MILK CHOCOLATE MINI SANDWICH COOKIES
Know anyone who's been awfully good this year? These scrumptious chocolate sandwich cookies make fine gifts-any time of year!
Provided by My Food and Family
Categories Home
Time 55m
Yield 72
Number Of Ingredients 14
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI M & M COOKIES
I found this recipe on the internet to make cookies with a bag of mini M&M's. I liked that it has oatmeal in it which make them a bit more chewy than your average cookie. You can also substitude chocolate chips if you don't have M&M's.
Provided by Pam-I-Am
Categories Drop Cookies
Time 26m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix together sugars, shortening, margarine, vanilla and eggs with an electric mixer.
- In a seperate bowl, combine flour, oatmeal, salt, baking powder and soda.
- Add dry ingredients to mixing bowl a cup at a time until it is mixed together completely.
- Open bag of M&M baking bits and pour out 1/3 cup to reserve for later. Add the rest of the chips and fold into batter.
- Chill cookie dough for 1 hour.
- Later, preheat oven to 350 degrees. On ungreased cookie sheets, or using parchment paper on cookie sheets, drop dough by spoonfuls with room for spreading.
- Take 2 or 3 of the reserve M&M's and place on top of each cookie. This way, some clearly show after the cookie bakes.
- Bake in 350 oven for 10-12 minutes or until lightly brown.
- Remove cookies from sheet and place on cooling rack.
Nutrition Facts : Calories 139.7, Fat 6.2, SaturatedFat 2, Cholesterol 9.9, Sodium 89.9, Carbohydrate 19.7, Fiber 0.7, Sugar 8.7, Protein 1.7
BANOFFEE SANDWICH COOKIES
Have some cookies laying around which need "jazzing" up? With 2 more ingredients you can have these Banoffee Sandwich Cookies! Fresh banana, toffee and chocolate chip cookies = gooey, chocolatey heaven!
Provided by anniesnomsblog
Categories Chocolate Chip Cookies
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
- Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
- Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
- Drizzle some extra toffee sauce on the top and dig in!
- Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
Nutrition Facts : Calories 166.2, Fat 9.1, SaturatedFat 2.6, Cholesterol 10.2, Sodium 115.6, Carbohydrate 21.3, Fiber 1.2, Sugar 1.4, Protein 1.9
MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES
Categories Cookies Milk/Cream Chocolate Dessert Bake Valentine's Day Kid-Friendly Peanut Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 dozen sandwich cookies
Number Of Ingredients 19
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.)
MINI CHOCOLATE CHIP SANDWICH COOKIES
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
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.
MINI CHOCOLATE SANDWICH BITES
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
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 SANDWICH COOKIES
Categories Mixer Chocolate Egg Dessert Bake Christmas Oscars Edible Gift Engagement Party Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 200 sandwiches
Number Of Ingredients 15
Steps:
- Make cookies:
- Whisk together flour and salt in a bowl until combined.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add whole eggs, yolks, and chocolate, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Drop 1/2 teaspoons of batter 1 inch apart on 2 ungreased baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed up, 7 to 8 minutes total, then transfer with a metal spatula to racks to cool completely. Cool baking sheets and make more cookies with remaining dough on cooled sheets.
- Make filling:
- Whisk together eggs, confectioners sugar, butter, and chocolate in top of a double boiler or a large metal bowl set over a pot of simmering water and cook, whisking, until a thermometer registers 170°F. Remove top of double boiler (or bowl) from pot and set in a larger bowl of ice and cold water, then stir occasionally until cold. Remove from ice water and beat with cleaned beaters at medium-high speed until pale and fluffy, about 3 minutes.
- Fill cookies:
- Spread 1/2 teaspoon filling on flat side of 1 cookie, then place flat side of a second cookie over filling to form a sandwich. Fill remaining cookies in same manner.
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
SMALL-BATCH MALTED MILK-CHOCOLATE CHIP COOKIES
One cookie is never enough, but you don't always want a huge batch either. Our Small-Batch Malted Milk-Chocolate Chip Cookies recipe is your delicious answer! Whip up an even dozen of these malted milk-chocolate chip cookies next time your sweet tooth comes calling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 11 g, TransFat 0 g
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
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