Prep 20 mins
Cook 10 mins
Cute as buttons. Adapted from an old issue of Better Homes & Gardens magazine. I am guessing on the servings - which I will update once I have made these.
- 3⁄4 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 cup milk chocolate chips
- 3 tablespoons unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1 large egg
- 3⁄4 teaspoon vanilla extract
- 1⁄2 cup milk chocolate chips
- 2 tablespoons unsalted butter
- 1⁄4 cup sour cream
- 1 1⁄4 cups powdered sugar
- For the cookies: Mix together the flour, baking powder, and salt.
- In a small pan, heat chocolate over low heat to melt, stirring constantly, let cool slightly.
- Cream butter using an electric mixer, then beat in sugar until fluffy.
- Beat in the melted chocolate, the vanilla, and the egg until well combined.
- Using a wooden spoon, stir in the flour mixture until combined.
- Divide dough into 4 balls, wrap in plastic wrap andpop into the freezer for 30 minutes (or into the fridge for 1 hour).
- Preheat the oven to 350F and have ready parchment paper-lined baking sheets.
- Shape one ball of dough at a time into a 10" long rope on wax paper.
- Cut off 1/4" thick rounds, place rounds 1" apart on the baking sheets and bake 9-10 minutes per batch.
- Carefully remove to wire racks to cool (be careful as they can be brittle).
- To prepare filling, melt chocolate and butter over low heat in a small pan, stirring often.
- Cool 5 minutes, then add the sour cream and stir to combine.
- Gradually add the powdered sugar, stirring until mixture is spreadable.
- Spread 1/2 tsp of the filling on a cooled cookie, then top with another cookie, making a sandwich.
Oh my goodness, these are the best cookies. I don't prefer them with the filling but I just made them into single mini cookies. They are crisp on the outside and very chewy when they cool down. I can't wait to try them with different types of chips such as peanut butter or white chocolate.