Mini Sandwich Cookies

In addition to the mini fruit pizzas, I wanted needed to make a dessert to take to the barbecue that would help satisfy my never-ending chocolate craving that always creeps up on me after finishing a meal.  Unfortunately, I was also having a massive cupcake withdrawal.  What’s a girl to do?  Combine the best parts of both desserts of course!  The crunchy edges and gooey middles of the cookies plus the melt-in-your-mouth buttercream frosting of the cupcakes made for one extremely delicious mini chocolate chip sandwich cookie!

Ingredients:

for the cookies:
2 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter, melted
1 c packed brown sugar
1/2 c white sugar
1 tbsp vanilla extract
1 large egg
1 large egg yolk
1 1/2 c semisweet chocolate chips

for the buttercream icing:
1 stick butter, at room temperature
3-4 c powdered sugar
2-3 tbsp milk
1 tsp vanilla

Directions:

Cookies:
Preheat the oven to 325 degrees. Sift or whisk together the flour, baking soda, and salt; set aside.  In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended; stir in the chocolate chips.

Scoop out cookie dough and roll into small 1-inch balls onto the baking pan.  Bake for 7-8 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Buttercream Frosting:
Place the butter in a large mixing bowl. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the vanilla. On medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, and more milk as needed, beating well after each addition (about 2 minutes) until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar or milk. Stir in any food coloring at this point, if desired. Refrigerate until needed.

Assemble:
When the cookies are cooled, spread a generous amount of frosting on the flat bottom of half the cookies; place the remaining cookies on top.  If desired, gently roll the buttercream frosted sides in a shallow bowl filled with colored sprinkles. Refrigerate until ready to serve. You’ll want to let them sit at out room temperature for at least 20-30 minutes before serving, so the cookies and frosting will soften a little. Enjoy!

**Recipe Source:  Sing For Your Supper**