Flag

Chocolate Chip Cookie Sandwiches

14 servings
Easy
60
Think cookies but times by two and with a delicious buttercream filling… You'll eat one and want more and more and more!
Enjoy double the number of cookies and double the amount of deliciousness when you make these tasty choc chip cookie sandwiches at home! Giving you a fun new spin on the classic chocolate chip cookie, these moreish treats are made up of two buttery biscuits packed with rich dark chocolate chips ...
Ingredients
Preparation
Additional information
Know a little more
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

Related Recipes

Picture - Hero image

Ingredients

For the Cookies
125 gUnsalted butter or Margarine (4 ½ oz) softened
125 gCaster Sugar (4 ½ oz)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
200 gPlain Flour (7 oz)
1Dr. Oetker Baking Powder Sachet (1 tsp)
100 gDr. Oetker Dark Chocolate Chips
1Medium Egg
For the Buttercream
125 gUnsalted butter (4 ½ oz) Softened
225 gIcing Sugar (8 oz)
2.5 mlDr. Oetker Madagascan Vanilla Extract (½ tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Dark Chocolate Chips
Picture - Dr. Oetker Madagascan Vanilla Extract (½ tsp)
1

Chocolate Chip Cookie Sandwiches

Preheat the oven to 180° C (160°C Fan, Gas Mark 4). Grease and line 3 baking trays.

2

In a mixing bowl, beat together the butter or margarine with the sugar until creamy. Beat in the egg and Vanilla Extract.

3

Sift the flour and Baking Powder on top and add the Jumbo Chocolate Chips. Mix together to form a dough.

4

Using a teaspoon, drop 28 spoonfuls of the mixture onto the baking trays, spaced apart, and flatten each slightly. Bake in the oven for about 15 minutes until just firm and lightly golden. Allow to cool for 10 minutes then transfer to a wire rack to cool completely.

5

Generously spread the smooth side of 14 cookies with the Vanilla Buttercream and sandwich together with the other cookies to serve.