Chocolate Sandwich Cookies
Soft, fudgy chocolate cookies sandwiched around a creamy vanilla frosting. A homemade, bakery-style upgrade on the classic chocolate sandwich cookie.
Ingredients
For the Chocolate Cookies
- 1 cup all-purpose flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter softened
- ⅔ cup light or dark brown sugar lightly packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet or dark chocolate chips melted
For the Vanilla Frosting
- ½ cup unsalted butter softened
- 1½ –2 cups powdered sugar
- ¼ teaspoon salt
- 1 –2 tablespoons heavy cream or milk
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt.
- Beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- Stir the melted chocolate into the butter mixture.
- Add the dry ingredients and mix just until a soft dough forms.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into 30 balls and place them 2 inches apart.
- Bake for 9–10 minutes, then cool completely.
- Beat together the frosting ingredients until smooth and fluffy.
- Spread or pipe the frosting onto half of the cookies and top with the remaining cookies. Chill for 2 hours before serving.
Notes
- Chill the dough to prevent the cookies from spreading.
- Don't overbake—the cookies should still look slightly soft in the center.
- Cool the cookies completely before adding the frosting.
- Store assembled cookies in the refrigerator for up to 5 days or freeze the unfrosted cookies for up to 3 months.