Chocolate Sandwich Cookies Recipe

Name: Chocolate Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 tablespoons all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 1/2 packed cup light brown sugar; 1/2 cup sugar; 1 large egg, at room temperature; 1/2 teaspoon pure vanilla extract; 1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli); 4 ounces cream cheese, at room temperature; 2 1/2 cups powdered sugar; 1/2 teaspoon pure vanilla extract; Assorted food coloring, optional; Water, as needed; Special equipment: a 1-ounce ice cream or cookie scoop

Servings: persons

1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 packed cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli)
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional
Water, as needed
Special equipment: a 1-ounce ice cream or cookie scoop

1
Cookies: Put an oven rack in the center of the oven.
2
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
3
Set aside.
4
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5
Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy.
6
Beat in the egg and vanilla.
7
With the machine running, gradually add the flour mixture until just blended.
8
Stir in the chocolate chips.
9
Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet.
10
With damp hands, form the dough into balls.
11
Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes.
12
Cool for 5 minutes.
13
Transfer the cookies to a wire rack to cool completely, about 20 minutes.
14
Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy.
15
Gradually add the powdered sugar and mix until smooth.
16
Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached.
17
Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
18
Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top.
19
Refrigerate for 30 minutes to allow the filling to stiffen slightly.
20
Serve at room temperature.

1037

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Chocolate Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions