Holly in the PNW

The girl that can't sit still!

Chocolate Chip Cookie Sandwich

What is a better way to eat chocolate chip cookies? Add homemade chocolate buttercream frosting in the middle of two cookies! Sounds amazing, right?! Well I’m right and you will thank me later! These Chocolate Chip Cookie Sandwiches are to die for.

Start by making your cookies. This chocolate chip cookie recipe is one of my two favorite recipes. Watch out for a future post with my ALL time favorite chocolate chip cookie recipe. This is the second runner up though! Just as delicious. These are so soft and chewy. Once you add the chocolate buttercream frosting it will all melt in your mouth.

In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Remove bowl from stand mixer and stir in flour and chocolate chips. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

While the cookies are chilling prepare the chocolate buttercream frosting. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick.

When ready to bake cookies, preheat oven to 350°. Prepare cookie sheets with silicone mat or parchment paper. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don’t have a cookie scoop take 1 spoonful, approximately 1 tablespoon, of dough and roll into a ball with your hands instead. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Completely cool cookies on a wire rack and add frosting in between two cookies.  I used a star tip to add the frosting or you can just spread it with a knife. Add as much frosting as you would like. Now devour!

Enjoy!!!

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Ingredients

Chocolate Chip Cookie

  • 1 cup unsalted butter softened at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp hot water
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips

Chocolate Buttercream Frosting

  • 1 cup unsalted butter softened at room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup unsweetened natural or dutch-process cocoa powder
  • 3-4 tbsp heavy cream or milk
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract

Instructions

Chocolate Chip Cookies

  1. In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth.
  2. Beat in the eggs one at a time, then add in the vanilla.
  3. Dissolve baking soda in hot water. Add to batter along with salt.
  4. Remove bowl from stand mixer and stir in flour and chocolate chips.
  5. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

  6. When ready to bake, preheat oven to 350°Prepare cookie sheets with silicone mat or parchment paper.

  7. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don't have a cookie scoop take 1 spoonful maybe a tablespoon of dough roll into a ball with your hands instead.

  8. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Chocolate Buttercream

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.

  2. Add confectioners’ sugar, cocoa powder,3 tablespoons heavy cream or milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of heavy cream or milk if frosting is too thick.

  3. Spread the frosting onto the flat side of one cookie and sandwich with the other. You can pipe the frosting or just add as much frosting as you like with a spoon. Repeat with remaining.