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Chocolate Sandwich Cookies Recipe

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4.6 from 145 reviews

Delicious homemade chocolate sandwich cookies featuring rich cocoa chocolate cookies filled with a creamy vanilla frosting. Perfectly soft yet slightly crisp, these cookies combine the best of chocolate and vanilla flavors for a classic treat.

Ingredients

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Chocolate Cookies

  • 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)

Vanilla Frosting

  • 1/2 cup unsalted butter, softened
  • 1 1/2 – 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1–2 tablespoons cream or milk

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
  2. Cream Butter and Sugars: In a large bowl, beat softened butter with brown sugar and white sugar until the mixture is smooth, creamy, and free of lumps. Then mix in the egg and vanilla extract until fully incorporated.
  3. Add Dry Ingredients to Wet: With mixer on low speed, gradually add the flour mixture about half at a time to the butter mixture. Stir a few times by hand first to prevent flour from flying out. The resulting cookie batter will be thick.
  4. Mix in Chocolate Chips: Fold in the chocolate chips evenly into the batter ensuring they are well distributed.
  5. Chill Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 3 hours or overnight. This step helps the dough firm up, making it easier to shape cookies.
  6. Preheat Oven and Prepare Pans: When ready to bake, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Shape Cookies: Scoop out about 1 tablespoon of dough (about 1 inch in diameter or size of ping pong ball) and form into balls. Place the dough balls 2 inches apart on the prepared baking sheet. If dough is too hard to form, let it soften on the counter for 10-15 minutes.
  8. Bake Cookies: Bake one sheet at a time on the middle rack of the oven for 8-10 minutes until the tops are just set but not dry. Remove from the oven and let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare Vanilla Frosting: In a large bowl, beat softened butter until fluffy. Add 1 1/2 cups powdered sugar and salt, beating at low speed initially, then increase to medium speed as the sugar incorporates fully. Add the remaining powdered sugar if necessary and gradually beat in the cream or milk one tablespoon at a time until the frosting reaches the desired sweetness and consistency.
  10. Assemble Sandwich Cookies: Once cookies are fully cooled, spread about 1-2 tablespoons of vanilla frosting onto the flat side (bottom) of one cookie. Top with a second cookie bottom side down to form a sandwich. Press gently to spread the frosting evenly.

Notes

  • Chilling the dough is essential for easier handling and better texture in baking.
  • If the dough is too firm after chilling, let it sit at room temperature for 10-15 minutes before shaping.
  • Use parchment paper or silicone mats to prevent cookies from sticking and to promote even baking.
  • Adjust the amount of powdered sugar and cream in frosting to reach preferred sweetness and consistency.
  • Store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: chocolate sandwich cookies, chocolate cookies, vanilla frosting, homemade cookies, dessert, baking recipe

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