Mini Milk Chocolate Sandwich Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cute as buttons. Adapted from an old issue of Better Homes & Gardens magazine. I am guessing on the servings - which I will update once I have made these. Ingredients:
3/4 cup all-purpose flour |
3/4 teaspoon baking powder |
1/8 teaspoon salt |
1 cup milk chocolate chips |
3 tablespoons unsalted butter, softened |
1/2 cup granulated sugar |
1 large egg |
3/4 teaspoon vanilla extract |
1/2 cup milk chocolate chips |
2 tablespoons unsalted butter |
1/4 cup sour cream |
1 1/4 cups powdered sugar |
Directions:
1. For the cookies: Mix together the flour, baking powder, and salt.
2. In a small pan, heat chocolate over low heat to melt, stirring constantly, let cool slightly.
3. Cream butter using an electric mixer, then beat in sugar until fluffy.
4. Beat in the melted chocolate, the vanilla, and the egg until well combined.
5. Using a wooden spoon, stir in the flour mixture until combined.
6. Divide dough into 4 balls, wrap in plastic wrap andpop into the freezer for 30 minutes (or into the fridge for 1 hour).
7. Preheat the oven to 350F and have ready parchment paper-lined baking sheets.
8. Shape one ball of dough at a time into a 10 long rope on wax paper.
9. Cut off 1/4 thick rounds, place rounds 1 apart on the baking sheets and bake 9-10 minutes per batch.
10. Carefully remove to wire racks to cool (be careful as they can be brittle).
11. To prepare filling, melt chocolate and butter over low heat in a small pan, stirring often.
12. Cool 5 minutes, then add the sour cream and stir to combine.
13. Gradually add the powdered sugar, stirring until mixture is spreadable.
14. Spread 1/2 tsp of the filling on a cooled cookie, then top with another cookie, making a sandwich.
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