The winner of the Velveeta cookbook and coupon is Merri who said, “Chocolate chip cookies! Any recipe!” Enjoy Merri!
Sometimes you feel like a nut and sometimes you don’t! This cookie will work either way, but I love it with the nuts. The Almond Joy candy bar was my inspiration when I created this cookie for the Betty Crocker cookie contest. I made it using the double chocolate chunk cookie mix, which I must say is hard to find in my part of Utah ever since Albertson’s closed. So if the cookie mix is hard for you to find you could easily substitute half of this recipe for the cookie portion and you could even mix some chocolate chips or chunks into the batter.
For today’s giveaway I have a cute zoo animal pancake pan thanks to Nordic Ware. This pan makes cute mini pancakes decorated with the image of a lion, elephant, monkey, and giraffe. This would definitely put a smile on you kiddos face to have animal pancakes waiting on their plate for breakfast. I even have a great recipe to use for the pancakes if you need one. Along with that you will also some coupons for the folks at Challenge Butter for some free butter to top those cute pancakes with.
So to enter today’s giveaway I would love to hear what is your favorite recipe from Real Mom Kitchen. If you are new, then tell me what brought you here today. That’s it. You have until tonight at 10 pm (MST) to enter.
Chocolate Coconutty Sandwich Cookies
- 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 egg
- 4 oz of Neufchatel cheese or cream cheese
- 2 Tbsp. butter, softened
- 1 ½ cup powdered sugar
- 1 cup shredded coconut
- ½ cup chopped almonds
1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, and egg until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake for 11-15 minutes (shiny metal cookie sheets) or 10-14 (dark or nonstick cookie sheets) just until set (centers will be soft). Allow to cool 1 minute on cookie sheet.
4. Remove cookies from cookie sheet and allow to cool completely.
5. To make filling, in a medium bowl beat Neufchatel cheese and butter until well blended. Slowly beat in powdered sugar.
6. Fold in shredded coconut.
7. Take half of the cooled cookies so the bottom side is facing up. Spoon approximately 1/8 cup of the filling onto the cookies.
8. Take the remaining cookies and sandwich them with the cookies with filling on them, bottom side facing the filling.
9. Put chopped almonds in a bowl. Take each sandwich one by one to the bowl, using a spoon scoop and press nuts in the sides of the sandwich filling. Continue until all cookies are complete. Make 12 cookie sandwiches.