You know how some days are just perfect? Days when it seems like the whole world conspired just to make you happy? I had one of those days recently. My class was cancelled last minute, it was my Mom’s birthday, I bought a super cute pink hoodie, and made Chocolate chip cookie sandwich cookies. All in all, a great day off in the midst of exam prep, presentations, and the madness that is student life!
These cookies are perfect for Christmas time-they’re so fast and easy, and the whole family can get involved in baking them. I made these with IS-a family friend, using the recipe from Sally’s Baking Addiction, and the cookies turned out pillowy soft, and the frosting with straight up scrumptious! I personally prefer a chewy chocolate chip cookie though, so if I were to remake this recipe, I would use the Original Tollhouse Chocolate chip cookie recipe (it’s also included below). We made the cookies using mini chocolate chips, but feel free to use regular chocolate chips.
Of course, I found the need to add sprinkles to these cookies. We found these super cute dinosaur sprinkles that we used for some of the cookies! Feel free to try different flavour combinations like peanut butter chip cookies with nutella frosting in the middle, or chocolate cookies with white chocolate chips and vanilla buttercream…mmm that would be scrumptious! Especially with a warm cup of hot chocolate on a snowy day!
These cookies were quick and delicious-clearly we couldn’t resist taking a bite!
Thanks to IS for the pictures!
S will be making something delicious next week and I’ll see you in the New Year!
Chocolate Chip Cookies:
Original Tollhouse Chocolate Chip Cookies
Makes: 36 mini cookies which makes 18 sandwich cookies
1 cup plus 2 tbsp All Purpose Flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, at room temperature
6 tbsp white sugar
6 tbsp brown sugar
½ tsp pure vanilla
1 egg, at room temperature
1 cup milk chocolate chips
1. Preheat oven to 375 degrees Celsius and line a baking sheet with parchment paper.
2. In a medium bowl, combine flour, baking soda, and salt.
3. In a large bowl, beat butter, sugars, and vanilla until creamy. Add egg, beat well.
4. Beat in flour mixture, and stir in the chocolate chips.
5. Drop dough by rounded teaspoon onto the parchment lined cookie sheet, leaving about 4 cm between each cookie.
6. Bake for 9-11 minutes (usually I bake them for 9 minutes, exactly).
Milk Chocolate Buttercream Frosting:
Source: Sally’s Baking Addiction
- 1 cup (2 sticks) unsalted butter, softened
- 3 and 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 Tbsp milk
1. On medium speed, cream butter for a few minutes. Turn speed to LOW and slowly pour in the dry ingredients.
2. Mix until sugar/cocoa are absorbed by the butter.
3. Add the vanilla and salt, and then milk.
4. Beat for about 2 minutes or until the frosting reaches a desired thickness.
Sandwich Cookie Assembly:
1. Pipe frosting onto mini cookies, and make the sandwiches.
2. Roll the cookie edges in sprinkles.