Mini Chocolate Sandwich Bites Food

MINI CHOCOLATE SANDWICH BITES

Mini Chocolate Sandwich Bites image

For a quick afternoon treat, nothing could be better than these two-bite delights.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 9

Number Of Ingredients 9

Ingredients

5 tablespoons butter or margarine
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
2 teaspoons honey
1/4 teaspoon baking soda
Dash of salt
1 egg yolk
1/2 cup semisweet chocolate chips, melted

Steps:

Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
In 2-quart saucepan, melt butter over medium-low heat. Remove from heat. Stir in remaining ingredients except chocolate chips. Shape dough by level measuring teaspoonfuls into 3/4-inch balls. Place 2 inches apart on cookie sheet. Pressing with fingers, shape into thin 1 1/4-inch rounds.
Bake 5 to 7 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Spread melted chocolate on bottoms of half of the cookies. Pair with remaining cookies, with bottoms together.

Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 115 mg, Sugar 10 g, TransFat 0 g

MINI CHOCOLATE CHIP SANDWICH COOKIES

Mini Chocolate Chip Sandwich Cookies image

I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. -Julie Thomas, Saukville, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield about 5 dozen.

Number Of Ingredients 15

Ingredients

1 cup shortening
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package miniature semisweet chocolate chips (10 ounces)
FILLING:
1 vanilla bean
3 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla extract
3/4 cup unsalted butter, room temperature

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.

Nutrition Facts : Calories 120 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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