CHOCOLATE SANDWICH COOKIES
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
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 :
CHOCOLATE SANDWICH COOKIES
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
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
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 WITH VANILLA-CREAM FILLING
Provided by Food Network
Categories dessert
Time 19m
Yield 36 sandwich cookies
Number Of Ingredients 12
Steps:
- Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
- Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
- With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.
CHOCOLATE SANDWICH COOKIE
Crave's take on a classic chocolate and vanilla sandwich cookie.
Provided by Food Network Canada
Categories bake,chocolate,cookies,dessert,snack
Yield 20 servings
Number Of Ingredients 9
Steps:
- Line baking sheets with parchment paper.
- Preheat oven to 350ºF.
- In a medium bowl measure flour, cocoa, baking soda and salt. Combine with a whisk and set aside.
- Place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for 2-3 minutes.
- Gradually add sugars (about 1/2 cup at a time) and beat until pale and fluffy (5-10 minutes). Be sure to scrape down the bowl a few times during mixing.
- Add eggs one at a time, and scrape down bowl after each egg.
- Add vanilla.
- Scrape down sides and bottom and of the bowl. Beat until well combined (2-3 minutes more).
- Turn mixer to lowest speed and slowly add the dry ingredients. Mix until well combined.
- Scoop one heaping tablespoon of dough onto baking sheets.
- Bake for 10-12 minutes.
- Let cookies cool completely.
- Prepare your favourite cream cheese frosting and put into a piping bag and cut off the tip.
- Take a completely cooled cookie and pipe frosting onto the bottom.
- Sandwich using another cookie.
- Squish and enjoy.
CHOCOLATE-CREAM SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 40 sandwich cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.
- Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.
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.
CHOCOLATE SANDWICH DELIGHT
Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
Provided by Kardea Brown
Categories dessert
Time 4h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
GERMAN CHOCOLATE SANDWICH COOKIES
Are you ready for the yummiest, simplest recipe for German Chocolate Sandwich Cookies? I was in the mood for some and started searching through the 'Zaar for a good recipe and I was astounded at the time and effort involved in just getting a couple into my tummy. I remembered the basic cake mix cookie, and 20 minutes later...Heaven! Enjoy these cookies while you are planning your next variation. I have made these with some many different flavor mixes and fillings, unfilled and iced they are very nice, too.
Provided by PetesNina
Categories Dessert
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix together cake mix, egg and oil until well combined.
- Form dough into 1 inch balls and place on cookie sheet about an inch apart.
- Bake in a 350 oven for 9-10 minutes or till set.
- Spread icing onto half of the cookies and top with another cookie.
- Enjoy!
Nutrition Facts : Calories 375.3, Fat 20.5, SaturatedFat 5.1, Cholesterol 35.2, Sodium 423.7, Carbohydrate 46.8, Fiber 1.8, Sugar 28.1, Protein 4
CHOCOLATE "I SCREAM" COOKIE SANDWICHES
I used chocolate to make a screaming ghost face design on these Halloween-themed ice cream cookie sandwiches, just so I could do a play on words.
Provided by Chef John
Categories Sandwich Cookies
Time 1h30m
Yield 4
Number Of Ingredients 4
Steps:
- Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
- While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
- Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
- Let chocolate cool until hard and dry to the touch, at least 1 hour.
- Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 63.6 g, Cholesterol 8.6 mg, Fat 26.2 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 254.7 mg
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.
CHOCOLATE LACE SANDWICH COOKIES
These delicate, crisp cookies bake and freeze well for up to 2 months. Two tips: the cookies tend to stick and spread, so be sure to use a nonstick baking sheet liner or parchment and don't bake more than 12 cookies at a time.
Provided by MacChef
Categories Dessert
Time 20m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees with rack in middle of the oven.
- In a medium bowl, mix oats, sugar and melted butter together with a wooden spoon. Stir in egg until well blended, then add vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.
- On a lined baking sheet, drop batter by half-teaspoonfuls at least 2 inches apart and up to 12 cookies per sheet pan. Bake until golden brown, 8-10 minutes. Keep an eye on these, they will go from golden brown to burnt very quickly.
- Cool cookies on baking sheet just until they hold their shape, about 2 minutes. Dont let completely cool or they will be difficult to remove. With a thin spatula, transfer them to a cool rack and let cool completely.
- Melt chocolate in a microwave safe bowl for 30 seconds at a time stirring until melted. Spread a thin layer of chocolate on a cookie and top with another cookie. Let chocolate harden about 2 hours before storing.
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 LACE SANDWICH COOKIES
This is a delicious sandwich cookie. My mom's recipe originally called for a layer of semisweet chocolate in between 2 lace cookies, but I decided to try Nutella® instead and love the result! Store in an airtight container so cookies stay crispy.
Provided by flutewoman3
Categories Desserts Cookies Sandwich Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
- Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
- Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
- Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
- Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 22 g, Cholesterol 23.9 mg, Fat 10.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 65.6 mg, Sugar 17.2 g
CHOCOLATE SANDWICH COOKIES II
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
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 MINT SANDWICH COOKIES
Make and share this Chocolate Mint Sandwich Cookies recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 18m
Yield 48 sandwich cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cookies: Combine brown sugar, butter and water in large, heavy-duty saucepan.
- Cook over med heat, stirring occasionally, until butter is melted.
- Add chocolate bits; cook, stirring for 1 to 2 minutes or until smooth.
- Remove from heat and cool.
- Add eggs one at a time, beating well after each addition.
- Stir in flour, baking soda and salt.
- Drop by rounded teaspoon onto ungreased baking sheets.
- Bake for 6 to 8 minutes or until edges are set.
- Cool on baking sheets for 1 minute;.
- Remove unto wire racks& cool.
- Filling: Beat confectioners sugar, 1/3 cup butter and mint extract in large mixer bowl.
- Add milk until smooth and of desired spreading consistency.
- Spread about 2 teaspoons filling onto flat side of 1 cookie; top with second cookie, flat side down.
- Squeeze together gently.
Nutrition Facts : Calories 125, Fat 4.5, SaturatedFat 2.8, Cholesterol 18.9, Sodium 123.3, Carbohydrate 20.4, Fiber 0.2, Sugar 14.2, Protein 1.1
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CHOCOLATE SANDWICH COOKIES RECIPE - GILLIAN SHAW | FOOD …
From foodandwine.com
Servings 16Total Time 2 hrs 45 mins
- In the bowl of a stand mixer fitted with the paddle, mix the flour, cocoa, sugar, salt and baking soda. Add the butter and mix at low speed until the dough is sandy, about 10 minutes. Transfer the dough to a sheet of parchment paper, cover with another sheet of parchment paper and roll out 1/4 inch thick. Transfer to a cookie sheet and refrigerate until completely chilled, about 1 hour, or freeze.
- In a bowl, cream the butter with the salt. Add the confectioners’ sugar, vanilla and milk and beat until light and fluffy. Transfer the filling to a piping bag fitted with a round medium tip.
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