America's favorite cookie has officially dominated the cookie sandwich scene. One taste, and you'll see why these Chocolate Chip Sandwich Cookies are such a fan favorite! Perfectly soft and chewy chocolate chip cookies filled with a rich and creamy vanilla buttercream frosting, it doesn't get much better!
These freezer-friendly, bakery-style treats are made 100% from scratch, and you can taste the difference. The flavors are almost identical to a cookie cake, but these are much easier to transport! And on that note, highly recommend these for taking to parties or potlucks, or even giving as holiday gifts!
If this recipe is right up your alley, you won't want to miss our chocolate sandwich cookies and chocolate dipped peanut butter cookies. Bookmark them in your internet browser for next time!
HOW TO MAKE CHOCOLATE CHIP SANDWICH COOKIES
To kick off your chocolate chip sandwich cookies, your first need to mix up some dry ingredients. Combine all-purpose flour, baking soda, and salt in a medium size mixing bowl and whisk to combine.
Next, it's on to the wet ingredients. Add melted and cooled butter to either a large bowl or to the bowl of a stand mixer fitted with a paddle attachment.
Then add granulated and brown sugar to the bowl and mix for two minutes using either the paddle attachment on your stand mixer or a handheld mixer on medium-high speed.
Once the butter and sugar begin to look like a thick paste, you can begin adding the eggs. Add eggs one at a time, mixing well after each addition. Add the vanilla extract and mix once more.
At this point, you will want to take a second to scrape down the sides of the bowl. Making sure that the eggs are evenly incorporated into your wet ingredients helps to prevent wonky-shaped Chocolate Chip Sandwich Cookies!
Add your dry ingredients and mix on low until evenly incorporated. Scrape down the sides of the bowl one more time and mix again.
Now, you can add in both your miniature chocolate chips and your semisweet chocolate chips.
Because these cookies are fairly small, a mix of both miniature and regular size chocolate chips adds the perfect little touch of chocolate to every single bite. However, if you only want to purchase one or the other, that is perfectly fine. You'll want to use a total of 1 cup for miniature chocolate chips and 1 ½ cup if using only regular-sized chocolate chips.
Speaking of chocolate chips... our pumpkin chocolate chip cookies definitely need to be added to your "to-bake" list!
Mix until the chips are evenly distributed throughout the batter and it's time to bake!
You will want to have ready two baking sheets lined with either parchment paper or silicone baking mats. Scoop tablespoon size mounds of cookie dough onto the baking sheets, spacing each dough round about 2 inches apart.
Bake your Chocolate Chip Sandwich Cookies for about 10 minutes, just until the edges are tinging golden brown.
Once the cookies are finished baking, you'll need to let them cool completely. To speed along the cooling process, transfer the cookies from the baking sheet to a wire rack for about 30 minutes.
It is extremely important for this recipe that your cookies are completely cool before adding any vanilla cream frosting! If you add frosting to warm cookies, the frosting will melt your cookies will slide, and the sandwich cookie will not hold together!
Once the cookies are completely cooled, you can whip up that dreamy vanilla cream filling! This part is really easy.
Add room temperature butter, powdered sugar, vanilla extract, and salt to either a large mixing bowl or to the bowl of a stand mixer fitted with a paddle attachment.
If you are not using a stand mixer, you will want to grab your handheld mixer for this task! Begin mixing on low, and once the powdered sugar appears mostly combined, you can increase the speed to medium-high. Mix for about 2 to 3 minutes, just until the frosting is smooth and fluffy.
There are two ways you can go about adding the frosting: one is to add spoonfuls of frosting by simply using your finger and a spoon, or for a more professional look, a pastry bag fitted with a large round tip.
If you are using a pastry bag, snip off the end, insert the round tip, add the frosting, and twist the end of the bag shut.
Turn half of the cookies over (flat side up) and either pipe or spoon about two tablespoons of frosting onto the bottom sides of the cookies. Place a cookie over the frosting, and press gently. Ta-da! Beautiful Chocolate Chip Sandwich Cookies from your very own kitchen!
If you love these, you won't want to miss our M&M Cookies!
Allow the cookies to set for about 30 minutes before serving, and enjoy!
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Chocolate Chip Cookie Sandwiches
Ingredients
FOR THE COOKIES
- 2 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 ¼ teaspoon fine sea salt
- 1 cup unsalted butter melted and cooled (do not add hot butter to the dough)
- 1 cup granulated sugar
- ⅔ cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ⅔ cup miniature chocolate chips
- ½ cup semi-sweet chocolate chips
FOR THE BUTTERCREAM FROSTING
- 1 cup room temperature, unsalted butter
- 3 cups powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
MAKE THE COOKIES:
- Preheat the oven to 350° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Add the melted butter, granulated sugar, and brown sugar to a large mixing bowl and mix on medium-high speed for no less than 2 minutes, until it begins to look like a paste.
- Add the eggs one at a time, mixing well and scraping down the sides and bottom of the bowl after each addition. Then, add the vanilla and mix to combine.
- Add the dry ingredient and mix on low until evenly incorporated. Scrape down the sides and bottom of the bowl again and mix. Add the chocolate chips and mix once more.
- Drop small, tablespoon-sized mounds of dough on the baking sheet, spacing each cookie about 2" apart. Bake for 10 minutes. Remove from the oven and allow to cool completely.
MAKE THE FROSTING:
- Add the butter, powdered sugar, vanilla extract, and salt to a large mixing bowl mix with a handheld mixer, starting on low and working your way up to medium-high speed. Mix for 2-3 minutes until smooth and fluffy.
- Add big scoops of the icing into a piping bag fitted with a large, round piping tip. Twist the bag shut.
- Turn over half of the cookies so they are flat-side up and pipe about 2 tablespoons of frosting across each one. You could also drop spoonfuls of icing onto the cookies if not using a piping bag.
- Place a cookie over the frosting, pressing gently. Allow the cookies to set for about 30 minutes before serving.
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Elena says
This recipe makes the best chocolate chip cookies. I didn't do the icing because the cookies on their own are so good. I will definitely make these again. They are so soft and chewy, even a couple days after as long as you keep it in an airtight container. I for sure recommend!
alison says
so good! baked the night before and made icing in the morning. i liked the cookies better the night before, so i would suggest eating the same day they are baked. even still, it was delicious, and will be making again.
i used to work in a cookie store at the mall- Great American Cookies- and we sold "double doozies," which is what you are making. i think ill keep calling it a double doozie, but yours is way better! personally i recommend going easy on icing- it doesnt take a whole lot to have plenty.