chocolate sandwich cookies

These homemade chocolate sandwich cookies are soft, chewy, and jam-packed with rich chocolate flavor and a heavenly vanilla cream filling.

Chocolate Sandwich Cookies

unsalted butter, room temperature

sugar

brown sugar

vanilla extract

(300 grams) all-purpose flour

(60 grams) unsweetened cocoa powder

baking powder

baking soda

salt

mini chocolate chips

semi-sweet chocolate chips, optional

heavy cream

Make the cookies: In a large bowl, beat the butter and sugars with an electric mixer on medium until light and creamy, about 3-4 minutes. Scrape the bottom and sides of the bowl and beat again until smooth.

Blend in the egg and yolks, one at a time, until combined, then add the vanilla.

In a separate bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.

Gradually stir the dry ingredients into the butter mixture by hand with a spatula until just before the dough comes together. Fold in the chocolate chips, then cover the bowl and chill the dough in the fridge for at least 3 hours or overnight.

When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper.

Scoop the dough into 1 tablespoon-sized (1-inch) balls and arrange on the baking sheets about 2 inches apart. Press a few semi-sweet chocolate chips into the tops of the cookie dough, if desired.

Bake for 8-10 minutes until the edges are set. Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Make the filling: In a large bowl, beat the butter until smooth. Add 1 cup powdered sugar and mix on low until blended. Mix in the salt and vanilla, then add more powdered sugar, as needed, until the desired thickness is reached. Add the cream, 1 teaspoon at a time, if needed to thin it.

Assemble: When the cookies are completely cooled, dollop or pipe about 1-2 tablespoons of the filling in the center of half of the cookies. Sandwich them together with the plain cookies, pressing gently to spread the filling. Then serve and enjoy!

Looking for easy Halloween treats? How about my Chocolate Monster Halloween Cookies? Super cute, fun and easy to make chocolate sandwich cookies with coloured vanilla buttercream filling.

Chocolate Monster Halloween Cookies

flour

60 g / ½ cup dutch processed cocoa

white sugar

egg,

milk

80 g / 2/3 stick unsalted butter, softened

thickened / heavy cream

Purple and orange food colouring

Sprinkles and monster eye candies

Preheat the oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.

Add the flour, baking powder, cocoa and sugar to processor and process to combine. Add the cold butter and process again for another 20 – 30 seconds until it is finely chopped through the flour mixture. It might still be a little lumpy and that’s ok.

Finally, add the egg, vanilla and half of the milk. Process again for about 30-40 seconds until everything is well combined and the dough starts forming large clumps. If it's not quite sticking together, add the rest of the milk and blitz again.

Tip the mix out onto a clean surface and pull together with your hands, kneading lightly until it starts to stay together – only a minute or so.

Lay out a long sheet of baking paper (about 70cm) and lay the dough in the centre of one half of it. Fold the other half over the top and use a rolling pin to roll the dough out to about 4-5mm thick. Every so often peel the paper away then recover (top first, then flip it over to do the bottom) - this will stop any creases in the paper causing indentations in the cookies.

Place in the fridge for ½ an hour before proceeding.

Use a 2 inch circle cutter to cut as many cookies as you can. Carefully transfer them to a baking tray about 1 inch apart. Re-roll the dough and repeat until it has all been used.

Bake in the oven for 6 minutes, turn the trays, bake for another 6 minutes. Transfer them to a wire rack and allow to cool completely.

For the cookies

Give the processor bowl a quick rinse then add the sugar, butter, cream, vanilla and salt (the first 5). Process the whole lot for about 2-3 minutes on the low setting until smooth and pale.

Divide the buttercream between 2 bowls, then colour one with orange and one with purple colouring.

Place a teaspoon of buttercream on half of the cookies so that it sits just a little off centre. Press another cookie down on top at an angle.

Add the eyes and sprinkles if using them. If the buttercream needs to firm up, place the cookies in the fridge, otherwise serve straight away.

For the vanilla buttercream filling

I made these with gluten free flour and they are SOOOOO yummy!!!

If you put the cookiedough in too plastic foil and role it into a sausage and let it set in the frige for 4 hours you can cut purfect cookie right trough the foil. Peel it of and put on a tray.

These cookies are adorable! So cute and perfect for Halloween!

These are the cutest little monsters ever! So creative, I love it!

Marie, I can't stop smiling as I read and scroll through this post. So simple, yet forever clever. Great job! I can't wait to make these with my daughter. Thanks so much for sharing!!

Mint chocolate dessert cups are a fun and easy recipe for a no bake dessert! Mint chocolate cookie crust with mint cream filling and chocolate ganache! These dessert cups are great for parties, are portable, and taste amazing!

Mint Chocolate Dessert Cups

mint chocolate sandwich cookies

unsalted butter (melted)

oz cream cheese (room temperature)

tsp mint extract

drop green gel food coloring

chocolate chips

In a small bowl, combine mint chocolate sandwich cookie crumbs and melted butter. Mix to combine.

Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.

In another mixing bowl, combine room temperature cream cheese and granulated sugar. Cream together using an electric hand mixer on medium speed until combined and smooth.

Add mint extract, heavy whipping cream, and one drop of green gel food coloring if desired. Whip on medium-high speed until light and fluffy.

Fill a piping bag with the mint cream. Pipe the mixture into the cups until about 3/4 full.

To make the chocolate ganache, combine chocolate chips and heavy cream in a microwave-safe bowl and heat for 30 seconds. Mix until smooth. Transfer to a squeeze bottle or piping bag.

Drizzle the chocolate ganache over the mint cream. Sprinkle with additional mint chocolate cookie crumbs.

Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.

OMG!!! I saw you on TikTok! I love all your dessert cups.

Top 3 chocolate sandwich cookies recipes from across the web

The most viewed chocolate sandwich cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Sandwich Cookies

Chocolate Monster Halloween Cookies

Mint Chocolate Dessert Cups

Top 3 chocolate sandwich cookies recipes from across the web

The most viewed chocolate sandwich cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Sandwich Cookies

Chocolate Monster Halloween Cookies

Mint Chocolate Dessert Cups

The most viewed chocolate sandwich cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine