Can I make these cookie sandwiches ahead of time?

Yes! You can bake the cookies and make the frosting up to 2 days in advance Store the cookies in an airtight container at room temperature and the frosting in the fridge. Assemble just before serving.

What should I do if my frosting is too thick or too thin?

If the cream cheese filling is too thick, simply add a little extra milk or cream. If it is too soft, beat in a little extra cream cheese. You can also chill it for 10 to 15 minutes to help it firm up a bit.

Can I freeze these cookie sandwiches?

Yes! Freeze assembled sandwiches on a baking sheet until solid, then transfer to an air tight container or freezer bag. That at room temperature for about 15 minute before serving, or enjoy frozen for an ice cream sandwich like experience.

Funfetti Chocolate Chip Cookie Sandwiches

Description

These Funfetti Chocolate Chip Cookie Sandwiches start with chocolate chip cookies that are coated in rainbow sprinkles, and then filled with a thick swirl of tangy-sweet cream cheese frosting. They're easy enough for a weeknight treat but festive enough for birthdays and holidays.

Ingredients

Units Scale

Roll of pre-made chocolate chip cookie dough
4 ounces cream cheese
1 cup powdered sugar or sweetener
1 teaspoon pure vanilla extract (I use this brand)
1 tablespoon milk or cream
sprinkles

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Instructions

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Roll out the chocolate chip cookie dough into 1 ½ inch round balls. Roll each dough ball in the sprinkles and place on the baking sheet.
Gently press down on each ball to flatten slightly. Repeat the process to make 12 cookies.
Place in the oven and bake as per the directions on the package. You want the edges to be lightly browned and the center of the cookies still soft.
While the cookies are baking, make the cream cheese frosting filling. To a bowl add the cream cheese, powdered sugar and vanilla extract. Use a hand mixer to whip everything together until well combined. Then add the milk and mix again until the cream cheese is a smooth texture. If it is still a bit thick add another splash of milk. Transfer the frosting a piping bag.
Once the cookies are done, let them cool completely on the baking sheet or transfer to a wire rack.
Once the cookies are cooled, flip over 6 of the cookies, so that the bottom is facing up. Pipe a thick swirl of frosting on each of the 6 cookies. Place the other 6 cookies on top of the frosting and press down lightly to sandwich the cookies together.

Notes

Storage: Store assembled cookies in an airtight container in the fridge for up to 4 days.
Make Ahead: Both the cookies and the filling can be made a day in advance and assembled when ready to serve.
Baking: Be sure not to over bake the cookies. Underbaked cookies yield the best texture.
Mix-ins: Get creative with the filling and add mini chocolate chips, freeze dried strawberries, coconut, or even nuts.
Cookie Base: These are also delicious with a sugar cookie base, snickerdoodle, or even peanut butter cookies. One of my favorite combinations is to use a sugar cookie base and a lemon cream cheese filling.
Make Them Low Carb: To make a low carb and gluten free version, simply use this Low Carb Chocolate Chocolate Chip Cookie Recipe, low carb powdered sweetener instead of sugar, and low carb sprinkles.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert Recipes
Method: Baking

Nutrition

Serving Size: 1 Cookie Sandwich
Calories: 425
Fat: 20g
Carbohydrates: 45g
Protein: 4g