Chocolate Sandwich Cookies

Submitted 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.)"

 

• Ready In: 1hr 21mins
• Ingredients: 12
• Yields: 4 dozen sandwich cookies
• Serves: 48

ingredients

• COOKIIE INGREDIENTS

• 354.88 ml firmly packed brown sugar
• 177.44 ml butter
• 29.58 ml water
• 473.18 ml semi-sweet chocolate chips
• 2 eggs
• 709.77 ml all-purpose flour
• 6.16 ml baking soda
• 4.92 ml salt

• FILLING INGREDIENTS

• 709.77 ml powdered sugar
• 78.78 ml butter (Land O'Lakes recommended)
• 4.92 4.92 ml mint extract or 4.92 ml peppermint extract
• 29.58-59.16 ml 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.

Reviews

[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.

 

[CA.TN]

The batter, after mixing, was almost pourable and I was worried that I'd forgotten an ingredient. But I went ahead and did a batch... my oven cooked them in 8 minutes, then I let them set on the cookie sheet 1-2 minutes before removing to completely cool. Be sure to work with several cookie sheets b/c the batter gets harder as it cools, making it more difficult to portion. I wasn't exactly sure how thick/thin to make the filling and left mine thick. I think next time I'll add more milk to get a thinner consistency, so the filling is more like that in a Little Debbie. Overall, these are delicious and VERY rich. Definitely a keeper!

 

[DreamBaker]

I found this recipe on the land-o-lakes site last year and deemed it 10 stars. They taste delicious, very easy to make(I use parchemnt paper on the cookie sheets), and freeze great. These are one of my kids all time favorite cookies.