Chocolate Chip Sandwich Cookies

Chocolate chip cookies are widely beloved for good reasons. They blend gooey chocolate with buttery dough to create a dessert that hits the perfect sweet spot. This recipe elevates those classic flavors with a rich, creamy vanilla filling, resulting in the ultimate Chocolate Chip Sandwich Cookies. Best of all, it’s a non-dairy treat that satisfies everyone’s cravings while accommodating dietary preferences.

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Portions20

Ingredients

Cookies

1 cup
1 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cup Dairy Free chocolate chips

Filling

1 cup Country Crock Unsalted Plant Butter Sticks, softened
4 cups powdered sugar
2 teaspoon vanilla extract
1/4 teaspoon salt

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened Country Crock Unsalted Plant Butter Sticks, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla extract to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in 1 cup of dairy-free chocolate chips until evenly distributed
Scoop heaping tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie dough ball slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the filling. In a mixing bowl, beat together the Country Crock Unsalted Plant Butter Stick, powdered sugar, and vanilla extract until smooth and creamy.
Once the cookies are completely cooled, spread a generous amount of filling onto the flat side of half of the cookies.
Top each filled cookie with another cookie to create sandwich cookies.
Add the remaining 1 cup of chocolate chips to a plate. Roll each cookie sandwich on its side until the chocolate chips completely cover the frosting.