Chocolate Sandwich Cookie

Cookie Day #2

No holiday cookie plate would be complete without some type of chocolate cookie.  Don’t you agree?

So how about a chocolate sandwich cookie?  The one thing I don’t like about sandwich cookies is that when you eat one cookie – you are really eating two cookies.  But you only get the enjoyment of eating one cookie.  Make sense!?

So when I make sandwich cookies I make them small.  They are almost bite size – really two bites.   That way I can actually eat two of them and not feel like I’ve eaten four cookies!

I love these cookies – and let’s just say I ate more than two (that would actually be more than four since they are two cookies in one.)

The dough needs to be refrigerated or frozen before baking so plan ahead.

The dough is then sliced into 1/4 inch slices.

After baking they filled with a lovely chocolate frosting.  There is sour cream in the frosting which gives it a nice smooth texture.

This recipe was slightly adapted from Better Homes and Gardens 100 Best Cookies.  There is a reason why it is in there – it’s a BEST cookie!!

 

Chocolate Sandwich Cookie

Ingredients

  • 1 C flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 6 oz milk chocolate chips
  • 3 Tbsp butter, softened
  • 1/2 C sugar
  • 1 egg
  • 1 tsp vanilla
  • Milk Chocolate Sour Cream Frosting:
  • 3 oz. milk chocolate chips
  • 2 Tbsp butter
  • 1/4 C sour cream
  • 1 1/2 C powdered sugar

Instructions

    Cookies:
  • In a small pan heat and stir chocolate over low heat until melted or melt slowly in microwave.
  • In a medium bowl beat butter on medium speed for 30 seconds.
  • Add in sugar and beat until fluffy.
  • Add in melted chocolate, egg and vanilla.
  • Slowly add in flour, baking powder and salt.
  • Divide dough into two portions and wrap in plastic wrap and freeze for 20-30 minutes or until dough is firm enough to handle.
  • Can also chill in refrigerator for 1 hour.
  • Preheat oven to 350.
  • Line cookie sheets with parchment paper or lightly grease.
  • Remove dough from refrigerator and roll each portion into a log - about 12 inches long.
  • Rewrap and freeze again for 10 minutes.
  • Cut rolls into 1/4 inch slices and place 1 inch apart on cookie sheet.
  • Bake for 8-9 minutes or until edges are set.
  • Cool on sheet and then transfer to wire rack.
  • Frosting:
  • In a medium pan combine milk chocolate chips and butter and heat, stir over low until melted. Cool for 5 minutes.
  • Stir in sour cream.
  • Gradually add in powdered sugar until desired consistency.
  • Spread frosting on the bottom side of one cookie. Top with remaining cookie.
  • Makes about 3 dozen cookies

 

Comments

  1. julie says

    Weird question…since these have sour cream in the frosting, how do you store them? I feel like they should be refrigerated??

  2. Kanani says

    Can you freeze them? They sound yummy and I would like to have several different kinds of cookies in the freezer to pull out when we need them (to eat and of course share!) :)

  3. Laurie says

    Hi Leigh Anne,
    I haven’t gotten your blog sent to me lately. Did you take some people off your list? I really enjoy all your recipes and cook many of them often. Please keep sending it to me.
    Thanks,
    Laurie

    • says

      No one was taken off the list but my rss feed and email subscription stopped working. The problem should be fixed now and you should get an update tomorrow. Let me know if you don’t!

  4. Susan says

    These look and sound delicious. If I wanted to mail overseas, can another type of frosting be used in place of the one with sour cream. Heaven help me, do I dare say “canned frosting”. What do you think? For ourselves I would definately use your recipe.

  5. Candice Clark says

    Just made these…delicious! Thanks again for another wonderful recipe…I never go wrong when I make something off your website!

  6. says

    I just had a hankering for cookies this afternoon, and this one looks marvelous! Do you by chance have a Thin Mint knockoff recipe? Ethan was just asking for something along those lines.

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