Chocolate Chip Cookie Sandwiches

Chocolate Chip Cookie Sandwiches

Hiya!

Chocolate, one of my favourite topics. These chocolate chip cookie sandwiches are just amazing and they remind me of Snickers, chocolate, peanut butter & caramel is a great combination! This recipe is a great soft & chewy biscuit and you can change it up with your choice of white, milk or dark chocolate chips. They are also quite quick to prepare in the grand scheme of baking.

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I think they make a great dessert or tea party snack and if it’s really hot you could always pop the cookies in the fridge for an hour before eating. Great for summer!

Chocolate Chip Cookie Sandwiches

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115g melted butter
200g soft brown sugar
1 egg + 1 yolk
1 tsp vanilla extract
200g plain flour
10g cocoa
1/2 tsp bicarbonate
1/2 tsp baking powder
1/4 tsp salt
100g milk chocolate chips

Preheat oven to 160 C. Line baking trays with parchment paper.


Sift flour, cocoa, bicarb, baking powder & salt and mix well.
Melt butter in a microwave safe container.
Put brown sugar & eggs in a mixing bowl & mix until pale.


Add all the  melted butter and a little flour at a time while mixing in a low speed,
Add chocolate chips and mix in.

Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 28g each.
Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.


Bake for 8-10 minutes while you weigh & roll the next batch of cookies.
Allow cookies to cool on the tray before removing as they will still be soft.

Filling

100g softened butter
200g icing sugar
1 tbsp peanut butter (smooth or chunky)
1/2 a tin caramel

Beat the butter for 2 mins until paler in colour.
Sift icing sugar into butter and beat for 6 mins.
Add peanut butter and mix for another 2 mins.

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Choose a piping tip and fill a piping bag with the icing. Pipe a circle of icing onto the cookies.

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Fill a piping bag with caramel and snip a small hole. Pipe a blob of caramel into the middle of the circle of icing and place a lid on top.

I decorated the cookies with a gold edible paint stripe and some small gold splatter.

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If you give this recipe a try please post a pic & tag #sprinklesinthewild, it would also be great if you followed us in Instagram or Facebook.

Cxx

Currant Cookies

Currant Cookies

Hiya!

I hope you all had a fabulous Easter with family and friends. Having a 4 day weekend is just amazing but tonight I’m feeling a little like poof! and its gone, back to the normal routine tomorrow.

This post is quite special as I allowed my nearly 3 year old to help me bake these cookies. I’m not very good at baking with my kids as I’m a bit of a control freak. I have a digital scale and I measure everything out exactly, so when they stir a bit too vigorously and an unknown amount of flour flies out the bowl, I have to take big breaths! Haha. But this all went very well and she loved showing Daddy the cookies she made.

If your kids are still on Easter holidays, give these a go with them. Rolling the dough and using the cookie cutter were definite highlights for her. Who knows, maybe I’ll be brave enough to try another recipe with her sometime.

Ingreds

Currant Cookies (makes 18-24 cookies)

100g butter, softened

75g caster sugar

1 egg, separated

1 small lemon (zest only)

200g plain flour

2 tbsp milk

50g currants

Preheat the oven to 180°C and line 2 baking trays with parchment paper

Cream butter and sugar until well mixed and fluffy.

Add egg yolk and lemon zest, mix until combined.

Sift in flour and mix well. Add milk slowly until the dough comes together. Add currants and mix in.

Roll out dough on a floured surface to about 5mm thick and cut cookies using a 6cm fluted cutter (or any shape your heart desires) Gently use a palette knife to move your cookies to the baking tray.

Bake for 8 mins. Remove cookies from the oven and brush the tops with a little beaten egg white. Sprinkle caster sugar on top and return to the oven for 5 mins.

Egg wash & sugar

Allow to cool on the tray on a wire rack before storing in an airtight container.

Cookie stack

Enjoy your cookies before the bunnies get in!

Cxx

P.S. This is a Mary Berry recipe that I have made a few times now and adapted slightly to my own way of baking. Mary’s original recipe can be found here.

Sprinkle Cookie Sandwiches

Sprinkle Cookie Sandwiches
Hiya!
So… this is my UK Mother’s Day post and it’s a goodie! I knew straight away that I wanted to make cookie sandwiches because we all know that Mum’s are the icing that keeps us all together. I just couldn’t decide what amazing flavour combo to go with?!
Then it struck me, sprinkles, it has to be sprinkles because sprinkles = unicorns and I know so many amazing Unicorn Mum’s. I found this quote in Pinterest & Instagram and… it’s basically all over the internet but I haven’t found where it originated.
UnicornMom
Sprinkle Cookie Sandwiches (makes 24 cookies/ 12 sandwiches)
Ingreds
115g softened butter
200g caster sugar
1 egg
1 tsp vanilla extract
200g plain flour
1/2tsp bicarbonate
1/2tsp baking powder
1/4tsp salt
100g sprinkles of your choice
Preheat the oven to 190C
Beat the butter & sugar until pale.
Scrape down the sides and add the egg and beat.
Scrape down the sides and add vanilla extract and beat.
Sift the flour, bicarb, baking powder & salt together. Pour into the wet mixture.
Mix until just combined.
Add 80g of sprinkles and mix for a couple of seconds or by hand if you prefer.
Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 27g each.
Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.
Dip half of the flattened cookies into the remaining sprinkles and place them sprinkle side up, back on the baking tray, these will be the tops of your sandwiches.
Bake for 8-10 minutes while you weigh & roll the next batch of cookies.
Allow cookies to cool on the tray before removing as they will still be soft.
Vanilla buttercream filling
120g butter softened
240g icing sugar
1tsp vanilla extract
Beat the butter for 2 mins until paler in colour.
Sift icing sugar into butter and beat for 6 mins.
Add vanilla extract and beat for 2 mins.
Choose a piping tip and fill a piping bag with the icing. Pipe icing onto the cookies and put a lid on.

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Enjoy your cookies!
Please tag #sprinklesinthewild if you try out this recipe, I’d love to see your pics!
Cxx

Rainbow Sugar Cookies

Rainbow Sugar Cookies

Hiya!

I hope your January is going well and if you have made goals for this year, that you are still on track.

Along with sprinkles, rainbows and bright colours make me happy, so to brighten this dreary January here are some lovely rainbow cookies to put a smile on your face. This is my standard sugar cookie recipe with gel paste food colouring. A while back I made pinwheel cookies with sprinkles on the outside but I decided to try something different this time. You can change up the colours to match any party theme or sports team you’re celebrating. This recipe is very versatile and can be used with cookie cutters too.

Sugar Cookie Dough

225g softened butter

225g caster sugar

1 egg

2 tsp vanilla extract

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar  until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add vanilla extract and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

Divide the dough into 4 or 5 pieces depending on how many different colours you’d like and colour the dough. I used a gel paste food colouring as it doesn’t make the dough too sticky.

I then weighed out 10g of each colour and rolled them into sausages about 12cm long. You do not need to be this precise, I’m just a little OCD.

Lie 3 colours next to each other and put the remaining 2 on top. Roll this into a slightly thinner, longer sausage and divide into 4 pieces.

Roll each of the 4 pieces into sausages about 12cm long or thin enough to twist into a pretzel shape or whatever shape you’ve chosen to make.

Place your sausage onto your baking tray and twist into shape, it’s not very easy to move once you’ve shaped it as the dough is soft, so try to get it neatly in place.

Repeat with your remaining dough.

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Once you have a tray full, turn the oven onto 170C and put the baking tray with cookies into the freezer for 10mins.

Once your oven is at the correct temp take the cookies out the freezer and place in the oven on the middle rack and bake for 8mins.

These cookies are small so watch the first batch carefully as every oven is slightly different.

While this recipe is not difficult to make, it is a little time consuming but totally worth it when you see your rainbow cookies!

Please tag me in your photos if you give this a try , I’d love to see them.

Cxx

P.S.This recipe is my own but the shape idea came from a picture off Pinterest by http://www.rosannapansino.com