Mini Frozen Yogurt Cookie Sandwiches
Ingredients
- Homemade Cookies made mini-sized
- ProYo High Protein Frozen Yogurt
- Sprinkles/Jimmies
Instructions
- Take chosen flavor of ProYo Frozen Yogurt from the freezer, cut/tear off the paper wrapping and cut into rounds.
- Place one round onto the underside of a cookie, top with the underside of another cookie, press down just a bot, roll or sprinkle with jimmies/sprinkles and store in freezer until serving.
- You can freeze a dozen on a baking sheet, after an hour, place them in a sealed freezer bag or container.
- *When you get to the smaller end, you can mold the yogurt onto a cookie, then top with another.
- Keep in your freezer until ready to nserve.
Notes
Oatmeal Cookie Recipe:
2 cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 sticks butter, room temperature
1 cup light brown sugar
½ cup sugar
1 large egg
2 ½ TBS light corn syrup
2 ½ teaspoon vanilla
1 ½ cups old fashioned rolled oats
1 ½ cups raisins Combine the flour, baking soda and salt in a small bowl and set aside.
In a larger bowl, combine butter, sugars, corn syrup, egg and vanilla and mix until smooth (by hand or with mixer). Add in the flour mixture, the oats and the raisins and mix until incorporated. Bake as minis (¾ teaspoon of batter) for 7 minutes or until done to your liking at 350 degrees on a parchment paper lined baking sheet. Original cookie recipe from Nancy Baggett
2 cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 sticks butter, room temperature
1 cup light brown sugar
½ cup sugar
1 large egg
2 ½ TBS light corn syrup
2 ½ teaspoon vanilla
1 ½ cups old fashioned rolled oats
1 ½ cups raisins Combine the flour, baking soda and salt in a small bowl and set aside.
In a larger bowl, combine butter, sugars, corn syrup, egg and vanilla and mix until smooth (by hand or with mixer). Add in the flour mixture, the oats and the raisins and mix until incorporated. Bake as minis (¾ teaspoon of batter) for 7 minutes or until done to your liking at 350 degrees on a parchment paper lined baking sheet. Original cookie recipe from Nancy Baggett