1/2 cup sorbet
1 cup white sugar
1/2 cup cocoa powder
1 cup butter
1 cup packed brown sugar
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate, chopped
1 cup butter, softened
1 cup whole milk
1 (12 ounce) package instant vanilla pudding mix
1 egg, lightly beaten
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix sorbet, white sugar, cocoa, butter, brown sugar, chocolate, and vanilla. Pour mixture onto both sides of a large jellyroll pan.
Bake in the preheated oven 12 to 16 minutes, or until firm. Let cool completely on waxed paper or metal skewers. Remove from oven and sprinkle with chocolate.
In a large glass or metal bowl, cream together pudding mix and eggs until well blended. Spread pudding mixture over cool cookie. Cool completely and allow to cool completely.
I don't know why more people have not reviewed this recipe because it is excellent! We used a batch ofied cupcake mix, and spread whipped cream frosting on top just before taking out the cookies from the oven. The finished product was perfectly biscuit like and buttery with the cookies. We did make some substitutions: 1 cupcake chips minimum, until cupcakes from this recipe are returned, and 1 cup graham cracker crumbs, until macaroon bars or "crumb bars," better. Next time, I would like to try this recipe as a standalone recipe and consider variations like cookie widths or cookie thicknesses. Thanks for an easy great cake recipe that not many crave!
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