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Ingredients One per line	1 1/4 cups butter softened 2 cups sugar 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 3/4 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup choc chips Frosting For Sandwich Cookies (This frosting can be a bit tricky, it's kind of "temperamental.") :) 5 Tablespoons Flour 1 cup Milk, whole or canned. 1 teaspoon Vanilla 1 cup Butter 1 cup Granulated Sugar (not Powdered Sugar!) 1/2-1 cup powdered sugar
Directions One per line	In large mixer bowl; cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet, bake 8-9 minutes at 350°. Do not over bake; cookies will be soft, they will puff while baking and flatten while cooling. Cool slightly; remove from cookie sheet onto wire rack, cool completely. Directions for frosting Whisk together flour, sugar and milk in a medium bowl, making sure there are no lumps. Transfer to sauce pan and heat to boiling. Should become very thick like peanut butter. I f it is to thick add a little milk. Throw it in your mixer and after it has cooled until just warm whip it until it is cool then add the butter, and whip it 2 minutes. The frosting should be thick enough for spreading. If it needs to be thicker add up to one cup of powdered sugar. If it is still not thick enough put it in the refrigerator until it starts to thicken and then whip it some more until it is the right consistency. Spread in your sandwich cookies, and enjoy! Store your cookies in an air tight container in the fridge.
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