Soft Chocolate Chip Sandwich Cookies with a Sweet Center
Learn how to make the best ever chocolate chip sandwich cookies! This recipe features two soft and chewy cookies with rich buttercream frosting sandwiched between.
When I was in middle school, back in the late 80s (shut it), it was popular to cruise the mall. I didn’t really enjoy shopping and I had no money to spend because my parents had five kids, but it’s how I hung out with my friends.
I will say that even though I didn’t (and still don’t) really enjoy shopping, there were a few stores in the mall that I enjoyed. Sanrio. The Discovery Channel store.
AND of course the food court, which had the Great American Cookie Company. Which had . . . the Double Doozie, my friends.
If you’ve never had one of these, their official description is “delectable icing sandwiched between your favorite cookies.” And that’s it. That’s the dessert.
Yet somehow it’s the most amazing thing I’ve ever had in my life. No matter how much money I had in my pocket, I always made sure to have enough for those dang delicious cookies.
And now that I’m older, and there’s no cookie place in the mall, and I can drive to get ingredients . . . I can make my own chocolate chip sandwich cookies!
And that’s the recipe I’m excited to share with you today.
These sandwich cookies are made with a classic chocolate chip recipe, soft and chewy, sandwiched together with a fluffy and smooth buttercream frosting.
They can be enjoyed with a glass of milk or a cup of tea, and are great for sharing with family and friends!
Here’s what you’re going to need for these chocolate chip sandwich cookies.
Cookies
- All-purpose flour – 1 1/4 cup (160 grams)
- Baking powder – 1/2 tsp
- Baking soda – 1/4 tsp
- Salt – 1/4 tsp
- Granulated sugar – 6 Tbsp (78 grams)
- Unsalted butter, room temp – 1/2 cup (113 grams)
- Brown sugar – 1/4 cup (50 grams)
- Eggs – 1
- Vanilla extract – 1 tsp
- Mini chocolate chips – 1/2 cup + more to stick on top
Frosting
- Unsalted butter, room temp – 1/2 cup (113 grams)
- Powdered sugar – 2 cups (200 grams)
- Vanilla extract – 1 tsp
When scooping the dough, use a cookie scoop or a measuring spoon to ensure that the cookies are of equal size.
Keep these cookies in an airtight container at room temperature for up to five days. They’ll last a little over week in the refrigerator.
You can also freeze them in an airtight container for a few months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
This recipe is great for cookie exchanges! Get the printable baking directions below:
Double Doozies
Equipment
Ingredients
Cookies
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons granulated sugar
- 1/2 cup unsalted butter room temp
- 1/4 cup brown sugar
- 1 egg(s)
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips + more to stick on top
Filling
- 1/2 cup unsalted butter room temp
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Sandwich Cookies
- Preheat the oven to 350 F and line a baking tray with parchment paper; set aside.
- In a large bowl combine the flour, baking powder, baking soda and salt. Keep aside.
- In the bowl of stand mixer add the butter, both the sugar, and vanilla extract. Beat them together on medium-high till the mixture turns creamy, about 2-3 minutes.
- Add in the egg and mix until combined.
- Add in the dry mixture in batches and mix until just combined and dough is formed.
- Add the chocolate chips and fold gently. Cover and refrigerate the dough for at least an hour.
- Scoop about 1 tbsp of cookie dough and roll it into balls and flatten them a bit using your palms. Place them on the prepared pan keeping at least 2-inch gap between each cookie. Press a few mini chocolate chips on top.
- Bake in a preheated oven for at least 10-12 mins.
- Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
Cookie Filling
- In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and creamy.
- Add vanilla extract and powdered sugar (in batches). Beat until you get a smooth and fluffy consistency (5-6 min).
- Fill a piping bag with the prepared frosting and attach a star-tip (or any other) nozzle. Pipe the frosting onto the flat side of one cookie.
- Place another cookie on top, flat side down. Press gently to make a sandwich.
- Add more chocolate chips on the side of the frosting.
Notes
Nutrition
If you enjoyed this Double Doozie recipe, let me know in the comments! Also check out these other cookie recipes:
Air Fryer Chocolate Chip • Bacon Chocolate Chip • Birthday Cake • Chocolate Chip Brownie • Chocolate Chip Pudding • Chocolate Marshmallow • Chocolate Thumbprint • Circus Animal • Double Chocolate Chip Pecan Cookies • Funfetti • Heath Bar • Lemon with Glaze • Lemon Shortbread • Milky Way • Nutella Stuffed • Oatmeal Creme Pies • Reese’s Pieces Chocolate • Sour Cream
