I cannot believe Valentine’s Day is almost here! I have done nothing to prepare for it in the cooking sense. I mean, I am a chocolate lover! How can I have nothing made!
Thankfully I have made some recipes over the past few weeks. You can never go wrong with chocolate chip cookies, and I actually went with a recipe that my sister and I discovered many, MANY years ago. I seriously think we were 8-10 years old and I have no clue who the original source is (sorry!) However, what I like about this cookie recipe is how much the cookies spread. The recipe was perfect when it came to these chocolate chip cookie sandwiches with buttercream!
I had a bit of extra buttercream leftover, which is surprisingly because I usually do not have enough. I did not want it to go to waste and figured sandwiching it between cookies was a fine idea. My sister’s chocolate chip cookie recipe entered my mind instantly. All my other cookie recipes result it fluffy, tall cookies. I wanted something flatter to hold the buttercream between. It worked out perfectly!
Now, as I said, the buttercream was leftover, so it had been stored in the refrigerator. I placed the buttercream into my stand mixer with a bit of extra milk and whipped it until pliable. I know the cream kind of looks curdled in the picture, but it wasn’t. I find buttercream never gets that same fluffiness the second time around but the taste was perfection! You could always whip up a fresh batch of buttercream if you don’t have any leftovers on hand.
15 minPrep Time
9 minCook Time
24 minTotal Time
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp. vanilla
- 1 egg
- 1 cup chocolate chips
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- Leftover buttercream.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Cream together butter and sugars until combined. Blend in vanilla and egg.
- Combine remaining dry ingredients in a separate bowl.
- Add the flour mixture slowly to the wet ingredients and beat until just combined.
- Stir in chocolate chips and measure out 1 tablespoon-sized portions. Bake for 8-10 minutes. Allow to cool slightly on the baking sheet before transferring to a cooling rack.
- When cookies have cooled, take on cookie and turn it upside down. Smear some buttercream onto the cookie and then place another cookie on top to create a sandwich. Continue until no cookies remain.
- Recipe makes 32 chocolate chip cookies and 16 cookie sandwiches.
You can use this chocolate chip cookie sandwiches with buttercream recipe as is, or whip up a batch of just the cookies without the buttercream. Up to you! The recipe makes 32 cookies or 16 cookie sandwiches. I am thinking for my sister’s birthday that I want to make her ice cream sandwiches using this recipe. Or maybe a chocolate chip cookie cake… She is so predictable that I cannot make my mind up on one recipe!