cookie sandwiches

The classic carrot cake made into cookie sandwiches with a special spin on them! These carrot cake cookies are made with miso, grated carrots and warm, nutty spices. They're filled with fluffy cream cheese frosting and sweet, salty and umami miso caramel. Chewy, sweet, salty and seriously addicting, you will love these Carrot Cake Cookie Sandwiches!

Carrot Cake Cookie Sandwiches with Miso Caramel

Cup (170 grams) Unsalted Butter

2.5 Tbsp (44 grams) Sweet White Miso, Low Sodium, *See Note

+ 1/8 Cup (75 grams) Packed Brown Sugar

Cup (100 grams) Granulated Sugar

Egg (50 grams)

Tsp (5 grams) Vanilla Extract

Tsp (7 grams) Ground Ginger

Tsp (7 grams) Ground Cinnamon

Tsp Freshly Grated Nutmeg

Tsp (5 grams) Baking Soda

Cup (263 grams) All Purpose Flour, spooned and levelled

Cup Granulated Sugar (100 grams)

Tbsp (27-30 grams) Unsalted Butter

Tbsp (17 grams) Sweet White Miso, Low Sodium

Tsp Vanilla Extract (or 1/2 Tsp Vanilla Bean Extract)

Cup (125 grams) Cream Cheese Softened

Tbsp (30 grams) Unsalted Butter Softened

Tsp Vanilla Extract or 1/2 Tsp Vanilla Bean Extract

Cup (180 grams) Powdered Sugar

Salt

Brown the butter: Use a light-coloured pot to visualize the butter better. Over medium-high heat, melt 3/4 cup of unsalted butter. Once completely melted, stir the butter often with a heat-proof spatula to evenly cook the milk solids (the white specks). As the milk solids cook, they will start to brown, giving you nutty brown butter. This will take around 4-5 minutes total. Before the butter finishes browning, it will foam up. You can swirl the pan to check if the solids have browned. Once browned, remove from the pot and pour into a heat-proof bowl, scraping all the browned bits as well. If you are using a stand mixer, you can pour it directly into your kitchen aid bowl.

Add in 2.5 Tbsp of sweet white miso paste to the hot brown butter. Mix the miso in with a spatula to slightly break up the miso. Ensure the miso is completely covered by the butter and then place it into the fridge to cool for 5-10 minutes until the mixture is just warm to touch.

Remove miso butter from the fridge and in a stand mixer with a paddle attachment, or a bowl with a whisk, add 1/4 + 1/8 cup brown sugar and 1/2 cup granulated sugar. Cream butter and sugars for 1 minute, until well combined.

Add in 1 egg and 1 tsp vanilla extract and mix for 1-2 min until slightly pale and thick.

Add in 1/4 + 1/8 cup finely grated carrot, that has been squeezed dry, along with 2 tsp of ground cinnamon, 2 tsp of ground ginger, and 1/4 tsp freshly grated nutmeg. Mix for around 15 seconds or until well combined.

If you are using a bowl, switch to a rubber spatula. Add in baking soda and all-purpose flour and mix until the flour is just mixed in. Do not over-mix! The cookie dough will be slightly wet and difficult to scoop, so set the dough into the fridge to firm up for 30 minutes, before scooping.

Using a large cookie scoop (around 2-3 tbsp), scoop your cookies onto a tray lined with parchment paper or a silicone mat. To ensure your cookies are fairly uniform, when you scoop your dough, ensure that the bottom of the cookie has a flat edge and the top is rounded. Place the scooped cookies into the fridge again for at least 30 minutes, or freeze for 15 minutes till cookies are firm to touch. You do not need to cover your cookies with saran wrap! (You should get around 16 cookies, giving you 8 sandwiches. But you're welcome to make them as big or as small as you like)

Preheat your oven to 350° Fahrenheit. Place cookies a few inches apart and bake for 10 minutes in the middle rack of the oven. After 10 minutes, the cookies will be puffed up but not fully cooked. Remove from the oven and tap the entire tray 3-4 times to deflate the cookies. Return the tray into the oven for another 3-4 minutes, or until cookies are slightly golden on the edges and the middle is still soft. You do not want to overbake these cookies! Remove from the oven and tap the tray again, 2-3 times until they deflate slightly. Let cookies cool completely.

Carrot Cake Cookies

While your cookies are cooling, work on the miso caramel. In a small pot, with high sides, add 1/2 cup of granulated sugar. Place the pot over medium heat and let the sugar start to melt and caramelize. Do not mix, just occasionally swirl the pot to allow the sugar to melt. Once the sugar turns deep amber and is 95-100% melted (may have small specks of sugar left) remove it from the heat. At this point, you can whisk to dissolve the remaining sugar. This takes anywhere from 3-6 minutes, but make sure you watch this carefully as the sugar can go from caramelized to burnt quickly!

Off heat, add in 2 Tbsp of unsalted butter and 1 Tbsp of white miso and mix immediately. The caramel will start to bubble up, so be careful when mixing! At first, it will look like the caramel has split, but continue to mix until well combined. The caramel will be thick and almost lumpy at this point.

Turn back the heat to medium and slowly pour in 1/3 cup of warm heavy cream, while constantly whisking until the caramel is smooth. Heat the caramel on medium for around 3 minutes, whisking constantly until the caramel has thickened and reduced by almost half.

Before removing from the heat, add in 1 tsp of vanilla extract and whisk in. Remove from heat and pour caramel into a heat-proof bowl. Caramel will still be runny at this point but will thicken as it cools.

Miso Caramel

In a stand mixer with a whisk attachment or a bowl with a whisk, add in 1/2 cup softened cream cheese, 2 tbsp of softened unsalted butter, 1 tsp vanilla extract and a pinch of salt. Cream together till well combined.

Add in half of the powdered sugar (around 3/4 cup), mixing well for around 1-2 minutes before adding the last half. At first, it will look thick, but do not add any cream or milk as this will soften quickly! After adding your last half, mix well for around 2-3 minutes, until slightly thickened, creamy and smooth.

Transfer to a piping bag with a star tip. If your frosting is too runny, place it in the fridge to thicken for 30 minutes.

Cream Cheese Frosting

With your cooled carrot cake cookie sandwiches, line them up, picking two cookies that are similar in size. Place the uniform cookies next to one another.

Picking up one cookie from each sandwich, pipe the cream cheese frosting around the edges of the cookie, leaving a slight 1/2cm border around the outer edge. Leave the middle empty to fill with caramel. When you squish the top cookie together, it will push the cream out, which is why you need to leave a slight edge.

Place around 1-2 tsp of miso caramel in the middle of the frosting. If your frosted cookie is too runny at this point, you can freeze the piped cookie halves for around 15-30 minutes to firm up.

Place the matching cookie on top and give a slight squeeze. Serve immediately! For cookies not consumed the day of, please freeze in an airtight container for up to 3 weeks. Defrost for 30-60min, or until the cookie is soft and completely defrosted. Enjoy!

Assemble

These homemade oatmeal whoopie pies feature sweet, fluffy, vanilla buttercream sandwiched between two thick and chewy oatmeal cookies!

Homemade Oatmeal Whoopie Pies

Cup Unsalted Butter ((softened))

Cup Brown Sugar ((packed))

Cup Granulated Sugar

Large Eggs

Teaspoons pure vanilla extract

all-purpose flour

Teaspoons ground cinnamon ((ground))

Baking Soda

salt

Quick Oats

Powdered Sugar

Milk

vanilla extract

In a large bowl, use a hand mixer to beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla, and beat until combined. Set aside.

In a separate medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed just until no flour streaks remain. Pour in the oats and mix on low until combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, line two baking sheets with parchment and preheat the oven to 350° degrees.

After the dough chills, roll the dough into tablespoon-sized balls (ping pong-sized ball) and gently press it down, so it’s no longer rounded on the top. Place the dough on the baking sheets 2-inches apart.

Bake for 10 to 12 minutes or until the edges are very light brown. The centers will still be soft. Remove from the oven and allow the cookies to cool on the baking sheets before transferring to a wire rack to cool completely. While the cookies cool, make the filling.

Make the Cookies

In a medium bowl, use a hand mixer combine the powdered sugar, butter, milk, and vanilla. Mix until the filling is smooth and creamy. Add a teaspoon or two extra milk if necessary to thin out the filling. The filling should be spreadable but not too thin.

After the cookies cool, use a piping bag with a large, circular tip to place filling on the bottom of the cookie. Add a second cookie on top of the filling to form a sandwich.

Store the finished oatmeal cream pies in the refrigerator for up to 4 to 5 days.

Whoopie Pie Filling

https://mediavine-res.cloudinary.com/video/upload/t_original/v1592857886/i8yp2cvdpl1mkxd0zrqb.mp4

An instructional, step-by-step video showing how to make homemade oatmeal whoopie pies.

Valentine’s Day Chocolate Sandwich Cookies

NESTLÉ® TOLL HOUSE® Baking Cocoa

baking soda

unsalted butter

sugar

dark brown sugar

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Preheat oven to 350° F. Set aside baking sheets lined with parchment.

Sift together flourcocoasalt and baking soda in a small bowl.

Mix together buttergranulated sugar and brown sugar until thoroughly combined. Add egg white and vanilla extract until combined. Add flour mixture in 2 installments and mix until combined.

Roll dough to ¼-inch thicknessand cut cookies using desired heart shaped cookie cutters. Be sure to have matching pairs of cookies for each sandwich cookie.Bake cookies 8-10 minutes (depending on size)until edges are firm. Remove baking sheets from oven and place on cooling rack. Let cookies cool to room temperature.

Microwave morsels in a small microwave-safe bowl on HIGH (100%) power for 45 seconds to 1 minute; stir. Microwave at additional 10- to 20-second intervalsstirring until smooth. Let the chocolate come to room temperature as you wait for the cookies to come to room temperature as well.

Place a dollop of melted morsels into the center of one of the cookies. Place the matching pair cookie on top and create the sandwich.Repeat with remaining cookies and let chocolate set before eating. If desireddip completed sandwich cookies into remaining melted chocolate and decorate with Valentine’s themed sprinkles.

Chocolate Chip Waffle Breakfast Sandwiches

baking powder

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

milk

eggs

container (16 ounces) prepared vanilla beanchocolate or cream cheese icing

Optional additions: sliced strawberriessliced bananaschopped nuts

Combine floursugarbaking powder and salt in a large bowl.

Place morsels and butter in a medium microwave-safe bowl. Microwave for 45 seconds; stir. If neededmicrowave at additional 10 to 15-second incrementsstirring just until melted. Set aside to cool to room temperature. Once cooledstir in milkeggs and vanilla extract. Add chocolate mixture to flour mixture and stir to combine.

Cook waffles in waffle makeraccording to manufacturer’s instructions.

Cut cooked waffles into matching shapesmaking sure each piece has a pair. Place a dollop of icing in the center of one wafflethen spread to cover the waffle. Top with optional fruit slices or nuts. Then place another waffle on topto create a sandwich. Repeat with remaining pairs of waffles.

Chocolate Chip Sprinkle Sandwich Cookies

brown sugar

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

vanilla icing

colored sprinkles

Preheat oven to 350° F. Spray 2 baking sheets with nonstick cooking spray; set aside.

In a small bowlcombine flourbaking soda and salt. Set aside.

In a large mixer bowlcream together butterbrown sugar and granulated sugar. Once fluffyadd the egg and vanilla extract and beat well. Add flour mixture and mix thoroughly.Stir in mini morsels and ¼ cup sprinkles.Refrigerate cookie dough for 15 minutes. Once chilleddrop dough by tablespoon or similar sized cookie scoop on to baking sheets.

Bake cookies for 8-10 minutes until edges are golden brown. Place sheets on cooling rack for 2 minutes; place cookies on cooling rack to cool completely.

Place remaining ½ cup of sprinkles in a shallow bowl or plate. Once cooltop one cookie with approximately 2 teaspoons worth of icing and sandwich another cookie on top. Push the cookies together so that the icing shows along the edges. Repeat with remaining cookies.Roll the edges of each cookie sandwich in the sprinkles so that they adhere.

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