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Chocolate Chip Cookie Sandwich

Soft, Chewy Chocolate Chip Cookie Sandwiches Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 6 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons heavy cream or whole milk
  • pinch of salt

Method
 

  1. Beat the 1/2 cup butter, granulated sugar, and brown sugar with an electric mixer on medium until pale and fluffy, about 3 minutes.
  2. Add the egg and 1 teaspoon vanilla. Beat on low until combined, about 30 seconds.
  3. Whisk together the flour, baking soda, and salt in a small bowl. Gradually mix into the wet ingredients on low, then fold in the chocolate chips.
  4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop rounded tablespoons of dough 2 inches apart. Bake one sheet at a time for 10 to 12 minutes, until edges are golden. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
  5. Beat the 6 tablespoons butter until creamy. Add the powdered sugar, 1/2 teaspoon vanilla, pinch of salt, and 1 tablespoon cream. Beat on low to combine, then whip on high for 3 minutes, adding more cream if needed for a spreadable consistency.
  6. Match cookies into pairs. Spread buttercream on the flat side of half the cookies, top with the remaining cookies, press gently, and serve.

Notes

If you chill the dough to prevent spreading, add 30 minutes of inactive time. The sandwiches are best eaten within 2 days for the softest texture.