Chocolate Strawberry Sandwich Cookies

Total Time
40mins
Prep 15 mins
Cook 25 mins

I took the leftover No - Berry Strawberry Rhubarb Cake from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Chocolate Sweet Potato Frosting!

Ingredients Nutrition

Directions

  1. Preheat the oven to 375F and line a cookie sheet with parchment.
  2. Beat the cream cheese and vanilla until softened and creamy.
  3. Add the cake, yoghurt and milk, beating well to form a moist "cookie-like" dough.
  4. Scoop 36 small balls of dough and place on the sheets. Flatten slightly with damp fingers and top with cookie crumbs.
  5. Bake for 25 minutes. Cool completely on the sheets.
  6. Sandwich two cookies with 1/2 tbsp of the Sweet Potato Frosting and enjoy!
  7. Store in the fridge.