Chocolate Sandwich Cookies

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Chocolate sandwich cookies are a classic treat that’s hard to resist. You can make these delicious cookies at home with simple ingredients. The homemade version is soft, chewy, and packed with rich chocolate flavor.

With a heavenly vanilla cream filling, these cookies are perfect for satisfying your sweet tooth. You’ll love how the crisp chocolate cookies pair with the smooth, creamy center. Making them yourself lets you control the quality of ingredients and customize the flavors to your liking.

Exact Ingredients List

Here’s what you’ll need to make these yummy chocolate sandwich cookies:

For the cookies:

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg + 2 yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mini chocolate chips
• 1/2 cup semi-sweet chocolate chips (optional)

For the filling:

• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1-2 tablespoons heavy cream or milk

Make sure you have all these ingredients ready before you start baking. The room temperature butter is key for both the cookies and the filling, so don’t forget to take it out of the fridge ahead of time.

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.

Mix butter and sugars in a large bowl until creamy. Add eggs and vanilla, beating well.

In another bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Gradually stir this into the wet ingredients.

Fold in chocolate chips. Chill the dough for at least 3 hours.

Scoop 1-inch balls of dough onto the baking sheets, spacing them 2 inches apart. Press extra chips on top if you like.

Bake for 8-10 minutes until the edges set. Let cool on the sheet for 5-10 minutes, then move to a wire rack.

For the filling, beat butter until smooth. Add 1 cup powdered sugar and mix well. Gradually add the rest of the sugar, salt, vanilla, and cream. Beat until fluffy.

Once cookies are cool, spread filling on one cookie and top with another. Enjoy your homemade chocolate sandwich cookies!

Possible Substitutes List & Recipe Variations

You can easily switch up these chocolate sandwich cookies with a few simple swaps. Try using dark cocoa powder instead of regular for a richer flavor.

For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free baking mix. Almond flour can work too, but you may need to adjust the amount.

Don’t have brown sugar? Use all white sugar instead. The cookies will be a bit crispier but still delicious.

Here are some fun filling variations to try:

• Peanut butter cream
• Mint chocolate ganache
• Salted caramel
• Raspberry jam

For the vanilla cream filling, you can substitute cream cheese for half the butter. This gives a tangy twist to the classic flavor.

Want to make the cookies extra special? Try rolling the edges in sprinkles or crushed candy canes before sandwiching them together.

You can also experiment with different cookie shapes. Use a cookie cutter to make hearts, stars, or other fun designs instead of circles.

Tips, Tricks & Storing

Use high-quality chocolate for the best flavor in your cookies. The better the chocolate, the tastier your sandwich cookies will be.

Chill the dough for at least 3 hours before baking. This helps prevent spreading and gives you thicker, chewier cookies.

For even-sized cookies, use a cookie scoop or tablespoon measure. This ensures your sandwich cookies match up nicely.

Let the cookies cool completely before adding the filling. If they’re still warm, the filling might melt and make a mess.

To store your chocolate sandwich cookies, keep them in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

For longer storage, you can freeze the cookies. Wrap each sandwich cookie in plastic wrap, then place them in a freezer bag. They’ll keep for 2-3 months.

If you live in a humid area, store your cookies in a tightly sealed container to keep them crisp.

Want to make ahead? You can freeze the cookie dough for up to 3 months. Just thaw in the fridge before baking.