PhatAss Sandwich

…cookie, that is.

Decided to take some yummy treats we all know and love and turn them into cookie form.

Results were faaaah-bu-lous!!

FAT MINTS

What You’ll Need:
1 1/4 cups softened butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt


What You’ll Do:

Preheat oven to 350 degrees. Pull out a cookie sheet.

Cream butter and sugar (you can use your mixer on a low setting).

Add one egg, mix well into butter-sugar. Add other egg, blend well. Beat in vanilla.

In a separate bowl, mix together the flour, cocoa, baking soda and salt. Slowly add to the butter-sugar-egg mixture, beating until well combined.

Use a tablespoon to drop dough onto a baking sheet 2 inches apart.

Bake for 8-10 minutes or until puffy and tops are cracked. Let cool on rack

While cooling, mix together half to one full can of white cake frosting (don’t know what it’s called, it’s the plain version I guess.) with a few drops (like seriously ¼-4 teaspoons) of mint extract. Add green food coloring until pale green (or bright—your call).

Put a bit of the icing mixture onto the bottom of one cookie, top with another cookie. Let set (fridge works well if its hot outside).

**As an alternative, you can also take York peppermint patties and smoosh them between the still-warm cookies.

INSIDE-OUT PEANUT BUTTER CUP COOKIES

What You’ll Need:

½ Cup granulated sugar
½ Cup packed brown sugar
½ Cup peanut butter
¼ Cup shortening
¼ Cup butter or margarine, softened
1 egg
1 ¼ Cups flour
¾ Teaspoon baking soda
½ Teaspoon baking powder
¼ Teaspoon salt


What You’ll Do:

Mix all the sugars, PB, shortening, butter and egg together until well blended. Then stir in rest of the ingredients.

Cover and refrigerate for about two hours (should be firm).

Go watch some TV and have a glass of wine or four.

Heat oven to 375 degrees. Pull out an ungreased baking sheet.

Shape dough into 1-inch balls, place 3 inches apart on pan. Flatten balls with a fork in a criss-cross pattern.

Bake 9-10 minutes or until they’re light golden brown. Remove from oven, let pan sit for 5 min. Then move cookies to a wire rack.


For the filling (chocolate ganache):

8 ounces heavy cream
8 ounces good quality semi-sweet chocolate, chunked or in chips

In a saucepan over high heat, heat heavy cream until it juuuust starts to boil, and then take off the stove.

Dump chocolate into the cream and beat it vigorously until it’s well mixed. Let it cool until it hits the consistency where you can spread it without oozing.

Now, make sandwiches out of the PB cookies and chocolate ganache.



***ATTN Phatty Cheats: In a pinch, or if you're lazy, you can always use the cookie mixes from the baking section of your grocery store.***