Best Chocolate Stout Sandwich Cookies Recipes

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CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 1h10m

Yield 18 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 cup unsweetened cocoa powder, plus more for dusting
1 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup unsalted butter, at room temperature
2 cups powdered sugar
A pinch of kosher salt

Steps:

  • For the cookies: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  • In a small bowl, whisk together the flour, cocoa powder, salt and baking soda. In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined; it will still be a bit crumbly. Pour the mixture onto a work surface and give it a few kneads to bring it all together. Divide in half, shape into flat discs, wrap in plastic wrap and place in the refrigerator for an hour (or up to two days).
  • Dust your surface and the top of the dough with plenty of cocoa powder. Roll out the dough to 1/2 inch thickness and cut out 2 1/2-inch rounds. Transfer them to the baking sheets, 1 inch apart (using a small offset spatula helps with this step). Re-roll the scraps and cut out more rounds.
  • Bake the cookies until the tops are no longer shiny, about 20 minutes. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
  • For the filling: With a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar and salt until combined. Fill a piping bag with the filling. Place half of the cookies on a plate or work surface. Pipe a blob of filling onto the tops of each of these cookies and then place another cookie on top, pressing slightly. Refrigerate for a few minutes to allow the filling to firm up. Enjoy! Store in an airtight container in the refrigerator for up to a week.

QUICK CHOCOLATE SANDWICH COOKIES



Quick Chocolate Sandwich Cookies image

These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. -Mary Rempel, Altona, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 8

2 packages devil's food cake mix (regular size)
1 cup canola oil
4 large eggs, room temperature
FILLING:
8 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

These are my family's very favorite cookies. They're soft, chewy and totally delicious. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 9

2 packages devil's food cake mix (regular size)
4 large eggs, lightly beaten
2/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla extract
3 to 4 cups confectioners' sugar
Red and green food coloring, optional

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.

Nutrition Facts :

HOMEMADE CHOCOLATE SANDWICH COOKIES



Homemade Chocolate Sandwich Cookies image

We like to call them homemade 'oreos or soft 'oreos.'

Provided by John Crandall

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 12

Number Of Ingredients 3

2 (18.25 ounce) packages devil's food cake mix
4 eggs
1 cup shortening

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.

Nutrition Facts : Calories 549.6 calories, Carbohydrate 60.6 g, Cholesterol 79 mg, Fat 30.7 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 9.5 g, Sodium 657 mg, Sugar 37.6 g

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h29m

Yield 12 sandwich cookies

Number Of Ingredients 16

1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 packed cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli)
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional
Water, as needed

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.

CHOCOLATE SANDWICH COOKIE



Chocolate Sandwich Cookie image

Crave's take on a classic chocolate and vanilla sandwich cookie.

Provided by Food Network Canada

Categories     bake,chocolate,cookies,dessert,snack

Yield 20 servings

Number Of Ingredients 9

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 ¼ cups flour
1 ¼ cups cocoa
1 tsp soda
1 tsp salt

Steps:

  • Line baking sheets with parchment paper.
  • Preheat oven to 350ºF.
  • In a medium bowl measure flour, cocoa, baking soda and salt. Combine with a whisk and set aside.
  • Place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for 2-3 minutes.
  • Gradually add sugars (about 1/2 cup at a time) and beat until pale and fluffy (5-10 minutes). Be sure to scrape down the bowl a few times during mixing.
  • Add eggs one at a time, and scrape down bowl after each egg.
  • Add vanilla.
  • Scrape down sides and bottom and of the bowl. Beat until well combined (2-3 minutes more).
  • Turn mixer to lowest speed and slowly add the dry ingredients. Mix until well combined.
  • Scoop one heaping tablespoon of dough onto baking sheets.
  • Bake for 10-12 minutes.
  • Let cookies cool completely.
  • Prepare your favourite cream cheese frosting and put into a piping bag and cut off the tip.
  • Take a completely cooled cookie and pipe frosting onto the bottom.
  • Sandwich using another cookie.
  • Squish and enjoy.

FREEZABLE CHOCOLATE SANDWICH COOKIES



Freezable Chocolate Sandwich Cookies image

Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15 sandwiches

Number Of Ingredients 9

Vegetable-oil cooking spray
3/4 cup all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup confectioners' sugar, sifted
1 large egg
1/2 teaspoon pure vanilla extract
Sandwich Cookie Filling

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.

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