Introduction

These chocolate sandwich cookies are rich, fudgy, and filled with a creamy vanilla frosting. Perfect for satisfying any chocolate craving, they combine the best of soft cookies and luscious filling in every bite.

A white plate holds a stack of six sandwich cookies, each made of two dark brown chocolate cookie layers with visible cracks and chocolate chips on top. Between each cookie pair is a thick, smooth layer of white cream filling. The background shows a blurred glass of milk and a light blue cloth on a white marbled surface. The cookies are piled in an irregular stack, with some leaning against each other, showing the creamy middle clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, softened (not melted)
2/3 cup lightly packed brown sugar, light or dark
1/3 cup white sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup chocolate chips (semi-sweet or dark recommended)
1/2 cup unsalted butter, softened (for frosting)
1 1/2 – 2 cups powdered sugar (for frosting)
1/4 teaspoon salt (for frosting)
1-2 tablespoons cream or milk (for frosting)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 2: In a large bowl, beat the softened butter, brown sugar, and white sugar until the mixture is smooth and no longer lumpy. Add the egg and vanilla extract, and mix until incorporated.
Step 3: Gradually add the flour mixture to the butter mixture, mixing on low speed about half at a time. Stir a few times by hand to prevent flour from flying. The batter will be thick.
Step 4: Fold in the chocolate chips evenly throughout the dough.
Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours or overnight to chill.
Step 6: When ready, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or baking mats.
Step 7: Shape the chilled dough into balls about 1 tablespoon each (roughly 1 inch in diameter). Space them 2 inches apart on the prepared baking sheets. Use a cookie scoop if you have one. If too hard to shape, let dough soften at room temperature for 10-15 minutes.
Step 8: Bake one sheet at a time on the middle oven rack for 8-10 minutes, until the tops look just set. Let cookies cool on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Step 9: For the frosting, beat the softened butter in a large bowl until fluffy. Add 1 1/2 cups powdered sugar and salt, mixing on low speed at first, then medium speed as sugar incorporates.
Step 10: Add remaining powdered sugar and 1 tablespoon of cream at a time to reach your preferred sweetness and spreadable consistency.
Step 11: Once cookies are fully cooled, spread 1-2 tablespoons of frosting on the bottom of one cookie, then top with a second cookie, bottoms facing inward, to make sandwiches.

Tips & Variations

For a richer flavor, use dark chocolate chips or add a teaspoon of espresso powder to the cookie dough.
If you prefer a lighter frosting, substitute half the butter with cream cheese for a tangy twist.
Ensure the butter is softened but not melted to achieve the best dough texture.
Chilling the dough overnight improves flavor and makes it easier to handle.

Storage

Store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the sandwich cookies for up to 3 months. Thaw at room temperature before serving. If refrigerated, let the cookies sit for 10-15 minutes before eating to soften the frosting.

How to Serve

There are six round chocolate cookies on a cooling rack placed over parchment paper on a white marbled surface. Three cookies have a thick layer of smooth, creamy white frosting spread evenly on top, covering the entire surface. The other three cookies are plain but each has three large, shiny chocolate chips embedded on top. The cookies appear soft and slightly textured, with slight cracks and a rich dark brown color. A black-handled knife with white frosting on the blade lies next to the rack, and a blue cloth is partially visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a subtle caramel flavor, but you can substitute with an equal amount of white sugar. Your cookies may be slightly crisper and less chewy.

Can I make the frosting ahead of time?

Yes, the frosting can be made a day in advance. Store it in an airtight container in the refrigerator, then bring to room temperature and beat again before spreading.