I love sandwich cookies, and so do a lot of other people based on the shelves lined with sandwich cookies at the grocery store. Everything’s always better made at home, of course, so I like to indulge my sandwich cookie obsession in my kitchen. You can make a sandwich cookie out of any suitable cookie with any frosting/filling of your choice (just has to be stiff enough to work in the sandwich cookie). My favorite is oatmeal cookies with a marshmallow cream icing, a la Little Debbie’s oatmeal sandwich cookies. (I love those! They’re better homemade, too!) But, I was making these cookies for the chocoholics here. (The cookies are an adaptation from the basic back-o-the-package recipe.)
It’s summer, not technically, but school-year-wise. This is the last week of school. (Weston, as a senior, is already out.) Weston will be going to orientation this week at WVU. (I’m not going. I passed that job to his dad. I’ll be in Morgantown enough, soon enough.) Graduation is Friday. Weston and Morgan will be going to Texas for a good part of the summer. I don’t want Morgan to forget that I make cookies.
So this chocolate attack sandwich cookie is for them! (And you, too, if you are a chocoholic. Otherwise, get out the oatmeal cookies and some marshmallow cream or buttercream frosting. That’s MY favorite!)
How to make Milk Chocolate Sandwich Cookies:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
12 ounces milk chocolate chips
1/3 cup butter (or margarine), softened
1 cup sugar
1 1/2 teaspoons vanilla
*optional–additional 6 ounces chocolate chips
milk chocolate cream filling
In a medium bowl, stir together flour, baking powder, and salt; set aside. Combine butter and sugar, beat. Melt chocolate in a small pot. Add melted chocolate, eggs, and vanilla. Beat, then add flour mixture, mixing thoroughly. Add the additional 6 ounces of chocolate chips, if desired.
Divide the cookie dough in half. Chill in two long rolls in the fridge at least a couple hours. (Can refrigerate longer, or even freeze to use later.)
I tried to make little mini cookies, but I can never make small cookies. I’m missing the small cookie gene. Who wants a small cookie anyway?
Slice and bake on lightly greased cookie sheets at 350-degrees about 10 minutes. (Baking time depends on size of cookies.)
6 ounces milk chocolate chips
1/4 cup butter (or margarine)
1/2 cup sour cream, cream cheese, or heavy cream
3 – 3 1/2 cups sifted powdered sugar*
*How much powdered sugar will vary depending on what type of the cream you used and how stiff you want the filling. I like it stiff.
Melt the chocolate and butter together in a medium-size pot. Turn off the heat and stir in the cream. Add the powdered sugar to the desired consistency.
To make the sandwich cookies: I sorted the cookies as I baked them to put the similar-size cookies in stacks.
I love sorting. It makes me think of centers in kindergarten. I love centers in kindergarten. And naptime. I used to substitute teach and my favorite grade to sub was kindergarten. I love kindergartners. Every time I sort something, I want a kindergartner.
Turn over the cookies.
Put a big dollop (depending on cookie size) in the center of each “bottom” cookie.
Add a “top” cookie and press down.
See this recipe at Farm Bell Recipes for the handy print page and to save it to your recipe box.
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