Description
These Chocolate Sandwich Cookies feature soft, rich chocolate chip cookies filled with a sweet and creamy vanilla buttercream. They are a delightful homemade version of a classic treat.
Ingredients
Scale
For the Chocolate Cookies:
- 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
- 1 cup (210g) packed light or dark brown sugar
- 1/2 cup plus 1 tablespoon (112g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 cups chocolate chips (semi-sweet, milk, or dark)
For the Creamy Filling:
- 6 tablespoons (85g) unsalted butter, softened to room temperature
- 3 cups (360g) powdered sugar (confectioners’ sugar)
- 2 tablespoons milk (whole, 2%, or skim)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Make Cookie Dough:
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and the room-temperature eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl again.
- In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chocolate chips using a spatula or wooden spoon.
- Scoop and Bake Cookies:
- Scoop out portions of dough using a cookie scoop (about 1 1/2 to 2 tablespoons).
- Place the dough balls on the prepared baking sheets, leaving space between them for spreading.
- Bake for 10-11 minutes. The tops of the cookies should look slightly pale and no longer appear wet or overly shiny. The edges should be set.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes (they will be very soft). Then, carefully transfer them to a wire rack to cool completely. Cookies must be completely cool before filling.
- Make the Filling: While the cookies are cooling, prepare the filling. In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened butter until smooth and creamy. Gradually add the powdered sugar, alternating with the milk, until fully combined. Beat in the vanilla extract until the frosting is light and fluffy.
- Assemble Sandwich Cookies: Once the cookies are completely cool, pair them up by size. Spoon or pipe about 1 tablespoon of the filling onto the flat side of one cookie. Gently press another cookie (flat side down) on top to create a sandwich. Repeat with the remaining cookies and filling.
- Store: Store the assembled sandwich cookies in an airtight container at room temperature for up to 3-4 days.
Notes
- Room Temperature Ingredients: Using room-temperature butter and eggs for the cookies, and room-temperature butter for the filling, ensures proper mixing and texture.
- Cocoa Powder: Use unsweetened cocoa powder (natural or Dutch-processed will work, though natural is often preferred for baking powder recipes).
- Chocolate Chips: Use your favorite type of chocolate chips.
- Do Not Overbake: The cookies should look slightly underdone in the center when removed from the oven; they will continue to set as they cool.
- Cooling: Ensure cookies are completely cool before filling, otherwise the filling will melt.
- Filling Consistency: If the filling is too thick, add a tiny bit more milk (1/2 teaspoon at a time). If too thin, add more powdered sugar (1 tablespoon at a time).
- Storage: Store in an airtight container to maintain freshness.