Chocolate Chip Cookie Sandwiches

I'm not a big sandwich eater, there's something about a mysterious filling that makes me nervous. Even when I make it myself, I still inspect every bite before consumption. I put it down to a long forgotten bad experience...

But these sandwiches are right up my alley! Chocolate Chip Cookies filled with creamy buttercream - what's not to love?

If you need a sugar filled hit then you need these in your life - and the flavour options are endless. I used a Chocolate Milkshake flavoured buttercream from Sugar & Crumbs which gave a lovely light chocolate flavour so as not to make the entire cookie too rich.



The only trouble is making the cookies small enough that they aren't too filling. I've never been good at making tiny cookies so if you want to try this recipe then I advise rolling your cookies into a ball no nigger than 2cm/1" as they spread when baking and any larger would make the entire sandwich too much to eat!

Chocolate Chip Cookie Sandwiches

• 125g butter, softened
• 100g light brown soft sugar
• 125g caster sugar
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 225g self-raising flour
• ½ tsp salt
• 200g chocolate chips

Buttercream

• 125g unsalted butter (softened)
• 250g Sugar and Crumbs flavoured icing sugar
• Few drops of milk

1. Cream butter and sugars till pale and fluffy, once creamed, combine in the egg and vanilla.
2. Sift in the flour and salt, then the chocolate chips. Refrigerate dough for min one hour, longer if possible (if you miss this step then the cookies will spread a lot when baking).
3. Preheat the oven to 180°C, gas mark 4. Line cookie sheet with baking paper.4. Roll into walnut size balls and press gently to flatten the top of the cookies.
5. Bake for 7-10mins until the cookies are slightly brown around the edges and the centre will remain soft and chewy.
6. Meanwhile, beat your softened butter until pale and fluffy and gradually add the flavoured icing sugar. I added a few drops of milk to make my buttercream extra creamy!

7. Remove cookies from oven and allow to cool on baking sheet. Transfer to a wire rack to finish cooling and pair up similar size cookies before piping one half with a generous swirl of buttercream and sandwiching.
8. These cookies will keep well for up to a week in an airtight container.