Chocolate Sandwich Cookies

"You should eat me-- I'm basically an Oreo."

That was the note I left on these cookies. I was headed out the door on my way to work, and I knew without a note, he would totally miss the bright green plastic container on the table. When we made these cookies together for the first time, they were amazing. It had been a long week for my husband, so I decided to surprise him by making them again.

However, I was almost devastated when I accidentally baked them just a little longer than I meant to. No one likes a crunchy cookie, or at least I don't. I went ahead and put them together anyway, fighting the urge just to throw them away and start over. To my surprise, they were actually better than when I made them before. The slightly crunchy sandwich cookie was very much like a homemade Oreo. We go through lots of Oreo cookies around here, especially this time of year when you can buy the orange ones. Cookie disaster averted.

This is a great recipe to make with little kids around, because the process is quick and there are lots of steps for anyone to help with. Although they are great by themselves, they are even better when dunked in a cup of hot chocolate or coffee. And since you'll have the marshmallow creme out anyway, you might as well put a big spoonful on top of that hot chocolate, too.

Chocolate Sandwich Cookies
Makes about 12 sandwiches

For the Cookies:
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk

For the cream filling:
4 tablespoons butter, softened
2 tablespoons shortening
3/4 cup marshmallow creme
3/4 teaspoon vanilla
1 cup powdered sugar
food coloring, if desired
Sprinkles or colored sugar, if desired

1. Preheat the oven to 375°. In a large bowl, cream together the shortening, sugar, egg, and vanilla until light and fluffy, about 2 to 3 minutes. In another bowl, sift together the flour, cocoa, baking soda, and salt. Add the dry ingredients alternately with the milk to the creamed mixture until everything is combined.

2. Drop teaspoons of cookie dough onto an ungreased cookie sheet (a small cookie scoop works best). You want the cookies to be all the same size. Bake for 11 to 12 minutes, or until the cookies are soft-set. If you want a slightly crunchier cookie, let them bake for 1 to 2 minutes more.

3. Allow the cookies to cool briefly, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.

4. To make the creme filling, in a bowl cream the butter and the shortening together. Gradually add the marshmallow creme, then add the vanilla and the powdered sugar. Beat to a spreading consistency. Add the food coloring, if using, and stir to combine until your desired color is reached.

5. To assemble the cookies, first go through them and match up pairs of cookies that are the same size. Spread about 1 tablespoon of creme filling on one cookie, and place the other cookie on top. Roll the cookie sandwich in the sprinkles or colored sugar to coat the edges where the creme filling is showing. Enjoy!

Recipe adapted from Hershey's Chocolate Treasury