Ingredients
- 250 g Butter (softened)
- 150 g Chocolate chips
- 2 piece Eggs
- 250 g All-purpose flour
- 75 g Granulated sugar
- 75 g Brown sugar
- 0.5 tsp baking powder
- 1 pinch Salt
- 60 g Vegetable shortening
- 60 g Butter (softened)
- 250 g Powdered sugar
- 1 tsp vanilla extract
-
40 g
Butter
Alternative: Margarine
Instructions
-
Preheat oven to 180°C (350°F).
-
In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Beat in the egg until well combined.
-
In a separate bowl, whisk together the flour, baking powder, and salt.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
-
Stir in the chocolate chips.
-
Drop rounded tablespoons of dough onto ungreased baking sheets.
-
Bake for 10-12 minutes, or until the edges are golden brown.
-
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
-
While the cookies are cooling, prepare the vanilla cream. In a bowl, cream together the vegetable shortening and softened butter until smooth.
-
Gradually add the powdered sugar, beating until light and fluffy.
-
Stir in the vanilla extract.
-
Once the cookies are completely cooled, spread a generous amount of vanilla cream onto the flat side of one cookie.
-
Top with another cookie, flat side down, to form a sandwich.
-
Insert a lollipop stick into the cream filling between the cookies.
-
Repeat with the remaining cookies and cream.
Reviews & Comments
Leave a Comment