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
CHOCOLATE-MINT DREAM SANDWICH COOKIES
For the family cookbook, my cousin submitted a cookie I've tinkered with, and it's a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Beat butter and confectioners' sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies., For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.
Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE MINT SANDWICH COOKIES
I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen cookies.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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.
MILK CHOCOLATE FLORENTINE COOKIES
Thin crispy cookies with milk chocolate in between.
Provided by A Miller
Categories Desserts Cookies Sandwich Cookie Recipes
Time 45m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
- In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
- Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 15.3 g, Cholesterol 10.5 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 50 mg, Sugar 9.7 g
MINI PEANUT BUTTER SANDWICH COOKIES
Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. -Keri Wolfe, Nappanee, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set, 11-13 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.
Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 145mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
MINI MILK CHOCOLATE SANDWICH COOKIES
Cute as buttons. Adapted from an old issue of Better Homes & Gardens magazine. I am guessing on the servings - which I will update once I have made these.
Provided by HeatherFeather
Categories Dessert
Time 30m
Yield 80 sandwich cookies, 20 serving(s)
Number Of Ingredients 12
Steps:
- For the cookies: Mix together the flour, baking powder, and salt.
- In a small pan, heat chocolate over low heat to melt, stirring constantly, let cool slightly.
- Cream butter using an electric mixer, then beat in sugar until fluffy.
- Beat in the melted chocolate, the vanilla, and the egg until well combined.
- Using a wooden spoon, stir in the flour mixture until combined.
- Divide dough into 4 balls, wrap in plastic wrap andpop into the freezer for 30 minutes (or into the fridge for 1 hour).
- Preheat the oven to 350F and have ready parchment paper-lined baking sheets.
- Shape one ball of dough at a time into a 10" long rope on wax paper.
- Cut off 1/4" thick rounds, place rounds 1" apart on the baking sheets and bake 9-10 minutes per batch.
- Carefully remove to wire racks to cool (be careful as they can be brittle).
- To prepare filling, melt chocolate and butter over low heat in a small pan, stirring often.
- Cool 5 minutes, then add the sour cream and stir to combine.
- Gradually add the powdered sugar, stirring until mixture is spreadable.
- Spread 1/2 tsp of the filling on a cooled cookie, then top with another cookie, making a sandwich.
Nutrition Facts : Calories 112.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 20, Sodium 35.4, Carbohydrate 17.5, Fiber 0.2, Sugar 13.5, Protein 1.1
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.)
More about "milk chocolate mini sandwich cookies recipes"
MILK CHOCOLATE LACE SANDWICH COOKIES
From cookiesandcups.com
Estimated Reading Time 4 minsTotal Time 23 mins
- In a medium saucepan, melt the butter over medium-low heat. Once melted, remove from the heat and stir in the oats, sugar, salt, corn syrup, milk, vanilla, and flour until combined.
- Scoop out tablespoon sized portions of the mixture and place on the prepared baking sheet 3 inches apart. The cookies will spread during baking.
- Bake for 8 minutes, or until golden brown. Allow the cookies to cool slightly on the baking sheet (3-4 minutes) and then transfer to a wire rack to cool completely.
MILK CHOCOLATE MINI COOKIES - BETTER HOMES & GARDENS
From bhg.com
Sodium 9mg 0%Calories 22 per servingTotal Time 45 mins
- In a heavy small saucepan heat and stir chocolate over low heat until melted, stirring constantly. Set aside.
- In a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar 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.)
MILK CHOCOLATE STUFFED JACK-O’-LANTERN COOKIES.
From halfbakedharvest.com
4.1/5 (303)Total Time 45 minsEstimated Reading Time 6 minsCalories 254 per serving
ORIGINAL NESTLÉ® TOLL HOUSE® MILK CHOCOLATE CHIP …
From verybestbaking.com
CHOCOLATE SHORTBREAD SANDWICH COOKIES - CARNATION MILK
From carnationmilk.ca
CHOCOLATE GANACHE SANDWICH COOKIES - FOOD & WINE
From foodandwine.com
DUNCAN HINES® EPIC MINI COOKIES AND CREAM SANDWICH COOKIES
From readyseteat.com
MILK CHOCOLATE MINI SANDWICH COOKIES - PLAIN.RECIPES
From plain.recipes
CHUNKY MILK CHOCOLATE CHIP COOKIES | VERY BEST BAKING
From verybestbaking.com
SANDWICH COOKIE RECIPES | TASTE OF HOME
From tasteofhome.com
15 CHOCOLATE CHIP COOKIE DOUGH BROWNIE CAKE RECIPE
From selectedrecipe.com
MALTED MILK CHOCOLATE CHIP COOKIE SANDWICHES | TASTES OF LIZZY T
From tastesoflizzyt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love