COOKIES & CREAM FREEZE
Here's the adult version of milk and cookies. A big yummy chocolate sandwich cookie treat with a creamy filling that's frozen, just so it can melt the hearts of dessert lovers everywhere.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Line 8x4-inch loaf pan with foil, with ends of foil extending over sides. Cover bottom of pan with 8 cookies. Crumble remaining cookies.
- Beat cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in COOL WHIP. Spoon 1-1/2 cups cream cheese mixture into medium bowl; stir in melted chocolate.
- Spread remaining cream cheese mixture over cookies in pan. Sprinkle with crumbled cookies; press gently into cream cheese mixture with back of spoon. Top with chocolate mixture. Freeze 3 hours or until firm.
- Remove dessert from freezer 15 min. before serving; invert onto plate. Discard foil. Let dessert stand at room temperature to soften slightly before cutting to serve.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE SANDWICH COOKIES I
Excellent frozen. I have played with this over the years, and come up with several variations. At the holidays, I have added 1 teaspoon peppermint extract to the filling in lieu of the vanilla, and have also used crushed peppermint candy in the filling. I have also dipped them in chocolate, and coated them in confectioners' sugar.
Provided by Lisa Lepsy
Categories Desserts Cookies Sandwich Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. Stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. Mix until smooth using an electric mixer. Drop batter by rounded teaspoons onto ungreased cookie sheets. Leave space, and only use a teaspoon; these spread.
- Bake in preheated oven for 7 to 8 minutes. Remove from pan immediately, and cool on wire rack.
- To make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. Beat with mixer until fluffy. Spread filling on one cookie, and top with another sandwich style.
Nutrition Facts : Calories 599.7 calories, Carbohydrate 86.6 g, Cholesterol 64 mg, Fat 26.9 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 413 mg, Sugar 54.1 g
DOUBLE-CHOCOLATE SANDWICH COOKIES
Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Milk/Cream Mixer Chocolate Dessert Bake Christmas Kid-Friendly New Year's Eve Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 17
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 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.
BREAKFAST SANDWICH COOKIES
Provided by Valerie Bertinelli
Time 50m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
- In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
- Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
- Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.
FREEZABLE CHOCOLATE SANDWICH COOKIES
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
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.
VEGAN "FAUXREO" CHOCOLATE SANDWICH COOKIES
I've playfully dubbed these Oreo knockoffs "Fauxreos". They do take a bit of time and patience, so be sure to start them well in advance - but at least, since they're vegan, you can just enjoy them raw if you want to! Avoid products with hydrogenated oils, and you're looking at a slightly less fattening cookie. To make those Oreo truffles that have been proliferating across the web, mix up the dough and the filling as directed below, then marble them together into balls about 3/4″ in diameter, freeze 'em for a few hours, then dip 'em in melted chocolate (using a toothpick) and refrigerate until set. Yum.
Provided by SAHS7930
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 13
Steps:
- FOR COOKIES: Cream the shortening and sugar on medium speed. When light and fluffy add the vanilla and milk. Add remaining ingredients and mix until the dough holds together.
- If it's hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes. Preheat oven to 325°F Divide the dough into four pieces and roll each into a ball. Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment. Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
- Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesn't lift away easily enough. Transfer the parchment onto the cookie sheet. Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
- FOR FILLING: On medium-high speed, cream the margarine and shortening. Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable. Add in the vanilla. Refrigerate until ready to use. Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.
DOUBLE CHOCOLATE PEPPERMINT SANDWICH COOKIES
Rich, decadent, soft and chewy double chocolate cookies are sandwiched together with a tangy cream cheese filling. Rolled in crushed candy canes and drizzled with white chocolate for extra flavor and holiday festiveness! They're the PERFECT Christmas cookie!
Provided by Averie Sunshine
Categories Cookies
Time 1h10m
Number Of Ingredients 18
Steps:
- Preheat oven to 350F and line two baking sheets with Silpat liners or spray well with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the butter, sugars, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
- Add the egg, vanilla extract, and beat until fluffy, about 2 minutes. Stop and scrape down the sides of the bowl; set aside.
- To a separate medium bowl, add the flour, cocoa powder, baking soda, salt, and whisk to combine.
- Add the dry ingredients to the wet in the large mixing bowl, and beat until just combined; don't overmix.
- Stir in the chocolate chips and peppermint chips* (See Notes) by hand.
- Using a small cookie scoop, make rounded teaspoon sized balls of dough.
- Place balls on prepared baking sheets spaced at least two inches apart, and if desired, add a few additional chocolate chips to the top of each dough ball.
- Bake for approximately 10 minutes, but start checking at 8 minutes because all ovens bake differently. Tip - For optimal results bake one sheet of cookies at time, on the center oven rack, and rotate baking sheet midway through baking to ensure even baking.
- Allow cookies to cool on baking sheet momentarily until they're firm enough to be transferred to a wire rack; they will firm up as they cool. Tip - So don't be afraid to pull them out of the oven if they don't appear to be fully set.
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the cream cheese, butter, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
- Gradually add the confectioners' sugar and beat to incorporate. Stop and scrape down the sides of the bowl.
- Add vanilla, salt, and beat to incorporate.
- Pipe or spoon a ½-inch thick layer of filling on the underside of a cookie all the way to the edges.
- Place another cookie (the underside of it) on top, and lightly squeeze together to seal. Repeat until all cookies are gone.
- Roll the edges of the filling through crushed candy canes.** (See Notes) Allow to set for at least 30 minutes so they can adhered.
- To a small microwave-safe bowl, melt the white chocolate melting wafers as indicated on the packaging directions.*** (See Notes)
- Drizzle the melting white chocolate over the cookies using a small spoon. Alternatively you can place it inside a small baggie, snip the corner, and drizzle.
- See Notes**** below for storage options.
Nutrition Facts : Calories 773 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 380 grams sodium, Sugar 86 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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