When you think of holiday desserts, what is the one ingredient that stands out in your mind as the ultimate crowd-pleaser?
For me, that ingredient is chocolate, and these milk chocolate mini sandwich cookies are the perfect little chocolate treat for the holidays. In fact, these cookies are so great, you might even want to leave a few out for Santa on Christmas Eve!
The best thing about these cookies, aside from the taste of course, is their size. They are adorable little sandwich cookies filled with a super creamy and delicious milk chocolate sour cream frosting made with BREAKSTONE’S Sour Cream!
Seriously, the flavor of this frosting can not be topped, and these little cookies just look so nice on a plate that you’ll be a hit when you show up with a few batches of these at your holiday gathering!
The holidays are all about spending quality time with family and friends, enjoying the spirit of giving and also taking time to relax and reflect. That moment will be even sweeter with one of these milk chocolate mini sandwich cookies, trust me!
Hope you enjoy and happy holidays from my family to yours!
Milk chocolate mini sandwich cookies
3/4 cup all-purpose flour
3/4 teaspoon Calumet Baking Powder
1/8 teaspoon salt
6 ounces milk chocolate pieces
3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon vanilla
Milk Chocolate Sour Cream Frosting
3 ounces chopped milk chocolate
2 tablespoons butter
1/4 cup BREAKSTONE'S Sour Cream
1 - 1 1/4 cups sifted powdered sugar
In a medium bowl combine flour, Calumet Baking Powder, and salt then set aside.
In a heavy small saucepan heat and stir chocolate over low heat until melted, stirring constantly. Set aside.
In a medium bowl beat your butter with an electric mixer on medium speed for 30 seconds. Then, add in sugar and beat until fluffy. Beat in melted chocolate, egg, and vanilla.
Gradually beat in the flour mixture. Divide dough into four equal portions. Wrap each portion in plastic wrap or waxed paper. Freeze for 20 to 30 minutes or until dough is firm enough to handle. (Or chill in the refrigerator for 60 minutes.)
Preheat oven to 350. Line cookie sheets with parchment paper; set aside. Removing one portion of dough from freezer at a time, roll each portion into a 10-inch roll. To roll, place the dough on a sheet of waxed paper and use the paper to help shape the roll. If dough becomes too sticky, return to the freezer for a few minutes. Wrap and freeze for 5 minutes more. Cut rolls into 1/2-inch slices. Place slices 1 inch apart on prepared cookie sheets. Bake for 9 to 10 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Gently remove from sheets (cookies will be brittle) and transfer to a wire rack to cool completely.
Spread Milk Chocolate Sour Cream Frosting on the bottom sides of half of the cookies, using 1/2 teaspoon for each cookie; top with remaining cookies, bottom sides down, to make sandwiches.
Milk Chocolate Sour Cream Frosting
In a medium saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in BREAKSTONE'S Sour Cream. Gradually add powdered sugar until spreadable.
Recipe via Better Homes and Gardens.All images and text © . If you would like to share this recipe on a website or social profile, please be sure to properly attribute by linking back to this page. If you share the recipe on your blog, please rewrite it in your own words, and again, include a link back. Thanks so much! :)