Sunshine Chocolate Fudge Sandwich Cookies Recipes

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MINTY COCOA FUDGE SANDWICH COOKIES

Yep, another cookie recipe from the BH&G 2008 Christmas Cookie Book. These look both good and pretty. I believe that they used a glass with a decorative bottom to flatten the cookies, maybe cut glass, because they are imprinted with that type of design. I can't wait to try these, my DD loves mint and chocolate!!

Provided by Chef53Kathy

Categories     Dessert

Time 1h37m

Yield 36 cookies, 10-12 serving(s)

Number Of Ingredients 12



Minty Cocoa Fudge Sandwich Cookies image

Steps:

  • In a large mixer bowl combine the butter, sugar and oil. Beat till well mixed. Add the eggs and vanilla and mix well. Gradually add the flour, cocoa and baking powder and beat until combined. Cover and chill about one hour.
  • Preheat the oven to 350*. Shape dough into 3/4 inch balls and flatten with a glass dipped in granulated sugar. Bake for 7-9 minutes or just until firm. Cool on wire racks.
  • Prepare filling by combining the condensed milk and chocolate in a saucepan and heating over medium heat until melted and smooth. Remove from heat and allow to stand for one hour or until cool. Spread about a teaspoon of the filling on the baked side of the cookie and top with another baked side down.
  • Prep time includes chill time.

Nutrition Facts : Calories 870.4, Fat 53.5, SaturatedFat 30.3, Cholesterol 120.8, Sodium 321.7, Carbohydrate 98.7, Fiber 8.7, Sugar 52.4, Protein 14.7

3 1/2 cups flour
2/3 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking powder
1 1/3 cups butter, softened
1 1/2 cups granulated sugar
1/4 cup cooking oil
2 eggs
1 tablespoon vanilla
granulated sugar, for dipping glass
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) package semisweet chocolate, pieces mint flavor
2 ounces unsweetened chocolate, coarsely chopped

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.)

Provided by Muffin Goddess

Categories     Drop Cookies

Time 1h21m

Yield 4 dozen sandwich cookies, 48 serving(s)

Number Of Ingredients 12



Chocolate Sandwich Cookies image

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.

1 1/2 cups firmly packed brown sugar
3/4 cup butter
2 tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
3 cups powdered sugar
1/3 cup butter (Land O'Lakes recommended)
1 teaspoon mint extract or 1 teaspoon peppermint extract
2 -4 tablespoons milk

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