Monday, September 12, 2011

Chocolate Chip Sandwich Cookies


Late Friday night, before we headed to the beach, I decided that I would bake cookies.

I have about five containers of buttercream frosting in the freezer that has accumulated from all of my cake decorating.

I decided I would sandwich the buttercream frosting between two chocolate chip cookies and then decorate them with sprinkles and heath bar bits.

I made them bite size (guilt-free).


 I cheated and purchased the Pillsbury cookie dough because I didn't have time to make any from scratch.

The dough should be about the size of your thumbnail when it's on the cookie sheet. It will look ridiculously small before it goes in the oven! Trust me on this. The dough that I was pinching off and eating was bigger than the dough that actually made it to the cookie sheet.


Look how much the dough spreads out! If you want these to be bite-size, you really have to make your dough extremely tiny. They only took about 4-5 minutes to cook. 

Let them cool completely before placing a dollop of frosting on one side of a cookie. Then press down a second cookie so that the icing goes all the way out to the edge. Use the frosting edge to dip into the sprinkles (or whatever you choose to use). 




I brought about 40 of these bad boys down to the beach with me.

They were all eaten within 24 hours.

Enjoy!

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