Today the ROD or ‘recipe of the day’ is a sweet one. These delicious filled chocolate chip cookies will satisfy any sweet tooth. The recipe is much like my original favorite chocolate chip cookie recipe but with the addition of Cream of Tartar to make the cookies a little sturdier for holding the fillings. You could easily fill this cookie sandwich with soft serve ice cream, it would make a great ice cream sandwich cookie too.
Since I can’t enunciate worth a dang today we’re calling these: Chocolate Chip Cookie Slam-wiches.
Cookies filled with assorted frostings. Sign me up. I want to ‘slam’ these… all of them.
Sadly, they are headed off to a school charity auction. I hope they score some major cash for the school!
I made the batch into thirds, filling 3 sandwiches with vanilla filling, 3 with peanut butter filling and 3 with peanut butter fudge filling. Here’s the method to my madness!
Cristen’s Assorted Chocolate Chip Cookie “Slam-wiches”
by Cristen http://www.foodandswine.com
2 sticks of room temperature butter (you can use unsalted or salted, I don’t care!)
1/2 C brown sugar
1 C white sugar
2 TBSP molasses
2 tsp vanilla extract
1 1/2 – 2 tsp fleur de sel (French gray sea salt) or 1/2-3/4 tsp table salt or kosher salt
*use less salt if you don’t want to notice the salt in the cookie.
2 1/3 C all purpose flour
1 tsp baking soda
1 1/2 tsp cream of tartar (to crisp the cookies a bit so they’ll hold shape around the filling)
1-2 C miniature semisweet chocolate chips
*use more chocolate chips if you like your cookies ‘chocolatey’. I was always the kid that searched high and low for the CCC that had the least amount of chocolate in it… Weird I know!
Preheat oven to 350 degrees F.
In a large mixing bowl or stand mixer fitted with the paddle attachment, cream butter and sugars for 2 minutes until fluffy. Add molasses, eggs, vanilla and salt. Beat 30 seconds until combined. Whisk flour, soda and cream of tartar together. Add to wet ingredients and mix on low speed until combined. Add chocolate chips. Mix slowly until combined. Scoop with a medium (2 T) ice cream scoop evenly onto a lined sheet pan (I love silicon liners, they are especially handy and beneficial for baking cookies). Bake cookies in a preheated 350 degree F oven for 13-16 minutes until edges are golden and centers appear baked and not gooey/runny. Remove, let cookies cool 5 minutes on the baking sheet. Transfer to cooling rack, cool completely. Fill cookies with 1/4 C of of filling* recipes for assorted fillings below. Makes approx. 24 cookies, approx. 12 cookie sandwiches. (*baking times will vary between oven units and actual size of cookies. Actual # of cookies depends on how many cookie dough fiends you have in your home.)
Fillings: (Vanilla, Peanut Butter, Peanut Butter Fudge) *Makes 4 of each filling
2 sticks of butter
1 tsp vanilla extract
5-6 C powdered sugar
3/4 C peanut butter
1/4 C cocoa powder
Beat butter, vanilla and powdered sugar together well, Scoop 1/4 C of this vanilla frosting on each of 4 cookies. To make peanut butter frosting: Add peanut butter to remainder of vanilla frosting. Fill 4 more cookie sandwiches. For final 4 sandwiches, add cocoa powder to peanut butter frosting, fill remaining sandwiches.
Will keep well in an airtight container for 3 days. Serve at room temperature or semi-chilled.