Chocolate Chip Sandwich Cookies

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 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!

Before you dive into this recipe, I’ve got some tips for you on making the best cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.

How to Make Perfect Sandwich Cookies

Here’s what I always make sure to pay attention to.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality flavor extracts, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods. Scoop flour into your measuring cup and scrape across it with a knife.

Perfect Cookie Consistency

You will ensure your cookies are slightly thicker and chewier than usual by slightly increasing the flour and decreasing the butter over a normal cookie recipe. This will help the cookies hold up well when filled.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.

Consistent Sized Cookies

Use a round cutter to cut out your cookies and ensure uniform sizing when they are sandwiched. You can also use something in your kitchen like a smaller glass if you don’t have a round cutter.

Cool Before Transferring

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack (with a spatula) to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.

Cool Completely Before Filling

Allow the baked cookies to cool completely on a wire rack before adding the filling. This prevents the filling from melting or becoming too runny.

Filling Techniques

For a cleaner look, pipe the filling onto one cookie and gently press another cookie on top. Alternatively, you can use an offset spatula to spread the filling evenly.

Chill for Settling

After assembling the sandwich cookies, let them chill in the refrigerator for about 30 minutes. This allows the flavors to meld and the filling to set.

Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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:

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

Almond Flour Shortbread • Apple Pie • Apricot Dark Chocolate • Bacon Chocolate Chip • Brownie Chocolate Chip • Buckeye • Butterscotch Chocolate Chip • Butterscotch Popcorn • Caramel Apple • Chocolate Chip (Air Fryer) • Chocolate Chip Pudding • Chocolate Marshmallow • Chocolate Mint Sandwich • Chocolate Thumbprint • Christmas Butter • Christmas Linzer • Circus Animal • Cotton Candy • Easter M&M • Funfetti • Ginger Molasses • Halloween M&M • Heath Bar • Nutella Stuffed • Oatmeal Chocolate Chip • Oatmeal Cream Pies • Paleo Shortbread • Peanut Butter Blossoms • Peanut Butter Cookie Cups • Peppermint Frosted • Peppermint Pudding • Pumpkin Chocolate Chip • Pumpkin Linzer • Pumpkin Sugar • Red Velvet Thumbprint • Reese’s Pieces • Ritz S’mores • Rolo • Santa Cookies • Shortbread Tea • Snickers • Vanilla • White Chocolate Cranberry • White Chocolate Snickerdoodles