• Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
• Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)
• Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
• Make more cookies with remaining dough and scraps (reroll only once).
• Assemble sandwich cookies:
• Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.

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.

SMALL-BATCH MALTED MILK-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, malted milk powder, baking soda and salt; set aside.
• In medium bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg yolk and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in milk chocolate chips.
• Onto large ungreased cookie sheet, drop 12 rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.

MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES

Steps:

• For cookies:
• Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
• Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
• Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
• For filling:
• Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
• Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)