Double Chocolate Sandwich Cookies

[ Prep Time: 30 Minutes | Start to Finish: 1 Hour | 1 dozen sandwich cookies ]

• 1 container gluten-free refrigerated chocolate chip cookie dough
• 2 oz semisweet baking chocolate, melted, cooled
• ¾ cup fluffy white whipped ready-to-spread frosting

1. Heat oven to 350°F. In medium bowl, break up cookie dough. Knead in melted chocolate until well blended. Shape rounded tablespoonfuls of dough into 24 balls. On ungreased cookie sheet, place balls 2 inches apart. With bottom of glass, flatten slightly.

2. Bake 10 to 12 minutes or until set. Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

3. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently.

1 Sandwich Cookie: Calories 260; Total Fat 14g (Saturated Fat 6g; Trans Fat 1.5g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2

We like the white filling in these sandwich cookies, but if your family loves chocolate, substitute chocolate frosting for the white.