College Cookie Sandwich Recipes
MINI CHOCOLATE CHIP SANDWICH COOKIES
I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. -Julie Thomas, Saukville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.
Nutrition Facts : Calories 120 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h29m
Yield 12 sandwich cookies
Number Of Ingredients 16
Steps:
- Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
- Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
- Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
COLLEGE "COOKIE" SANDWICH
Steps:
- Grill one side of the bread in a pan until toasted. Remove from heat, cut in half, and spread the peanut butter on the toasted side. Add the chocolate chips, evenly spaced, (and the banana slices) then sandwich between the other toasted side. Put back on the grill and toast the outside of the sandwich until golden brown. Now you have a gooey peanut butter chocolate "cookie" sandwich! Enjoy!!
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BROWNIE COOKIE SANDWICHES - BAKE OR BREAK
From bakeorbreak.com
Servings 15Total Time 35 minsCategory ChocolateCalories 122 per serving
- Place the chopped chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Using an electric mixer on medium speed, beat the brown sugar and eggs until thoroughly combined. Gradually add the chocolate mixture, and mix well. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, and mix just until combined. Stir in the chocolate chips.
CHOCOLATE CHIP COOKIE SANDWICHES - REAL HOUSEMOMS
From realhousemoms.com
3.7/5 (46)Total Time 50 minsEstimated Reading Time 5 minsCalories 382 per serving
- In a microwave-safe bowl, microwave chocolate chips at 15-second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).
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- Triple-Ginger Cream Sandwiches. A decadent cream cheese filling is sandwiched between two classic gingerbread cookies in this sparkly Christmas (or anytime) cookie.
- Blueberry Jam Sandwich Cookies. Here, blueberry jam meets its ideal match: cookies infused with the citrus zing of lemon peel. Get This Recipe.
- S'mores Sandwich Cookies. These honey- and cinnamon-spiked cookies are big enough to hold not one, but two toasted marshmallows. The hot 'mallows melt the thin chocolate coating on the cookies, creating a very modern (and delicious) s'more.
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- Gingerbread Cookie Sandwiches. Why eat one gingerbread man when you can have two? (The creamy vanilla frosting isn't bad either.) Get This Recipe.
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SANDWICH COOKIE FILLING | KING ARTHUR BAKING
From kingarthurbaking.com
3.9/5 (7)Total Time 3 minsServings 1.5
- The mixture will seem very dry at first, but will eventually begin to clump together., Add the water, beating until smooth and spreadable.
- The filling should be stiff, but not so stiff that you can't flatten it when you sandwich it between your cookies., For best presentation, roll pieces of filling into a ball before gently flattening atop cookie bottoms, and adding cookie tops.
COFFEE-AND-CREAM SANDWICH COOKIES | BETTER HOMES & GARDENS
From bhg.com
Servings 40Calories 115 per serving
- In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill 2 to 3 hours or until dough is easy to handle.
- Preheat oven to 375 degrees F. On a lightly floured surface, roll dough to 1/8-inch thickness. Using desired 1-1/2-inch cookie cutter, cut out dough. Place cutouts 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
- Spread 1 teaspoon Coffee Filling on the bottoms of half of the cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Combine cocoa powder and the 1 tablespoon powdered sugar. Place mixture in a small sieve and sift over filled cookies. Makes about 40 cookies.
COLLEGE DORM COOKIES (GLUTEN FREE & VEGAN) – AT HOME WITH SHAY
From athomewithshay.com
5/5 (3)
- Combine sugar and milk in a microwaveable bowl and heat in 30 second intervals until hot and sugar dissolves. Set aside.
- In a large microwaveable bowl, heat the peanut butter and chocolate for 1-2 minutes until softened and warm. You will notice the peanut butter starts to spread and the chips become shiny.
- Pour the milk mixture into the chocolate mixture and stir until combined well and smooth. Add the oatmeal and stir to combine well. If the mixture looks too loose, feel free to add a little more oatmeal, no more than 2 Tbsp at a time and combine until it all holds together well, but is still scoopable.
MINI SUGAR COOKIE SANDWICHES - DASH OF SANITY
From dashofsanity.com
Reviews 4Estimated Reading Time 4 minsCategory DessertTotal Time 50 mins
- In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk and almond or vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. This makes 3 cups, which may be more than you need to frost the cookies.
CHOCOLATE CHIP COOKIE DOUGH SANDWICHES - SALLY'S BAKING ...
From sallysbakingaddiction.com
Reviews 20Estimated Reading Time 7 minsCategory CookiesTotal Time 2 hrs
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (2+ hours preferred for thicker cookies) and up to 2 days. Chilling is mandatory for this cookie dough.
- In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the brown sugar. Beat until combined, scraping down the sides and bottom of the bowl as needed. On low speed, add the vanilla, flour, and salt. Beat until everything is mixed; the dough will be thick and heavy. Add the milk and beat on low for 30 seconds to fairly mix it in. Then switch to high and beat for at least 2 minutes until combined and very creamy. Gently fold in chocolate chips. Set aside at room temperature until ready to use.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely before sandwiching.
CHOCOLATE SANDWICH COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 27 minsServings 36Calories 134 per serving
- Make cookies: Arrange racks on bottom and top thirds of oven; preheat oven to 350°F. Line 2 baking sheets with parchment. In a bowl, using an electric mixer on low speed, combine sugar, flour, cocoa powder, baking soda and salt. Gradually add butter; slowly increase mixer speed to medium. Mixture will look crumbly at first, but continue mixing for about 8 minutes and it will come together in large clumps.
- Transfer dough to a well-floured work surface and knead briefly, then press into a small rectangle. Cut dough in half. Working with one piece at a time, roll dough to 1/4-inch thickness. Using a 1/2-inch round cutter, cut circles. Gather up scraps, reroll and cut as many cookies as possible. Transfer them to baking sheets.
- Bake cookies for 6 minutes, then rotate pans (top to bottom and front to back) and bake 6 minutes longer. Remove baking sheets from oven and place on wire racks for a few minutes to cool before transferring cookies to racks to cool completely. Repeat with remaining dough.
- Make filling: In a large bowl, using an electric mixer on high speed, beat butter until light and fluffy, about 3 minutes. Reduce mixer speed to low and gradually add salt and confectioners' sugar. Scrape down sides of bowl. Add food coloring, drop by drop, until filling takes on desired pink hue. Transfer filling to a pastry bag. Pipe filling onto half the cookies, then sandwich them together with remaining cookies.
CHOCOLATE CHIP COOKIE SANDWICH • MIDGETMOMMA
From midgetmomma.com
4.6/5 (22)Total Time 2 hrs 16 minsCategory Cookie, DessertCalories 570 per serving
- Once the cookies are cooled and frosting is made, the next step is to put the chocolate chip cookie sandwiches together.
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