Name: Chocolate Sandwich Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; ¾ cup brown sugar; ½ cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; ½ cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; ¼ cup chocolate sprinkles or shavings (optional)

Rich, soft, and satisfyingly indulgent, these Chocolate Sandwich Cookies are like a warm hug wrapped in layers of cocoa and cream. Picture two fudgy chocolate cookies hugging a creamy vanilla buttercream center – a delightful twist on the classic sandwich cookie. Perfect for gifting, parties, or just sneaking one from the fridge when no one is looking, they bring comfort and joy with every bite.

What sets these cookies apart is the balance of deep chocolate flavor with a smooth and fluffy filling. They aren’t overly sweet, which makes them an instant favorite for chocolate lovers. Whether you’re baking for a holiday platter or a cozy weekend treat, these cookies offer bakery-style results without the fuss.

What Kind of Cocoa Powder Should I Use?

For this recipe, unsweetened natural cocoa powder works best. It delivers that rich chocolatey depth without adding any extra sugar to throw off the balance of the dough. If you want an even deeper flavor, Dutch-processed cocoa can be used, but note it may change the texture slightly, making the cookies a bit softer and darker.

Ingredients for the Chocolate Sandwich Cookies

All-Purpose Flour – Gives structure and balance to the soft cookie texture.

Unsweetened Cocoa Powder – The star of the show! Choose a high-quality natural or Dutch-processed cocoa.

Baking Soda – Helps the cookies puff slightly and remain soft.

Salt – Just a touch to enhance and balance the sweetness.

Unsalted Butter – Softened to cream beautifully with sugar for a melt-in-your-mouth result.

Brown Sugar – Adds depth and moisture to the cookie base.

Granulated Sugar – Gives the cookies a lightly crisp edge and sweetness.

Eggs – Provide richness and help bind the dough.

Vanilla Extract – For a round, warm flavor in both the cookies and the filling.

Heavy Cream – Used in the buttercream filling to create a luscious texture.

Powdered Sugar – Sweetens and smooths the filling without grittiness.

Chocolate Sprinkles or Shavings (Optional) – A decorative and fun touch for the tops of the cookies.

How To Make the Chocolate Sandwich Cookies

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed and avoids clumps of cocoa in your dough.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream the softened butter with both brown sugar and granulated sugar until light and fluffy. This takes about 2-3 minutes and creates the base for a soft, tender cookie.

Step 3: Add the Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft, sticky dough forms. Be careful not to overmix.

Step 5: Chill the Dough

Cover the dough and refrigerate for at least 1 hour. Chilling firms up the dough so the cookies hold their shape while baking.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoons of dough and roll into balls. Place them 2 inches apart and slightly flatten each one.

Bake for 8-10 minutes or until the edges are set but the centers still look soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7: Make the Buttercream Filling

In a clean bowl, beat softened butter until creamy. Gradually add powdered sugar, vanilla, and a splash of heavy cream. Beat until smooth and fluffy, adjusting cream for desired consistency.

Step 8: Assemble the Sandwiches

Once cookies are completely cooled, pipe or spread the buttercream on the flat side of half the cookies. Top with the other half and press gently.

Optional: Roll the edges in chocolate sprinkles or shavings for an extra treat.

How to Serve and Store These Cookies

These Chocolate Sandwich Cookies are best served slightly chilled or at room temperature. The filling firms up beautifully in the fridge, giving you a delightful bite that doesn’t squish out when you nibble. Serve them alongside a cold glass of milk, hot espresso, or your favorite tea for a cozy, sweet pairing.

When it comes to storing, place the assembled cookies in an airtight container with parchment paper between layers. They’ll keep well in the fridge for up to 5 days. If you want to make them ahead, freeze the cookie halves (without filling) for up to 2 months, then thaw and assemble when ready.

Frequently Asked Questions

How do I make the cookies softer or chewier?

To make the cookies extra soft, underbake them slightly and let them finish setting on the baking sheet. For a chewier texture, add an extra tablespoon of brown sugar to the dough.

Can I flavor the filling?

Absolutely! Add a dash of peppermint extract for a holiday twist, espresso powder for mocha vibes, or even a tablespoon of peanut butter for a creamy nutty version.

Can I use store-bought frosting?

You can, but homemade buttercream really makes a difference in flavor and texture. If you’re in a pinch, choose a high-quality whipped vanilla frosting.

How do I keep the filling from spilling out?

Make sure your cookies are fully cooled before assembling, and don’t overfill. Chilling the filled cookies for 30 minutes helps set the buttercream nicely.

Are these cookies good for gifting?

Yes! These hold their shape well and can be packaged in treat boxes or cellophane bags. Keep them cool to prevent the filling from melting.

Can I double the recipe?

Definitely. This recipe scales easily and is great for parties or cookie exchanges.

If you’re loving these Chocolate Sandwich Cookies, there are plenty more creative cookies waiting to be tried. Here are some fun, flavorful options to explore:

Maraschino Cherry Chocolate Chip Cookies for a fruity, chocolate-kissed treat.
Salted Caramel Pecan Cookies for that irresistible sweet-and-salty crunch.
Cotton Candy Cookies if you’re in the mood for something colorful and whimsical.
Strawberry Cheesecake Cupcakes if you love sandwich-style desserts with creamy centers.
Lemon Oatmeal No-Bake Cookies for a tangy twist on classic comfort.

These recipes are easy to follow and full of flavor surprises—perfect for your next baking day.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a flavored extract to the buttercream? Maybe chocolate chips to the dough? I’d love to hear your twists and tips!

Want more everyday baking ideas? Follow me on Pinterest where I share new recipes weekly: Life with Nina Pinterest

Chocolate Sandwich Cookies

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yield: 16 sandwich cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Print Recipe

Description

These rich and fudgy Chocolate Sandwich Cookies are filled with a smooth vanilla buttercream, making them a dreamy, bakery-style treat. Perfect for gifting or indulging with a glass of milk, they offer the ideal balance of chewy cookie and creamy filling.

Instructions

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

4. Gradually add dry ingredients to wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.

5. Cover dough and chill for at least 1 hour.

6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Scoop 1-tablespoon portions of dough, roll into balls, flatten slightly, and place 2 inches apart on the baking sheet.

8. Bake for 8-10 minutes until edges are set. Centers will still look soft.

9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Make the buttercream by beating softened butter until smooth. Add powdered sugar gradually, followed by vanilla and heavy cream. Beat until fluffy.

11. Spread or pipe buttercream onto the flat side of half the cookies. Top with remaining cookies and press gently.

12. Optional: roll edges in sprinkles or chocolate shavings.