Chocolate Sandwich Cookie

Chocolate Sandwich Cookies
Prep time
Cook time
Total time
Sandwiching buttercream or ice cream between these easy chocolate cookies is a guaranteed crowd pleaser!
Recipe type: Cookie
Cuisine: American
Serves: 18
  • 1¾ cups all purpose flour (to make these gluten free, substitute your favorite GF flour - my preference is Pamela's baking and pancake mix)
  • ½ cup unsweetened cocoa powder
  • ¼ tsp salt
  • 1 cup sugar
  • ¾ cup of unsalted butter at room temp
  • 1 extra large egg
  • Buttercream:
  • 1¼ cups powdered sugar
  • ¾ cup unsalted butter at room temp
  • ¾ tsp peppermint extract (or any other flavor you'd like)
  • food coloring if you want to make it colorful
  • ½ cup crushed peppermint candies, mini candy canes, coconut, almonds, pistachios, sprinkles......or WHATEVER you want!
  1. Cookies:
  2. Whisk the dry ingredients in a bowl to blend. Using a hand or stand mixer, cream (this means bean the heck out of it for around 8 minutes!) butter and sugar until light and fluffy!! Beat in the egg. CAREFULLY add the dry ingredients (you don't want your entire kitchen coated in flour and cocoa powder!) and beat until blended.
  3. Refrigerate dough for 1 hour.
  4. Preheat the oven to 350 degrees. Line 2 sheet pans with parchment or a silpats. Scoop out the dough with a small cookie scoop or a tablespoon. Roll into smooth balls. Place balls on prepared sheet pans placing them 2 inches apart. Place in the oven and bake for 5 min. Take the sheet pans out at this point and with a flat spatula, flatten out the hot dough to a circle (you might want to use a silicone spatula or spray some oil on it). Place the sheet pans back in the oven and bake for 6 more minutes or until cookies look slightly dry. Don't over bake these or they will get too crisp. Cool on the sheet pans for 5 minutes then transfer to racks to cool completely.
  5. Buttercream:
  6. In a stand mixer or with a hand mixer, beat the butter and powdered sugar until smooth. Add your flavoring of choice and coloring if you so choose.
  7. Spread 2 generous teaspoons of buttercream evenly on the flat side of 1 cookie to the edges, place another cookie on top, flat side down. Roll the edges in preferred "topping".
  8. Enjoy!