Hot Chocolate Sugar Cookie Sandwiches Recipes

CHOCOLATE SUGAR COOKIE CUT-OUTS

Steps:

• Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
• Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
• Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
• Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
• Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
• Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
• Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
• Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
• Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.

HOT CHOCOLATE COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, 2 envelopes cocoa mix and 1 envelope marshmallows until stiff dough forms. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheet. Press marshmallows from remaining envelope on tops of dough.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar. Store tightly covered at room temperature up to 1 week, or freeze up to 3 months.

CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 375°
• In a medium mixing bowl, whisk flour, baking soda and salt together. Set aside.
• In a large mixing bowl, beat butter, brown sugar, sugar, vanilla and corn syrup together.
• Add eggs and beat until combined.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoon onto ungreased cookie sheets.
• Bake for 11-13 minutes, or until edges just start to brown.
• Remove from oven and let sit on cookie sheet for a couple minutes before removing to a rack to cool.
• In a medium bowl, mix butter, powdered sugar, milk, and vanilla together until well combined.
• Put in the fridge for about 15 minutes.
• Once cookies have cooled, take two cookies, add some buttercream frosting on one side of the cookie, then put the second cookie on top, roll the edges in sprinkles of your choice for decorating. Enjoy!

HOT CHOCOLATE SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat; set aside.
• In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works, too) mix together shortening and sugar on high speed for 5 minutes. Scrape down sides of bowl.
• Next add in egg, milk and vanilla and mix until incorporated, scraping down sides of bowl as necessary.
• In a separate bowl, mix together flour, hot chocolate mix, cocoa powder, baking powder and salt.
• With mixer on low-speed, gradually add in flour mixture until combined. Turn mixer on high speed for a few seconds to incorporate the crumbs in the bottom of the bowl. Dough will clump together.
• Lastly, add in marshmallows if using.
• Measure 2 tablespoons of dough, pack into a ball then press onto a cookie sheet to form a disk. Bake for 8-10 minutes or until cookies start to crack. They will puff up. Let cool completely before transferring to a plate. Enjoy!

CHOCOLATE SUGAR COOKIES

Steps:

• Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
• Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
• Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
• Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
• Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
• Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
• Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

SUGAR COOKIE HOT CHOCOLATE.

Steps:

• Add the milk, sweetened condensed milk, cocoa powder, chocolate, vanilla, and almond extract (if using) to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.
• Once the hot chocolate is steaming, ladle into mugs and dollop with whipped cream. Add marshmallows, cookies and a sprinkle of sugar if desired. Drink!

ORANGE CHOCOLATE SANDWICH COOKIES

Steps:

• Pour milk in a saucepan and warm it up over medium heat so it's hot but not boiling. Then remove it from the heat.
• In a mixing bowl put chocolate chips and powdered sugar, and pour over the hot milk.
• Using a whisk or a spatula, mix it together until smooth consistency.
• Cover with plastic wrap and let it sit on a counter for a couple of hours.
• Using a standing mixer, beat room temperature butter with sugar really well, so it becomes fluffy and pale in color.
• Add an egg, orange zest, and vanilla extract and mix until combined and smooth consistency.
• Mix dry ingredients (flour, baking powder, and salt) together in a separate bowl, then add to the wet ingredients in two batches. Mix everything until well combined but don't overmix.
• When done, you can lightly knead the dough, making a ball, wrap in a plastic wrap and refrigerate from 1-2 hours to overnight.
• When you roll out the dough it might be a bit sticky. You can use a little bit of flour to prevent it from sticking to a roller or a counter. However, I have a different trick that always helps me. Put the dough between two sheets of parchment paper, then roll over the parchment paper about 1/4-inch thick.
• After you cut out the cookies and put them on the baking sheet, put the sheet with the cookies back in the fridge for 10 minutes to chill.
• Bake the cookies at 350°F for 9-10 minutes until the bottom gets a very light golden color.
• To assemble, scoop a tablespoon of chocolate ganache on a flat side of a cookie and sandwich with the other cookie.

SOFT FROSTED SUGAR COOKIES

Steps:

• To make the cookies: In a bowl combine the flour, salt, baking powder, and baking soda. Whisk until incorporated. In another bowl, whisk together the butter, sugar, and vanilla until light and fluffy. Add in the eggs, and mix until well combined. Fear not if the mixture looks sort of clumpy and separated, it comes together when you add the flour. Gradually add in the flour mixture and switch to a rubber spatula if necessary. You can add 1/4 cup more of flour if needed. Divide the dough into two even balls and wrap in cling-film. This is so that a skin does not form on the dough, and it remains smooth. Chill the dough for an hour or two, or until slightly firm. Unwrap the dough dust with flour and, roll to a 1/4 inch thickness on a floured surface. Cut the dough with cookie cutters, or roll the dough into a log and slice. Keep flouring the tops to prevent it from sticking. Place this dough onto a parchment paper lined baking sheet. Bake the cookie cut outs in a 200 C or 400 F preheated oven for 4-6 minutes - 6 works fine for me, but keep an eye on them as you may need to bake them for a little longer. To make the icing: Whisk together the butter and milk. The softer the butter, the easier this step is. Melted butter is probably the best. Add the vanilla and confectioners' sugar, beating until fluffy and smooth. Add more milk for a thinner consistency or more sugar for a thicker one. Color the icing with your food dye if you'd like. Spread the icing onto the cookies and top with sprinkles. Wait till the icing has hardened (approx. 1 hour or less if refrigerated) before stacking or serving. (NOTE- the dough keeps well in the freezer for up two months or in the refrigerator for a couple days). For the icing (NOTE- I used enough for 30 cookies as I freezed one of the balls. The recipe below is for 60 cookies.)

HOT CHOCOLATE SUGAR COOKIE SANDWICHES

Steps:

• Process the sugar in a food processor until finely ground. Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine. Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture. Add the eggs and vanilla, and pulse until the mixture comes together in big clumps.
• Turn the dough out onto a clean work surface, and knead a few times to form a ball. Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches. Roll each log up in a piece of parchment, and tightly twist the ends. Freeze until firm, about 2 hours up to 1 month.
• Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Cut 1 log into 1/4-inch-thick slices (you should get about 24). Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining log of dough.
• Arrange 24 of the cookies, bottom-side up, on a baking sheet. Put a marshmallow half in the center of each. Bake until the marshmallows puff up and are hot. Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches. Let the marshmallow centers cool while the cookies are on the baking sheet.
• Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich. Store for up to 2 days at room temperature in an airtight container.