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Why I Love This Chocolate Sandwich Cookie Recipe
The month of August brings back to school time! I sort of love the idea of a fresh start and new beginning right before the beginning of autumn. My niece is now in first grade so I relish the time I am able to spend with her in the kitchen! And this recipe was the perfect one to share with her before school starts.
These cookies are perfect for school lunches or when friends come over. You’ll be the house everyone wants to hang out at as long as you always have a plate of these on hand.
These freeze well and are absolutely delicious!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature so the filling stays creamy and the cookies soft. Arrange in a single layer on a tray or stand so the sandwiches do not get squished.
To store – Store sandwiched cookies in a single layer until the filling firms, then layer with parchment in an airtight container for up to 3 to 4 days in the fridge. Alternatively, freeze assembled cookies or just the cookies without filling for up to 2 months. Thaw in the fridge or at room temperature.
More Cookie Recipes to Try
- Chocolate Chip Cookies
- Pumpkin Refrigerator Cookies
- Rhubarb Wafer Cookies
- Cornmeal & Honey Cookies
- Monster Cookies
- Crunchy Peanut Cookies
- Fudgy Chip Cookies
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chocolate Sandwich Cookies
Ingredients
For the cookies
- 8 tablespoons (1 stick) unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- 1 cup whole milk
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- ½ cup Dutch-process cocoa powder
For the creme filling
- 1 jar (7 ounces) marshmallow creme
- ½ cup vegetable shortening
- 1 teaspoon vanilla extract
- 2 cups sifted powdered sugar
- 2-3 tablespoons heavy cream
Instructions
- Preheat oven to 400°F. Prepare two parchment-lined baking sheets and set aside.
- Mix the wet ingredients: In an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Mix in the egg, vanilla extract, and espresso powder until completely combined.8 tablespoons (1 stick) unsalted butter, 1 cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 1 teaspoon instant espresso powder
- In a separate bowl, mix the dry ingredients: Sift together the flour, baking powder, baking soda, salt, and cocoa.2 cups all-purpose flour, ½ teaspoon baking powder, 1 ½ teaspoons baking soda, ½ teaspoon kosher salt, ½ cup Dutch-process cocoa powder
- Combine: Alternately add dry ingredients with the milk, beginning and ending with dry. Scrape the bowl to ensure the mixture is combined, and drop by the teaspoon onto the prepared baking sheets.1 cup whole milk
- Bake in the preheated 400°F oven for 8-10 minutes until puffed and set in the center. Remove from the oven and cool.
- Make the creme filling: Combine the marshmallow creme, shortening, vanilla extract, and powdered sugar. Mix to combine, and add enough heavy cream to smooth the filling to a spreadable consistency.1 jar (7 ounces) marshmallow creme, ½ cup vegetable shortening, 1 teaspoon vanilla extract, 2 cups sifted powdered sugar, 2-3 tablespoons heavy cream
- Assemble: Spread 1 teaspoon of filling on the bottom of one cookie and place another cookie on top, creating a sandwich.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I just made these and loved them! My hubby didn’t believe they were homemade! These are definitely staying in my rotation.
Thanks!!