Get the Recipe:
Chocolate Chip Cookie Sandwiches
These homemade chocolate chip cookie sandwiches take two golden chocolate chip cookies and fill them with a rich buttercream filling. The perfect combination of soft cookies and a creamy filling!
Ingredients
For the cookies:
- 2 1/4 cups (270 g) all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softemed
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups mini semi-sweet chocolate chips
For the filling:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (190 g) shortening
- 2 pounds (907 g) confectioners’ sugar
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons hot water
- sprinkles, optional
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Instructions
To make the cookies:
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla, and then mix until combined.
- Gradually add the flour mixture, and mix just until incorporated. Fold in the chocolate chips.
- Cover and chill the cookie dough for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Scoop heaping tablespoons of the dough and roll it into balls. Place the cookies 2 inches apart on the prepared pan.
- Bake one pan at a time for 9-11 minutes, or until the edges have begun to brown. (Do not over-bake for soft, chewy cookies.)
- Place the pans on wire racks and allow to cool for 5 minutes. Then transfer the cookies from the pans directly onto a wire rack to allow them to cool completely.
To make the filling:
- Using an electric mixer with a whisk attachment, beat the butter and shortening on medium speed until light and fluffy.
- Reduce the speed to low and gradually add the confectioners’ sugar, mixing until combined.
- Next, add the vanilla and water, and mix on medium-high for 10 minutes. The filling will be light and fluffy.
- Spread or pipe the filling onto the bottoms of half of the cookies. Top with the other half of the cookies to form sandwiches.
Notes
- Store the assembled cookies in an airtight container in the refrigerator up to 5 days. Bring to room temperature for serving.
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