Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1 1/2 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| salt: 3/4 tsp |
| baking powder: 1 Tbl |
| 2% milk: 1 1/2 cups |
| eggs: 2 |
| vanilla extract: 1 1/2 tsp |
| multipurpose shortening: 3/4 cup |
| salted butter: 3/4 cup (softened) |
| powdered sugar (unsifted): 2 cups |
| salt: 1/8 tsp |
| marshmallow cream topping: 1 7oz jar |
| vanilla extract: 1 1/2 tsp |
| 2% milk: 1 Tbl |
Chocolate Sandwich Cookies I
Credit: AllRecipes
User rating:
"Excellent frozen. I have played with this over the years, and come up with several variations. At the holidays, I have added 1 teaspoon peppermint extract to the filling in lieu of the vanilla, and have also used crushed peppermint candy in the filling. I have also dipped them in chocolate, and coated them in confectioners' sugar."
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Prep Time
30 min -
Cook Time
8 min -
Servings
12 serving(s)
Tags
Method
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. Stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. Mix until smooth using an electric mixer. Drop batter by rounded teaspoons onto ungreased cookie sheets. Leave space, and only use a teaspoon; these spread.
- Bake in preheated oven for 7 to 8 minutes. Remove from pan immediately, and cool on wire rack.
- To make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. Beat with mixer until fluffy. Spread filling on one cookie, and top with another sandwich style.