Blackberry & White Chocolate Cookie Sandwiches Recipe!

Hello lovelies,

You guys know me well enough by now to know my love for creating and baking cookies. I’ve shared my fair share of recipes at this point and nothing brings me more joy than the love you have for my cookie recipes also.

With that being said, a bake I’ve found a huge love for over the last year (or so), is cookie sandwiches. I mean, a flavoured buttercream sandwiched between two yummy cookies, what isn’t to love?

So, guess what I’m sharing with you all today? Yup, that’s right my friends, I’m back with a new cookie sandwich recipe and let me tell you straight, this sandwich is not one to be messed with.

I’d certainly go as far as saying that this sandwich isn’t for the faint hearted – it’s sweet, it’s huge in size and it’s very filling but to me, that’s what a cookie sandwich is all about! It’s a sweet toothed persons dream and I’m here to fulfill that dream and make it a reality for you.

Something I’ve been working on behind the scenes is perfecting incorporating fruit into my buttercreams which I’m proud to finally share with you as it’s honestly a game changer!

This sandwich has a silky smooth blackberry buttercream which is sweet, fruity and works beautifully alongside the white chocolate cookies it’s sandwiched between.

So, if these cookie sandwiches have got you salivating and wanting to know more, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Sweet Treat

Servings: 12

Prep Time: 10 Minutes

Chill Time: 1 Hour

Bake Time: 12-15 Minutes

Decorating Time: 15 Minutes

Overall Time: 2+ Hours


Ingredients You Need For The White Chocolate Chip Cookies:

  • 125g Of Unsalted Butter / Stork
  • 100g Of Light Brown Sugar
  • 75g Of White Granulated Sugar
  • 1 Egg, Beaten
  • 2tsp Of Vanilla Bean Paste / Extract
  • 300g Of Plain Flour
  • 1.tsp Of Baking Powder
  • 1/2tsp Of Bicarbonate Of Soda
  • 300g Of White Chocolate Chips

Ingredients You Need For The BlackBerry Buttercream:

  • 100g Of Unsalted Butter
  • 200g Of Icing Sugar
  • 2tsp Of Vanilla Bean Paste / Extract
  • 200g Of Fresh Or Frozen (Fully Defrosted) Blackberries

How To Make The White Chocolate Chip Cookies:

  • Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
  • Secondly, in a large bowl, using an electric whisk, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of granulated sugar until light and fluffy.
  • Next, beat in the 1 large egg and the 2tsp of vanilla extract until combined.
  • Now, fold through the 300g of white chocolate chips.
  • Add in the 275g of plain flour, 1tbsp of cornflour, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough forms (TIP: if the dough isn’t coming together easily, I’d recommend adding 1-2tsp of milk to make the dough more ‘moist’).
  • Wrap the cookie dough in clingfilm and place into the fridge to chill for 1 hour.
  • As the hour is coming to an end, preheat the oven to 200C / 180C Fan / Gas Mark 5.
  • After 1 hour, remove the dough from the fridge and using a 4’ cookie scoop, scoop your cookie dough and between the palm of your hands, roll the cookie dough into 16-18 balls.
  • Place 6 cookie dough balls on each of the prepared baking trays and place into the oven to bake for 12-15 minutes.
  • Finally, once baked, remove from the oven and leave on the baking trays to cool for 5-10 minutes before transferring onto a wire rack to cool completely.

How To Make The BlackBerry Buttercream:

  • When the cookies have cooled, it’s time to make the buttercream.
  • In a blender, add 200g of fresh (or frozen) blackberries, 1tsp of lemon juice and 3tbsp of granulated sugar and blend into a puree.
  • Strain the puree through a fine sieve (to get rid of any lumps or pips) into a bowl and then set to one side.
  • Now, in a large bowl, using an electric mixer, beat the 100g of unsalted butter and 2tsp of vanilla bean paste until loosened and pale.
  • In small additions, beat in the 200g of icing sugar until a buttercream has formed.
  • Once formed, a little at a time, making sure you mix well between each addition, pour in all the strained blackberry juice until combined.
  • Transfer the finished buttercream into a piping bag which has been fitted with a piping nozzle of your choice (I used a Wilton 2D nozzle) and pipe the buttercream on the bottom of one cookie, making sure it’s completely covered in buttercream.
  • Finally, sandwich a second cookie ontop of the buttercream. Continue to do this until all the cookies are used up.

That’s your Blackberry & White Chocolate Cookie Sandwiches prepared, baked and filled, ready for you to enjoy!

They may look simple, but boy are these blooming delicious! The blackberry buttercream with the white chocolate chip cookies is a banging combination, need I say more…

I’ve got a few more cookie sandwich ideas up my sleeve for this year so if you’ve got a sweet tooth, keep your eyes peeled for them.

{Previous cookie sandwich recipes: https://ellegracedeveson.com/?s=Cookie+sandwiches}

Let me know in the comments below if you make these cookie sandwiches for yourself and if you do, what your thoughts are on them. Are you a cookie sandwich lover? What did you think of the blackberry buttercream?

Sending you all tons of love & hugs as always,

Elle xo

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1 Comment

  1. May 17, 2024 / 1:03 pm

    What a really lovely recipe, I love the combination of blackberry and white chocolate! These would be great to have as a picnic treat during the summer!

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