Chocolate Sandwich Cookies

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

We love sandwich cookies like these copycat Girl Scout Do-si-do’s, and my favorite Christmas sandwich cookie, Linzer Cookies (you can’t see these cookies at Christmas without smiling and eating a handful).

Chocolate Sandwich Cookies
 Chocolate Sandwich Cookies

Chocolate Sandwich Cookies had an interesting road to the blog through a trip to Napa Valley, CA. We had eaten a box of desserts from Bouchon Bakery and I was both in a food coma and feeling a bit light in my wallet when I got to the chocolate sandwich cookie.

I remember the first time I knew I was going to create this recipe immediately. Thomas Keller has his version of a homemade Oreo Cookies (I will make that recipe for the blog too) that is just ridiculously good, so good I didn’t want to share it. But that being said I just realized how did I not have a classic chocolate sandwich cookie on the site. This is basically childhood in its purest form. Chocolate cookies with cream filling? Yes. Yes please.


  • 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 butter harden again before baking. I call for 60 minutes, this is a minimum.

Chocolate Sandwich Cookies


Store them 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. If you need to, refrigerate the cookies but 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.

Can you freeze these Chocolate Sandwich Cookies? Yes, you absolutely can, just freeze them with parchment paper between layers and wrap them well with plastic wrap to avoid freezer burn.

Baking Frozen Cookie Dough: 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.


  • Preheat your oven well ahead of time and check the temperature with an oven thermometer.
  • Store them in a good tupperware container (this will ensure it stays airtight and they don’t go stale).
  • Make sure to only mix in the dry ingredients until just combined.
  • You can use unsalted butter in place of the shortening but since I’m using shortening in the frosting it was easy to use it in both spots.
  • Use an electric mixer to beat the shortening and sugar well until very fluffy before adding in any more ingredients.
  • Remove your cookies from the cookie sheets as soon as they are firm enough with a large flat spatula
  • Cool your cookies completely on a wire rack before filling with marshmallow creme filling.
  • Use confectioners’ sugar (also known as powdered 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. I err on the side of firmer rather than softer.
  • If you have any remaining cookie sandwiches you don’t fill with marshmallow creme you can also fill them with ice cream, like my Vanilla Ice Cream.
  • Make sure you are filling the flat side of the cookies before closing the cookie sandwiches.

Cross section of chocolate sandwich cookie


When measuring all purpose 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 according to

More Cookie Recipes:

Chocolate Cookie Sandwiches with Marshmallow Filling stack of cookies

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Chocolate Sandwich Cookies

Chocolate Sandwich Cookies that 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



  • 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


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


  • 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.


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

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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  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,

    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!