The Sweetest Treat...Little Cookie Cake Sandwiches

 

I know this is way late, and that I should have posted like a week before Valentine's day so that you all could make this in time. I know. I'm SORRY! I really have to get with the program on my timing of holiday-themed posts...I mean, what did you expect after this Chili Dip recipe popped up 2 weeks post-Superbowl? Oh well, its OK because you can really make these ANY day in any shape/color! :)

They are very yummy. I don't think you will want to wait until Feb 14th every year to enjoy these. I made them for a sweet treat potluck for work, and I was so glad they were all gone so I didn't have to take any home with me! Well, I did have to reserve one for the bf though, and apparently he was unable to restrain himself and enjoyed a lovely sugary chocolately chippy Vday breakfast!

Now, I've made cookie cake before. It is pretty delicious and seriously the easiest dessert to make. Also, Everyone LOVES cookie cake. I wanted to do something a bit different than the norm this time, so I cut out mini heart shapes from the cake and made them into mini "sandwiches" - anyone familiar with the double doozie? So sinfully DELISH! :)

Cookie Cake Recipe
Makes about 12 2" sandwiches (24 cookies total)

• 2 sticks butter (1 cup), softened
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 large eggs
• 2 cups plus 2 TBSP AP flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp vanilla
• 1 cup semisweet chocolate chips (add up to 1 bag if you like)

Vanilla Icing

• 1/2 cup Crisco (I used butter flavor)
• 4 cups powdered sugar
• 1 tsp vanilla 
• 5 TBSP milk
• food coloring (optional)

Preheat oven to 350. Line a rimmed cookie sheet with parchment paper and spray with cooking spray. 

Using a mixer with the paddle attachment, cream the butter and sugars until smooth and fluffy. 

Add eggs one at a time, beating well after each addition. In a separate bowl, combine dry ingredients.  Slowly add dry ingredients to butter mixer, until incorporated. Add vanilla. Remove bowl from mixer and fold in chocolate chips. 

Spread batter evenly in cookie sheet, leaving about 1/2 inch between the dough and the sides of the pan (it will spread). Sometimes a spatula will just not cut it here. I am not above using my (clean) fingers to spread the dough evenly. 

 

 

Bake 15-18 minutes until golden brown and the center is still slightly soft. Don't look at my cookie cake for guidance though- apparently I ignored the beeping timer for enough extra minutes for it to become a deep brown. It's OK it was still soft and yummy though! Cool completely in pan before trying to cut shapes. Using a cookie cutter of your choice, carefully cut out shapes as close together as possible, to get as many cookies as possible while making sure you have an even number so that each cookie has a mate! (Cookie scraps are useful to feed children/boyfriends/husbands who linger around the kitchen) 

Set cookie shapes aside on cooling rack, placing half of the cookies upside down. Prepare your icing...

 

In a large bowl using the same attachment, cream together shortening and sugar until smooth. It will be thick and pasty. Slowly add the milk until smooth but stiff. Add vanilla. Add food coloring, if desired and mix thoroughly. 

 

I put my icing in a piping bag with a star tip. Be careful not to overfill your bag! Pipe filing onto upside down cookies. 

Place other cookies on top, pressing slightly to secure. If you have extra, make a little design on top. I mixed some sprinkles in a bowl and sprinkled them around the sides of each sandwich by hand.

Enjoy with a glass of milk and maybe a few napkins...





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