These chocolate sandwich cookies are light, full of chocolate and so fun to eat. They are filled with creamy chocolate frosting.
No holiday cookie plate would be complete without some type of chocolate cookie. Don’t you agree?
So how about a chocolate sandwich cookie? The one thing I don’t like about sandwich cookies is that when you eat one cookie, you are really eating two cookies. But you only get the enjoyment of eating one cookie. Make sense!?
So when I make chocolate sandwich cookies I make them small. They are almost bite size, just two bites worth. That way, I can actually eat two of them and not feel like I’ve eaten four cookies!
I love these cookies and let’s just say I ate more than two (that would actually be more than four since they are two cookies in one.)
Make Ahead Cookie
The dough needs to be refrigerated or frozen before baking so plan ahead. You can wrap the dough so it’s airtight and then freeze for up to a month before you bake if you like.
I also will bake the cookies and then freeze them without adding the frosting filling. Here are all my tips for freezing baked cookies.
When you are ready to serve them, make up your frosting, thaw the cookies at room temperature and add the frosting.
How to Make Chocolate Sandwich Cookies
- After mixing up the dough, form into a log, about 1 inch wide.
- Wrap dough in plastic wrap and refrigerate for about 30 minutes.
- The dough is then sliced into 1/4 inch slices.
- Remove from refrigerator and slice dough into 1/4 inch round pieces.
- Place cookies on a parchment lined baking sheet and bake at 350 degrees F. for about 8 minutes or until edges of cookie are set.
- After baking they filled with a lovely chocolate frosting. There is sour cream in the frosting which gives it a nice smooth texture. If you don’t have sour cream you can use whipping cream or milk in the frosting, it just won’t be as smooth and creamy.
Can I Freeze Chocolate Sandwich Cookies
If you want to make these cookies ahead of time I recommend making the dough and freezing the dough, not the baked cookie. Because these cookies are little they can dry out quickly so they are best eaten within a day or two of baking. Find all my tips for freezing cookie dough here.
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Chocolate Sandwich Cookie Recipe
Chocolate Sandwich Cookie
- 1 cup flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 6 oz milk chocolate chips
- 3 Tbsp butter softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
Milk Chocolate Sour Cream Frosting:
- 3 oz. milk chocolate chips
- 2 Tbsp butter
- 1/4 cup sour cream can also use milk or whipping cream
- 1 1/2 cup powdered sugar
- In a small pan heat and stir chocolate over low heat until melted or melt slowly in microwave.
- In a medium bowl beat butter on medium speed for 30 seconds.
- Add in sugar and beat until fluffy.
- Add in melted chocolate, egg and vanilla.
- Slowly add in flour, baking powder and salt.
- Divide dough into two portions and roll into a log, wrap in plastic wrap and freeze for 20-30 minutes or until dough is firm enough to handle.
- Can also chill in refrigerator for 1 hour.
- Preheat oven to 350.
- Line cookie sheets with parchment paper or lightly grease.
- Cut rolls into 1/4 inch slices and place 1 inch apart on cookie sheet.
- Bake for 8-9 minutes or until edges are set.
- Cool on sheet and then transfer to wire rack.
- In a medium pan combine milk chocolate chips and butter and heat, stir over low until melted. Cool for 5 minutes.
- Gradually add in powdered sugar and milk until desired consistency.
- Spread frosting on the bottom side of one cookie. Top with remaining cookie.
- Makes about 3 dozen cookies
Originally posted Nov. 30, 2011