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Red, white, and blue Chocolate Chip Cookie Sandwiches! An easy and fun dessert for Memorial Day Weekend! Smooth and creamy vanilla buttercream sandwiched between two crispy and chewy chocolate chip cookies! The best way to celebrate!
These Chocolate Chip Cookie Sandwiches are the perfect dessert to add to your next holiday celebration! Simply divide the buttercream into three bowls and dye one red and one blue! They are easy to make and add a patriotic touch to your celebration! Everyone is sure to love them!
Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!
Ingredients in Chocolate Chip Cookie Sandwiches
All you need are a handful of simple pantry ingredients to make these Chocolate Chip Cookie Sandwiches!
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Eggs: The recipe calls for 2 large eggs that have been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent used to help the cookies spread.
- Salt: Balances the sweetness of the cookie.
- Chocolate Chips: Use 2 cups chocolate chips in the cookies. I also like to add additional chocolate chips to the cookies prior to baking.
- Powdered Sugar: Make sure to sift to remove any clumps (if needed).
- Milk: You can use regular milk or cream to make the buttercream.
- Food Dye: Use a few drops to add color to the buttercream.
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!
Making Chocolate Chip Cookie Sandwiches
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Add to wet ingredients and beat until just combined. Mix in chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with extra chocolate chips.
- Bake for 10 to 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- To make the buttercream, beat butter until smooth. Add in powdered sugar, milk, vanilla extract, and salt. Beat for 3 minutes until light and smooth. Divide into 3 bowls and add a few drops of blue to one bowl and red to another.
- Scoop buttercream between two cooled cookies. Add sprinkles to make them even more festive!
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tips for the Best Cookies
- Make sure to cream the butter and both sugars for 3 to 5 minutes until light and fluffy. This allows for air to be incorporated into the cookie dough giving you the perfect cookie texture.
- Use a good quality 100% pure vanilla extract. I would avoid using imitation vanilla.
- Make sure to measure the all-purpose flour using the spoon-and-level method. First, use a spoon to fluff the flour while it is in the bag. Next, spoon the flour into the measuring cup. Use a knife to scrape off the excess. Make sure not to pack the flour into the measuring cup. Adding to much flour to this recipe will lead to dry and crumbly cookies.
- Once you add the dry ingredients, beat until just combined. Overbeating will lead to dense cookies.
- I like to add additional chocolate chips to the tops of each cookie prior to baking!
- Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!
- Use a round cup, bowl, or circle cookie cutter to scoot the cookies into a perfect circle shape immediately after they are removed from the oven.
- Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for 2 months (that is if you have any leftovers!)
Tools and Equipment for the Best Cookies
Other Recipes to Try:
Chocolate Chip Cookies Sandwiches
Course: DessertDifficulty: Easy8
cookie sandwiches30
minutes12
minutesSmooth and creamy buttercream sandwiched between two crispy and chewy chocolate chip cookies!
Ingredients
- Chocolate Chip Cookies
1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla extract
2 1/3 cup all-purpose flour, measured using the spoon-and-level method
1 1/2 tsp baking soda
1/2 tsp salt
2 cups chocolate chips, plus additional for topping each cookie if desired.
- Buttercream
3/4 cup unsalted butter, softened to room temperature
3 cups powdered sugar
2 tbsp milk
2 tsp vanilla extract
Food dye if desired
Directions
- Cream together butter and both sugars for 3 minutes. Add in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Add to wet ingredients and beat until just combined. Mix in chocolate chips.
- Chill for 30 minutes in the fridge. Using a large cookie scoop, scoop onto a parchment lined cookie sheet, top with extra chocolate chips, and bake at 350 for 10-12 minutes.
- To make the buttercream, beat butter until smooth. Add in powdered sugar, milk, vanilla extract, and salt. Beat for 3 minutes until light and smooth. Divide into 3 bowls and add a few drops of blue to one and red to another. Scoop buttercream between two cooled cookies. Add sprinkles to make them even more festive!
Loved this Recipe?
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