Milk Chocolate Cookie Sandwiches

During the 2011 Cookie Swap (read post here) that I participated  in I tried a few recipes before settling on the one I wanted to send to the 3 people I was matched with. One of the delicious recipes was this one. I would have sent this one, as these cookies were wonderful, but they contain dairy so I was nervous about shipping them – I didn’t want to ship out spoiled cookies, that would have been poor form. This recipe is from Better Homes & Gardens’ Ultimate Cookie Book (which is definitely worth buying, or renting from the library, whichever you are more into).


– 3/4 cup all-purpose flour
– 3/4 tsp baking powder
– 1/8 tsp salt
– 6 oz milk chocolate (we used chocolate chips)
– 3 tbsp butter, softened
– 1/2 cup sugar
– 1 egg
– 3/4 tsp vanilla


– 3 oz chopped milk chocolate (we used chocolate chips)
– 2 tbsp butter
– 1/4 cup sour cream
– 1 to 1 1/4 cups powdered sugar


Pre-heat oven to 350 F. In a medium bowl stir together flour, baking powder and salt. In a small saucepan heat and stir milk chocolate over low heat until smooth. In a medium mixing bowl beat the butter with an electric mixer on medium speed for about 30 seconds. Add sugar and beat until combined. Beat in melted chocolate, the egg and vanilla until combined. Last, beat in the flour mixture.Divide the dough into four equal portions. Wrap each portion in plastic wrap and freeze for about 30 minutes or until easy to handle. This is  great time to frosting! (Instructions for that are below this)

On wax paper, shape one portion of dough at a time into a 10 inch long log (This is where I get a bit immature, it looked like poop, no two ways to say it, just laugh it off!).  Using a sharp knife,make the cut logs crosswise into 1/4 inch slices. Place the slices 1 inch apart on an un-greased (or in my case, parchment paper covered) cookie sheet. bake for 9 – 10 minutes or until edges are set. Let stand for 2 minutes on the cook sheet before transferring to a wire cooking rack.

Spread 1/2 tsp of the frosting on each of the flat sides of half the cookies. Top with the remaining cookies, flat side down and serve! If you aren’t planning on eating them all the same day, what we did was kept the frosting in one airtight bowl and then kept the cookies in another. Frosting stayed in the fridge and cookies on the counter. When we were ready for some cookies, or to serve them, we put the amount we needed together then. It helped them last a bit longer!

In a saucepan heat and stir 3 oz of chopped milk chocolate (we cheated and just used 3 oz of chocolate chips) and 2 tbsp of butter on low heat until smooth. Cool for 5 minutes then stir in 1/4 cup of sour cream. Gradually stir in 1 to 1 1/4 cup of the powdered sugar to make a frosting that is smooth enough to spread.

Overall – these cookies were really different and very, very tasty! They got rave reviews from our family and friends that were lucky enough to nab a few. While the recipe above does seem a bit labor-intensive, they weren’t that bad. There were a lot of ingredients to work with and definitely more than two bowls to clean when all was said and done but it moved pretty quickly and the time you have when the dough is freezing is perfect for making the frosting. Again, if you don’t plan to eat all of the cookies that this produces at once I would highly suggest frosting only the cookies you will want and leaving the remainder of the frosting in the fridge until you are ready for it. Enjoy!


One response to this post.

  1. Posted by whit on January 13, 2012 at 12:39 pm

    Great blog! I can taste these now. Mmmmmm 🙂


  2. same here … 😦
    I really like these tips thanks for sharing this information 🙂 i want to know more about milk chocolate :p


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