Mini Chocolate Chip Cookie Sandwiches.
When it comes to chocolate chip cookies, there’s no messing around.
You’ve GOT to do things right.
Nothing’s better than a gooey, chewy, warm-from-the-oven chocolate chip cookie. Unless of course, you eat two warm chocolate chip cookies. Sandwiched with chocolate fudge frosting. Come to mama!
And when you’re making cookie sandwiches like this, you have to start with a quality chocolate chip cookie.
My chocolate chip cookies are fluffy and puffy, chewy and soft, thick and perfect.
What’s the secret? I add cornstarch. Yep.
It’s the cornstarch that gives these cookies an unbelievable lift.
Look how puffy those are!
After stuffing our faces with the plain ole’ chocolate chip cookies, I decided to get a little wild and bake them up again. Only this time, I wanted teeny tiny cookies. With more chocolate. And SPRINKLES!
Sprinkles just make everything better, no?
I brought these to a party and people went nuts! Looks like I’m not the only sucker for a cute little cookie sandwich. 😉
Mini Chocolate Chip Cookie Sandwiches
Yield: 3 dozen cookie sandwiches
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/4 cup semi-sweet chocolate chips
- frosting of choice (I used canned dark chocolate frosting this time, but next time it will be my Homemade Milk Chocolate Frosting)
- assorted sprinkles
- Preheat oven to 350F. Line an ungreased cookie sheet with parchment paper or silpat. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky, but still mold-able with your hands or a cookie scoop.
- Drop very small 1-inch balls of dough onto cookie sheet OR used a mini cookie scoop. Bake for 7-8 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack.
- Place your colored sprinkles in a shallow bowl or pie dish. When the cookies are cooled, spread a generous amount of frosting on the bottom of one cookie. Place the another cookie on top and gently roll the sides in the sprinkles.
Sally's Tip: Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
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PS – here are a few related recipes you may enjoy 😉