Homemade Chocolate Sandwich Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Blend the above ingredients together with a pastry blender until mixed.
• Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
• Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
• NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

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.

Steps:

• 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.

Steps:

• Sift the flour, baking powder and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches, beating after each, until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
• Make the filling: Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour over the chocolate in a medium bowl and let stand 2 minutes; stir until smooth. Set aside.
• Working with 1 disk at a time, roll out the dough between floured sheets of parchment paper until about 1/8 inch thick; chill 15 minutes. Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until just golden, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Briefly beat the filling with a mixer on medium-high speed until thick, 30 seconds. Chill until cold, about 1 hour. Sandwich between the cookies and roll the edges in sprinkles.

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.

Steps:

• Beat dry cake mix, COOL WHIP and egg whites in large bowl with mixer until blended. Refrigerate 2 hours.
• Heat oven to 375°F. Roll dough into 40 balls (dough will be sticky) using about 1 Tbsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 2-1/2-inch diameter.
• Bake 7 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
• Beat butter, milk and chocolate in medium bowl until creamy. Gradually beat in powdered sugar until blended.
• Fill cookies with chocolate mixture to make 20 sandwiches, adding about 1 Tbsp. chocolate butter cream to each sandwich.

Steps:

• Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
• Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
• Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
• Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere.

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms (dough will be crumbly).
• In small bowl, place granulated sugar. Shape dough into 1-inch balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. With smooth-bottomed glass, flatten each ball to about 1/4-inch thickness.
• Bake 8 to 10 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, place chocolate chips and peanut butter. In small microwavable bowl, microwave whipping cream on High 30 to 60 seconds. Pour cream over chips and peanut butter; stir until chips are melted. Stir in powdered sugar until smooth.
• For each sandwich cookie, spread 1 tablespoon filling on bottom of 1 cookie; top with second cookie, bottom side down. Let stand until set.

Steps:

• 1. In a large bowl, mix the butter, shortening, and vanilla until well blended. Add the first 1 cup of confectioner's sugar and stir until the sugar is incorporated completely into the butter mixture. The filling should be thick and stiff. Add more confectioner's sugar, one tablespoon at a time, to reach the desired consistency.
• 2. Place one-half of the chocolate wafer cookies upside down on a level surface. Divide the filling among the cookies and flatten with wet hands or a spoon. Place the other half of the cookies right side up on top of the filling and press down gently to create sandwich cookies.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
• In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
• Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
• To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.