Double Chocolate Sandwich Cookies


  • Prep Time15 mins
  • Total Time1 hr 45 mins
  • Makes25 cookies
Double Chocolate Sandwich Cookies

Bring these Double Chocolate Sandwich Cookies to a holiday party and watch them disappear. Decadent chocolate icing sandwiched between two soft cookies is always a win.


  • 2 1/2 cups all-purpose flour

  • 1/2 cup sifted cocoa powder

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 egg

  • 1 tsp vanilla


  • 3/4 cup unsalted butter, room temperature

  • 2 1/4 cups semi-sweet chocolate chips, melted


  • Stir flour with cocoa powder, baking powder and salt in a medium bowl. Set aside. Beat butter with granulated sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture until combined.

  • Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Roll logs in waxed paper and twist ends. Chill until firm, about 1 hour or overnight.

  • Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.

  • Slice cookies into 1/8-in. rounds and arrange 1 in. apart on prepared sheets. Cookies will spread when baked. Bake in top and bottom thirds of oven, switching halfway through, just until set, 7 to 8 min. Let cookies cool on sheets for 1 min, then transfer to a rack to cool completely.

  • Stir butter and melted chocolate chips together until smooth. 6. Sandwich cookies with chocolate icing. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

Nutrition (per cookie)

Calories 193, Protein 2g, Carbohydrates 19g, Fat 14g, Fibre 1g, Sodium 51mg.

Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.

This article was originally published on Nov 13, 2015

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