Mini Chocolate Chip Cookie Fudge Sandwiches


If you are looking for a crowd pleaser, look no further! These mini chocolate chip cookie sandwiches, stuffed with fudgy chocolate frosting and rolled into colorful sprinkles, are the perfect bringalong to any kind of get together. Not only are they adorably festive (roll them in different colored sprinkles for different occassions!), they are sweet and perfectly delicious.

It all starts with a cute mini chocolate chip cookie.  A perfect, soft and chewy chocolate chip cookie at that.

The secret to a perfect cookie? I add a touch of cornstarch. It really gives the cookies a nice lift.

Adding chocolate frosting AND sprinkles really takes them over the edge. Plus, you get to eat two at a time. Exactly how I like my cookies!

P.S. Don’t forget to come see me and all of my recipes over at Sally’s Baking Addiction. I love connecting with new readers!

Mini Chocolate Chip Cookie Fudge Sandwiches

makes 30 mini 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 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups semi-sweet chocolate chips
2 cups chocolate frosting (I used store-bought)


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.

Each ball I rolled was 2 teaspoons. Drop them onto cookie sheet and bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack.

Pour your sprinkles onto a plate of shallow bowl. Set aside.

Once completely cooled, place a dollop of frosting in the center of the bottom of one cookie. Sandwich with another cookie and immediately roll into sprinkles.


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