snickerdoodle ice cream with you. It was also the day the St. Louis Cardinals won the 2011 World Series. I grew up in a family that focused much more on football (Go Packers!) than baseball and it wasn't until I married Ryan, a lifelong Cardinals fan, that I started to follow baseball a bit more closely. The past three or four years I've gone to my fair share of Cardinals games and have started to appreciate not only the players and the organization, but also the great love that this city has for their baseball team. Needless to say, it was an exciting October as we watched our team go from nearly missing a spot in the playoffs to slowly knocking off teams and fighting their way to their 11th World Series title.
tweets about the game, I enjoyed two cookie sandwiches. Then, I headed downstairs to grab more...all in the name of celebration (or so I told myself!).
These cookie sandwiches are divine. They fall on the very sweet side of the dessert spectrum, something you won't find me complaining about (hence my ability to eat several in one sitting!). My sister has made them for a few different occasions and they've always been quite popular at parties. I made them as a solution to my "too much extra buttercream frosting" problem (left over from these cupcakes!). If you find yourself with extra frosting, make these. Heck, make these even if you DON'T have frosting on hand! They're cute to look at and fun to eat--you can easily change up the frosting color and the sprinkles depending on the season or occasion.
Thank you Cardinals for making my husband (and all of St. Louis!) so happy this year...and for helping me justify excessive consumption of these!
One Year Ago: Shrimp Fajitas
Two Years Ago: Candy Sushi
Mini Chocolate Chip Cookie Sandwiches
from Sing For Your Supper
-2 cups all-purpose flour
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 cup unsalted butter, melted
-1 cup packed brown sugar
-1/2 cup white sugar
-1 tbsp vanilla extract
-1 large egg
-1 large egg yolk
-1 1/2 cups mini chocolate chips
-buttercream frosting (I used leftover from these cupcakes)
1. Preheat the oven to 325F. In a small bowl, mix together flour, baking soda, and salt. Set aside.
2. In a medium-sized mixing bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until creamy. Stir in the flour mixture until just blended. Stir in the chocolate chips by hand with a wooden spoon.
3. Roll cookie dough into small 1-inch balls. Bake for 7-8 minutes (mine took more like 9 or 10 minutes), until the edges are lightly toasted. Cool on baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.
4. Pour sprinkles in a shallow bowl. Once cookies are completely cooled, spread buttercream frosting on the bottom half of cookies. Sandwich together and gently roll the sides in the sprinkles to coat.