GLUTEN-FREE CHOCOLATE SANDWICH COOKIES
Kind of like the store-bought version, but way better!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, stir together flour blend, cocoa, baking soda, baking powder, xanthan gum and salt; set aside.
- In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and fluffy. Beat in eggs. On low speed, gradually beat in flour blend mixture until combined. Drop by teaspoonfuls 2 inches apart on cookie sheet.
- Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool on cookie sheet 1 minute. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat powdered sugar, butter, vanilla and enough cream to make a spreadable filling. Spread about 1 tablespoon filling on bottoms of half of the cookies. Top with remaining cookies.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 320 mg, Sugar 25 g, TransFat 0 g
CHOCOLATE SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h29m
Yield 12 sandwich cookies
Number Of Ingredients 16
Steps:
- Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
- Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
- Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
GLUTEN-FREE CHOCOLATE SANDWICH COOKIES
Provided by Food Network
Categories dessert
Time 13h40m
Yield 18 to 24 sandwich cookies
Number Of Ingredients 12
Steps:
- For the ganache: Heat the cream in a saucepan, but do not bring to a boil. Add the icing sugar and stir until smooth. Remove from the heat and add the white chocolate, stirring until the chocolate is well blended and melted. Refrigerate overnight before using. For the cookie dough: Preheat the oven to 375 degrees F. Cream together the sugar and butter with an electric mixer on low speed. Mix in the cocoa, vanilla, baking powder, cinnamon, salt and eggs.
- Roll the dough out in 1-inch balls, then coat in the icing sugar. Bake, in batches, for 13 minutes. If the dough is very soft and the cookies are flattening out too much while baking, refrigerate the remaining unbaked dough until firm before baking.
- Let the cookies cool completely, then scoop approximately 1 tablespoon of chocolate ganache onto half the cookies. Form sandwiches and enjoy.
DARK CHOCOLATE SANDWICH COOKIES (GLUTEN FREE)
I had a hankering for oreos so I came up with this recipe. Pretty tasty and healthy and especially great for those who love dark chocolate! mmm
Provided by Attainable Health
Categories Dessert
Time 15m
Yield 8 sandwich cookies
Number Of Ingredients 11
Steps:
- Mix dry ingredients. Then add water and oil.
- Measure a rounded teaspoon of dough and then roll it in your hands. Place onto a greased cookie sheet and flatten with your palm.
- Bake at 375 degrees for 8 minutes. Flip cookies then bake 2 more minutes. Let cool for 3 minutes before spreading filling between two cookies.
- For filling cut an avocado and mash it with a fork. Add softened butter and mash well. Add sugar and if desire add peanut butter.
Nutrition Facts : Calories 198.5, Fat 14.4, SaturatedFat 3.3, Cholesterol 7.6, Sodium 108.4, Carbohydrate 18.9, Fiber 3.9, Sugar 6.6, Protein 2.3
COOKIE ICE CREAM SANDWICHES
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g
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