Chocolate Chip Sandwich Cookies
These chocolate chip sandwich cookies are perfect to satisfy any sweet cravings. My son came over the other night and wanted some chocolate chip cookies. It was late but I instantly went into the kitchen and started making him some cookies. My daughter and I were craving cookies anyway, so it was the perfect time to whip up a batch of delicious, right out of the oven, hot, chocolate chip cookies. Then I thought, how about some chocolate chip sandwich cookies? So, here you go, these are super delish!!!
These chocolate chip sandwich cookies are sweet, delicious and so tasty! I have been making these cookies forever. When I make chocolate chip cookies, I always add more flour than the recipe calls for and I also add a heaping tablespoon of corn syrup. I like my cookies soft and thicker than the typical recipe for chocolate chip cookies. These chocolate chip sandwich cookies are soft and definitely thicker, thanks to the additional flour and corn syrup.
So I decided that I would make some delicious chocolate chip cookies filled with buttercream frosting (my favorite), and make them festive for the Christmas season. Just get your favorite holiday sprinkles and decorations, role the cookies in the sprinkles, and enjoy! These chocolate chip sandwich cookies were a hit!
Merry Christmas Everyone!
I hope you all have a very Merry Christmas and a wonderful holiday season.
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 1 tsp vanilla
- 1 heaping Tbs corn syrup
- 2 eggs I used cage free eggs
- 2 cups chocolate chips
- 1 cup walnuts optional
- 3 cup powdered sugar
- 1/2 stick butter
- 3 Tbs unsweetened almond milk can use regular milk
- 1 1/2 tsp vanilla
- Christmas colored sprinkles
Preheat oven to 375°
In a medium mixing bowl, whisk flour, baking soda and salt together. Set aside.
In a large mixing bowl, beat butter, brown sugar, sugar, vanilla and corn syrup together.
Add eggs and beat until combined.
Stir in chocolate chips and nuts.
Drop by rounded teaspoon onto ungreased cookie sheets.
Bake for 11-13 minutes, or until edges just start to brown.
Remove from oven and let sit on cookie sheet for a couple minutes before removing to a rack to cool.
In a medium bowl, mix butter, powdered sugar, milk, and vanilla together until well combined.
Put in the fridge for about 15 minutes.
Once cookies have cooled, take two cookies, add some buttercream frosting on one side of the cookie, then put the second cookie on top, roll the edges in sprinkles of your choice for decorating. Enjoy!