Description
Delight in these classic American Chocolate Chip Cookie Sandwiches, featuring soft, buttery cookies filled with a creamy vanilla buttercream. Perfect for dessert or a special treat, they combine the warm flavors of homemade chocolate chip cookies with a rich, sweet filling that is sure to satisfy any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Filling
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help give the cookies a tender texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the dough.
- Mix dry into wet ingredients: Gradually add the dry ingredients into the wet mixture and stir until just combined to avoid overmixing which can toughen the cookies.
- Fold in chocolate chips: Gently stir in the semisweet chocolate chips so they are well distributed throughout the dough.
- Scoop dough onto baking sheets: Using a tablespoon, scoop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 9–11 minutes, or until the edges are golden and the centers are set but still soft.
- Cool cookies: Remove the cookies from the oven and allow them to cool completely on wire racks to prevent the filling from melting.
- Prepare filling: Beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar, vanilla extract, and 1 tablespoon of milk or cream. Add more milk as needed to achieve a smooth, spreadable consistency.
- Assemble sandwich cookies: Once the cookies have cooled, spread or pipe a generous amount of buttercream filling onto the flat side of one cookie and top with another cookie to form a sandwich.
Notes
- For a fun and festive variation, roll the edges of the cookie sandwiches in mini chocolate chips or colorful sprinkles to add texture and visual appeal.
- Store your cookie sandwiches in an airtight container at room temperature for up to 3 days to maintain freshness. Refrigerate to achieve a firmer filling consistency if preferred.
