Chocolate Sandwich Cookies
Indulge in a dessert lover's dream with these irresistible Chocolate Sandwich Cookies—a perfect combination of soft, rich chocolate cookies and a luscious vanilla buttercream filling. With a crisp outer edge and a chewy center, these homemade treats strike the ideal balance between texture and flavor. Crafted with simple pantry staples like unsweetened cocoa powder, brown sugar, and all-purpose flour, and finished with a creamy filling made from powdered sugar and heavy cream, these cookies are as easy to make as they are to enjoy. Whether you’re hosting a party or satisfying a sweet tooth, these decadent sandwich cookies are bound to be a crowd-pleaser. Ready in under 30 minutes, they make a fantastic treat for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Heavy cream
- 2 cups Powdered sugar
- 0.5 cup Butter, softened (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8–10 minutes, or until the edges are set. The centers may look slightly soft, which is fine.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, prepare the filling. In a medium bowl, beat the softened butter for the filling until creamy. Add the powdered sugar gradually, followed by the vanilla extract and heavy cream, and beat until the mixture is fluffy and spreadable.
Once the cookies have cooled completely, spread or pipe about 1 tablespoon of the filling onto the flat side of one cookie. Sandwich it with another cookie, pressing gently to spread the filling evenly.
Repeat with the remaining cookies and filling.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.9 g | 429% | |
| Saturated Fat | 206.0 g | 1030% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 3420 mg | 149% | |
| Total Carbohydrate | 833.9 g | 303% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 537.9 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 464 mg | 36% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
