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Fudgy Chocolate Cookie Sandwiches with Easy Homemade Buttercream Filling

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These fudgy chocolate cookie sandwiches feature ultra-rich, soft chocolate cookies filled with a fluffy homemade vanilla buttercream. Perfect for chocolate lovers, they’re easy to make, crowd-pleasing, and totally customizable for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 2/3 cup (80g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces (170g) semi-sweet chocolate, melted and cooled
  • For the Buttercream Filling:
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) confectioners’ sugar, sifted
  • 2 tablespoons (30ml) milk or cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional Add-Ins:
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon peppermint extract
  • Sprinkles or mini chocolate chips (for rolling edges)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream 1 cup softened butter with 1 1/4 cups granulated sugar and 2/3 cup brown sugar using a mixer for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each. Blend in vanilla extract.
  4. Slowly pour in melted semi-sweet chocolate (cooled) and mix until thoroughly combined.
  5. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Gradually add dry ingredients to wet mixture, beating on low until just combined. Do not overmix.
  7. Cover bowl and chill dough for 20 minutes.
  8. Scoop dough into balls (about 1.5 tablespoons each) and place 2 inches apart on prepared sheets.
  9. Bake for 9-11 minutes, until edges are set but centers look soft. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the buttercream: In a clean bowl, beat 1/2 cup softened butter until creamy. Gradually add confectioners’ sugar, beating on low. Add milk and vanilla extract, then beat on high for 2-3 minutes until fluffy. Mix in a pinch of salt.
  11. Pair cookies by size. Spread 1-2 tablespoons buttercream onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.
  12. Optional: Roll edges in sprinkles or mini chocolate chips.
  13. Serve at room temperature. Store in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days.

Notes

Chill the dough for thick, fudgy cookies. Don’t overmix after adding flour. For extra flavor, add espresso powder or peppermint extract. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Let cookies cool completely before filling to prevent melting the buttercream.

Nutrition

Keywords: chocolate cookie sandwiches, fudgy cookies, buttercream filling, homemade cookies, easy dessert, chocolate sandwich cookies, bakery-style cookies, kid-friendly, party dessert, chocolate lovers

Find it online: https://bitefuljoy.com/fudgy-chocolate-cookie-sandwiches-recipe-easy-homemade-buttercream-filling/