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

Print Rate

Course: Dessert

Cuisine: American

Keyword: cookie dough sandwiches, cookie sandwiches, sandwich cookies

Prep Time: 45

Cook Time: 8

Assembly time: 15

Total Time: 1 8

Servings: 18 sandwich cookies

Ingredients

For the chocolate cookies

¾ cup butter softened
1¼ cup light brown sugar packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
½ cup cocoa powder
⅓ cup semi-sweet chocolate chips melted
1¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
½ cup granulated sugar *for topping the balled dough

For coating the cookie dough

¾ cup granulated sugar

For the cookie dough buttercream

1 cup unsalted butter 2 sticks – softened
½ cup light brown sugar packed
2 cups powdered sugar
⅔ cup all-purpose flour heated to make it safe to eat
½ teaspoon salt
2 tablespoons milk
1 teaspoon vanilla extract
1 cup mini chocolate chips

Instructions

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!