Chocolate Sandwich Cookies are soft, chewy, sugary chocolate cookies with a layer of decadent chocolate frosting in between. It’s a chocolate lover’s dream! After you make the frosting for these sandwich cookies, try the brownie frosting on your next batch of brownies!
Chocolate Sandwich Cookies
If you love brownies, you will love these Brownie Sandwich cookies. Why am I talking about brownies? Because eating this cookie is like eating frosted brownies in cookie form. And, if you are a chocolate lover, these cookies will not disappoint! If you love the flavor combination of chocolate and peanut butter, I also have Chocolate Peanut Butter Sandwich Cookies.
Sandwich Cookies Ingredients
There are two parts to this recipe–the chocolate cookies and the filling.
Room Temperature Ingredients: Using room temperature ingredients (specifically butter and eggs) will help you get the best results when baking these cookies (and other recipes that call for room temperature ingredients). Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Cocoa Powder: I used unsweetened cocoa powder in the cookies and frosting. You could also use Dutch-process cocoa for a darker chocolate cookie and frosting.
Sugar: Granulated sugar is used in the cookies as well as for rolling the cookie dough.
Honey: Adding honey to the frosting ingredients might throw you off. However, don’t leave it out; it really does something magical to the frosting.
Do I Have to Chill the Dough?
You may notice that you need to chill the dough for about an hour. Of course, you don’t have to do anything you don’t want to do, but chilling the dough does make a difference. When you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less.
Chilling dough also gives you more flavorful cookies. The dry ingredients have time to soak up the wet ingredients, allowing them all to come together. Baking will be more even as well.
Can I Make the Cookies without the Frosting?
Sure! If you are just craving sugary chocolate cookies, you don’t have to make them into sandwich cookies. You will get about 16 individual cookies made from this recipe.
Can I Make the Cookie Dough Ahead of Time?
Yes! This dough can be made and frozen to bake at a later time. To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
Chocolate Sandwich Cookies
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 ⅓ cups (267 g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla
- ⅓ cup (39 g) unsweetened cocoa powder
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking soda
- 1 pinch kosher salt
- ½ cup (100 g) granulated sugar, for rolling
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons whole milk, or heavy cream
- To a stand mixer with the paddle attachment, add butter and sugar. Mix on medium speed for about 2 minutes.
- Reduce the mixer speed to low and add in egg, milk, and vanilla. Mix for about 30 seconds to incorporate. Then, turn the mixer to medium-high and blend until light and fluffy.
- In a separate bowl, sift cocoa, flour, baking soda, and salt. With the mixer on low, add the flour mixture to the sugar mixture and beat until just combined.
- Remove the mixer bowl from the stand. Cover and refrigerate the dough for about an hour.
- When ready, preheat the oven to 375°F and line 2 large baking sheets with parchment paper. Set aside.
- Using a 2-tablespoon scoop, place dough on the lined baking sheet. Roll each scoop of dough into about a 1-inch ball.
- Pour remaining sugar onto small plate or bowl.
- Roll each dough ball in the sugar and place it on the lined baking sheets about 2 inches apart.
- Bake for 10 minutes, or until set.
- Remove the cookies from the oven and let them cool for about 10 minutes before adding the filling. While the cookies are cooling, make the filling.
- In the bowl of a stand mixer with the whisk attachment (or a large bowl using a hand mixer), add the butter, cocoa, honey, vanilla, and confectioners' sugar.
- With the mixer on low, combine the ingredients for about 30 seconds.
- Slowly add milk, one tablespoon at a time, until you reach your desired consistency. You may not need all 3 tablespoons. On the other hand, you may need 1 more tablespoon; it can vary from season to season and kitchen to kitchen.
- Spread filling on the bottoms of half the cookies and top with the remaining cookies.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.