Connie’s Chewy Chocolate Sandwich Cookies

Hey Friends,

These gluten free chocolate sandwich cookies are easy to make and fun to turn into “Sandwich Cookies” with the kiddos & g’kiddos!   The recipe is similar to my Chewy Chocolate Pecan Cookie, but is flatter.   That makes for the perfect Sandwich Cookie!

There are lots of frosting ideas to make the sandwich filling.   I love Fudge Frosting (SURPRISE!) and of course, my go-to Cream Cheese Frosting.  Stir the two frostings together and VOILA!   You have a delicious Cream Cheese Chocolate Frosting!   Add a few sprinkles on top of the frosting & then put the 2nd cookie on top!

Scroll down for these recipes.   

I hope you’ll watch the video and see the grandkids in action & a surprise visitor from Poppy, aka, my husband, Bill!

Most of all, I hope you’ll try making these yummies & let me know what you think.  I love hearing from you!  Email me at:  conniestrufflehouse@gmail.com

connie xoxo

Connie’s Chewy Chocolate Sandwich Cookies
Gluten Free

INGREDIENTS:

• 3 c. powdered sugar
• ¾ c.  unsweetened cocoa powder or less  (I love Scharffen Berger brand)
• ½ tsp coarse salt
• 1-2 tsps. corn starch
• 4 lg egg whites at room temperature
• 1 tbsp vanilla
• 4 oz. mixture of dark, semi-sweet & milk (or bittersweet, too)
• 1 c. or less chopped pecans   (chop finely since this is a sandwich cookie )

WHAT YOU DO:

1. Preheat oven to 350.   Line cookie sheets with parchment paper, lightly sprayed or “greased”.
2. In a mixing bowl, combine sugar, cocoa, salt & corn starch.   Whisk together lightly until blended.   If you have time to sift the dry ingredients, that’s awesome!   If not, no problem.  Just whisk them in the mixing bowl.
3. Lightly whisk egg whites and vanilla together .   Add to sugar mixture.   Mix with electric mixer or stir till well blended, but don’t over mix.   Scrape down sides to get all the yummy bits from the sides and bottom.   Fold in chocolate & nuts.   Don’t forget – the amount of chocolate & nuts is to taste.
4. Spoon batter onto cookie sheets with a small ice cream scoop.    Bake 14 -15 minutes.   Don’t over bake.   The tops will be shiny and will have some cracks.
5. Drag the parchment paper from the cookie sheet onto wire racks to cool.   Cooling can take several minutes.   Remove and let cool before making sandwich cookies.   Or just serve as a “regular” cookie!  J  Store in airtight containers when completely cooled.

For  SANDWICH COOKIES:
Spread Connie’s Cream Cheese Frosting & Fudge Frosting between cookies.  Sprinkle mini chocolate chips & sprinkles of your choice.  Kiddos LOVE doing this!

This cookie is what I love to crumble on top of my “breakfast bowl” with either  Apple Dip  or  Caramel Sauce  folded into vanilla yogurt.   It will change your life!

ENJOY!

CONNIE’S CREAM CHEESE FROSTING

Of course, it’s Gluten Free!

Great spread between Connie’s Chocolate Sandwich Cookies 

• 1 – 8 oz pkg cream cheese, softened
• ½ c. butter, softened
• 1 16 oz. box powdered sugar (sifted if you have time)
• 1 1/2 tsps. Vanilla
• 1 c. or less chopped pecans, toasted (optional)

1. Beat cream cheese and butter at medium speed with stand or hand mixer.   Scrape down the sides.
2. Gradually add powdered sugar, beating until light and fluffly.
3. Stir in vanilla and pecans.
4. This is great for frosting cupcakes, cakes, etc.

We used this recipe in our video, “Connie’s Chocolate Sandwich Cookies” (with the grandkiddos, aka Cutie Pies).  Depending upon the number of cookies you bake, you may only need half of this recipe.   

We also used the Connie’s Fudge Frosting.   

ENJOY!

CONNIE’S FUDGE FROSTING

Great for Connie’s Sandwich Cookies

And so much more! 

• 1 stick butter  (always use butter, no margarine)
• 4 tbsps. Cocoa  (if you have time to sift it, go for it)
• 6 tbsps. Milk  (if you prefer richer, use 4 tbsp milk, 2 tbsps. cream)
• 1  16 oz. box powdered sugar 
• 1 tsp. vanilla (Pure is the Best)
• 1 cup chopped pecans (optional) 

1. Melt butter, add cocoa and milk.  If you would like a richer frosting, use 4 tbsps milk & 2 heavy whipping cream.  
2. Bring to a soft boil, be careful not to overcook; the chocolate will burn.   Remove from heat.  Add sugar & vanilla (remember from one of the videos why we add vanilla after removing from the heat?)  
3. Beat well with a spoon or hand mixer.  If using for the center of Connie’s Sandwich Cookies & you want to use pecans, make sure they are finely chopped.  
4. This is also a delicious frosting for cakes, cupcakes or quite frankly just eating it out of the bowl!  I’ve even spread it on gluten free graham crackers and was filled with JOY!   

ENJOY!!!

xoxo,
connie