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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?!
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Course: Dessert
Cuisine: American
Keyword: cookie dough sandwiches, cookie sandwiches, sandwich cookies
Prep Time: 45 minutes
Cook Time: 8 minutes
Assembly time: 15 minutes
Total Time: 1 hour 8 minutes
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!