These double chocolate sandwich cookies are for true chocolate lovers only. Rich and fudgy chocolate cookies sandwiched with creamy chocolate frosting – get your milk ready! 
Fudgy, decadent and utterly chocolatey, these double chocolate sandwich cookies pair chewy chocolate cookies with a smooth, creamy chocolate frosting. They make a luxurious dessert for chocolate fans and are hard to stop eating—so have some milk on hand.
Baking Tips & Tricks
- Use softened butter as stated; cold or melted butter behave differently and will change the texture.
- For a deeper flavor and darker color, choose Dutch-processed (specialty-dark) cocoa. Natural cocoa will work but yields a lighter color.
- Chill the dough. It prevents excessive spreading while baking and keeps cookies fudgy.
- Use a cookie scoop for consistent sizes—matched cookies make assembly much easier.
- Make sure cookies are completely cool before frosting so the filling doesn’t melt.
Make-Ahead Tips
This recipe requires chilling the dough, so it benefits from a bit of planning—but that also makes it great for prepping ahead.
- Dough can chill in the refrigerator up to 48 hours. If chilled for a long time, let it sit 5–10 minutes at room temperature before forming balls.
- Formed dough balls can be frozen in a sealed bag for up to 2 months. Bake from frozen—add 1–2 minutes to the bake time.
- Cookies are best fresh but will keep in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days. If chilled, let them sit at room temperature 20–30 minutes before serving for the best texture.
If you enjoy sandwich cookies, consider trying other variations such as chocolate sandwich cookies, chocolate chip sandwich cookies, or peanut butter sandwich cookies.
Double Chocolate Sandwich Cookies
Rich and fudgy double chocolate cookies filled with creamy chocolate frosting.
Prep: 45 mins
Cook: 10 mins
Chilling: 3 hrs
Total: 3 hrs 55 mins
Servings: 12 sandwich cookies
Ingredients
Chocolate Cookies
- 1 cup all-purpose flour (125 g)
- 2/3 cup cocoa powder (60 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter (140 g), softened (not melting)
- 2/3 cup brown sugar (140 g), light or dark
- 1/3 cup granulated sugar (67 g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (135 g) (dark or semi-sweet)
Chocolate Frosting
- 1/2 cup unsalted butter (112 g), softened
- 1–2 cups powdered sugar (110–220 g), sifted
- 1/4 cup cocoa powder (23 g), sifted
- 1/4 teaspoon salt
- 1–3 tablespoons whipping cream or milk (15–45 ml)
Instructions
Double Chocolate Cookies
- Whisk together the flour, cocoa, baking powder and salt in a medium bowl; set aside.
- In a large bowl, beat the softened butter with the brown and granulated sugars until combined.
- Add the egg and vanilla and beat until mixed.
- With the mixer on low, gradually beat the dry ingredients into the butter mixture until combined.
- Stir in the chocolate chips by hand, reserving about 3 tablespoons to dot the tops if desired.
- Cover and refrigerate the dough for at least 3 hours and up to 48 hours.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Form dough into 1 tablespoon-sized balls (smaller than a golf ball). If dough has chilled longer than a few hours, let sit 5–10 minutes for easier scooping.
- Place dough balls about 2 inches apart on the prepared sheets.
- Bake one sheet at a time for 9–11 minutes, until tops appear set. Optionally press reserved chips into the tops immediately after baking.
- Cool on the sheet at least 10 minutes, then transfer to a rack to cool completely before frosting.
Chocolate Frosting
- Beat the softened butter until creamy.
- Sift in 1 cup powdered sugar and the cocoa powder, add the salt, and beat on low.
- Add remaining powdered sugar 1/2 cup at a time, alternating with 1 tablespoon of cream or milk, until you reach the desired sweetness and spreadable consistency.
Assembly
- Make sure cookies are completely cool before assembling.
- Spread about 1–2 tablespoons of frosting on the bottom of one cookie, then top with a second cookie to make a sandwich.
Notes
- Cocoa: Dutch-processed cocoa gives a richer, darker cookie; natural cocoa will still work but produces a lighter color.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. If stored chilled, bring to room temperature before serving for best texture.
- Nutrition: Nutrition facts are estimates per sandwich cookie (2 cookies with frosting) assuming 12 uniform cookies and all frosting used.
Nutrition
Calories: 379 kcal; Carbohydrates: 47 g; Protein: 4 g; Fat: 22 g; Saturated Fat: 13 g; Sugar: 34 g. (Values are approximate.)