If you are a parent, you know how kids love treats. And chocolate sandwiched cookies are one of those treats kids can’t resist.
When growing up, my mum knew I loved cookies. And I’m not talking about those ordinary ones.
No, I had my preference, and anything without chocolate and ice cream wasn’t enough. And soon, she discovered how she spends much on cookies and how she could save few bucks by baking them at home.
And the best part was, she could regulate the sugar and customize it to suit her needs.
How It Was Enjoying Mummy’s Chocolate and Ice Cream Sandwiched Cookies
The first time I had my mommy’s cookies, my passion for baking grew. I realized her cookies were tasty and not sugary like the ones from the store. And I couldn’t wait for her to reveal her secret ingredients.
But before I could perfect my baking skills, it got me thinking, who invented this amazing treat that satisfies my soul and lifts my moods? Then I got curious and dug into its history.
So before I teach you my mommy’s secret ingredient to her tasty cookies, get to know who was behind this incredible treat.
History of Chocolate and Ice Cream Sandwiched Cookies
Sandwiched cookies date back to 1882. The mouthwatering cookie was first prepared in New York by Richard Edmund LaMottaand was named Chipwich.
It comprised of two chocolate cookies with ice cream and chocolate chips sandwiched between them. The cookie gained popularity, and in 2018 it was featured in New York Times as the number one treat.
After the recipe’s first introduction, other variations sandwiched with peanut butter, lemon curd, jam, buttercream, and ganache were introduced.
The cookies spread across the globe, and became one of the most loved treats by kids.
And today, I will show you how to make lip-smacking sandwiched cookies. Stay with me
2 ½ cups all-purpose flour (sifted)
1 tbsp baking powder
1 tsp cinnamon
2 cups of fresh milk
2 tbsp vanilla extract
1 ½ cup confectioners’ sugar
½ cup shortening
1 ½ cup cocoa powder (unsweetened)
1 cup sugar
½ cup butter (softened)
2tbsp vanilla extract
2 tsp milk
1 jar marshmallow crème
2 tsp chocolate syrup
¼ tsp salt
- Mix baking flour, salt, sugar, cocoa powder, and baking powder in a large bowl until you get an even mixture. Transfer the mixture to an electric mixer.
- Add shortening, milk, and vanilla extract to the mixer and mix for five minutes at medium speeds.
- Preheat your oven up to 2000 C.
- Using a spoon, scoop the batter and fill in ungreased cookie sheets while leaving some space. Spread the top with a teaspoon.
- Bake for 8-10 minutes, then place in a wire rack.
Prepare the Filling
- Put all the ingredients in a mixer and beat for five minutes or until you get a fluffy mixture.
- Scoop the filling with a spoon and spread it on top. Place another cookie on top and refrigerate for one hour to make the filling firm, then enjoy with tea or juice.