Learn how to make the best ever chocolate chip sandwich cookies! This recipe features two soft and chewy cookies with rich buttercream frosting sandwiched between.

When I was in middle school, back in the late 80s (shut it), it was popular to cruise the mall. I didn’t really enjoy shopping and I had no money to spend because my parents had five kids, but it’s how I hung out with my friends.

I will say that even though I didn’t (and still don’t) really enjoy shopping, there were a few stores in the mall that I enjoyed. Sanrio. The Discovery Channel store.

AND of course the food court, which had the Great American Cookie Company. Which had . . . the Double Doozie, my friends.

If you’ve never had one of these, their official description is “delectable icing sandwiched between your favorite cookies.” And that’s it. That’s the dessert.

Yet somehow it’s the most amazing thing I’ve ever had in my life. No matter how much money I had in my pocket, I always made sure to have enough for those dang delicious cookies.

And now that I’m older, and there’s no cookie place in the mall, and I can drive to get ingredients . . . I can make my own chocolate chip sandwich cookies!

And that’s the recipe I’m excited to share with you today.

These sandwich cookies are made with a classic chocolate chip recipe, soft and chewy, sandwiched together with a fluffy and smooth buttercream frosting.

They can be enjoyed with a glass of milk or a cup of tea, and are great for sharing with family and friends!

Here’s what you’re going to need for these chocolate chip sandwich cookies.

Cookies

All-purpose flour – 1 1/4 cup (160 grams)
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Salt – 1/4 tsp
Granulated sugar – 6 Tbsp (78 grams)
Unsalted butter, room temp – 1/2 cup (113 grams)
Brown sugar – 1/4 cup (50 grams)
Eggs – 1
Vanilla extract – 1 tsp
Mini chocolate chips – 1/2 cup + more to stick on top

Frosting

Unsalted butter, room temp – 1/2 cup (113 grams)
Powdered sugar – 2 cups (200 grams)
Vanilla extract – 1 tsp

When scooping the dough, use a cookie scoop or a measuring spoon to ensure that the cookies are of equal size.

Keep these cookies in an airtight container at room temperature for up to five days. They’ll last a little over week in the refrigerator.

You can also freeze them in an airtight container for a few months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.

This recipe is great for cookie exchanges! Get the printable baking directions below:

Chocolate Chip Sandwich Cookies

Chocolate chip buttercream sandwich cookies are soft, chewy, and delicious! You'll love the recipe, filled with a creamy and rich buttercream frosting.

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Prep Time: 20

Cook Time: 10

Chill Time: 1

Total Time: 1 30

Servings: cookies

Ingredients

Cookies

1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons granulated sugar
1/2 cup unsalted butter room temp
1/4 cup brown sugar
1 egg(s)
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips + more to stick on top

Filling

1/2 cup unsalted butter room temp
2 cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

Sandwich Cookies

[mv_schema_meta name="Preheat the Oven"]Preheat the oven to 350 F and line a baking tray with parchment paper; set aside.
[mv_schema_meta name="Combine the Dry Ingredients"]In a large bowl combine the flour, baking powder, baking soda and salt. Keep aside.
[mv_schema_meta name="Cream the Butter, Sugar, and Vanilla"]In the bowl of stand mixer add the butter, both the sugar, and vanilla extract. Beat them together on medium-high till the mixture turns creamy, about 2-3 minutes.
[mv_schema_meta name="Add the Egg"]Add in the egg and mix until combined.
[mv_schema_meta name="Mix in the Dry Ingredients"]Add in the dry mixture in batches and mix until just combined and dough is formed.
[mv_schema_meta name="Add in the Chocolate Chips"]Add the chocolate chips and fold gently. Cover and refrigerate the dough for at least an hour.
[mv_schema_meta name="Place Dough on the Cookie Sheet"]Scoop about 1 tbsp of cookie dough and roll it into balls and flatten them a bit using your palms. Place them on the prepared pan keeping at least 2-inch gap between each cookie. Press a few mini chocolate chips on top.
[mv_schema_meta name="Bake the Cookies"]Bake in a preheated oven for at least 10-12 mins.
[mv_schema_meta name="Let the Cookies Cool"]Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.

Cookie Filling

[mv_schema_meta name="Cream the Butter"]In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and creamy.
[mv_schema_meta name="Add Vanilla and Powdered Sugar"]Add vanilla extract and powdered sugar (in batches). Beat until you get a smooth and fluffy consistency (5-6 min).
[mv_schema_meta name="Pipe the Frosting"]Fill a piping bag with the prepared frosting and attach a star-tip (or any other) nozzle. Pipe the frosting onto the flat side of one cookie.
[mv_schema_meta name="Add a Cookie"]Place another cookie on top, flat side down. Press gently to make a sandwich.
[mv_schema_meta name="Add More Chocolate Chips"]Add more chocolate chips on the side of the frosting.

Notes

Optional: If you would like the cookies perfectly round, use a round cookie cutter. As soon as they come out of the oven, swirl it around each cookie for a nice, round shape.

Nutrition

If you enjoyed this cookie recipe, I’d love for you to check out these others:

Brownie Chocolate Chip • Buckeye • Chocolate Chip Pudding • Chocolate Marshmallow • Chocolate Mint Sandwich • Chocolate Thumbprint • Christmas Butter • Christmas Linzer • Ginger Molasses • Heath Bar • Nutella Stuffed • Oatmeal Cream Pies • Peanut Butter Blossoms • Peanut Butter Cookie Cups • Reese’s Pieces • Ritz S’mores • Rolo