Chocolate Chip Cookie Sandwich Recipe

Soft chocolate chip cookies encase a silky chocolate buttercream making my Chocolate Chip Cookie Sandwich a tasty and irresistible dessert that you can’t stop eating.

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Cookies are one of those things that I’ve always been in love with. Chocolate Chip Cookies even more than most, who doesn’t like a classic chocolate chip cookie? Well, how about taking a twist and adding chocolate buttercream to the center and making a Chocolate Chip Cookie Sandwich? Seriously…

We cannot get enough of these. They are super flavorful, soft and just one of those desserts that we can’t put down. As you can see by the post earlier in the week, we love sandwich cookies.

We make these Chocolate Chip version in different flavors with different buttercreams, but my all-time favorite has to be the chocolate, I can never get enough chocolate.

The cookies in this recipe are fluffy and soft, one of my favorite kinds of chocolate chip cookies. If you give me a crunchy chocolate chip cookie I’ll say get outta here!

But these are literally the perfect pairing, everything is so light and the flavors together are not overly sweet and just mesh well and work!

This Chocolate Chip Cookie Sandwich is going to make you extra happy today.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE A CHOCOLATE CHIP COOKIE SANDWICH:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT IS THE BEST CHOCOLATE CHIP TO USE?
• DO I HAVE TO USE A CHOCOLATE BUTTERCREAM?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Chocolate Chip Sandwich Cookies

1. This makes a large batch, so you are not short when the craving calls.
2. You can use canned buttercream if you’d like!
3. Double or halve this recipe to your liking!

• All-purpose flour
• Baking powder
• Salt
• Butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla
• Chocolate chips
• Powdered sugar
• Milk
• Cocoa powder

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1. Preheat the oven to 350 degrees F. Grease or lay down parchment paper on 2 baking sheets.
2. In a medium bowl, add flour, salt, and baking powder and mix together. Set aside.
3. With an electric mixer, beat butter until creamy. Add sugars and beat again until light and fluffy. Add eggs and vanilla and beat until combined.
4. Fold in chocolate chips until incorporated.
5. Roll 1 tablespoon sized balls of dough and place on baking sheets. Bake for 10-12 minutes until lightly browned. Cool 5 minutes before placing onto cooling racks.
6. In the meantime, make the buttercream. Cream butter, powdered sugar, and cocoa powder until creamy. Add in the vanilla and milk, a tablespoon at a time, until desired consistency is reached.
7. Put the buttercream into a piping bag fitted with any larger tip and pipe icing onto the cookie. Place the second cookie on top.
8. Enjoy!

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WHAT IS THE BEST CHOCOLATE CHIP TO USE?

For this recipe we went with milk chocolate, but you can use any of your favorite chocolate chips. Dark, semi-sweet, or even white! Also, you can use chocolate chunks. 

DO I HAVE TO USE A CHOCOLATE BUTTERCREAM?

While we find it to be the perfect pairing you absolutely do not need to use a chocolate buttercream. Other options include cream cheese frosting, vanilla buttercream, melted chocolate, chocolate ganache. 

You can even roll the edges of the frosting in sprinkles amping up the flavor and look of these as well!

ANY ADDITIONS?

I could go for some m&m cookies. Maybe some extra buttercream frosting?

• Sprinkle mini chocolate chips for extra gooey chocolate.
• Add chopped nuts for crunch in chewy chocolate chip cookies.
• Drizzle caramel sauce on chocolate chip cookie sandwiches.
• Mix toffee bits into cookie dough balls for sweetness.
• Top with sprinkles for festive filled cookies.
• Include white chocolate chips for a double whammy of deliciousness.
• Spread peanut butter for a nutty soft cookies twist.
• Garnish sea salt for a sweet-salty best flavor.
• Add dried cranberries for a tart cookie scoop bite.
• Pipe chocolate ganache for rich buttercream frosting flair.

ANY SUBSTITUTIONS?

You get to decide what makes the best flavor. Happy baking!

• Use brown sugar for white sugar in wet ingredients.
• Swap butter with margarine for creamed mixture.
• Replace all-purpose flour with wheat flour for flour mixture.
• Use almond extract for vanilla extract in cookie dough.
• Substitute milk chocolate chips with semisweet chocolate chips.
• Turn them into ice cream cookie sandwiches with an ice cream scoop and come creamy vanilla ice cream.
• Swap milk with cream in buttercream frosting for richness.

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ROOM TEMPERATURE: These can be stored at room temperature in an airtight container, where they will keep for up to 5 days.

REFRIGERATOR: If you want to keep them in the fridge, you can totally do that too!

FREEZER: These can also be frozen, filled or unfilled. Place in a freezer container separated by parchment paper (I like to use a freezer bag) and they will keep for up to 3 months.

To defrost, remove them to the countertop or refrigerator overnight.

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Looking for that one recipe that is absolutely delicious and you won’t want to stop eating? Then this Chocolate Chip Cookie Sandwich will be your new favorite recipe!

If you’ve tried this CHOCOLATE CHIP COOKIE SANDWICH let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!