Name: Yo-Yo Cookies
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 8 cookie sandwiches
Ingredients: 1 1/2 cups Gluten free all purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup butter; 1 cup brown sugar; 1 TBSP vanilla; 2 medium eggs; 1 cup chocolate chips; 1/4 tsp xanthan gum; For buttercream filling:; 1/2 cup butter; 2 tsp vanilla; 1.5 cups powdered sugar; For melted chocolate:; 1/2 cup chocolate chips; 2 tsp coconut oil

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Publix sells these chocolate chip cookies that have buttercream icing in the middle and are dipped in melted chocolate.

They are so good!

I decided to try and duplicate the recipe.

And it was a SUCCESS!

I used my homemade gluten free chocolate chip cookies as the base for my Yo-yo cookies, you can find the original recipe here or use the tweaked version below.

Ingredients:

For cookies:

1 1/2 cups Gluten free all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup brown sugar
1 TBSP vanilla
2 medium eggs
1 cup chocolate chips
1/4 tsp xanthan gum

For buttercream filling:

1/2 cup butter
2 tsp vanilla
1.5 cups powdered sugar

For melted chocolate:

1/2 cup chocolate chips
2 tsp coconut oil

Directions:

For cookies:

Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking soda, salt, and xanthan gum.
In a stand mixer, cream together butter, vanilla, and sugar.
On low speed slowly mix in eggs, beating well between each addition.
Gradually add in flour mixture, allowing flour to completely combine before adding more flour.
Stir in chocolate chips.
Using a 2 inch cookie scoop, scoop out rounded dough.
Place on baking stone or sheet 4 inches apart.
Freeze for 30 minutes to 1 hour.
Bake for 9-11 minutes.
Remove cookies from sheet and place on wire rack.
Allow to cool.
Makes 16 cookies.

For buttercream filling:

In a stand mixer, beat butter, vanilla, and powdered sugar on medium speed until smooth.

For melted chocolate:

Place chocolate chips and coconut oil in a microwave safe bowl.
Microwave for 30 seconds and stir for 10-15 seconds
Microwave until completely melted in 15 second intervals stirring for 10-15 seconds after each interval.
Do not over microwave. You can easily burn the chocolate.

To assemble:

Spread buttercream icing on one cooled cookie.
Top with a second cookie.
Spoon or dip melted chocolate onto half of the cookie sandwich.
Turn cookie over and repeat to ensure both top and bottom have chocolate on them.
Place sandwich on wax paper.
Allow chocolate to harden and then enjoy!

This is one of James’ favorite recipes. When I told him I was writing this one up for the blog, he asked me to make some right away.

Have a blessed day!

Brandi

Yo-Yo Cookies

Prep Time: 1 hour, 30 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 42 minutes

Yield: 8 cookie sandwiches

Serving Size: 1 cookie sandwich

Chocolate chip cookies sandwiched between buttercream icing and dipped in melted chocolate! Yo-yo cookies are AWESOME!

Ingredients

1 1/2 cups Gluten free all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup brown sugar
1 TBSP vanilla
2 medium eggs
1 cup chocolate chips
1/4 tsp xanthan gum
For buttercream filling:
1/2 cup butter
2 tsp vanilla
1.5 cups powdered sugar
For melted chocolate:
1/2 cup chocolate chips
2 tsp coconut oil

Instructions

For cookies:
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking soda, salt, and xanthan gum.
In a stand mixer, cream together butter, vanilla, and sugar.
On low speed slowly mix in eggs, beating well between each addition.
Gradually add in flour mixture, allowing flour to completely combine before adding more flour.
Stir in chocolate chips.
Using a 2 inch cookie scoop, scoop out rounded dough.
Place on baking stone or sheet 4 inches apart.
Freeze for 30 minutes to 1 hour.
Bake for 9-11 minutes.
Remove cookies from sheet and place on wire rack.
Allow to cool.
Makes 16 cookies.
For buttercream filling:
In a stand mixer, beat butter, vanilla, and powdered sugar on medium speed until smooth.
For melted chocolate:
Place chocolate chips and coconut oil in a microwave safe bowl.
Microwave for 30 seconds and stir for 10-15 seconds
Microwave until completely melted in 15 second intervals stirring for 10-15 seconds after each interval.
Do not over microwave. You can easily burn the chocolate.
To assemble:
Spread buttercream icing on one cooled cookie.
Top with a second cookie.
Spoon or dip melted chocolate onto half of the cookie sandwich.
Turn cookie over and repeat to ensure both top and bottom have chocolate on them.
Place sandwich on wax paper.
Allow chocolate to harden and then enjoy!