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If you love chocolate chip cookies and can’t resist a soft, creamy filling, you’re going to be obsessed with these chocolate chip buttercream sandwiches. Two chewy cookies hug a layer of sweet vanilla buttercream and tangy raspberry jam in this perfect dessert mashup. These are fun to make, easy to customize and ideal for gifting, sharing or simply treating yourself. Whether you’re craving something classic or a little extra, these sandwich cookies deliver the best of both worlds.
Chocolate chip buttercream sandwiches combine chewy cookies, creamy vanilla filling and fruity jam for the ultimate sweet, soft and satisfying bite.
Also try no-bake granola bars or mixed berry parfait. No-bake pineapple lush and cherry cheesecake icebox cake are worth whipping up too.
Why You’ll Love It
Classic flavor combo: Chocolate, vanilla and raspberry are always a win.
Great texture: Soft cookies with smooth buttercream and jam in every bite.
Perfect for gifting: They package beautifully for birthdays or holidays.
Fun to make: A creative twist on a traditional cookie.
Customizable: Use different jams or chip varieties to mix things up.
Chocolate Chip Buttercream Jam Sandwich Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Provides structure for the cookie dough.
Baking powder: Helps the cookies rise slightly for a soft texture.
Unsalted butter: Used in both cookies and buttercream for richness and moisture.
Granulated sugar: Adds sweetness and helps with the cookie structure.
Brown sugar: Adds chewiness and a hint of caramel flavor.
Eggs: Bind the dough and contribute to the soft texture.
Vanilla extract: Adds warm, sweet depth to both the dough and filling.
Chocolate chips: Bittersweet or milk chocolate brings a rich, melty bite.
Icing sugar: Sweetens the buttercream smoothly.
Milk: Adjusts the consistency of the buttercream.
Jam: Raspberry jam adds a sweet and tangy contrast to the creamy filling.
How to Make Chocolate Chip Sandwich Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cookie dough: Mix dry ingredients in a bowl. Cream butter and sugars, add eggs and vanilla, then add the dry mixture and stir in chocolate chips.
Bake the cookies: Scoop dough onto baking sheets and bake until lightly browned. Let cool completely.
Make the buttercream: Beat butter with icing sugar until smooth. Add vanilla and milk to reach desired texture.
Assemble the sandwiches: Pipe buttercream onto one cookie, spoon jam in the center, and top with another cookie.
Substitutions and Variations
Use white chocolate chips: For a sweeter flavor and visual contrast.
Try different jams: Strawberry, blueberry or cherry all work well.
Add espresso powder: A pinch in the dough or filling enhances the chocolate.
Serving Suggestions
With a drink: Serve these sandwich cookies with an iced gingerbread latte for a sweet coffeehouse style treat. Lime pineapple agua fresca is another refreshing choice.
With other sweet treats: Pair with some strawberry sorbet or lemon sorbet, or perhaps some watermelon blueberry sparklers for a fruity, frozen dessert board.
How to Store Chocolate Chip Sandwiches
Store: Keep leftovers in an airtight container at room temperature and eat within 2 to 3 days. You don’t need to refrigerate them unless it’s very hot where you are.
Freeze: You can freeze them in an airtight container for up to 3 months. The best way is to freeze the cookies and then add the jam and cream after thawing and before serving.
Thaw: Defrost in the refrigerator overnight.
Top Tips
Cool cookies fully before filling: This keeps the buttercream from melting.
Use a piping bag: It gives a neater, more consistent finish.
Chill before serving: A short chill helps set the filling and keeps the sandwich intact.
Chocolate Buttercream Sandwich Cookies FAQs
Think Oreos were the first sandwich cookie? They weren’t. Hydrox cookies actually came first, debuting in 1908, four years before Oreos launched in 1912. Entrepreneur Jacob Loose bought a cookie and candy factory in 1882 and eventually renamed it Sunshine Biscuits, the company behind Hydrox. The name wasn’t exactly appealing, especially since a chemical company shared the same name at the time. Although Hydrox cookies were kosher and had a loyal fan base, Oreos quickly became more popular. Hydrox was eventually discontinued in 1999.
Not if eaten within a day or so. The buttercream creates a barrier that helps preserve the texture.
Chocolate Chip Buttercream Jam Sandwich Cookies Recipe
Chocolate Chip Buttercream Sandwiches
Equipment
- Cookie Scoop 1-Teaspoon
Ingredients
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking powder
- ¼ Teaspoon salt
- 1 Cup butter, unsalted
- ¾ Cup granulated sugar
- ¾ Cup brown sugar
- 2 eggs
- 1 Teaspoon vanilla extract
- 1 ½ Cups chocolate chips, bittersweet or milk
For the Buttercream
- 1 ½ Cups icing sugar
- ½ Cup butter, unsalted
- 1 Teaspoon vanilla extract
- 2 Tablespoons milk
- ⅔ Cup jam, raspberry
Instructions
- Preheat oven to 350°F. Grease a pair of baking sheets or line them with parchment paper.
- In a medium bowl, add flour, salt, and baking powder. Set aside.
- With an electric mixer, beat butter until creamy. Add sugars and beat again until light and fluffy. Add eggs and vanilla, and then the flour mixture. Beat.
- Stir in chocolate chips until combined.
- Roll 1-Teaspoon balls of dough and place on baking sheets.
- Cook for 10 to 12 minutes until lightly browned. Cool 5 minutes before placing onto cooling racks.
- In the meantime, make buttercream. Cream butter and icing sugar until creamy. Add vanilla and milk, a tablespoon at a time, until desired consistency is reached.
- Put icing into piping bag and pipe icing on edge of cookie. Spoon jam into the middle and place another cookie on top.
Notes
Use a piping bag: It gives a neater, more consistent finish.
Chill before serving: A short chill helps set the filling and keeps the sandwich intact.
Nutrition
Chocolate chip buttercream sandwiches are a fun and flavorful way to upgrade classic cookies. With soft, chewy chocolate chip cookies, a swirl of sweet vanilla buttercream and a pop of fruity jam, they’re as pretty to look at as they are satisfying to eat. Whether you’re baking for a special occasion or just want something a little extra with your afternoon coffee, this recipe will become a new favorite. Enjoy them fresh, chilled or even boxed up as edible gifts.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
My mouth is watering just thinking about it. Can’t wait to make it again.
I believe in Step 5 you mean to BAKE for 10-12 minutes until lightly brown, not COOL for 10-12 minutes…
I definitely meant cook not cool, thanks for spotting this! All changed now. I hope you enjoyed the cookies!
you never added the flour mix
Oops, thanks for letting me know. All fixed now!
I think I would eat these all at once!