Chocolate Strawberry Sandwich Cookies
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 18
I took the leftover No Berry Strawberry Rhubarb Cake from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Read more Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Chocolate Sweet Potato Frosting See less
Ingredients
- 2 tbsp soft cream cheese shopping list
- 1 tsp vanilla shopping list
- ½ batch rhubarb-cake.html">No Berry Strawberry Rhubarb Cake, crumbled shopping list
- 1/3 cup non-fat plain Greek yoghurt shopping list
- 3 tbsp whole milk shopping list
- Crushed arrowroot or vanilla wafer cookies, for topping shopping list
- 9 tbsp potato-frosting.html">Chocolate sweet potato Frosting, for filling shopping list
How to make it
- Preheat the oven to 375F and line a cookie sheet with parchment.
- Beat the cream cheese and vanilla until softened and creamy.
- Add the cake, yoghurt and milk, beating well to form a moist "cookie-like" dough.
- Scoop 36 small balls of dough and place on the sheets. Flatten slightly with damp fingers and top with cookie crumbs.
- Bake for 25 minutes. Cool completely on the sheets.
- Sandwich two cookies with 1/2 tbsp of the Sweet potato frosting and enjoy!
- Store in the fridge.
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