Mini Sandwich Cookies
35 Minutes Prep
1 Hour
10 Minutes Total
8 Sandwich Cookies Servings
These sweet mini sandwich cookies are a delicious treat for adults and kids alike, and you can even have a fun family afternoon making them!
Ingredient List
- 1 sachet Betty Crocker™ Chocolate Chip Cookie Mix
- 30ml water
- 60g Betty Crocker™ Indulgent Chocolate Fudge Icing
- 60g Betty Crocker™ Vanilla Buttercream Style Icing
- 20g dark chocolate, melted
- 20g white chocolate, melted
- 1 teaspoon (5g) multi-coloured sprinkles (hundreds and thousands)
Preparation
- Preheat the oven to 190°C (170°C fan assisted ovens)/Gas Mark 5. Line 1 large or 2 small baking sheets with baking paper.
- Stir the cookie mix and water together in a bowl with a spoon, until you have a stiff dough. Divide and shape the dough into 16 round balls (about 15g each) and arrange on the baking sheets, leaving space in between each as they will expand as they cook.
- Bake for 8-10 minutes, until golden and firm. Cool on the baking sheets for 5 minutes, then transfer to a wire rack and leave to cool completely (about 20 minutes).
- Spoon a teaspoon of chocolate icing onto the flat side of a cookie and sandwich together with another. Place onto a plate and repeat until you have 4 sandwich cookies. Repeat with the vanilla icing until you have made a further 4 sandwich cookies. Pipe or drizzle (see Tips) half of the cookie sandwiches with melted dark chocolate and half with melted white chocolate, then scatter over the sprinkles. Leave to set.
Tips
- For neater drizzles, spoon the melted chocolate into a small paper piping bag and snip off the end; pipe thin zig-zag lines over each sandwich cookie.
- Decorate with any sprinkles you have in your cupboard or that you can find in the supermarket – chocolate, vermicelli, confetti and even edible glitter would look great.
- Any leftover sandwich cookies can be stored in an airtight container for 4-5 days but may start to soften slightly after 2-3 days due to the moisture in the icing.
