Sweet Monkey

Preheat oven to 350 degrees F. In a large mixing bowl, beat together butter and sugars. Beat in eggs and vanilla extract. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover and refrigerate dough for at least an hour. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into disks. Place on parchment paper. Bake for 10 minutes, or until cookie edges are slightly golden brown. Cool on baking sheet for about 5 minutes. Transfer to a wire rack and cool for about 15-30 minutes. Prepare the cookie dough filling by beating together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips. Assemble sandwich with 1 big tablespoon of filling between the two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies. Once all cookies are assembled, roll into sprinkles for fun!