Two soft, chewy chocolate chip cookies sandwiched with a creamy chocolate buttercream — these chocolate chip sandwich cookies are irresistible.
If you love licking the spoon after frosting, you’ll adore these chocolate chip sandwich cookies. The cookies are tender and chewy, the chocolate buttercream is light and fluffy, and together they make a perfect bite. These treats are simple to make and ideal whenever you want something a little extra special.
For the Chocolate Chip Cookies
When I make sandwich cookies I aim for soft, chewy cookies so the sandwich holds up when you bite in. This recipe uses the right balance of flour and sugars to keep the cookies tender — be careful to measure the flour accurately for the best texture. Brown sugar adds extra chew and a richer flavor.
The dough needs to chill in the refrigerator for at least 2 hours; this prevents the cookies from spreading too thin during baking. After chilling, portion the dough with a cookie scoop so all cookies are the same size — that makes assembling the sandwiches easier and neater.
If you prefer flatter cookies, gently press the dough balls down just before baking. 
For the Frosting
Use a favorite chocolate buttercream and adjust the proportions so there’s enough to fill the sandwiches. The frosting should be creamy, airy, and intensely chocolatey. Either natural or Dutch-process cocoa works here. Be sure to use real butter, softened to room temperature — avoid margarine or shortening for best flavor and texture.
If you’d rather use vanilla or another flavor, you can swap in a vanilla buttercream or try peanut butter buttercream for a different twist. The chocolate filling works beautifully, but the cookies are flexible to other fillings.
These cookies make a delightful alternative to cake for birthdays or gatherings, but you don’t need a special occasion — they’re worth making any time.
More sandwich cookie ideas to try include molasses cream pies, red velvet sandwich cookies, or double chocolate cookies with vanilla filling.
Chocolate Chip Sandwich Cookies
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Equipment
- Cookie sheets
Ingredients
Chocolate Chip Cookies
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar (light or dark)
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips, plus extra for dotting tops
Chocolate Frosting
- 2/3 cup unsalted butter, softened
- 2–2 1/2 cups powdered sugar
- 1/3 cup cocoa powder, sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2–4 tablespoons whipping cream or milk
Instructions
- In a large bowl, beat the butter, brown sugar, and white sugar until fluffy.
- Beat in the egg and vanilla until smooth.
- With the mixer on low, mix in the flour, baking soda, and salt until combined.
- Stir in 3/4 cup chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
- Remove dough from the fridge. If it’s very firm, let it sit at room temperature 5–15 minutes.
- Form dough into balls about 1–1.5 tablespoons each (roughly 1 inch in diameter) and place 2 inches apart on the sheet. A cookie scoop helps keep them uniform.
- Bake one sheet at a time on the middle rack for 10–12 minutes, or until the tops look set.
- Optionally press a few extra chocolate chips onto the tops right after baking. Let cookies cool on the sheet at least 10 minutes, then transfer to a wire rack to finish cooling.
Chocolate Frosting
- Beat the softened butter in a large bowl until smooth.
- Add 1 cup powdered sugar, the cocoa powder, salt, and vanilla. Mix on low until combined.
- Add the remaining powdered sugar 1/2 cup at a time, alternating with 1 tablespoon of cream or milk until you reach the desired consistency.
Assemble the Cookies
- Once cookies are fully cool, spread about 1–2 tablespoons of frosting on the bottom of one cookie and top with a second cookie to form a sandwich.
Notes
- Measure flour with a dry measuring cup: whisk the flour, spoon it into the cup, then level it off.
- If you use salted butter, omit the added salt from the recipe.
- Store sandwiches in an airtight container. Refrigerate up to 1 week or keep at room temperature for up to 3 days. If your kitchen is warm, refrigerate so the frosting doesn’t soften. Bring refrigerated cookies to room temperature about 30 minutes before serving if desired.
- Nutrition info is an estimate per sandwich assuming the recipe yields 15 sandwiches and all frosting is used.
Nutrition
Carbohydrates: 70 g,
Protein: 3 g,
Fat: 21 g,
Saturated Fat: 13 g,
Cholesterol: 63 mg,
Sodium: 151 mg,
Potassium: 71 mg,
Fiber: 1 g,
Sugar: 55 g,
Vitamin A: 603 IU,
Calcium: 33 mg,
Iron: 1 mg