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

Square image of two stacked sandwich cookies.

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 Chocolate Chip Sandwich Cookies? 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!

Some of my other favorite chocolate chip recipes we have on our site include: Chocolate Chip Banana Bread, M&M Chocolate Chip Peanut Butter Cookies and Baked Chocolate Chip Donut Holes.

Stacked Chocolate Chip Sandwich Cookies on plate.

WHY THIS RECIPE WORKS:

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

INGREDIENTS NEEDED (FULL RECIPE BELOW):

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

Ingredients needed to make Chocolate Chip Sandwich Cookies.

HOW TO MAKE CHOCOLATE CHIP SANDWICH COOKIES:

  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!

Step by step photos on how to make Chocolate Chip Sandwich Cookies.

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!

CAN I ADD ANY OTHER MIX-INS?

Absolutely! That’s the best part sometimes is switching things up. You can add chopped nuts, peanut butter chips, Reese’s pieces, andes baking bits, candy pieces and so much more. 

You can really make these Sandwich Cookies yours by switching them up, this is just a great base recipe to use and we went with chocolate chip to share with you!

Finished Chocolate Chip Sandwich cookies laying next to plate of cookies.

HOW TO STORE:

These can be stored in the refrigerator or at room temperature in an airtight container, where they will keep for up to 5 days.

These can also be frozen, filled or unfilled. Place in a freezer container separated by parchment paper and they will keep for up to 3 months.

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

TIPS AND TRICKS:

  • Use any of your favorite chocolate chips for this recipe.
  • This makes a larger batch, you can halve or double if you’d like.
  • Different mix-ins can be added to switch up the flavor, see my tips above.
  • You can use other buttercreams or fillings as well, again see tips above.
  • These can be frozen.

Close up of bite taken out of one sandwich cookie.

Looking for that one recipe that is absolutely delicious and you won’t want to stop eating? Then you absolutely have to make these Chocolate Chip Sandwich Cookies!

If you like this recipe you might also like:

If you’ve tried this CHOCOLATE CHIP SANDWICH COOKIE RECIPE 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!

This Silly Girls Kitchen Logo
5 from 2 votes

Chocolate Chip Sandwich Cookies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Soft chocolate chip cookies encase a silky chocolate buttercream making these Chocolate Chip Sandwich Cookies a tasty and irresistible dessert that you can't stop eating.
Servings 32

Ingredients
  

Cookies:

Chocolate Buttercream:

Instructions

  • Preheat the oven to 350 degrees F. Grease or lay down parchment paper on 2 baking sheets.
  • In a medium bowl, add flour, salt, and baking powder and mix together. Set aside.
  • 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.
  • Fold in chocolate chips until incorporated.
  • 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.
  • 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.
  • Put the buttercream into a piping bag fitted with any larger tip and pipe icing onto the cookie. Place the second cookie on top.
  • Enjoy!

Notes

  1. Use any of your favorite chocolate chips for this recipe.
  2. This makes a larger batch, you can halve or double if you'd like.
  3. Different mix-ins can be added to switch up the flavor, see my tips above.
  4. You can use other buttercreams or fillings as well, again see tips above.
  5. These can be frozen.

Nutrition

Calories: 218kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 124mg | Potassium: 51mg | Fiber: 1g | Sugar: 21g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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