Creamy filling is sandwiched between two tender chocolate cookies.
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Cookie
1 12 cups firmly packed brown sugar
34 cup Land O Lakes® Butter
2 tablespoons water
2 cups semi-sweet chocolate chips
3 cups all-purpose flour
1 14 teaspoons baking soda
1 teaspoon salt
Filling
3 cups powdered sugar
13 cup Land O Lakes® Butter
1 teaspoon vanilla
2 to 4 tablespoons milk
STEP 1
Heat oven to 350°F.
STEP 2
Combine brown sugar, 3/4 cup butter and water in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes, until butter is melted. Add chocolate chips; cook, stirring constantly, 1-2 minutes, until chocolate is melted and smooth. Remove from heat. Beat in 1 egg at a time, until mixture is smooth. Stir in all remaining cookie ingredients.
STEP 3
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 6-8 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely.
STEP 4
Combine all filling ingredients except milk in mixer bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
STEP 5
Spread about 2 teaspoons frosting onto flat-side of one cookie; top with second cookie, flat-side down. Squeeze together gently. Repeat with remaining cookies.
Variation: Chocolate Mint Sandwich Cookies. Prepare cookies as directed above. Substitute 1/8 teaspoon peppermint or mint extract for vanilla in filling.
