Makes 2-3 dozen
Prep time: 10 minutes
Cook time: 7-8 minutes per batch
Assembly time: 5-10 minutes
(See less fussy than you'd think)
(butter: 1.00, sugars: .45, eggs: .20, cream cheese: .25--usually more, but mine was on sale, cocoa: .40, flour: .20)
1 C (2 sticks) butter
2/3 C sugar
2/3 C brown sugar (packed)
1 tsp vanilla
2 large eggs
2 C flour
2/3 C cocoa
1 tsp baking soda
1/2 tsp salt (reduce to 1/4 tsp if using salted butter)
[Note: I was surprised the filling had cream cheese in it and even called my sister to make sure that's what she'd served me. My point is that even if you don't like cream cheese frosting, the cream cheese taste is very muted here and you probably won't even notice it.)
4 oz cream cheese
1/4 C (1/2 stick) butter
1 1/2 C powdered sugar
food coloring, if desired
Preheat oven to 325. Mix butter (I get mine so soft, it's nearly melted), sugars, and vanilla. Add eggs. Mix in dry ingredients.
Roll into balls on a cookie sheet. Note: If you've nearly melted your butter, like me, you'll need a quick hand in rolling or a stint in the fridge for the dough so it can firm up a bit.
Since you'll be doubling these up into little cookie sandwiches, I recommend rolling them small (you don't have to, but they are pretty rich--just saying). I used a heaping tsp of dough and rolled that into balls.
Bake for 7-8 minutes or until they are done (ha ha, don't you like instructions like that with a brown cookie). They are done when they've lost a bit of their sheen. You'll notice if you check them at 5 or 6 minutes that they're flat, but a little shiny still. Give them another minute or two and you'll notice they're not as shiny. Take them out here. We're not going for brickdom here, but a raw-ish cookie will be harder to sandwich.
Allow to cool completely. Yes, completely. Don't cheat. Your filling will melt and run off. If you're going to be neglecting them for a while, loosen them from the pan before you head off to run errands or plant irises, like I did. Otherwise, they might get a little stuck to the pan and we want them pretty.
While they're cooling, whip up your filling. Beat the cream cheese and butter (again, very very soft) until creamy. Add drop vanilla. Add sugar. Add food coloring if using. Beat it all till it's smooth and lovely.
When your cookies are cool, flip them over so the flat side is going to get the filling. You can pipe or plop the filling with a spoon It'll look like a little bit of orange doo doo.
Then put another cookie (flat side touching filling) on top. The weight of the cookie will likely smash down the filling, but if not, give it a gentle press.
My filling was quite soft (due to my tendency to super soften butter), so I threw mine in the fridge for a couple hours to firm up. This also allows you to hide them from yourself so they actually make it to the party. Good luck, stalwart friend. But do have just one because once they make it to the party, you might not get one. And then you'd have to make another batch...
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com