Chocolate Cookie Frozen Yogurt Sandwiches
Heart-shaped chocolate cookies sandwiched with homemade cinnamon frozen yogurt.
Ingredients
| 4 cups | 960 ml | FAGE Total 5%, 2% or 0% Greek yogurt |
| 2/3 cup | 160 ml | Maple syrup |
| 1 tablespoon | 15 ml | Ground cinnamon |
| 2 teaspoons | 10 ml | Vanilla extract |
| 8 tablespoons (1 stick) | Unsalted butter, room temperature | |
| 1/2 cup | 120 ml | Sugar |
| 1/2 cup | 120 ml | Dark brown sugar |
| 1 1/2 teaspoons | 7.5 ml | Vanilla |
| 1 cup | 240 ml | All-purpose flour |
| 3/4 cup | 180 ml | Unsweetened Dutch processed cocoa powder |
| 3/4 teaspoon | 3.8 ml | Baking soda |
| 1/4 teaspoon | 1.3 ml | Salt |
| 1/4 cup | 60 ml | Milk |
Instructions
- Cinnamon Frozen Yogurt: In a large mixing bowl combine yogurt, maple syrup, cinnamon and vanilla extract. Refrigerate 1 hour. Pour mixture in ice cream maker and freeze according to manufacturer's instructions. Serve immediately or transfer content into a bowl and freeze until ready to use.
- With an electric hand-mixer, cream butter, sugar, brown sugar and vanilla until light and fluffy.
- In a medium bowl, mix together flour, cocoa powder, baking soda and salt until well combined.
- Combine the dry ingredients to the butter mixture, add milk and mix well.
- Form into a ball and cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment and set aside.
- Roll out dough and using a heart shaped cookie cutter, cut out dough and place on baking sheet a few inches apart.
- Bake for 10-12 minutes until cookies are firm.
- Cool completely and serve with a scoop of the cinnamon frozen yogurt.
- Additional Notes: FAGE Total 0% variety is preferred for frozen yogurt.