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Just Desserts: Chocolate Chip Cookie Sandwiches

This week: Chocolate Chip Cookie Sandwiches

  • 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
  • 2 Tbsp. sugar
  • 1 cup thawed Cool Whip Topping
  • 20 chocolate chip cookes (use Nestle Toll House Cookie recipe)
  • 1 cup Hershey's chocolate kisses, melted

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping.

Cover bottom (flat) side of each of 10 of the cookies with about 2 Tbsp. of the cream cheese mixture; top each with second cookie, bottom-side down, to form sandwich.

In a small double boiler, melt chocolate kisses (add up to 1 tablespoon butter to help keep mixture creamy). Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.

Freeze 3 hours or until firm. Store leftover sandwiches in freezer.

Variation 1:
Prepare cookie dough. Follow directions for pan cookies but separate into two smaller baking pans -- use baking parchment in pans to allow for easier removal. Once completely cooled, remove one pan cookie and place on an appropriate-size platter. Add layer of cream cheese mixture. Add the other pan cookie on top. Slice while thawed, then drizzle chocolate over the top. Cover & place in freezer for 3 hours or until firm.

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