Sams Chocolate Sandwich Cookies Recipes

QUICK CHOCOLATE SANDWICH COOKIES

Quick Chocolate Sandwich Cookies image

These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. -Mary Rempel, Altona, Manitoba

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 8

Ingredients

2 packages devil's food cake mix (regular size)
1 cup canola oil
4 large eggs, room temperature
FILLING:
8 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE SANDWICH COOKIES

Chocolate Sandwich Cookies image

Make and share this Chocolate Sandwich Cookies recipe from Food.com.

Provided by DrGaellon

Categories Drop Cookies

Time 19m

Yield 30 sandwich cookies, 30 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsweetened dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 -1 1/2 cup sugar
10 tablespoons unsalted butter, at room temperature
1 large egg
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract

Steps:

Set two racks in the middle of the oven. Preheat to 375 degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

Nutrition Facts : Calories 145, Fat 7.5, SaturatedFat 4.1, Cholesterol 20.4, Sodium 68.1, Carbohydrate 19.5, Fiber 0.6, Sugar 14.6, Protein 1.1

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