Mini Chocolate Cookie Sandwiches

These mini chocolate cookie sandwiches are perfect party treats!

They'll give you a big jolt of chocolate flavor in every tiny bite.

The sandwich cookie filling is made from a unique mixture of milk chocolate and sour cream.

Did you know that the sour cream taste is only mildly sour (or tangy)?

The name sour actually comes from the process of bacterial fermentation which naturally produces lactic acid.

Fat-free "sour cream" really doesn't contain any cream at all and light - or reduced-fat - sour cream contains about 40% less butterfat than regular sour cream.

For best flavors with this cookie recipe, we recommend using regular dairy sour cream since the frosting recipe only calls for 1/4 cup.

Also, this dough requires refrigeration before slicing and baking, so you'll want to plan your cookie-making accordingly.

Mini Chocolate Cookie Sandwiches

Mini Chocolate Cookie Sandwiches Recipe

3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
6 ounces milk chocolate
3 tablespoons butter, softened
1/2 cup sugar
1 egg
3/4 teaspoon vanilla
1 recipe Milk Chocolate and Sour Cream Filling

In a medium mixing bowl stir together the flour, baking powder, and salt; set aside.
In a small saucepan, heat and stir milk chocolate over low heat until smooth; set aside.
In another medium mixing bowl beat the butter on medium high speed for about 30 seconds.
Add sugar to butter and beat until combined, scraping sides of bowl occasionally.
Beat in the melted chocolate, egg, and vanilla until combined.
Beat in flour mixture.
Divide the dough into four equal portions and wrap each portion in plastic wrap.
Freeze dough for about 30 minutes or until easy to handle. (Or chill in the refrigerator for about one hour.)
Preheat oven to 350F degrees.
On waxed paper, shape one portion of dough into a 10-inch-long log. Lift and smooth the waxed paper to help shape the logs.
Using a sharp knife, cut logs crosswise into 1/4-inch slices.
Place slices 1 inch apart on ungreased cookie sheets.
Bake for 9 to 10 minutes or until edges are set.
Remove sheet from oven and let cookies stand for 2 minutes before carefully transferring to wire rack to cool completely.
Spread 1/2 teaspoon of Milk Chocolate and Sour Cream Filling on each of the flat sides of half the cookies.
Top with remaining cookies, flat sides down.
Serve the same day.

Milk Chocolate and Sour Cream Filling
In a saucepan, heat and stir 3 ounces chopped milk chocolate and 2 tablespoons butter over low heat until smooth. Cool for 5 minutes. Stir in 1/4 cup dairy sour cream. Gradually stir in 1 to 1 1/4 cups powdered sugar to make a cookie filling of spreading consistency.

This recipe yields about 72 Mini Chocolate Cookies Sandwiches.