matt mcmuscles mint chocolate chip cookie sandwiches

Makes: 16-20 Cookie Sandwiches

Ingredients:

Cookie

  • 12 oz flour (3 cups)

  • Pinch of salt

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 4 oz chocolate chips (1/2 cup)

  • 1 tbsp flax meal

  • 3.5 oz water (1/2 cup)

  • 2/3 cup oil

  • 10 oz sugar (1 1/4 cup)

  • 1 tsp vanilla

  • 1 1/2 tsp mint extract

  • 1 TBSP BLUE FOOD DYE (OPTIONAL)

FILLING

  • 12 OZ VANILLA SANWICH COOKIES (gOLDEN OREOSS, VIENNA FINGERS, KNOCK OFFS) THIS IS ROUGLY ONE NORMAL PACKAGE OF OREOS.

  • 1/4 CUP MILK

  • 3 TBSP BUTTER

  • 1 TBSP SUGAR

  • PNCH OF SALT

  • 2 TSP VANILLA EXTRACT

Directions:

  • Preheat your oven to 350 degrees.

  • Line two baking sheets with parchment paper.

  • In a large bowl combine the flour, salt, baking soda and baking powder, and chocolate chips. With a whisk mix the ingredients until well combined.

  • In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.

  • measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.

  • Place the egg replacer in a second bowl. add your sugar, FOOD DYE (IF USING), and extract. whisk this mixture until well combined.

  • pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all flour is incorporated and you have a cohesive dough.

  • Using a small Ice cream scoop, or a spoon roll out each cookie in your hands to form a tight ball. Place the rolled dough onto a parchment lined baking sheet at least two inches apart.

  • Bake for 12-15 minutes or until golden brown on the edges, making sure to rotate the pan after 6 minutes if your oven cooks unevenly. Remove from the oven and let cool for several minutes before transferring to a cooling rack or a plate. Let cool completely.

    for the filling

  • Break up your cookies into quarters. add these and all other ingredients into a blender or food processor. pulse several times to get the cookies to a smaller size before turning the blender or food processor onto high and continue mixing until you have a smooth spread. I usually do about 30 seconds.

  • spread 1-2 tbsp of your cookie butter onto the flat side of one cookie. It is up to you how thick you want the filling to be. You will have some cookie butter left over, but I dont find that something to complain about.

  • place another cookie on top of the the spread and press down very slightly.

  • can be eaten as is, but are better when chilled, they taste like eating mint ice cream.