Description
These Chocolate Sandwich Cookies feature rich, fudgy chocolate cookies filled with a smooth and creamy vanilla buttercream. Rolled in mini chocolate chips for an extra chocolatey crunch, this delightful treat is perfect for cookie lovers craving a decadent homemade dessert. Ready in just 30 minutes, they offer a perfect balance of chocolatey goodness and sweet vanilla creaminess.
Ingredients
Chocolate Cookies
- ⅔ cup (140 g) butter, softened, (regular or dairy free)
- 1 cup (200 g) light brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1½ cup (188 g) all purpose flour
- ⅓ cup (29 g) unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- ½ cup semisweet chocolate chips, (regular or mini)
Vanilla Buttercream
- ½ cup (105 g) butter, softened, (regular or dairy free)
- 1½ cup (180 g) powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
For Rolling
- ½ cup mini chocolate chips
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Mix Butter and Sugar: Using a handheld or standing mixer, beat the softened butter and light brown sugar together for about 1-2 minutes until the mixture is light, fluffy, and well combined. Add the egg and vanilla extract, mixing thoroughly.
- Combine Dry Ingredients: In a separate bowl or directly into the mixer, add the all-purpose flour, unsweetened cocoa powder, salt, and baking soda. Mix the dry ingredients into the wet until just combined, then fold in the semisweet chocolate chips gently to distribute evenly.
- Form Cookie Dough Balls: Using a medium cookie scoop or your hands, form dough balls about 1.5 tablespoons in size. Place them about 3 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake one tray at a time in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Make Vanilla Buttercream: In a medium bowl, combine softened butter, powdered sugar, vanilla extract, and salt. Beat until smooth and creamy. Adjust consistency by adding more powdered sugar if needed.
- Assemble Cookie Sandwiches: Once the cookies are fully cooled, turn five cookies upside down and spread about 1.5 tablespoons of the buttercream onto each. Top each with another cookie, pressing gently to spread the filling evenly.
- Roll in Mini Chocolate Chips: Pour mini chocolate chips into a shallow bowl and roll each sandwich cookie along the sides to coat the buttercream filling. This adds texture and extra chocolate flavor.
- Serve and Enjoy: Your chocolate sandwich cookies are now ready to be enjoyed at any time!
Notes
- For best results, use a kitchen scale to weigh your dry ingredients accurately.
- Cookies should be cooled completely before assembling to avoid melting the buttercream.
- You can substitute dairy-free butter for a vegan version, but note the recipe as written is not fully vegan due to the egg.
- Store assembled sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
