Chocolate Sandwich Cookies
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.)
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READY IN: 1hr 21mins
SERVES: 48
YIELD: 4 dozen sandwich cookies
UNITS: US
INGREDIENTS
NutritionCOOKIIE INGREDIENTS
- 1 1⁄2cups firmly packed brown sugar
- 3⁄4cup butter
- 2tablespoons water
- 2cups semi-sweet chocolate chips
- 2
- 3cups all-purpose flour
- 1 1⁄4teaspoons baking soda
- 1teaspoon salt
FILLING INGREDIENTS
- 3cups powdered sugar
- 1⁄3
- 11 teaspoon mint extract or 1 teaspoon peppermint extract
- 2 -4tablespoons milk
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DIRECTIONS
- Preheat oven to 350°F.
- Combine brown sugar, 3/4 cup butter, and water in a heavy 3-quart saucepan.
- Cook over medium heat, stirring occasionally, until butter is melted (3 to 4 minutes).
- Add chocolate chips; cook, stirring constantly, until chocolate is melted and smooth (1-2 minutes).
- Remove from heat.
- Beat in eggs, one at a time, until mixture is smooth.
- Stir in all remaining cookie ingredients.
- Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 6-8 minutes or until set.
- Let stand 1 minute before removing from cookie sheets, and cool completely.
- Meanwhile, combine all filling ingredients EXCEPT milk in a large mixing bowl.
- Beat at low speed, scraping bowl often.
- Gradually add enough milk to reach desired spreading consistency.
- Spread about 2 teaspoons of frosting onto flat side of one cookie; top with second cookie, flat side down.
- Gently squeeze together.
- Repeat with remaining cookies.
- Store well-wrapped, or in an airtight container.
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