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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 3/4 tsp |
| salt: 1/8 tsp |
| milk chocolate chips: 1 cup |
| unsalted butter: 3 Tbl (softened) |
| granulated sugar: 1/2 cup |
| eggs: 1 (large) |
| vanilla extract: 3/4 tsp |
| milk chocolate chips: 1/2 cup |
| unsalted butter: 2 Tbl |
| sour cream: 1/4 cup |
| powdered sugar (unsifted): 1 1/4 cups |
Mini Milk Chocolate Sandwich Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
80 serving(s)
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- 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.