Chocolate Chip Sandwich Recipe UK
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There’s something undeniably magical about the combination of a warm, chewy chocolate chip cookie and a creamy, dreamy filling—and this Chocolate Chip Sandwich Recipe brings that magic straight to your kitchen.
Crafted with UK bakers in mind, this recipe elevates the humble cookie into a show-stopping dessert that’s as delightful to make as it is to eat.
Picture this: two perfectly baked cookies, their edges golden and crisp, their centres soft and studded with rich dark chocolate shards, sandwiching a generous swirl of velvety buttercream that you can customise to your heart’s desire.
And just when you think it couldn’t get better, a cascade of melted dark chocolate crowns the top, adding a touch of elegance to this irresistible treat.
Whether you’re whipping it up for a cosy afternoon tea, a special gathering with friends, or simply to satisfy a late-night sweet tooth, this recipe promises pure bliss in every bite.
So, preheat that oven, gather your ingredients, and let’s create a dessert that’s bound to become a new favourite in your home!
Ingredients
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1/2 cup (113g) unsalted butter, melted (and slightly cooled)
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1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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1 large egg, at room temperature
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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3/4 cup dark chocolate mini shards
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1/2 cup (113g) unsalted butter, softened
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1 cup powdered sugar, sifted
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1–2 tbsp heavy cream (or milk)
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1/2 tsp vanilla extract
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Optional: For extra indulgence, mix in 1/2 tsp instant espresso powder (dissolved in 1 tsp water) for a coffee twist, or 1–2 tsp salted caramel sauce for a rich, buttery flavour.
For the Cookies:
For the Buttercream Filling:
Directions
Method for the Cookies:
Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Stir in the egg and vanilla extract.
Combine Dry Ingredients: In a separate bowl, sift the flour, baking soda, and salt.
Form the Dough: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.
Shape & Bake: Divide the dough into 2 equal portions and shape them into thick, round disks. Place on the prepared baking sheet and bake for 12–15 minutes until the edges are set and the centres remain soft.
Cool: Transfer the cookies to a wire rack to cool completely.
Method for the Filling:
Beat the softened butter in a bowl until creamy.
Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract.
Beat until light and fluffy.
Stir in your optional flavour addition if using.
To Assemble:
Sandwich: Once the cookies are completely cooled, spread a generous layer of the buttercream filling on the flat side of one cookie. Place the second cookie on top to create a sandwich.
Drizzle: Melt about 100g of dark chocolate (using a microwave or double boiler) and drizzle it artfully over the top cookie.
Serve: Enjoy immediately, or refrigerate briefly to set the chocolate drizzle if desired.
Enjoy this ultimate treat that combines the best of both worlds—a rich, moist cookie with a decadent, customisable buttercream centre, all crowned with a luxurious dark chocolate drizzle!
Recipe Notes
If you have any questions how to make these cookies using our recipe, please post a comment below and we will get back to you.
How to Store Your Chocolate Chip Cookie Sandwiches
These Chocolate Chip Cookie Sandwiches are so delicious, you might not have any leftovers—but if you do, proper storage will keep them tasting fresh and fabulous!
Here’s how to make sure every bite stays as delightful as the first:
Short-Term Storage (1–2 Days): If you plan to enjoy your cookie sandwiches within a couple of days, place them in an airtight container at room temperature.
Layer them with parchment paper to prevent the buttercream from sticking to the tops of other sandwiches.
Keep them in a cool, dry spot away from direct sunlight or heat sources—your kitchen counter works perfectly as long as it’s not near the oven!
Refrigerator (Up to 1 Week): For a longer shelf life, pop your cookie sandwiches into the fridge.
Store them in an airtight container to lock in moisture and protect that luscious buttercream filling.
The chocolate drizzle might firm up a bit, but that just adds a satisfying snap!
Before serving, let them sit at room temperature for 15–20 minutes to soften the cookies and bring back that just-baked texture.
Freezer (Up to 1 Month): Want to save some for a rainy day? These beauties freeze surprisingly well!
Wrap each sandwich individually in cling film or baking parchment, then place them in a freezer-safe airtight container or zip-top bag.
This double-layer protection keeps freezer burn at bay.
When you’re ready to indulge, thaw them in the fridge overnight or let them sit at room temperature for about an hour.
Pro tip: A quick 10-second zap in the microwave can revive that gooey, fresh-from-the-oven vibe—just don’t overdo it, or the buttercream might melt!
A Note on the Drizzle: If you’ve added that gorgeous dark chocolate drizzle, it might sweat a little after refrigeration or freezing due to condensation.
No worries—it’ll still taste amazing!
For the prettiest presentation, you could hold off on drizzling until just before serving if you know you’ll be storing them longer.
With these tips, your Chocolate Chip Cookie Sandwiches will stay soft, creamy, and utterly irresistible, ready to satisfy your cravings whenever they strike!
