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Bitten Christmas chocolate sandwich cookie showing soft cocoa cookie interior and chocolate ganache filling with holiday sprinkles
Bia

Double Chocolate Sandwich Cookies

These Double Chocolate Sandwich Cookies are soft, rich, and filled with creamy chocolate frosting, making them the perfect homemade bakery-style treat. The cookies bake quickly, stay chewy inside, and pair beautifully with the smooth cocoa filling.
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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings: 24 Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chocolate Cookies
  • 1/2 cup 112g salted butter, room temperature
  • 1 cup 207g sugar
  • 1 large egg
  • 1/2 cup 120ml milk
  • 1 1/4 tsp baking powder
  • 1 1/2 cups 195g all-purpose flour
  • 1/4 cup 29g natural unsweetened cocoa powder
Chocolate Frosting Filling
  • 1/2 cup 112g salted butter, room temperature
  • 1/2 cup 95g shortening
  • 3 1/2 cups 403g powdered sugar
  • 1/2 cup 57g natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2 –3 tbsp 15–45ml water (as needed)
  • Sprinkles optional

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. Mix butter and sugar until just combined.
  3. Add egg and milk, then mix well.
  4. In a separate bowl, combine flour, cocoa powder, and baking powder.
  5. Add dry ingredients to wet mixture and mix until dough forms.
  6. Drop spoonfuls of dough onto tray.
  7. Bake for 6–8 minutes.
  8. Let cookies cool on tray for 2–3 minutes, then transfer to a wire rack.
Make the Frosting
  1. Beat butter and shortening until smooth.
  2. Add half powdered sugar and cocoa powder; mix well.
  3. Add vanilla and 2 tbsp water; mix until creamy.
  4. Add remaining powdered sugar and adjust consistency with extra water if needed.

Assemble Cookies

  1. Pair cookies of similar size.
  2. Pipe frosting onto one cookie.
  3. Sandwich with another cookie.
  4. Add sprinkles on edges if desired.
  5. Let set for 10–15 minutes before serving.

Notes

  • Make sure butter is softened at room temperature so it blends smoothly into the dough and frosting.
  • Don’t overbake the cookies they should look slightly soft in the center when removed from the oven.
  • Let cookies cool completely before adding frosting, otherwise it will melt and lose shape.
  • Adjust frosting consistency slowly by adding water a little at a time to avoid making it too runny.
  • For best results, pair cookies of similar size before assembling so the sandwiches look neat and balanced.
  • You can chill assembled cookies for 20–30 minutes for cleaner layers and better texture.