Baking a batch of homemade mini chocolate sandwich cookies is an delightful experience suitable for any occasion, whether it's a cozy family gathering, a special celebration, or simply a moment of sweet indulgence. These bite-sized treats, with their crispy exteriors and creamy, decadent fillings, are sure to bring a smile to the faces of cookie lovers of all ages. Whether you're a seasoned baker or just starting out, this guide will provide you with the essential tips and tricks to create perfectly balanced mini chocolate sandwich cookies that are both visually appealing and irresistibly delicious.
Here are our top 2 tried and tested recipes!
MINI CHOCOLATE CHIP SANDWICH COOKIES
I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. -Julie Thomas, Saukville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.
Nutrition Facts : Calories 120 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
MINI CHOCOLATE SANDWICH COOKIES
Categories Mixer Chocolate Egg Dessert Bake Christmas Oscars Edible Gift Engagement Party Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 200 sandwiches
Number Of Ingredients 15
Steps:
- Make cookies:
- Whisk together flour and salt in a bowl until combined.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add whole eggs, yolks, and chocolate, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Drop 1/2 teaspoons of batter 1 inch apart on 2 ungreased baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed up, 7 to 8 minutes total, then transfer with a metal spatula to racks to cool completely. Cool baking sheets and make more cookies with remaining dough on cooled sheets.
- Make filling:
- Whisk together eggs, confectioners sugar, butter, and chocolate in top of a double boiler or a large metal bowl set over a pot of simmering water and cook, whisking, until a thermometer registers 170°F. Remove top of double boiler (or bowl) from pot and set in a larger bowl of ice and cold water, then stir occasionally until cold. Remove from ice water and beat with cleaned beaters at medium-high speed until pale and fluffy, about 3 minutes.
- Fill cookies:
- Spread 1/2 teaspoon filling on flat side of 1 cookie, then place flat side of a second cookie over filling to form a sandwich. Fill remaining cookies in same manner.
Tips:
- Use high-quality chocolate chips for the best flavor.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Bake the cookies until the edges are just set and the centers are still a little soft.
- Let the cookies cool completely before filling them with the chocolate ganache.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to fill the cookies.
- For a fun twist, try dipping the cookies in melted chocolate or sprinkles.
Conclusion:
These mini chocolate sandwich cookies are the perfect sweet treat for any occasion. They're easy to make and can be customized to your liking. So next time you're craving something chocolatey, give these cookies a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love