The Ultimate Homemade Chocolate Sandwich Cookies

Updated 23 September, 2024

My kids are in love with these, homemade chocolate sandwich cookies! We have been making them on repeat for a few years now.

A rich dark chocolate buttery cookie sandwiched around the perfect stiff vanilla icing. A perfectly addicting snack that will become a must in your home!

I love finding homemade versions of popular snacks from the grocery store. The prices at the grocery store are getting crazy expensive, so it is nice that I can make a batch for less than I would have spent on a box of cookies at the store. Plus, I end up with, probably, 4 times the amount than I get in a box! And I can pronounce all of the ingredients.

My kids actually prefer these cookies to the store bought chocolate sandwich cookies! They are made of simple ingredients you probably have in your kitchen right now!

This is basically just a recipe for chocolate sugar cookies with just a few tweaks to make them extra delicious! Roll this easy dough out thin and slice into any shape or stick with the classic round sandwich cookie. No problem if you don’t have any cookie cutters, even an up turned cup will work in a pinch!

Cut a few extra tiny cookies for snack sized versions to go in school lunch boxes!

Storage

This recipe makes a big batch of cookies, perfect for storing and snacking on, or packing in lunches, all week! So let’s make sure to store them properly so they stay as fresh as the day you made them!

Room temperature

These chocolate sandwich cookies store well in a sealed container at room temperature for up to 1 week.

You can also store these in a sealed container in the fridge, just make sure to remove them about 30 minutes before you want to serve them. For the perfect tender cookie and smooth filling.

Freezer

Chocolate sandwich cookies freeze extremely well. For best results freeze the sandwich cookies unfilled, in an airtight container. Remove them about an hour before needed and layer on fresh filling.

You can also store these cookies filled, in a pinch. Store the cookies in an airtight container and freeze for up to 3 months.

Cookie dough can be frozen unbaked,

• For the dough into a disk.
• Wrap the dough completely in plastic wrap.
• Place in a large freezer bag.
• Store in the freezer for up to 3 months.

Chocolate Sandwich Cookie Flavour Alternatives

Chocolate is a pretty versatile flavour so feel free to experiment with your favourite flavour combinations!

mint sandwich cookies

Keep the cookie recipe the same but add a few drops of peppermint to the buttercream, along with a few drops of green food colouring. (Food colouring is optional)

golden sandwich cookies

Follow the buttercream recipe but instead of chocolate sugar cookies use this cookie dough recipe.

cinnamon sugar

To this sugar cookie recipe add a teaspoon of cinnamon. To the Buttercream add ½ a teaspoon of cinnamon.

Birthday cake

Use either chocolate or white sugar cookies for this one. Add ¼ cup (60 ml) of rainbow sprinkles to the buttercream. If using white sugar cookies add ¼ cup (60 ml) sprinkles to the cookie batter as well!

Maple

We love the store bought leaf shaped maple sandwich cookies. To the white sugar cookie recipe add ½ tsp maple extract. To the buttercream use half butter and half maple butter, along with ½ tsp maple extract.

Royal Icing

These chocolate cookies are stiff enough to decorate with royal icing. In this case I would choose not to sandwich them with the filling.

Ingredients for Homemade Chocolate Sandwich Cookies

Cookie

2 cups softened butter 450 g

2 cups white sugar 400 g

1 teaspoon salt 5 ml

2 eggs

2 teaspoons vanilla 10 ml

1 teaspoon baking powder 5 ml

1¼ cups cocoa powder 150 g

4½ cups all-purpose flour 675 g

Filling

½ cup butter, softened 115 g

3 cups icing sugar 390 g

3 Tablespoons cream 45 ml

2 teaspoons vanilla 10 ml

½ teaspoon salt 2.5 ml

1 box instant vanilla pudding mix

Method

Cookies

1. In a large bowl, cream the butter and the sugar until light and fluffy.
2. Beat in the eggs, one at a time. Scrape down the bowl after each addition.
3. Add the vanilla and beat a few seconds to combine.
4. Add the salt, baking powder and cocoa. Mix to combine.
5. Add in the flour, mix on low until the dough just comes together.
6. Split the dough into 3 disks and cover each completely in plastic wrap. Chill in the refrigerator for 1 hour.
7. Allow the dough to sit out at room temperature 15 minutes.
8. On a lightly floured surface, roll out the dough thinly.
9. Cut the dough into desired shapes. Continue to bring the dough back together and roll it out until all the dough is used up. Apply any stamped designs.

10. Place the cut outs onto lined trays and chill in the freezer for at least 10 minutes. (If you skip this step, the cookies will spread and the stamped designs will not be visible.)

11. Preheat oven to 350 °F (180 °C).

12. Bake cookies for 9-11 minutes. Let the cookies cool partially on the tray, before moving them to a wire rack.

13. Cool completely, before adding icing.

Filling

1. In a large bowl beat the butter until smooth.
2. Add icing sugar and pudding mix. Mix on the lowest setting, until all of the powder is incorporated. Then cream until light and fluffy.
3. Add vanilla, cream, and salt. Blend into the icing until you have a thick buttercream consistency.
4. Place the filling into a piping bag, or a large sandwich bag with a small hole cut in the corner.
5. Pipe a layer of the icing onto one of the cooled chocolate cookies and sandwich with another.

looking for some more lunch box snacks you can make at home? Check these out!

The Best Oatmeal Sandwich cookies Easy Light and Crispy Cheese Crackers