So, I have a confession to make--I am absolutely obsessed with sandwich cookie recipes! These cute little cookies are sandwiched with homemade buttercream icing (leftover from my valentine's cupcakes) and they are easily in the top five list of recipes I've made thus far!
Sandwich cookies are, by nature, a little labor intensive. These can be made easier by using store-bought icing, but they're sooo good like this! The key is to make these a day before hand and let the cookies sit for a day in a tupperware container, then they absorb the moisture from the icing and get irresistibly soft!
Ingredients
2c Flour
1/2c Butter (softened)
3/4c Brown Sugar
1/3c Dark Brown Sugar
2 Eggs
1/2tsp Baking Soda
1/4tsp Salt
1c Mini Chocolate Chips
(I used the leftover amount from my cupcakes,
you probably only need about a quarter of this)
OVEN: 350F
BAKE: 8-10min
YIELD: ~3 dozen cookies/18 sandwich cookies
1. Cream together butter and sugars.
2. Mix in eggs, baking soda, and salt.
3. Add flour slowly until incorporated.
4. Stir in the mini chocolate chips.
5. Chill for at least half an hour.
6. To make these evenly-sized and tiny, I used my cookie scoop and was diligent about partitioning out exactly the same amount of dough for each cookie.
7. Bake the cookies, these baked up pretty puffy, so I smooshed them down with a ramekin so they were nice and flat. Let them cool completely and then fill with your icing.
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