Delicious and wonderful in that "I think I can feel my thighs getting bigger" sort of way, the yo-yo is two cookies (chocolate chip at Publix, though most non-Publix references I found were sugar cookies) sandwiched together with buttercream icing and (sometimes) dipped in chocolate. They sell them individually at Publix, probably realising that if they sold them in multi-packs they'd have to make people sign a waiver. I'm usually good and just glance wistfully at them, but every now and then I break down and buy one. I eat it, bounce around like Mike Myers in that hyper-hypo sketch on SNL, then collapse into a little sugar coma.
Kyle and I had some friends over for game night this weekend, so of course I had to make some sort of dessert. I decided to make a homemade version of my favorite guilty pleasure cookie.
It's very simple- I used my standard chocolate chip cookie recipe (which has been modified and tweaked over the years), a "simple" buttercream, and chocolate candy coating for dipping.
If you really wanted to, you could even use store bought cookie dough and jarred frosting, though the recipes aren't hard, and will taste better. I did cheat a little with the candy coating (sometimes called "almond bark", though I don't know why). The coating is easily melted in the microwave and sets up hard, without having to go through the process of tempering like you would have to with real chocolate.
Pumpkin's Chocolate Chip Cookies
Makes about 5 dozen 1/2oz cookies
2 sticks (8oz) butter, softened
1c packed brown sugar
2 1/4c flour
1t baking powder
1 bag semi-sweet chips
1c milk chocolate chips
Preheat oven to 350F. Cream butter and sugars together until combined. Add eggs one at a time, along with the vanilla, mixing until just combined. (Do not over-cream or cookies will spread too much). In a separate bowl, whisk together the flour, salt and baking powder. Add half to the butter and egg mixture. Mix until mostly combined, then add the rest of the flour. Mix until just combined. Fold the chips in by hand. Using a 1/2oz disher (or a spoon) drop cookies onto parchment lined cookie sheets and bake for 10-12min, turning halfway through. Cool on wire racks.
Makes enough for 28-30 cookie sandwiches
1 stick (4oz) butter, softened
4oz vegetable shortening (yes, shortening.)
1 egg white (yes, an egg white. If you get grossed out by raw eggs, use the pasturized egg whites in a carton or the pasturized-in-the-shell kind.)
1lb confectioners sugar
1tsp vanilla extract
In a bowl, whip the butter and shortening until combined. Add the egg white and vanilla and whip. Add the confectioners sugar and whip (you may want to start on low and work your way up to avoid a mess.) Whip until fluffy.
Match cookies up in pairs to other similar cookies. Pipe or spread a generous layer of icing on half the cookies. Sandwich together with the remaining cookies. If desired, dip in melted chocolate candy coating and decorate with rainbow spinkles.
Enjoy with a glass of milk or mug of coffee and an insulin shot.