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cookie sandwiches with a bite out
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Chocolate Chip Cookie Sandwiches

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!
Course Dessert, Snack
Cuisine American
Keyword butternut cookies, chocolate chip cookies, cookie sandwiches, whoopie pies
Prep Time 2 hours 10 minutes
Cook Time 12 minutes
Servings 10
Author Blair Braz

Equipment

  • Electric Stand Mixer

Ingredients

For the Chocolate Chip Cookies

  • ½ cup unsalted butter at room temperature
  • 1 cup brown sugar
  • 1 egg cold
  • 1½ tablespoon whole milk cold
  • 1 teaspoon Vanilla Blossom pure vanilla extract
  • 1½ cups all purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup semi-sweet chocolate chips

For the Buttercream Frosting

  • ¼ cup unsalted butter at room temperature
  • 1 cup powdered sugar
  • ¼ tsp salt
  • ½ teaspoon Vanilla Blossom pure vanilla extract

Instructions

For the Cookies

  • Line a baking sheet with parchment paper. Set aside. 
  • In the bowl of an electric stand mixer, cream together butter and brown sugar for 1 minute until light and fluffy. Scrape down the sides of the bowl.
  • With the mixer on low, add in the egg and mix until combined. Scrape down the sides again. 
  • Add in vanilla and milk. Mix to combine. With the mixer on low speed, gradually pour in flour, baking soda, and salt. This should take about 20 seconds. Only mix to combine.
  • Do not leave mixer running. Use a spatula to fold in chocolate chips. Wrap dough in plastic wrap and refrigerate until firm and cold to touch (1-3 hours.) 
  • Remove dough from refrigerator. Preheat oven to 350 degrees F. Roll dough into balls 2 tablespoon in size. Place on cookie tray 2 inches apart.
  • Do not press the cookies down. Bake at 350 for 10-12 minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked. 
  • Remove tray from oven and tap the tray on a flat surface to flatten cookies slightly. Place back into oven for 1-2 minutes.
  • Allow to cool for 2 minutes on the tray before moving to the cooling rack.

For the Buttercream Frosting

  • In the bowl of a stand mixer, beat butter until smooth and light in colour. Scrape down the sides of the bowl. 
  • With the mixer on low speed, add powered sugar. Scrape down the sides.
  • Turn mixer to low speed and add vanilla, and salt. Mix on medium to high for 1-2 more minutes until buttercream is light and fluffy. 

Notes

Take care not to over mix your buttercream frosting. Buttercream that is too soft will not hold the weight of the chocolate chip cookies.