12 Delicious Double Chocolate Sandwich Cookies Recipes

Venture into a world where chocolate dreams come true with our roundup of 12 Delicious Double Chocolate Sandwich Cookies Recipes. Perfect for home cooks across North America, these recipes promise to satisfy your sweet tooth with layers of rich, chocolatey goodness. Whether you’re a baking novice or a seasoned pro, there’s a cookie here to spark joy in your kitchen. Ready to indulge? Let’s dive into these irresistible treats!

Double Chocolate Sandwich Cookies with Peanut Butter Filling

So, you’ve decided to embark on a journey to chocolate-peanut butter nirvana, huh? Brace yourself, because these Double Chocolate Sandwich Cookies with Peanut Butter Filling are about to rock your world in the most delicious way possible.

Ingredients

• Flour – 1 ½ cups
• Cocoa powder – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Sugar – 1 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Peanut butter – ½ cup
• Powdered sugar – 1 cup
• Milk – 2 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Tip: Sifting the dry ingredients ensures a smoother cookie texture.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing leads to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, until the cookies are set but still soft in the center. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. While the cookies cool, make the filling by beating peanut butter, powdered sugar, and milk until smooth.
10. Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.

Outrageously rich and decadent, these cookies boast a fudgy texture that pairs perfectly with the creamy peanut butter filling. Serve them with a cold glass of milk for the ultimate indulgence, or get fancy and drizzle with melted chocolate for extra pizzazz.

Double Chocolate Sandwich Cookies with Raspberry Jam

Very few things in life are as joyfully indulgent as biting into a cookie that’s basically a dessert sandwich, especially when it’s packed with double chocolate and a cheeky swipe of raspberry jam. These cookies are the love child of your favorite chocolate treat and a fancy afternoon tea sandwich—minus the crusts and the pretentiousness.

Ingredients

• Flour – 1 ½ cups
• Cocoa powder – ½ cup
• Butter – ½ cup
• Sugar – 1 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Raspberry jam – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Tip: Sifting these ingredients can prevent lumps for a smoother dough.
3. In another bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, beating until combined.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
5. Roll the dough into 1-inch balls, place them on the baking sheet, and flatten slightly with your palm.
6. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.
7. Once cooled, spread raspberry jam on the flat side of half the cookies and sandwich with the remaining cookies.

What you’ve got now is a cookie that’s crisp on the outside, chewy in the middle, with a tangy raspberry surprise that cuts through the rich chocolate. Serve these at your next gathering and watch them disappear faster than you can say ‘more please.’

Double Chocolate Sandwich Cookies with Mint Cream

Mmm, imagine biting into a cookie that’s like a hug from your favorite chocolate bar, but then—plot twist—it’s filled with a cool, minty surprise that makes your taste buds do a happy dance. That’s the magic we’re whipping up today, and trust me, your kitchen is about to become the happiest place on earth.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Butter – ½ cup, softened
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Peppermint extract – ½ tsp
• Powdered sugar – 1 cup
• Heavy cream – 2 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Tip: Sifting the dry ingredients avoids lumps for a smoother dough.
3. In another bowl, beat butter and sugar until fluffy, about 2 minutes. Add egg and vanilla, beating until combined.
4. Gradually mix in the dry ingredients to form a dough. Tip: Don’t overmix to keep the cookies tender.
5. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly. Bake for 10 minutes, then cool completely.
6. For the mint cream, beat powdered sugar, peppermint extract, and heavy cream until smooth. Spread on half the cookies and top with the remaining cookies.

Absolutely divine! These cookies boast a crisp edge with a chewy center, and the mint cream is like a refreshing breeze through a chocolate forest. Serve them with a glass of cold milk or as a fancy dessert at your next dinner party to steal the show.

Double Chocolate Sandwich Cookies with Vanilla Buttercream

Brace yourselves, chocolate lovers, because these Double Chocolate Sandwich Cookies with Vanilla Buttercream are about to become your new obsession. Imagine two rich, chocolatey cookies hugging a cloud of vanilla buttercream—yes, it’s as dreamy as it sounds.

Ingredients

• Flour – 1 ½ cups
• Cocoa powder – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – 1 cup
• Sugar – 1 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Powdered sugar – 2 cups
• Heavy cream – 2 tbsp

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until combined.
5. Gradually mix in the dry ingredients until a dough forms.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets.
7. Bake for 10 minutes, then let cool on the sheets for 5 minutes before transferring to a wire rack.
8. For the buttercream, beat butter until creamy, then gradually add powdered sugar and heavy cream until smooth.
9. Spread or pipe buttercream onto the flat side of half the cookies, then top with the remaining cookies.

Kick your feet up and enjoy these decadent treats with a glass of cold milk or crumble them over vanilla ice cream for an extra indulgent dessert. The cookies are perfectly crisp on the outside with a soft center, and the vanilla buttercream adds a sweet, creamy contrast that’s downright irresistible.

Double Chocolate Sandwich Cookies with Salted Caramel

Ready to dive into a dessert that’s as indulgent as it is Instagram-worthy? These Double Chocolate Sandwich Cookies with Salted Caramel are the stuff of sweet dreams, combining rich cocoa goodness with a gooey, salty-sweet surprise in every bite.

Ingredients

• Flour – 1 ½ cups
• Cocoa powder – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Salted caramel – ½ cup
• Dark chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until a dough forms.
6. Fold in dark chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
9. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Spread salted caramel on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.

Go ahead, take a bite—these cookies are a masterpiece of textures, from the crisp edges to the chewy centers and the molten caramel oozing out. Serve them with a cold glass of milk for the ultimate nostalgia trip, or crumble them over vanilla ice cream for a decadent twist.

Double Chocolate Sandwich Cookies with Cream Cheese Frosting

Feast your eyes and prepare your taste buds for a treat that’s about to become your new obsession. These Double Chocolate Sandwich Cookies with Cream Cheese Frosting are the ultimate indulgence, combining rich, fudgy cookies with a tangy, creamy filling that’s downright irresistible.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Butter – ½ cup, softened
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Cream cheese – 4 oz, softened
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Tip: Ensure the butter is at room temperature for a smoother mix.
4. Add the egg and vanilla extract to the butter mixture, beating until combined.
5. Gradually mix in the dry ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls, place on the baking sheet, and flatten slightly.
7. Bake for 10-12 minutes until the edges are set. Tip: The cookies will firm up as they cool, so don’t overbake.
8. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
9. For the frosting, beat cream cheese and powdered sugar until smooth.
10. Spread frosting on the flat side of half the cookies, then top with the remaining cookies.

Perfectly chewy with a deep chocolate flavor, these cookies are a match made in heaven with the creamy frosting. Serve them at your next gathering or keep them all to yourself—no judgment here.

Double Chocolate Sandwich Cookies with Orange Zest

Now, who said cookies can’t have a little drama? These Double Chocolate Sandwich Cookies with Orange Zest are here to prove that wrong, packing a punch of flavor and a whole lot of fun in every bite. Perfect for when your sweet tooth demands something extraordinary, these cookies are a playful twist on the classic, with a zesty surprise that’ll make your taste buds dance.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Butter – ½ cup
• Sugar – ¾ cup
• Egg – 1
• Orange zest – 1 tbsp
• Dark chocolate – 1 cup
• Heavy cream – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures your cookies don’t stick and bake evenly.
2. In a bowl, mix flour and cocoa powder. Set aside. This is your dry team, ready to join the party later.
3. Cream butter and sugar together until light and fluffy. Tip: Room temperature butter blends better, so take it out ahead of time.
4. Beat in the egg and orange zest until well combined. The zest is your secret weapon for that citrusy kick.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing is the enemy of tender cookies.
6. Roll the dough into small balls, place on the baking sheet, and flatten slightly. Bake for 10-12 minutes. Tip: They’ll firm up as they cool, so don’t overbake.
7. For the filling, heat heavy cream until just boiling, then pour over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
8. Once cookies are cool, spread filling on one cookie and sandwich with another. The filling should be thick but spreadable.

These cookies are a textural dream—crispy on the outside, soft inside, with a creamy, rich filling that’s cut through by the bright orange zest. Serve them with a glass of cold milk or, for the adults, a cup of strong coffee to balance the sweetness.

Double Chocolate Sandwich Cookies with Coconut Filling

Yum, who knew that doubling down on chocolate could lead to such bliss? These Double Chocolate Sandwich Cookies with Coconut Filling are the stuff of dreams, combining rich, fudgy cookies with a creamy, tropical filling that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Butter – ½ cup
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Coconut milk – ½ cup
• Powdered sugar – 1 cup
• Shredded coconut – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. Sift together the flour, cocoa powder, baking soda, and salt, then gradually add to the wet ingredients, mixing until just combined.
5. Roll the dough into 1-inch balls, place on the prepared baking sheet, and flatten slightly with your hand.
6. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. For the filling, whisk together coconut milk and powdered sugar until smooth, then stir in the shredded coconut.
8. Once the cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and sandwich with another.
9. Tip: For extra chocolatey cookies, add chocolate chips to the dough. Tip: Ensure the cookies are completely cool before adding the filling to prevent melting. Tip: Toast the shredded coconut for the filling for an extra layer of flavor.

Delightfully decadent, these cookies boast a perfect balance of rich chocolate and sweet, creamy coconut. Serve them with a cold glass of milk for the ultimate indulgence, or get fancy and drizzle with melted chocolate for a show-stopping dessert.

Double Chocolate Sandwich Cookies with Espresso Cream

Get ready to meet your new obsession: these Double Chocolate Sandwich Cookies with Espresso Cream are the stuff of dreams, combining the rich, deep flavors of chocolate with a kick of coffee that’ll have you seeing stars (in the best way possible).

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Butter – ½ cup
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Heavy cream – ½ cup
• Powdered sugar – 1 cup
• Espresso powder – 1 tbsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until just combined.
5. Gradually mix in the dry ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls, place on the baking sheet, and flatten slightly.
7. Bake for 10-12 minutes until the edges are set but centers are soft. Tip: They’ll firm up as they cool.
8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
9. For the espresso cream, whip heavy cream, powdered sugar, and espresso powder until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
10. Spread a generous amount of espresso cream on the flat side of a cookie and sandwich with another.

Now, these cookies are a textural marvel—crisp on the outside, chewy in the middle, with a creamy espresso filling that’s bold yet balanced. Serve them with a cold glass of milk or, for the adults, a shot of espresso to double down on the coffee vibes.

Double Chocolate Sandwich Cookies with Strawberry Preserves

Hold onto your aprons, folks, because we’re about to dive into a dessert that’s as fun to make as it is to eat. These Double Chocolate Sandwich Cookies with Strawberry Preserves are the perfect blend of rich, fudgy goodness and sweet, tangy jam—a match made in dessert heaven.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Butter – ½ cup
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Strawberry preserves – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. Sift together the flour, cocoa powder, baking soda, and salt, then gradually mix into the wet ingredients.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
6. Flatten each ball slightly with the back of a spoon for even baking.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, spread strawberry preserves on the flat side of half the cookies and sandwich with the remaining cookies.

Ready to indulge? These cookies are a dreamy mix of crisp edges and chewy centers, with the strawberry preserves adding a burst of freshness. Serve them at your next gathering or keep them all to yourself—we won’t judge.

Double Chocolate Sandwich Cookies with Hazelnut Spread

Craving something that’s a cross between a cookie and a hug? These Double Chocolate Sandwich Cookies with Hazelnut Spread are your new best friend—decadent, delicious, and dangerously easy to eat by the dozen.

Ingredients

• Flour – 1 ½ cups
• Cocoa powder – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Sugar – 1 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Hazelnut spread – ½ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until combined.
5. Gradually mix in the dry ingredients until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets.
7. Bake for 10-12 minutes, until the cookies are set but still soft in the center. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Spread hazelnut spread on the flat side of half the cookies and sandwich with the remaining cookies. Tip: For a mess-free spread, warm the hazelnut spread slightly.

These cookies are a textural dream—crispy on the outside, chewy in the middle, with a creamy hazelnut surprise. Serve them with a tall glass of milk or crumble over ice cream for an extra indulgent treat.

Double Chocolate Sandwich Cookies with Lemon Curd

Prepare to have your taste buds do a happy dance with these Double Chocolate Sandwich Cookies with Lemon Curd—because who said chocolate and lemon can’t be best friends? These cookies are the perfect blend of rich, decadent chocolate and zesty, tangy lemon, creating a flavor explosion that’s downright irresistible.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Butter – ½ cup
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Lemon curd – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Tip: Sifting the dry ingredients ensures a smoother cookie texture.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will continue to firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Once cooled, spread a generous teaspoon of lemon curd on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.

These cookies are a delightful contrast of textures—crispy on the outside, chewy on the inside, with a creamy, tangy lemon curd center. Serve them at your next brunch or pack them for a picnic to add a touch of elegance to your outdoor feast.

Conclusion

Perfect for any chocolate lover, this roundup of 12 Delicious Double Chocolate Sandwich Cookies Recipes offers a variety of indulgent treats to satisfy your sweet tooth. Whether you’re a seasoned baker or just starting out, there’s a recipe here for you. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest!