mini chocolate chip & chamomile tea cookie sandwiches


1 cup brown sugar

1 cup granulated sugar

2/3 cup butter, soften

2/3 cup shortening

2 tablespoons chamomile tea leaves

2 eggs

2 teaspoon Vanilla Extract

3 cup Flour

1 teaspoon baking soda

1 teaspoon salt

1 (12-ounce bag) mini semi-sweet chocolate chips

8 oz. cream cheese

2 ½ confectioners’ sugar

1 tablespoon heavy cream

Slightest drop of butter rum extract

1 teaspoon vanilla extract


  1. For the cookies: Preheat the oven to 350°F. In a medium bowl, combine the brown sugar, granulated sugar, butter, shortening, and tea leaves and mix until mixture becomes fluffy and turns a slight pale white, about 5 minutes. Beat in the eggs, and vanilla extract. Incorporate with a stand mixer or an electric hand mixer until combined.
  2. Slowly add in the dry ingredients: flour, baking soda, and salt. Using a wooden spoon or paddle attachment, stir to combine all the ingredients until all the flour mixture is mixed through with the wet ingredients. Stir in the semi-sweet chocolate chips.
  3. (If making mini sandwiches) Using half a tablespoon, form the dough into little spherical drops. Spread the dropped dough 2 inches apart. On a 9 x 13 cookie sheet, 18-20 drop doughs fit perfectly. Bake for 6-8 minutes or until the bottoms is a light golden brown color. Let cool slightly before serving.
  4. For the frosting: In a medium-sized mixing bowl, beat the cream cheese. With the mixer on low, add the confectioners’ sugar one cup at a time until smooth and creamy. Beat in the heavy cream, butter rum extract, and vanilla extract.
  5. Assembly: For each pair of cookies, turn them over so the bottoms are facing up. Transfer frosting to a piping bag and pipe onto half of the cookies a layer of frosting. Sandwich the unfrosted cookie onto the frosted cookies. Serve immediately.