Chocolate Chip Cookie Sandwiches

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Cookie sandwiches are a decadent, delicious treat you MUST try. These have a layer of pillowy buttercream smushed between two soft, chewy chocolate chip cookies. They're sure to become a favorite that your kids request over and over. Adults, too!

cookie sandwiches sitting on a plate one has a bite out of it

Thanks to the sponsor of this post, Vanilla Blossom Flavours, I received several products to create this delicious recipe for you! Links to products from this lovely company are affiliate links.

These cookie sandwiches use a chocolate chip cookie recipe that inspired many cookies recipes on this site including my Oreo and Chocolate Chip Cookies and my Butterscotch and Chocolate Chip Cookies.

Why These Are The Best Chocolate Chip Sandwich Cookies :

Soft and chewy chocolate chip cookies + dreamy buttercream frosting = heavenly deliciousness.
The options for cookie sandwiches are endless! You can make virtually any cookie recipe into sandwich cookies by adding frosting between two cookies.
You can make them as simple or as decadent as you like!
Can easily be made ahead of time for any occasion.

Ingredients Needed to Make Chocolate Chip Sandwich Cookies

Here's what you need to make these cookie sandwiches! I'll go over how to make the cookies first, then the buttercream, and then how to assemble these yummy treats! For full ingredients with instructions, visit the recipe card below.

For The Cookies:

Unsalted butter, at room temperature
Brown sugar - adds depth to the cookies and a slightly nutty flavor.
Egg, cold
Whole milk, at room temperature
Pure vanilla extract* from Vanilla Blossom Flavours
All-purpose flour - see note below about a gluten-free substitution
Baking soda - helps with rise of the cookies
Salt
Semi-sweet chocolate chips

For The Buttercream:

Powdered Sugar - make sure it's sifted if it's been sitting for a while; otherwise you'll have clumps in your frosting.
Unsalted butter, at room temperature
Pure vanilla extract* from Vanilla Blossom Flavours
Salt

*I use Pure Madagascar Vanilla Extract from Vanilla Blossom Flavours – you can use the code BBB2021 to receive 15% off of your order!

Instructions

How To Make the Chocolate Chip Cookies

creaming butter and sugar together in a bowl

First, cream together your butter and brown sugar in the bowl of an electric stand mixer using the paddle attachment. This creaming process is essential for baking the best cookies.

Then, add your egg, vanilla, and milk.

Finish by gradually pouring in your dry ingredients. Mix only until combined. Fold in your chocolate chips.

Refrigerate sealed cookie dough for 2 hours minimum. Overnight is fine, too!
Remove from the refrigerator, roll into evenly-sized balls, and bake for 10 minutes or until the top of the cookies are no longer shiny. Remove from oven and tap the baking tray on a flat surface so that cookies spread slightly. Bake 1-2 more minutes.
Allow the cookies to cool on the tray for 2-3 minutes before transferring to a cooling rack.

How To Make The Buttercream

Using a stand mixer, or a medium bowl and an electric hand mixer, beat butter on high speed until smooth and light in colour (3-5 minutes).
With the mixer on low speed, add powdered sugar one cup at a time. Mix until combined. Scrape down the sides of the mixing bowl. Add in salt.
Next, add the vanilla. Mix until combined.
On medium to high, mix for 2-3 more minutes until buttercream is light and fluffy.
You can leave the buttercream in the bowl if you will be assembling the cookie sandwiches immediately, or you can put it into a piping bag in the refrigerator to save for later.

How To Assemble

This is where the fun really begins, and it's really easy from this point forward!

Take one chocolate chip cookie and spread a thin layer of buttercream over the flat side of the cookie with a spatula. If you are using a piping bag to apply the buttercream, start by making a circle around the inside of the cookie and swirl a circle moving outward to the perimeter.

Place a second cookie, flat side to the buttercream, and smash gently to distribute the creamy frosting to the edge of both cookies.

Place it gently on a serving tray for immediate consumption, or in a sealable container for later enjoyment!

Hint: Make sure your cookies have completely cooled after baking before attempting to assemble your cookie sandwiches! The last thing you want is a runny buttercream mess before you get a chance to taste your finished product.

Substitutions

Gluten Free - use gluten free flour instead of all purpose flour to make this gluten free
Chocolate Chips - feel free to substitute with white chocolate chips, dark, semi-sweet, or milk chocolate!

chocolate chip cookies sandwiches next to a bottle of vanilla

Creative Variations Of This Recipe for Cookie Sandwiches

Once you think about it, you can create unlimited combinations when making cookie sandwiches. This Chocolate Chip cookie sandwich version is just the beginning, and I have several recipes for you to consider!

Try these Oreo and Chocolate Chip Cookies or these Chocolate Chipless Cookies to make a fun cookie sandwich.

For other delicious cookie and buttercream combinations, feel free to experiment with some of my unique buttercream recipes and other flavors you enjoy! I have a Biscoff Cookie Butter frosting recipe, in addition to a Classic Shortbread cookie and other cookie recipes from which to choose.

Storage

Store baked chocolate chip cookies in an airtight container at room temperature for up to 4 days. When you're ready to eat them, add the frosting the same day to prevent the frosting from being too crunchy.

These cookies do stand up well to freezing for up to 2 months in an airtight container as long as you don't place the frosting between the layers. Allow the cookies to thaw on the counter for about 2 hours before frosting and enjoying.

chocolate chip cookies on a piece of parchment

Top Tip

Don't overcook the cookies!! It's important to bake these cookies fully, but also remember that the cookies will continue to cook while sitting on the baking tray outside of the oven while cooling.

FAQs About Cookie Sandwiches

How do I measure my flour properly?

Do NOT use your measuring cup to scoop flour. Instead, I like to use a spoon and scoop flour into my measuring cup and then use a knife to level it off. Using the measuring cup to scoop flour packs down the flour and you’ll end up with more flour than the recipe calls for and your cookies will be dry. The opposite of what we want in a good cookie recipe. Here’s the demo of how to properly scoop your flour.

Do I have to chill my cookie dough?

This step is crucial to prevent your cookies from spreading and ending up extremely flat. I like to chill my cookies in the stand mixer bowl covered with plastic wrap. Your cookie dough should be firm and cold to touch. I let mine chill for 2 hours, but make sure to feel your dough and chill longer if necessary.

Why are my cookies crunchy and dry?

Over baking will cause this, so make sure to keep a close eye while they are baking and take them out of the oven after 10-12, depending on your oven and altitude.

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