Chocolate Sandwich Cookies

Chocolate Sandwich Cookies are rich and chewy with a creamy marshmallow filling, just like from your favorite bakery!

Sandwich cookies like these copycat Girl Scout Do-si-do’s, and the crowd favorite Christmas sandwich cookie Linzer Cookies are the best way to celebrate the holidays. Other yummy Christmas cookies, like Peppermint Sandwich Cookies bring smiles with every bite! 

Chocolate Sandwich Cookies

Chocolate Sandwich Cookies bring back all the fun and happy memories of childhood. The warm summer days, or the cold winter nights when you’d take a bite of grandma’s freshly baked cookies and the smell and warmth you would get are very happy memories. 

These delicious cookies are perfect for gift exchanges and parties at any time of the year. By making the cookie dough in just the right way, the chewy goodness of chocolate and creamy marshmallow filling are irresistible. Plus, since they are homemade, they are going to taste so much better than any store bought version you might find. Why eat old cookies out of a cardboard box when you can enjoy fresh ones made in your own kitchen? Your family will thank you. 

Additionally, these cookies are great to store in the freezer and can be thawed in no time for those last minute cravings or last minute house guests. Chocolate lovers will adore the deep chocolate and subtle vanilla blend in every bite. The soft chewiness is the perfect texture for these decadent and sweet snacks. 

How to Make Chocolate Sandwich Cookies

The process of making these Chocolate Sandwich Cookies is very easy. You’ll make the chocolate cookies first and then add the cream. The key is in refrigerating the dough for a full hour which helps ensure the preservation of the chewiness. 

  • Mix the flour mixture together in a medium bowl. This will be done in two parts to make the dough. Make sure to only mix in the dry ingredients until just combined.
  • Refrigerate for an hour. 
  • Prep the cookie dough on the prepared baking sheet. 
  • Bake the cookies. 
  • While they are baking, mix together the cream filling. Use an electric mixer to beat the shortening and sugar well until very fluffy before adding in any more ingredients. Use powdered sugar (also known as confectioners’ sugar) until you get the consistency you want in your filling but if you make the filling too creamy just know as the filling gets warmer it will melt.
  • Once the cookies are done baking, remove the cookies from the cookie sheets as soon as they are firm enough with a large flat spatula. Then, cool the cookies completely on a wire rack before filling with marshmallow creme filling making sure to fill the flat side of the cookies before closing the cookie sandwiches. Enjoy!

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Frequently Asked Questions

What Do I Do with Extra Cookies?

If you have any remaining cookie sandwiches you don’t fill with marshmallow creme you can also fill them with ice cream, like this yummy Vanilla Ice Cream.

How do you Measure Flour Correctly?

When measuring flour for baking do not put your measuring cup directly into your flour container. This is not an accurate way to measure flour as the scooping packs in more flour than you need. Instead use a clean spoon to spoon flour into your measuring cup, then level it off.

Do not use any utensils in measuring ingredients before using them with your flour, this can cause cross contamination in your flour container.

Chocolate Sandwich Cookies

Key Ingredients for Chocolate Sandwich Cookies

  • Chocolate: This recipes is using unsweetened cocoa powder to make the chocolate. For best results, look for the cocoa powder without any additives. Extra points if you find some that is sustainably sourced cocoa. 
  • Flour: This recipe is utilizing all-purpose flour, but you can use whole wheat flour too. 
  • Sugar: regular baking sure is great for this recipe; but you can use a raw sugar substitute if you’re looking for something on the healthier side. 
  • Marshmallow Fluff: You can easily find this at your local grocery store. The pre-made stuff works really well and is super easy to use. 
  • Vegetable Shortening: The go-to shortening used in our kitchen is the regular stuff you can easily find at the local grocery store. 

Tips to Make Cookies Chewy

  • Keeping these cookies refrigerated before baking helps to keep the fat cold and keep them from melting and baking too hard.
  • Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
  • Use a silicone mat on your baking sheets if you find the bottoms of your cookies are browning too much.
  • Use a cookie scoop or roll them into a ball, don’t flatten the dough before baking or it will spread too much.
  • Refrigerating these cookies lets the unsalted butter harden again before baking. This recipe calls for 60 minutes as a minimum. You can do longer if you have the time.

Making Chocolate Sandwich Cookies Ahead of Time

These cookies are great to make ahead of time because they are so good. You can easily bake them ahead of time and store in the fridge for a few days before taking out serve for the party. Be sure to let them come to room temperature before serving for optimum taste. If you serve them cold they won’t taste as sweet. Or, just freeze them with parchment paper between layers and wrap them well with plastic wrap to avoid freezer burn.

Alternatively, you can make the cookie dough and freeze it until ready. If you want to freeze this cookie dough just freeze the dough balls after scooping. They will require 2-3 additional minutes of baking. Do not freeze the frosting as the texture will suffer in defrosting.

Cross section of chocolate sandwich cookie

Substitutions in Chocolate Sandwich Cookies

  • Chocolate: Carob powder is very similar to cocoa, but is a bit sweeter. It’s not common but many people like to use it if need be. 
  • Shortening: The low water content of shortening makes it great for baking soft cookies. Unsalted butter can easily be substituted but might cause the cookies to not be as soft. Coconut oil can be substituted, but the result won’t be the same. 
  • Flour: There’s a lot of various flours on the market today. For this recipe, we recommend only using a wheat based flour. 
  • Sugar: For the purposes of this recipe, the white baking sugar can be easily substituted for another granulated sugar of choice. Brown sugar can be used and will give a bit of molasses flavor. 
  • Marshmallow Fluff: There’s not a lot that can be substituted for this ingredient. But if you are in a pinch, you can easily mix equal parts of cream cheese and sweetened condensed milk with a half teaspoon vanilla extract for a decent substitution. 

More Christmas Cookie Recipes

How to Store Chocolate Sandwich Cookies

  • Serve: These cookies will last for a few hours for the party. Just keep them covered so they don’t get dried out.
  • Store: Store these cookies in an airtight container on your counter in a cool room. If the room gets too warm the filling will melt and ooze out of the sides. Store in the refrigerator for up to 2 weeks. 
  • Freezer: Store the made cookies in the freezer for up to 3 months for best taste.
Chocolate Cookie Sandwiches with Marshmallow Filling stack of cookies

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Chocolate Sandwich Cookies

Chocolate Sandwich Cookies are rich and chewy with a creamy marshmallow filling, just like from your favorite bakery!
Yield 24 cookies
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Cookie:

  • 3/4 cup vegetable shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/2 cups milk

Filling:

  • 2 cups marshmallow fluff
  • 1 1/3 cups vegetable shortening
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract

Instructions

  • Add the shortening and sugar to your stand mixer on medium speed until light and fluffy, about 1-2 minutes, then add in the eggs and vanilla until fully combined.
  • Sift together the flour, cocoa powder, salt and baking powder then add it in, alternating with the milk until all the ingredients are combined.
  • Refrigerate the dough an hour before baking.
  • Preheat the oven to 375 degrees and, using a 2 tablespoon measure, scoop 2 tablespoon sized scoops of dough onto the baking sheet and bake for 11-13 minutes.
  • To make the cream filling add the ingredients into your stand mixer on low speed until combined.
  • If the filling is too stiff to spread add water by the teaspoons until spreadable.
  • Allow the cookies to cool, then add a dollop of the cream filling on a cookie then top with another cookie to create the sandwich.

Video

Nutrition

Calories: 359kcal | Carbohydrates: 46g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 147mg | Fiber: 1g | Sugar: 29g | Vitamin A: 45IU | Calcium: 48mg | Iron: 1.3mg
Keyword: chocolate sandwich cookie

Photos used in a previous version of this post.

Chocolate Sandwich Cookies with creme filling

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Chilled dough for an hour but still came out puffy with more of the consistency of a whoopie pie. Could it be the tbl of baking powder? Tasted great though!

  2. Your recipes are always outstanding, & these cookies are no exception!
    What brand of shortening do you use? I had always used Crisco, but some time ago, I made a pie crust with Crisco. I didn’t turn out very well. When I checked the label, it. is now made with soybean oil . Have you noticed any difference?
    Thanks for your input,
    Sharon

    1. These are delicious. That being said they are whoopie pies. There is no crunch on the edges or chewiness in the center. Not the cookie I was after.
      I followed the recipe to a T and refrigerated overnight. Cookies came out exactly the same whether the batter was cold or room temp.

  3. Mine puffed up, they were not flat and chewy at all. That texture was really necessary for the whole concept. I rechecked the recipe, just in case I made a mistake, and I don’t believe I did. I’m bummed. They looked so awesome.

    1. Oh no! Were you able to to keep the dough refrigerated before baking? That helps to keep them from puffing up. Hope that helps for next time.

    2. Mine puffed up too, but I just used a glass to press them down as soon as they came out of the oven. so yummy!

  4. Who doesn’t love marshmallows?! These look positively decadent! I bet my kids will go crazy for these!