Soft N Chewy Chocolate Sandwich Cookies
Indulge your sweet tooth with these Soft N Chewy Chocolate Sandwich Cookies, a decadent treat featuring rich, fudgy cookies paired with a luscious vanilla buttercream filling. Made with simple pantry staples like cocoa powder, chocolate chips, and creamy butter, these cookies are irresistibly soft with perfectly chewy edges. The filling is a dreamy combination of powdered sugar, heavy cream, and a hint of vanilla, creating the ultimate complement to the chocolatey exterior. Ready in just 30 minutes, these sandwich cookies are ideal for everything from dessert spreads to a cozy afternoon snack. Whether you're baking for a special occasion or simply craving a chocolate fix, this recipe is guaranteed to satisfy.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Eggs, large
- 2 teaspoons Pure vanilla extract
- 2.25 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Unsalted butter (for filling)
- 1.5 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Pure vanilla extract (for filling)
- 1 pinch Salt (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together 1 cup of unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the butter mixture and beat until fully combined.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips by hand using a spatula or spoon.
Using a small cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers appear slightly underbaked. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, beat 0.5 cup of unsalted butter in a medium bowl until smooth. Gradually add powdered sugar, beating until fluffy.
Add heavy cream, vanilla extract, and a pinch of salt to the filling mixture, and beat until smooth and spreadable.
Once the cookies are completely cooled, spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 48.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
