Brownie Sandwich Cookie with Sprinkles

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Serves 40 (1 sandwich cookie each).

All you need:

1 c. Hy-Vee unsalted butter, at room temperature
1 c. packed Hy-Vee brown sugar
1/2 c. Hy-Vee granulated sugar
2 Hy-Vee large eggs
1 tsp Hy-Vee vanilla
1 1/4 c. Hy-Vee all-purpose flour
1/2 c. Hy-Vee baking cocoa
1 tsp Hy-Vee baking soda
1/2 tsp Hy-Vee salt
2 c. Hy-Vee quick oats
1 (12 oz) pkg Hy-Vee milk chocolate chips
3/4 c. rainbow sprinkles (about 4 oz)
1 c. Hy-Vee unsalted butter, at room temperature
4 c. Hy-Vee powdered sugar
1 tsp Hy-Vee vanilla
1/2 tsp Hy-Vee skim milk, if needed

All you do:

In a large bowl, cream softened butter and sugars; add eggs and vanilla and mix well. Mix in flour, cocoa, baking soda, salt and quick oats. Stir in chocolate chips. Cover and refrigerate dough for 2 hours or overnight.
Preheat oven to 350 degrees.
Roll into balls using 1 tablespoon of dough for each; gently press to just flatten. Press one side into sprinkles and place sprinkles-side-up on a parchment-lined cookie sheet.
Bake for 10 minutes. Cool on wire racks. Spoon prepared frosting into a gallon-sized resealable plastic bag, cutting tip off of one corner. Frost bottom side of half the cookies. Place unfrosted cookie bottoms over frosted one to make the cookie sandwich.
To make frosting, beat butter with mixer on medium speed until smooth, about 1 minute. Slowly add powdered sugar, mixing until combined. Add vanilla, mixing well. If frosting is too thick, add 1/2 teaspoon milk and mix until smooth.

Nutrition information per serving:
Calories: 240
Carbohydrate: 31g
Cholesterol: 35mg
Dietary Fiber: 1g
Fat: 12g
Protein: 2g
Saturated Fat: 8g
Sodium: 75mg
Sugars: 24g
Trans fats: 0g

Daily nutritional values:
6% vitamin A
0% vitamin C
2% calcium
4% iron