There is something special about easy dessert mixes and Miss Jones products are extra special. Their products don't have dangerous chemicals, are sans food additive and are made with whole grains and simple ingredients. The best part, they taste so good, making them a wholesome food go-to for semi-homemade desserts, like our chocolate sandwich cookies.
Since whoppie pies and cookie sandwiches are a personal favorite, I wanted to use the Miss Jones Brownie mix to create some chocolatey cookies with a creamy filling. Thanks to the Miss Jones vanilla frosting, I was able to create a perfect filling with a light nutty taste by adding in the tahini. It's a pair as good as peanut butter and jelly.
This new creamy, dreamy chocolate cookie is a decadent twist on the classic treat that combines rich fudge from the brownie mix with the subtle nuttiness of tahini from the filling. You can do your own twist by adding fun additions to the frosting, or rolling the cookie edges for mouth-watering results.
- Avocado oil (or vegetable oil)
- Pastry flour (or all-purpose)
- Miss Jones Brownie Mix
- Miss Jones Vanilla Frosting
Suggested frosting add-ins:
- Cashew butter
- Chocolate chips
- Dark chocolate chunks
See recipe card for quantities.
- Wet ingredients: Whisk together eggs, oil, and water until light and fluffy.
- Dry ingredients: Gently fold in flour without over mixing.
- Brownie Blitz: Add the brownie mix until fully combined.
- Scooping & Slamming: Make even dollops on a baking sheet, then slam it gently (fun guaranteed!) to flatten.
- Baking: Bake for chewy (12 minutes) or crispy (15 minutes) perfection.
- Whipping: Combine frosting and tahini for a fluffy filling.
- Making Sandwiches: Pair matching cookies and spread 2 tablespoons of filling on one before topping with its perfect match.
- Chilling for Thrills: Optional, but oh-so-good! Pop assembled cookies in the fridge for 30 minutes for a cool and set treat.
- Brownie swaps: Swap the Miss Jones mix for your favorite boxed brownie mix; the flavor might change slightly, but the magic remains!
- Tahini things: Feeling adventurous? Experiment with white or black tahini for a unique twist.
- Other Healthy Fats: Olive oil , coconut oil, or melted butter can replace avocado oil for a different flavor profile.
- Sprinkles and more: Rain down a drizzle of melted chocolate or a confetti of sprinkles!
- Salty & Sweet: Sprinkle a pinch of sea salt on top of the cookies before baking for a delightful sweet-and-salty contrast.
- Nutty Nirvana: Add chopped nuts to the cookie dough or sprinkle crushed nuts on top of the filling for extra texture and flavor.
- Stand mixer, hand mixer, or large bowl with whisk
- Baking sheet and parchment paper
- Cookie scoop or tablespoon
- Piping bag (optional)
- Wire rack
- Spatula or butter knife
Keep assembled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Store unfilled cookies in a sealed container at room temperature for up to 3 days or freeze for longer storage.
For the best results and perfectly even cookie pairs, bake two baking sheets at once and swap their positions halfway through baking to ensure consistent browning.
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Add a teaspoon of milk at a time until you reach your desired piping consistency.
Absolutely! Reduce baking time for smaller cookies, but keep an eye on them to avoid over baking.
Miss Jones Vanilla Tahini Chocolate Cookie Sandwiches
- 1 Oven
- 2 large eggs
- ½ cup avocado oil or vegetable oil
- 3 tablespoons water
- 3 tablespoons pastry flour or all-purpose
- 1 bag Miss Jones Brownie Mix
- 1 container Miss Jones Vanilla Frosting
- 1 tablespoon Tahini
- Add the eggs, avocado oil, and water in a stand mixer bowl or a large bowl. Add the flour and whip until combined. Add in the brownie mix and whip until combined. Whip for two minutes until combined, and the mixture turns pale yellow.
- Make equal-sized cookie dollops on a lined sheet pan with a cookie scoop or tablespoon. Please make sure there are 2 inches between each cookie because they spread in the oven. Once all your cookies are on your sheet pan, slam your pan down on your counter to spread out the dough. You will want to slam it about 3 to 5 times. Place in the preheated oven. For: Chewy cookies, bake for 12 minutes; Crispy cookies, bake for 15 minutes.
- Remove from oven and let cool on pan for about 10 minutes, until it's easy to remove the cookie. When making chewy cookies, you will need to move gently not to tear the cookie. Set cookies aside and cool completely before assembling sandwiches.
- While the cookies are cooling, make the filling. Add one container of vanilla frosting and 1 tablespoon tahini into a stand mixer bowl or large bowl. Whip for 3 minutes until frosting is fluffy.
- To make the sandwiches, find cookies that are similar in size and pair them together. Pipe or spread about 2 tablespoons onto one cookie and top with a similar-sized cookie. You can place the cookies in the fridge to make a great cold treat if it is warm out.
Other Good Stuff
Looking for other recipes like this? Try these:
- Use fresh, high-quality ingredients for optimal flavor and safety.
- Always bake cookies to their recommended temperature to ensure proper doneness.
- Let cookies cool completely before assembling to prevent the filling from melting.