Chocolate Sandwich Cookies

READY IN: 1hr 21mins
Recipe by Muffin Goddess

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.)

Top Review by Roxanne J.R.

Well, mine didn't come out soft but they came out like mini oreos! Literally! The size, taste and texture. I think I overcooked the sugar mixture to have it turn out this way but I was pleasantly surprised and also ended up being pleased with the end result (even though it was not what I was expecting it to be) so this recipe still earns 5 stars from me just for that. But like another reviewer stated - work with the batter quickly, the batter really thickens up as it cools making it harder to scoop out cookies. Thanks for sharing.

Ingredients Nutrition

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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