* 1 1/2 cup (340g) Unsalted Butter softened * 1 1/4 cup (150g) Powdered Sugar * 3 1/3 cup (400g) All-purpose Flour * 12 Chocolate sandwich cookies such as * 1 tsp Vanilla Extract * 1/2 tsp Salt * 1/3 cup (47g) Chocolate cookie crumbs * 1/3 cup (40g) Powdered Sugar
**Instructions:**
Step 1 – Preparing the dough
1. In the bowl of an electric stand mixer, beat butter on medium speed until soft and creamy (1 min). Reduce mixer speed to low and slowly add the powdered sugar to the butter. 2. Mix until mixture appears evenly combined. Add the vanilla extract and mix briefly to incorporate. 3. Slowly add the flour and salt until the dough is evenly mixed. The dough will resemble a moist, soft dough. Add crushed chocolate cookie pieces and mix together. 4. Using clean hands, divide the dough into 2 parts and place onto a flat surface. Shape dough into 2 logs that measure ~2″ in width. 5. In a small bowl, mix together chocolate cookie crumbs and powdered sugar. Spread mixture onto a flat surface. Roll each of the logs in the mixture of chocolate cookie crumbs and powdered sugar until both logs are well coated. 6. Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 2 – Baking
1. Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper. 2. Remove dough logs from the fridge and cut each into 0.5″ slices. 3. Arrange onto baking sheets and bake at 350F for ~15-17 mins or until slightly golden brown around the edges and firm to the touch. 4. Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!
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**Recipe:** https://themindfulmeringue.com/cookies-and-cream-shortbread-cookies/
**Ingredients:**
* 1 1/2 cup (340g) Unsalted Butter softened
* 1 1/4 cup (150g) Powdered Sugar
* 3 1/3 cup (400g) All-purpose Flour
* 12 Chocolate sandwich cookies such as
* 1 tsp Vanilla Extract
* 1/2 tsp Salt
* 1/3 cup (47g) Chocolate cookie crumbs
* 1/3 cup (40g) Powdered Sugar
**Instructions:**
Step 1 – Preparing the dough
1. In the bowl of an electric stand mixer, beat butter on medium speed until soft and creamy (1 min). Reduce mixer speed to low and slowly add the powdered sugar to the butter.
2. Mix until mixture appears evenly combined. Add the vanilla extract and mix briefly to incorporate.
3. Slowly add the flour and salt until the dough is evenly mixed. The dough will resemble a moist, soft dough. Add crushed chocolate cookie pieces and mix together.
4. Using clean hands, divide the dough into 2 parts and place onto a flat surface. Shape dough into 2 logs that measure ~2″ in width.
5. In a small bowl, mix together chocolate cookie crumbs and powdered sugar. Spread mixture onto a flat surface. Roll each of the logs in the mixture of chocolate cookie crumbs and powdered sugar until both logs are well coated.
6. Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 2 – Baking
1. Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
2. Remove dough logs from the fridge and cut each into 0.5″ slices.
3. Arrange onto baking sheets and bake at 350F for ~15-17 mins or until slightly golden brown around the edges and firm to the touch.
4. Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!