Wednesday, October 5, 2016

Monster Sandwich Cookies


As I've said before, I love making themed treats! So last week when I made the cookie cake for Kristin, I was trying to figure out how I should use my leftover frosting and cookie dough! (I made a triple batch of each because I wasn't sure how much was needed for the cake)

I landed on cookie-frosting sandwiches, but then when I saw these goofy candy eyes at the grocery store I got the idea to make monsters!

I love how they turned out! Adorable! I gave a few to the neighbor kids and they loved them too.

If you can't find candy eyes, you can just use M&Ms or even marshmallows. I know at my local grocery store, they sell regular white candy eyes all year round in the baking department.

Also, I ended up making new frosting for these monster sandwich cookies after all because I wanted it a little creamier than the cookie cake frosting. The frosting recipe I used for the cookie cake is really good for that purpose because I needed it to be very dark so that it would stand out and I needed it to harden. But I didn't need that for the cookie sandwich. So I reduced the amount of confectioners' sugar (which makes your frosting stiffer) and I reduced the cocoa powder so it was more milk chocolatey.

For this frosting recipe, I used European Style Unsalted Challenge butter. It's one of the newest Challenge products and it tastes just like you would imagine if you lived on the farm. It's so rich, and it creams really really well!



Monster Sandwich Cookies
Yield: Makes about 10 cookie sandwiches

Ingredients
For the chocolate chip cookies

  • 2 and 1/4 cups flour (281.25 grams)
  • 1 teaspoon baking soda
  • 3/4 cup Challenge salted butter, room temperature
  • 1 cup brown sugar (207 grams)
  • 1 (3.4 oz) package instant vanilla pudding
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
  • (Plus candy eyes and white chocolate chips for teeth)

For the milk chocolate frosting

  • 1 cup (2 sticks) Challenge unsalted butter, softened to room temperature
  • 3 and 1/2 cups (441 grams) confectioners' sugar
  • 1/2 cup (50 grams) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 Tablespoons milk
Directions
For the cookies

  1. Measure flour and baking soda in medium bowl. Combine and set aside.
  2. In large bowl, cream butter and brown sugar together until light and fuffy.
  3. Add instant vanilla pudding package and beat until well blended.
  4. Mix in eggs and vanilla.
  5. Slowly add flour mixture to butter mixture until just incorporated.
  6. Fold in chocolate chips with a spatula.
  7. Cover dough and chill in refrigerator for at least one hour.
  8. Remove dough from refrigerator.
  9. Preheat oven to 350 degrees Fahrenheit.
  10. Roll dough into balls (the size of 2 tablespoons) and place on greased baking sheet or silicone baking mat.
  11. Bake for 8 to 10 minutes.
  12. Remove from oven and cool on cookie sheet for several minutes before moving to a wire rack to cool completely.
 For the frosting

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
  2. Add the confectioners’ sugar, cocoa powder, salt, vanilla extract, and milk, beating on low speed after each addition.
  3. Once everything is added, beat on high speed until creamy for about 2 minutes.
  4. Spoon frosting into resealable plastic bag or piping bag. Cut 1/2 inch off one corner of bag, and pipe and ample amount of frosting on bottom of 1 cookie. 
  5. Place another cookie on top and press down at an angle so cookies look like an open mouth.
  6. Use extra frosting to attach candy eyes and place white chocolate chips in frosting to look like teeth.


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