Super Easy Chocolate Chip Icing Cookie Sandwiches Food

SUPER-EASY CHOCOLATE CHIP ICING COOKIE SANDWICHES

Steps:

• Cream together brown sugar and butter.
• Add white sugar, and continue to cream.
• Add egg, vanilla and salt. Mix well.
• Add baking soda and flour.
• Add the chocolate chips. Mix altogether.
• Separate the batter in half, put both halves in a small baking pan (make sure the entire bottom is covered).
• Bake at 350°F for about 15 minutes, or until gold brown all over.
• Cool.
• Once cooled, spread icing on the top of ONE baked cookie.
• Put the other baked cookie on top of the icing (creating the "sandwich").
• Cut into squares.

SUPER EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix, eggs, and vegetable oil in a bowl using an electric mixer on medium until dough is well combined; stir in chocolate chips. Drop dough by the spoonful onto a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

CHOCOLATE COOKIE SANDWICHES WITH RAINBOW CHIP FROSTING

Steps:

• Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In medium bowl, beat cookie mix and cocoa. Add melted butter and egg; mix until soft pale brown dough forms.
• On lightly floured surface, roll dough 1/4 inch thick. Use 1 1/2-inch round cutter to cut out circles for cookie sandwiches. Place 1 inch apart on cookie sheets.
• Bake 8 minutes; transfer to cooling rack to cool completely.
• Use offset spatula or butter knife to spread a dollop of frosting on flat side of one cookie. Press another cookie on frosting, flat sides together, to make a sandwich. Repeat to use remaining cookies.

CHOCOLATE-CHIP COOKIE ICE-CREAM SANDWICHES

Steps:

• To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
• Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
• Sift in the flour and baking powder, then mix well with a wooden spoon.
• Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
• Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
• Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
• Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
• Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!