Introduction

These Chocolate Chip Sandwich Cookies combine soft, chewy chocolate chip cookies with a rich, creamy chocolate frosting. Perfect for a delightful treat or sharing with friends, they offer a fun twist on a classic favorite.

A white plate full of stacked chocolate chip cookie sandwiches, each made of two golden-brown cookies with visible dark chocolate chips and a thick layer of smooth, dark chocolate cream filling in the middle. The cookies have a soft texture with slightly raised edges, and the chocolate filling is rich and glossy, showing slight swirls. The plate is placed on a white marbled surface with a few chocolate chips scattered around. In the background, a clear glass filled with milk adds to the cozy setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
For the frosting:
2/3 cup unsalted butter, softened
2 to 2 1/2 cups powdered sugar
1/3 cup cocoa powder, sifted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 to 4 tablespoons whipping cream or milk

Instructions

Step 1: In a large bowl, beat the softened butter, brown sugar, and white sugar together until fluffy.
Step 2: Beat in the egg and vanilla extract until the mixture is smooth.
Step 3: With the mixer on low speed, gradually mix in the flour, baking soda, and salt until combined.
Step 4: Stir in 3/4 cup chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or overnight.
Step 5: Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
Step 6: Remove the dough from the fridge. If it’s too hard to form, let it sit at room temperature for 5–15 minutes.
Step 7: Form the dough into 1 to 1.5 tablespoon balls (about 1 inch in diameter) and place them 2 inches apart on the cookie sheet.
Step 8: Bake one sheet at a time on the middle rack for 10–12 minutes or until the tops look set.
Step 9: Optional: Dot the top of each cookie with a few extra chocolate chips right after baking. Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: For the frosting, beat the softened butter in a bowl until soft. Add 1 cup powdered sugar, cocoa powder, salt, and vanilla extract. Mix on low speed until combined.
Step 11: Gradually mix in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream or milk until desired consistency is reached.
Step 12: To assemble, spread 1 to 2 tablespoons of frosting on the bottom of one cookie, then sandwich with a second cookie on top.

Tips & Variations

If your dough is too sticky, chill it longer to make forming easier.
Use dark or semi-sweet chocolate chips for a richer flavor.
Try adding a pinch of cinnamon or espresso powder to the dough for a subtle twist.
For a minty variation, add a drop of peppermint extract to the frosting.

Storage

Store assembled sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Bring to room temperature before serving. If refrigerated, let the cookies soften slightly before eating for the best texture.

How to Serve

A stack of three thick chocolate chip cookie sandwiches is shown on a white marbled surface, with the top sandwich bitten to reveal a thick, dark chocolate filling inside. Each sandwich has two golden brown cookies with visible chocolate chips on top, sandwiching a smooth layer of rich, dark chocolate cream. The cookies have a slightly chewy texture with some crunch around the edges. In the blurry background, a glass of milk and more cookie sandwiches are visible on a white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional salt in the recipe to avoid over-salting.

How do I prevent cookies from spreading too much during baking?

Make sure the dough is well chilled before baking and use parchment paper or baking mats to help them hold their shape.