Two soft and chewy chocolate chip cookies with creamy chocolate frosting in the middle – these chocolate chip sandwich cookies are seriously addictive.
For the Chocolate Chip Cookies
Whenever making sandwich cookies, I always want the cookies to be soft and chewy so that the sandwiches don’t just break when you bite in. This recipe uses just the right amount of flour to ensure that the cookies are soft – so make sure to measure it correctly. Then we’re also using brown sugar for more chewiness and more flavor.
The dough will need to chill in the fridge for at least 2 hours before baking – otherwise they will spread too thin and can burn. After the dough is chilled, I recommend using a cookie scoop to form the dough into balls. Using the cookie scoop will make the cookies all the same size, which makes for much better sandwiching.
If you feel the cookies aren’t spreading thin enough for your liking as the cookies bake, just press them down slightly before popping them in the oven.
For the Frosting
I like to use my favorite chocolate frosting recipe for these sandwiches – only we’re just adjusting the proportions so that we have the right amount. It’s creamy, fluffy and deliciously chocolate-y. Feel free to use natural or Dutch-process cocoa powder in this recipe. My only real recommendation is to make sure that you use real butter that’s softened to room temperature and not margarine or shortening.
Since I love cookies more than cake, I love making these chocolate chip sandwich cookies for birthday parties as something a little extra delicious. But honestly, I wouldn’t wait til your next celebration to enjoy them
And for more sandwich cookie recipes, then you’ll definitely want to try:
- Molasses Cream Pies
- Red Velvet Sandwich Cookies
- Chocolate Sandwich Cookies – these feature double chocolate cookies with vanilla frosting in the middle
Chocolate Chip Sandwich Cookies
- Cookie Sheets
Chocolate Chip Cookies
- 3/4 cup unsalted butter* softened to room temperature (not melted)
- 3/4 cup packed brown sugar light or dark
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour* spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips plus more for dotting on the tops
- 2/3 cup unsalted butter softened
- 2 - 2 1/2 cups powdered sugar
- 1/3 cup cocoa powder sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-4 tablespoons whipping cream or milk
- In a large bowl beat the butter, brown sugar and white sugar until fluffy.
- Beat in the egg and vanilla extract until smooth.
- With the mixer on low speed mix in the flour, baking soda and salt until combined.
- Mix in 3/4 cup chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350F (180C) degrees and line cookie sheets with parchment paper or baking mats.
- Remove the dough from the fridge. If it's too hard to form into balls, let it sit on the counter for 5-15 minutes first.
- Form the dough into balls with about 1 - 1.5 tablespoons of dough each (about 1 inch in diameter) and place 2 inches apart on a cookie sheet. I like to use a cookie scoop to do this.
- Bake the dough 1 sheet at a time on the middle rack of the oven for 10-12 minutes or until the tops look set.
- When the cookies come out of the oven, optionally dot the top of each cookie with a few extra chocolate chips. Let the cookies cool on the cookie sheet for at least 10 minutes, then transfer to a wire rack to continue cooling.
- In a large bowl beat the butter until soft.
- Add in 1 cup powdered sugar, the cocoa powder, salt and vanilla extract. With the mixer on low speed, mix in the ingredients.
- Mix in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream (or milk).
Assemble the Cookies
- Once the cookies are fully cooled, frost the bottom of 1 cookie with about 1- 2 tablespoons of frosting then place a second cookie over top.
- When measuring the flour, use a dry measuring cup. Whisk the flour first, then spoon it into the dry measuring cup and then level off the top.
- If using salted butter, remove the salt from the recipe.
- Store cookies in an airtight container, either in the fridge for up to 1 week or at room temperature for up to 3 days. If you're kitchen is warm, then I recommend storing in the fridge so that the frosting doesn't melt. Bring the cookies out of the fridge for about 30 minutes before enjoying (if you don't want cold cookies).
- Nutrition information is an estimate only and based on 1 sandwich with the recipe yielding over 15 equal cookies and using up all the frosting.