Chocolate Chip Cookie Sandwiches
Soft and chewy chocolate chip cookies are filled with sprinkles and a festive sprinkle buttercream. These chocolate chip cookie sandwiches are wonderful chilled and enjoyed cold, perfect for the upcoming holiday weekend!
This cookie idea is brought to you by my husband, Hunt Grundy. I was never a fan of cookie sandwiches. Why put buttercream and cookies together? It’s just too sweet for me. As my husband would retort, “Why not? Sugar is good.” He is a big fan of buttercream inside of a chewy cookie that is served chilled. The delicate crisp of the buttercream frosting along with overwhelming notes of pure sugary chocolate chip cookie bliss, is a flavor of nostalgia that brings him back to his childhood.
This is a recipe I have begrudgingly made for him for countless years, and it has grown on me. I prefer ice cream to cut the sweetness of the cookie but regardless, these chocolate chip cookie sandwiches hit the spot when served up chilled on a hot summer night. So, wrap these cookies up, place them in a bag on top of the ice in your cooler and get ready to celebrate the 4th of July with delicious, chilled cookies shared with family and friends.
Looking for more chocolate chip cookie recipes?? Here are TOP 5 my favorites:
- Peanut Butter Chocolate Chip Cookies
- Cookies for a Crowd-Sheet Pan Cookies
- Bourbon Pecan Chocolate Chip Cookie
- Classic Chocolate Chip Cookies
- Ultra Chewy Chocolate Chip Cookies
Why I Love This Recipe
Flavor-These cookies are sweet and simple. They have a warm vanilla flavor with a brown sugar cookie dough and two kinds of chocolate chips, semisweet and milk chocolate. The buttercream piped in the center is sweet and adds a creamy element to the cookie sandwich.
Texture-The cookies are a very thin and chewy style cookie. The addition of cornstarch and corn syrup keep these cookies chewy even if they are in the fridge. The chocolate chips when cold are hard and melt into a cold bite of brown sugar chocolate chip goodness with every bite. The buttercream is smooth and creamy in the middle with a pop of crunch from the sprinkles added within. The edges set up on the buttercream frosting and create a thin crust that adds texture to the filling.
Summertime Cookies-The perfect chocolate chip cookie sandwiches for the 4th of July weekend! They are easy to make, require no chill time for the dough, they can be wrapped up and tossed in a cooler to enjoy cold.
Ingredients You Need:
Chocolate Chip Sandwich Cookies
- Butter-unsalted, room temperature.
- Sugar
- Brown Sugar
- Salt
- Eggs
- Oil-this will keep the cookie moist and soft after baking. I used avocado oil but any neutral tasting oil will work.
- Corn Syrup-this will keep the cookies soft and chewy. You can use honey as a substitute for corn syrup but the cookies may bake up a little darker.
- Flour
- Cake Flour-this will create a soft and light cookie. Can sub AP flour.
- Baking Soda
- Vanilla Extract
- Cornstarch
- Sprinkles
- Semisweet Chocolate Chips-mini chocolate chips would be great used in this recipe as well. I used Guittard brand of chocolate chips.
- Milk Chocolate Chips-I like the added sweetness of milk chocolate chips, you can use all semisweet if you prefer a less sweet chocolate.
- Buttercream-this is my favorite recipe! Use any buttercream frosting you like.
How I Make Chocolate Chip Sandwich Cookies
The dough for this recipe is very simple to make. It requires pantry staple ingredients and no chill time prior to baking. I recommend using two parchment lined baking pans and alternating trays to bake at a time.
Freeze this cookie dough to bake at a later date by scooping the dough on a tray and refrigerating until firm. You can then place the dough balls into a sealable bag or container and store them in the freezer for up to 3 months. Add 1-2 minutes to the bake time and place on a parchment lined baking tray directly from freezer.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a bowl mix together room temperature butter, brown sugar, and granulated sugar. Mix on high with a handheld mixer for one minute until creamy.
Next, add in the eggs, vanilla extract, corn syrup, oil, and salt. Mix on high until the mixture is creamy. This took me a minute or two and I scraped down the bowl halfway through mixing to make sure everything was combining well.
Add in the flours, baking soda, and cornstarch with the mixer on low speed just until the dough comes together. It’s ok if there are still some spots of unmixed flour in the dough as we will be mixing in the chocolate chips and sprinkles to bring it all together.
Using a spatula, fold in both types of chocolate chips and sprinkles into the dough. Make sure to scrape down the bottom and sides of the bowl to ensure it is thoroughly and evenly mixed.
Using a tablespoon or a one-ounce cookie scoop, scoop 6 rounds of cookies per parchment lined baking sheet. The cookies will need at least a two-inch spacing from each other as they will spread while baking.
Bake one sheet pan at a time at 350*F for 8-9 minutes. The cookies will be done when they are spread thin and light brown on the edges. I am looking for the cookie to look slightly underdone as these can overbake very quickly. If you are using a dark baking sheet this will cause them to darken quickly as well so, please pay close attention to the timing of the first batch of cookies you bake.
Allow cookies to set up on the baking sheet for 5 minutes before transferring to a wire rack to cool. These are delicious and chewy fresh from the oven too.
Once the cookies have cooled to room temperature, you can begin to fill them with buttercream.
Buttercream Filled Cookies
Once the cookies are cooled to room temperature, they are ready for their filling.
Mix together sprinkles and buttercream and place the buttercream into a large gallon bag or use a piping bag.
Arrange the cookies on a tray, half of them facing up to make filling them easier.
Cut a large tip off of the buttercream bag and pipe a generous swirl of buttercream onto the centers of the upturned cookies. This will be about 1½-2 tablespoons or so of buttercream.
Top with another cookie on and smoosh down slightly, securing the buttercream in the center.
I like to wrap these cookies in a layer of plastic wrap and let them chill in the fridge. This makes it easy to toss them into a sealed gallon bag to add to a cooler for an on the go treat.
**Ice cream sandwiches**
You can easily use your favorite ice cream to fill the cookies with instead of buttercream. Use the same technique and get the cookies ready to fill on a tray with half of them turned upside down.
Using slightly thawed ice cream, take a 2-ounce scoop and place a scoop of ice cream down on the cookie. Then, smoosh another cookie on top to finish the sandwich cookie.
You will need to work quickly before the ice cream melts so this process works best with two people, one scooping ice cream and topping while the other wraps the cookies in plastic wrap and pops them in the freezer before they get too melty.
The ice cream cookie sandwiches will need a few hours to set up in the freezer before transporting in a cooler to avoid excessive ice cream melting. I recommend making them the night before, so they are frozen solid by the next day. With this summer heat in Texas, a cookie ice cream sandwich is the way to go!
Enjoy and Happy 4th!
If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram, Facebook, Pinterest. New posts every Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!
Chocolate Chip Cookie Sandwiches
Ingredients
- 2 sticks Butter room temperature. If using salted butter, omit the salt from the recipe.
- ¾ cup Brown Sugar
- ¼ cup Granulated Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tbsp Corn Syrup
- 2 tbsp Oil any neutral tasting oil will work, I used avocado oil.
- ½ tsp Salt
- 1 tsp Baking Soda
- 1 tbs Cornstarch
- 1 cup Cake Flour
- 1¼ cup All Purpose Flour
- 1 cup Sprinkles
- ½ cup Semisweet Chocolate Chips
- ½ cup Milk Chocolate Chips
Buttercream Frosting
- 1½-2 cups Buttercream Frosting
- ¼ cup Sprinkles
Instructions
- In a bowl combine room temperature butter, brown sugar, and granulated sugar. Mix on high with a mixer until smooth and creamy. This will take 3-4 minutes.
- Add the vanilla extract, salt, corn syrup, oil, and mix on high until smooth. This will take 1-2 minutes. Scrape down the bowl to make sure everything is mixed well.
- Sift both types of flour, cornstarch, baking soda into the wet ingredients just until mixed together. The dough will be very soft.
- Using a spatula mix in the sprinkles and both types of chocolate chips. make sure to scrape the bottom of the bowl when mixing.
- Using a tablespoon or small cookie scoop, scoop 6 cookies per parchment lined cookie sheet.
- Bake cookies at 350*F for 8-9 minutes. The cookies will spread and be golden brown on the edges.
- Cool cookies on a wire rack while you mix the frosting.
- In a bowl, combine the buttercream frosting with sprinkles. Place the frosting in a large gallon plastic bag or piping bag. You can cut the tip of the bag or use your favorite piping tip to pipe the frosting.
- On completely cooled cookies, pipe a circle of sprinkle frosting. Top with another cooled cookie.
- Can also use a softened scoop of vanilla ice cream to fill the cookies if you want ice cream sandwiches.
- Wrap cookie sandwiches in plastic wrap and store in the fridge. They can be placed in a large gallon bag for easy transporting in a cooler.
- Enjoy! Happy 4th!
