Chocolate Sandwich Cookies are rich, chewy, and packed with classic bakery-style flavor. They’re the perfect homemade treat for any party!
Sandwich Cookies like these Copycat Girl Scout Do-si-dos, 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!
Sabrina’s Chocolate Sandwich Cookies Recipe
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.
Recipe Card
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 marshmallow fluff, vegetable shortening, powdered sugar, and vanilla extract 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.
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Nutrition
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Sabrina’s Tips
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.
Table of contents
About this Recipe
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 is 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.
Ingredients
- 1 cup 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.
- 3 cups Flour: This recipe utilizes all-purpose flour, but you can use whole wheat flour too.
- 1 ½ cups 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.
- 2 cups 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.
- 2 ⅛ cups Vegetable Shortening: The go-to shortening used in our kitchen is the regular stuff you can easily find at the local grocery store.
Can this be made ahead of time?
Yes! These cookies are great for making ahead and can be stored in the fridge for a few days before serving. You can also freeze the baked cookies or unbaked dough balls, adding 2-3 extra minutes to the baking time if baking frozen.
Recipe Tips & Tricks
- Keeping these cookies refrigerated before baking helps to keep the fat cold and keep them from melting and baking too hard.
- Underbake 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.
How to Store
- Serve: These cookies will last for a few hours at 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 the best taste.
Frequent Questions
If you have any remaining cookie sandwiches that you don’t fill with marshmallow creme, you can also fill them with ice cream, like this yummy Vanilla Ice Cream.
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.
Variations
- 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 it might cause the cookies to not be as soft. Coconut oil can be substituted, but the result won’t be the same.
- Flour: There are a lot of various flours on the market today. For this recipe, we recommend only using a wheat-based flour.
- Sugar: For 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 of vanilla extract for a decent substitution.
Related Recipes
More Chocolate Cookie Treats
Photos used in a previous version of this post.
I just made these today. Followed your instructions to a T, I am a long time baker. My cookies came out domed, like whoopsie pies instead of flat. This is Ok, but since I mail out my cookies at Christmas, I was looking for a flatter cookie. Thank you for your recipe.
Oh my goodness! These are so dang delicious!!
Loved these chocolate sandwich cookies! The filling was delicious!!
I made these for my kids when they had friends over and they were a huge hit. Admittedly, I kept a small stash for myself! Super delicious!!!
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!
Could be from overbeating too. Make sure to stop once ingredients are combines. So glad you enjoyed them.
I was expecting cookies but instead these were like whoopie pies instead.
I hope you still enjoyed them.
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
I use Crisco mostly, I haven’t seen a difference but I’ll keep an eye on it as I use it in the future.
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.
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.
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.
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!
Who doesn’t love marshmallows?! These look positively decadent! I bet my kids will go crazy for these!
Kid approved!
I rather have there over Oreos any day!
Best sandwich cookies ever! Voted 5 stars by the whole family! Thank you for the recipe.
Yay!! Thanks for coming back to let me know, Anna.
These are delicious! Wishing I had 2 or 3 of them to snack on right now.
Come on over 😉
These are better than OREOs in my opinion 🙂
Wow, thank you so much!