Chocolate Chip Cheesecake Sandwiches

If you would like to make this dessert even easier, just serve the cookies as dippers for the cheesecake filling!

Serves: 24Hands-on: 45 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 24


  • 1 cup sugar
  • ¾ cup unsalted butter, at room temperature
  • 2 large eggs
  • 2 tsp. vanilla, divided
  • 2½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup heavy whipping cream
  • 1 block (8 oz.) cream cheese, at room temperature
  • ½ cup confectioners’ sugar
  • ½ cup mini semi-sweet chips


  • In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the sugar and butter. Beat on medium speed until well combined, about 1 minute. Add the eggs, one at a time, beating well after each addition, then stir in 1 teaspoon vanilla.
  • In a medium bowl combine the flour, cocoa powder, baking powder, and salt. Whisk well to combine, then add the flour mixture to the butter mixture and mix until it forms a uniform dough, about 30 seconds. Transfer the dough onto a piece of plastic wrap, flatten into a disk, wrap well, and chill for 30 minutes.
  • Preheat oven to 375°F and line two baking sheets with baking parchment.
  • Remove the dough from the refrigerator and divide in half. Place one half on a work surface lightly dusted with flour and return the other to the refrigerator. Roll the dough out to ⅛" thick and cut the dough with a 2" round cookie cutter.
  • Transfer the cookies to the prepared baking sheet leaving ½" between each cookie and bake for 8-10 minutes, or until the edges of the cookies are firm to the touch. Cool for 5 minutes on the pan, then transfer to a wire rack to cool to room temperature. Repeat with the remaining dough.
  • In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the whipped cream. Whip on medium-high speed until it forms soft peaks, about 2 minutes. Transfer the whipped cream to a separate bowl and chill.
  • To the work bowl add the cream cheese, confectioners’ sugar, and remaining vanilla. Beat until the cream cheese is soft, about 5 minutes, then add the whipped cream back to the bowl and whip for 20 seconds to combine. Fold in the chocolate chips, cover, and chill for 1 hour.
  • To assemble, scoop a heaping tablespoon of filling onto the bottom of a cookie, and top with a second cookie. Repeat until all the sandwiches are made. Chill until ready to serve.