Best 13 Chocolate Sandwich Cookies I Recipes

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Chocolate sandwich cookies are a classic treat that can be enjoyed by people of all ages. They are made with two chocolate cookies that are sandwiched together with a creamy filling. The most popular filling is chocolate ganache, but other fillings can be used, such as peanut butter, vanilla buttercream, or raspberry jam. Chocolate sandwich cookies are a versatile dessert that can be served at parties, picnics, or as a quick snack. They are also a great way to use up leftover cookies.

Let's cook with our recipes!

HOMEMADE CHOCOLATE SANDWICH COOKIES



Homemade Chocolate Sandwich Cookies image

We like to call them homemade 'oreos or soft 'oreos.'

Provided by John Crandall

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 12

Number Of Ingredients 3

2 (18.25 ounce) packages devil's food cake mix
4 eggs
1 cup shortening

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Blend the above ingredients together with a pastry blender until mixed.
  • Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
  • Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
  • NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

Nutrition Facts : Calories 549.6 calories, Carbohydrate 60.6 g, Cholesterol 79 mg, Fat 30.7 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 9.5 g, Sodium 657 mg, Sugar 37.6 g

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h29m

Yield 12 sandwich cookies

Number Of Ingredients 16

1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 packed cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli)
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional
Water, as needed

Steps:

  • Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
  • Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
  • Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Pretty much a Black Moon/Fudge Brownie hybrid, soft and quite rich. Icy cold milk is a must with these! Trudy Russel's winning entry in the '99 Great American Family Cookie Swap, from the Land O'Lakes site. (Prep time includes total baking time; listed cook time is merely per-batch.)

Provided by Muffin Goddess

Categories     Drop Cookies

Time 1h21m

Yield 4 dozen sandwich cookies, 48 serving(s)

Number Of Ingredients 12

1 1/2 cups firmly packed brown sugar
3/4 cup butter
2 tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
3 cups powdered sugar
1/3 cup butter (Land O'Lakes recommended)
1 teaspoon mint extract or 1 teaspoon peppermint extract
2 -4 tablespoons milk

Steps:

  • Preheat oven to 350°F.
  • Combine brown sugar, 3/4 cup butter, and water in a heavy 3-quart saucepan.
  • Cook over medium heat, stirring occasionally, until butter is melted (3 to 4 minutes).
  • Add chocolate chips; cook, stirring constantly, until chocolate is melted and smooth (1-2 minutes).
  • Remove from heat.
  • Beat in eggs, one at a time, until mixture is smooth.
  • Stir in all remaining cookie ingredients.
  • Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 6-8 minutes or until set.
  • Let stand 1 minute before removing from cookie sheets, and cool completely.
  • Meanwhile, combine all filling ingredients EXCEPT milk in a large mixing bowl.
  • Beat at low speed, scraping bowl often.
  • Gradually add enough milk to reach desired spreading consistency.
  • Spread about 2 teaspoons of frosting onto flat side of one cookie; top with second cookie, flat side down.
  • Gently squeeze together.
  • Repeat with remaining cookies.
  • Store well-wrapped, or in an airtight container.

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Make and share this Chocolate Sandwich Cookies recipe from Food.com.

Provided by DrGaellon

Categories     Drop Cookies

Time 19m

Yield 30 sandwich cookies, 30 serving(s)

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1/2 cup unsweetened dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 -1 1/2 cup sugar
10 tablespoons unsalted butter, at room temperature
1 large egg
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Set two racks in the middle of the oven. Preheat to 375 degrees.
  • In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
  • Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
  • Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
  • To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
  • To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

Nutrition Facts : Calories 145, Fat 7.5, SaturatedFat 4.1, Cholesterol 20.4, Sodium 68.1, Carbohydrate 19.5, Fiber 0.6, Sugar 14.6, Protein 1.1

VANILLA-CHOCOLATE SANDWICH COOKIES



Vanilla-Chocolate Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield about 30 sandwich cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/2 teaspoon salt
2 1/2 sticks unsalted butter, at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla extract
2/3 cup heavy cream
8 ounces milk chocolate, finely chopped
Sprinkles, for decorating (optional)

Steps:

  • Sift the flour, baking powder and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches, beating after each, until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
  • Make the filling: Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour over the chocolate in a medium bowl and let stand 2 minutes; stir until smooth. Set aside.
  • Working with 1 disk at a time, roll out the dough between floured sheets of parchment paper until about 1/8 inch thick; chill 15 minutes. Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until just golden, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Briefly beat the filling with a mixer on medium-high speed until thick, 30 seconds. Chill until cold, about 1 hour. Sandwich between the cookies and roll the edges in sprinkles.

CHOCOLATE SANDWICH COOKIE



Chocolate Sandwich Cookie image

Crave's take on a classic chocolate and vanilla sandwich cookie.

Provided by Food Network Canada

Categories     bake,chocolate,cookies,dessert,snack

Yield 20 servings

Number Of Ingredients 9

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 ¼ cups flour
1 ¼ cups cocoa
1 tsp soda
1 tsp salt

Steps:

  • Line baking sheets with parchment paper.
  • Preheat oven to 350ºF.
  • In a medium bowl measure flour, cocoa, baking soda and salt. Combine with a whisk and set aside.
  • Place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for 2-3 minutes.
  • Gradually add sugars (about 1/2 cup at a time) and beat until pale and fluffy (5-10 minutes). Be sure to scrape down the bowl a few times during mixing.
  • Add eggs one at a time, and scrape down bowl after each egg.
  • Add vanilla.
  • Scrape down sides and bottom and of the bowl. Beat until well combined (2-3 minutes more).
  • Turn mixer to lowest speed and slowly add the dry ingredients. Mix until well combined.
  • Scoop one heaping tablespoon of dough onto baking sheets.
  • Bake for 10-12 minutes.
  • Let cookies cool completely.
  • Prepare your favourite cream cheese frosting and put into a piping bag and cut off the tip.
  • Take a completely cooled cookie and pipe frosting onto the bottom.
  • Sandwich using another cookie.
  • Squish and enjoy.

FREEZABLE CHOCOLATE SANDWICH COOKIES



Freezable Chocolate Sandwich Cookies image

Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15 sandwiches

Number Of Ingredients 9

Vegetable-oil cooking spray
3/4 cup all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup confectioners' sugar, sifted
1 large egg
1/2 teaspoon pure vanilla extract
Sandwich Cookie Filling

Steps:

  • Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
  • Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
  • Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
  • Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere.

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

These are my family's very favorite cookies. They're soft, chewy and totally delicious. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 9

2 packages devil's food cake mix (regular size)
4 large eggs, lightly beaten
2/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla extract
3 to 4 cups confectioners' sugar
Red and green food coloring, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.

Nutrition Facts :

CHOCOLATE SANDWICH COOKIES II



Chocolate Sandwich Cookies II image

These EASY to make cookies are absolutely fantastic. Moist and chewy - can't stop at one, or two,..... ...

Provided by Anne Paquette

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package dark chocolate cake mix
1 (18.25 ounce) package low calorie chocolate cake mix
4 eggs
⅔ cup vegetable oil
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
  • In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
  • Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
  • To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

Nutrition Facts : Calories 609 calories, Carbohydrate 88.6 g, Cholesterol 82.5 mg, Fat 27.1 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 9.2 g, Sodium 583.1 mg, Sugar 63 g

CHOCOLATE 'N' CREAM SANDWICH COOKIES



Chocolate 'n' Cream Sandwich Cookies image

Elevate everyone's favorite sandwich cookie with this all-natural recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 15

Number Of Ingredients 8

1 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
2/3 cup packed light-brown sugar
1 large egg
Cream Filling for Chocolate 'n' Cream Sandwich Cookies

Steps:

  • In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms.
  • Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
  • Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies.

CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Provided by Nicole Hunn

Categories     Cookies     Dessert     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Back to School     Birthday     Party     Potluck     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30 cookies

Number Of Ingredients 5

1/2 stick (4 tablespoons) unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 1/4 teaspoons pure vanilla extract
1-1 1/2 cups confectioner's sugar
1 recipe Chocolate Wafer Cookies

Steps:

  • 1. In a large bowl, mix the butter, shortening, and vanilla until well blended. Add the first 1 cup of confectioner's sugar and stir until the sugar is incorporated completely into the butter mixture. The filling should be thick and stiff. Add more confectioner's sugar, one tablespoon at a time, to reach the desired consistency.
  • 2. Place one-half of the chocolate wafer cookies upside down on a level surface. Divide the filling among the cookies and flatten with wet hands or a spoon. Place the other half of the cookies right side up on top of the filling and press down gently to create sandwich cookies.

CHOCOLATE CHIP SANDWICH COOKIES



Chocolate Chip Sandwich Cookies image

Betty Crocker® Gluten Free chocolate chip cookie mix make this delightful dessert easy to make - chewy cookies sandwiched with a chocolaty peanut butter cream filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 22

Number Of Ingredients 9

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
1 egg, beaten
1/4 cup granulated sugar
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/3 cup whipping cream
2/3 cup powdered sugar

Steps:

  • Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms (dough will be crumbly).
  • In small bowl, place granulated sugar. Shape dough into 1-inch balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. With smooth-bottomed glass, flatten each ball to about 1/4-inch thickness.
  • Bake 8 to 10 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In medium bowl, place chocolate chips and peanut butter. In small microwavable bowl, microwave whipping cream on High 30 to 60 seconds. Pour cream over chips and peanut butter; stir until chips are melted. Stir in powdered sugar until smooth.
  • For each sandwich cookie, spread 1 tablespoon filling on bottom of 1 cookie; top with second cookie, bottom side down. Let stand until set.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE SANDWICH COOKIE ICE CREAM CUPCAKES



Chocolate sandwich cookie ice cream cupcakes image

Impress family and friends this summer with these cooling ice cream cupcakes. You only need a few ingredients to make them and no baking is required

Provided by Jane Dunn

Categories     Dessert, Treat

Time 20m

Yield Makes 8

Number Of Ingredients 6

20g crème-filled chocolate sandwich cookies, plus 8 whole cookies for decorating
60g unsalted butter, melted
300ml double cream
200g condensed milk
100ml double cream
1 tbsp icing sugar

Steps:

  • Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.
  • Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
  • Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it's a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.

Nutrition Facts : Calories 604 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • For the best flavor, use high-quality chocolate chips. Semi-sweet or dark chocolate chips work well.
  • To make the cookies chewier, chill the dough for at least 30 minutes before baking.
  • If you don't have a cookie scoop, you can use two spoons to drop the dough onto the baking sheet.
  • Bake the cookies until they are just set around the edges but still soft in the center. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before filling them with chocolate ganache. This will help prevent the ganache from melting.

Conclusion:

Chocolate sandwich cookies are a classic dessert that is easy to make and always a hit. With a few simple ingredients, you can create delicious cookies that are perfect for any occasion. Whether you're looking for a sweet treat to enjoy with your family or a gift for a friend, these cookies are sure to please. So next time you're in the mood for something chocolatey, give this recipe a try. You won't be disappointed!

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