Cocoa Crinkle Sandwich Cookies

(1)
  1 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 7 ingredients
  • 20 servings

Ingredients

1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/3
cup Crisco® Pure Vegetable Oil
2
eggs
3
cups Pillsbury BEST® Self-Rising Flour
1/2
cup unsweetened baking cocoa
1 1/2
cups sugar
1 1/4
cups Pillsbury™ Creamy Supreme™ Chocolate Fudge Flavored Frosting

Directions

  1. 1 Heat oven to 325°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray.
  2. 2 In large bowl, beat sweetened condensed milk, oil and eggs with electric mixer on low speed 30 seconds until well blended. Beat in flour, cocoa and sugar on low speed 1 to 2 minutes or until well mixed (dough will be sticky). Cover; refrigerate 1 hour for easier handling.
  3. 3 Roll dough into 40 (1 1/2-inch) balls. Place 3 inches apart on cookie sheets.
  4. 4 Bake 10 to 14 minutes or until cookies are puffed and edges are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 15 minutes.
  5. 5 Spread 1 tablespoon frosting on bottoms of 20 cookies. Top with remaining cookies, bottom side down; press lightly. Store in covered container.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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