Chocolate Sandwich Cookies |
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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 18 |
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Pretty much a Black Moon/Fudge Brownie hybrid, soft and quite rich. Icy cold milk is a must with these! Trudy Russel's winning entry in the '99 Great American Family Cookie Swap, from the Land O'Lakes site. (Prep time includes total baking time; listed cook time is merely per-batch.) Ingredients:
1 1/2 cups firmly packed brown sugar |
3/4 cup butter |
2 tablespoons water |
2 cups semi-sweet chocolate chips |
2 eggs |
3 cups all-purpose flour |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
3 cups powdered sugar |
1/3 cup butter (land o'lakes recommended) |
1 teaspoon vanilla extract or 1 teaspoon mint extract or 1 teaspoon peppermint extract |
2 -4 tablespoons milk |
Directions:
1. Preheat oven to 350°F.
2. Combine brown sugar, 3/4 cup butter, and water in a heavy 3-quart saucepan.
3. Cook over medium heat, stirring occasionally, until butter is melted (3 to 4 minutes).
4. Add chocolate chips; cook, stirring constantly, until chocolate is melted and smooth (1-2 minutes).
5. Remove from heat.
6. Beat in eggs, one at a time, until mixture is smooth.
7. Stir in all remaining cookie ingredients.
8. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
9. Bake for 6-8 minutes or until set.
10. Let stand 1 minute before removing from cookie sheets, and cool completely.
11. Meanwhile, combine all filling ingredients EXCEPT milk in a large mixing bowl.
12. Beat at low speed, scraping bowl often.
13. Gradually add enough milk to reach desired spreading consistency.
14. Spread about 2 teaspoons of frosting onto flat side of one cookie; top with second cookie, flat side down.
15. Gently squeeze together.
16. Repeat with remaining cookies.
17. Store well-wrapped, or in an airtight container.
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