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+ servings

Chocolate Sandwich Cookies

Delicious chocolate sandwich cookies with cream filling and a jam center.
Servings 40 cookies
Prep Time 25 mins
Cook Time 12 mins
Assembly 10 mins
Total Time 47 mins


  • Cookie sheet
  • Parchment paper
  • Medium bowl
  • Whisk
  • Large mixing bowl
  • KitchenAid® Professional 600 Series Mixer
  • Rubber spatula
  • Rolling pin
  • Cookie cutters
  • Teaspoon
  • Ateco #7 Icing Tip



  • 1 ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ½ cup cocoa powder unsweetened
  • ¼ cup unsalted butter (1 stick)
  • 1 tablespoon vegetable oil
  • cup granulated sugar
  • 1 ½ teaspoon vanilla
  • 1 large egg (cold)


  • 4 tablespoon unsalted butter (½ stick)
  • 2 ounces full-fat cream cheese (or ¼ cup vegetable shortening)
  • 2 cups powdered sugar (more for consistency)
  • 2 teaspoons vanilla
  • teaspoon salt




  • Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cornstarch, salt and cocoa powder. Set aside.
  • In a large mixing bowl using a stand or hand mixer, combine butter, oil, sugar and vanilla.
  • Add egg to butter mixture, mix on low. Small chunks of butter in the batter are okay. Scrape down sides.
  • With mixer on low, add dry ingredients to the wet ingredients. Mix until just combined, about 1 minute.
  • Roll out dough between two pieces of parchment paper at ¼-inch thickness. This techniques keeps the dough from sticking to the roller plus no need for a floured surface.
  • Cut dough into shapes with the cookie cutter of your choice. 
  • Bake for 8-12 minutes. Cool completely on a rack before assembly.


  • In a large bowl, using a standing or hand mixer, beat butter, cream cheese and salt on low speed.
  • Continuing on low speed, add vanilla and gradually beat in powdered sugar until blended.
  • With mixer on high, continue to mix for 2-3 minutes until you reach a fluffy consistency.
  • For a firmer creme, add more powdered sugar, a little at a time.


  • The cookies were assembled using a Ateco #7 icing tip.
  • Fill an icing bag with the creme filling then make a circle around the outer edges of the cookie until desired amount.
  • Leave a small space in the center to add about a ¼ teaspoon of jam.
  • Place another cookie on top to form a sandwich.
  • Drizzle the top of each cookie with melted chocolate using a spoon or dip half of the cookie into the chocolate and allow to set on parchment paper. You may also refrigerate cookies on a baking sheet for 30 minutes to allow the chocolate to firm½ up.


  • I used about a ½ teaspoon of jam in each cookie that did overflow when I bit into them. I don't really mind a messy cookie but if you want the filling to stay in place, add more powdered sugar to firm up the vanilla creme and only use ¼ teaspoon of jam in the center.
  • My cookie cutters made 40 chocolate cookies, which makes 20 sandwich cookies. Amount will vary depending on the size of your cookie cutter.
Course: Dessert
Keyword: Chocolate, Cookie, Cream Filling, jam