If you are looking for a new dessert to add to your recipe book, I highly recommend trying these sandwich cookies! My favorite rich cookie dough buttercream is sandwiched between two perfectly moist chocolate cookies. Does it get any better than that?!
These have quickly become one of my favorite desserts to make, and they definitely receive lots of praise from anyone who tries them! See below for a few tips & tricks for making these.
Tips for making this recipe:
- Be sure not to over-bake the cookies! It’s hard to tell when chocolate cookies are done. I recommend removing them from the oven right when you begin to see first signs of cracking
- Use mini chocolate chips for the cookie dough buttercream. Regular chocolate chips are a little too large to fit well within these sandwich cookies
- Bake or microwave your flour to avoid the risk of eating it raw! If you are worried about potential contaminants in the flour, be sure to follow my instructions to heat the flour prior to mixing it into the buttercream
- Coat the balled cookie dough in sugar before baking for an extra sweet (& pretty) touch!
Chocolate Cookie Dough Sandwich Cookies
If you are looking for a new dessert to add to your recipe book, I highly recommend trying these sandwich cookies! My favorite rich cookie dough buttercream is sandwiched between two perfectly moist chocolate cookies. Does it get any better than that?!
Ingredients
Method
To make the chocolate cookies
- Preheat oven to 350 degrees.
- Grease or line a baking sheet with parchment paper, set aside.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add dry ingredients to wet ingredients in 3-4 portions. Mix until combined
- Grease or line baking sheets with parchment paper or silicone baking mat.
- Roll the dough into 1-inch balls and coat in granulated sugar.
- Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
- Bake for 7-10 minutes, or until you begin to see the first signs of cracking on the tops of the cookies. Watch them carefully after 6-7 minutes! They bake quickly.
- Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.
To make the cookie dough buttercream
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in the milk, vanilla extract, **heated flour and salt. Mix until combined.
- Add powdered sugar (½-1 cup at a time), mixing well after each addition.
- Add mini chocolate chips. Mix until combined.
**To heat the flour (to make it safe to eat raw)
- Add flour to a microwave-safe bowl and heat on high in the microwave for 60 seconds, stopping every 10-15 seconds to stir the flour. Set aside to cool for 2-3 minutes.
To assemble the cookie sandwiches
- Spoon the cookie dough buttercream into a piping bag or a gallon bag (no piping tip required) and cut a ½ inch tip.
- Pair the cookies off (making sure that they are of similar size) and pipe the buttercream on to one of the cookies (leaving a small (½ cm) gap around the edge).
- Place the second cookie on top and press lightly until the buttercream is squeezed to the edges of the cookie.
- These are best enjoyed at room temperature but can also be stored in the fridge or frozen!
Pam says
Hi – can you update the receipe?
The qty of eggs is missing and is 1 Tablespoon of vanilla extract correct?