Melt-in-your-mouth Cream Cheese Sandwich Cookies

wp-1465346110949.jpg

Looking for a great dessert to bring to an upcoming cookout? Or potluck? Or…to your cookie jar?

Enter: THESE

Take velvety, smooth cream cheese frosting and sandwich a generous dollop between two super-soft oatmeal cookies bursting with toffee, coconut, peanut butter chips, and (of course) chocolate, and you’ll get these delectable, addicting cookie sammies.

But it’s summertime. So what do you do with cookies when it’s summertime….

…put them in the freezer! That’s right. After you make these, freeze them. The frosting still stays soft and it turns into a cool, non-melty sweet treat.

You’re drooling right? Let’s get started.

The Cookies:

Ingredients:
1 3/4 cup quick-cooking oats
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cornstarch
1 1/2 cups butter, softened
4 oz cream cheese, room temperature
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups chocolate chips (1 12-oz bag)
1 cup coconut
10 oz bag peanut butter chips
1/2 cup toffee bits

Directions:
1) In a medium-sized bowl, whisk together the oats, flour, baking soda, baking powder, salt, and cornstarch. Set aside.

2) In the bowl of your stand mixer (or a large bowl with a hand-held mixer) beat together the room-temperature butter, cream cheese, brown sugar, and granulated sugar. Stop to scrape down the sides of the bowl and continue beating until lighter in color and smooth.

3) Add the 2 eggs and vanilla to the mixing bowl. Beat on a low speed until fully incorporated.

4) With the mixer on a slow speed, gradually add in the flour mixture. As that incorporates, add your mix-ins (chocolate chips, coconut, peanut butter chips, and toffee). The batter will get thick. Turn the mixer off and switch to finish stirring everything together with a wooden spoon.

5) Cover the bowl air-tight (I use press-n-seal) and refrigerate for about 2 hours, or overnight.

6) When you’re ready to bake, preheat your oven to 350 degrees F. Line baking sheets with silpat mats (or parchment paper). Scoop the cookie dough out onto the baking sheet– I use a small cookie scoop– and leave about an inch between each one. Bake them in the preheated oven for about 8 minutes, or until they just start to brown. Cool the cookies on the baking sheet for about 3 minutes and then transfer them to a wire cooling rack.

7) Repeat! Until you’ve baked all the cookies! Try one warm– you know I’ll always recommend that.

Next, the cream cheese frosting! This is one of my go-tos. You’ve probably seen it in my other recipes. Here’s how to make it:
1 stick butter, room temperature
1 8oz brick cream cheese, room temperature
3 1/2 cups powdered sugar, sifted
1 tsp vanilla extract

Beat together the cream cheese and butter. Add in the powdered sugar and vanilla. Beat until fully combined and creamy.

wp-1465347964366.jpg

Make sure you taste it. You know, to make sure the sweetness is right…mmmm…..

Now, assemble!

You can spread the frosting on the cookies with a knife, or put it into a pipping  bag. I use a pipping bag, so that is looks a little fancy, ya dig??

Either way, place a generous dollop of frosting onto half of the cookies (flat sides up) and place the flat sides of the remaining cookies on top = your sandwiches!!

You get that toffee-sweet peanut buttery coconutty-textured chocolately goodness AND the gooey-ness of the creamy delicious cream cheese frosting…yeah…you’ll taste it ALL..

wp-1465346224160.jpg

Now you’re ready for the picnic or potluck or BBQ or…delicious night in with (or without) your closest friends.

MmMmMmM I promise you will like them. I’m eating one now. #noregrets, enjoy!!!

 

 

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s