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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?!
Print Recipe
Prep Time 45 minutes
Cook Time 8 minutes
Assembly time 15 minutes
Total Time 1 hour 8 minutes
Servings: 18 sandwich cookies
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

To make the chocolate cookies
  1. Preheat oven to 350 degrees.
  2. Grease or line a baking sheet with parchment paper, set aside.
  3. 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.
  4. Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
  5. In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
  6. Add dry ingredients to wet ingredients in 3-4 portions. Mix until combined
  7. Grease or line baking sheets with parchment paper or silicone baking mat.
  8. Roll the dough into 1-inch balls and coat in granulated sugar.
  9. Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
  10. 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.
  11. Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.
To make the cookie dough buttercream
  1. 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.
  2. Add in the milk, vanilla extract, **heated flour and salt. Mix until combined.
  3. Add powdered sugar (½-1 cup at a time), mixing well after each addition.
  4. Add mini chocolate chips. Mix until combined.
**To heat the flour (to make it safe to eat raw)
  1. 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
  1. Spoon the cookie dough buttercream into a piping bag or a gallon bag (no piping tip required) and cut a ½ inch tip.
  2. 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).
  3. Place the second cookie on top and press lightly until the buttercream is squeezed to the edges of the cookie.
  4. These are best enjoyed at room temperature but can also be stored in the fridge or frozen!