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Chocolate sandwich cookies filled with cream and rolled in chocolate chips are stacked on brown parchment paper. A small bowl of chocolate chips is nearby.

Chocolate Sandwich Cookies

Print Recipe
These chocolate sandwich cookies are filled with homemade vanilla buttercream and rolled in mini chocolate chips! These are so much better than any store-bought sandwich cookie. Plus, you don’t need to chill the cookie dough.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 10 sandwich cookies
Calories 488
Author Gabby Kislanko

Equipment

Ingredients

Chocolate Cookies

  • ⅔ cup butter, softened (regular or dairy free)
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1½ cup all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup semisweet chocolate chips (regular or mini)

Vanilla Buttercream

  • ½ cup butter, softened (regular or dairy free)
  • 1½ cup powdered sugar
  • 1 tsp vanilla extract
  • ⅛ tsp salt

For Rolling

  • ½ cup mini chocolate chips
US Customary - Metric

Instructions

Chocolate Cookies

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In the bowl of a handheld mixer or standing mixer, beat the butter and brown sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
  • Add in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate chips.
  • Use a medium cookie scoop or roll the dough into 1.5 tablespoon sized balls and place on the baking sheet around 3 inches apart.
  • Bake one tray at a time for 8-10 minutes or until the edges are set. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Vanilla Buttercream

  • Make the buttercream. In a medium bowl combine butter, vanilla extract, salt, and powdered sugar. Add more powdered sugar as needed to adjust the consistency to your liking.

Assembling the Cookie Sandwiches

  • Once the cookies have cooled completely, flip 5 of the cookies upside down and use a spoon or small spatula to scoop around 1.5 Tablespoons of frosting onto each cookie.
  • Place one of the unfrosted cookies over top of each and gently push them together to even out the frosting in the sandwich.
  • Pour the mini chocolate chips into a shallow bowl and roll the cookie sandwiches in them to coat the buttercream. Enjoy!

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. 

Nutrition

Calories: 488kcal | Carbohydrates: 67g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 391mg | Potassium: 159mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1055IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 2mg