Chocolate Sandwich Cookies I

Chocolate Sandwich Cookies I

Lisa Lepsy 0

"Excellent frozen. I have played with this over the years, and come up with several variations. At the holidays, I have added 1 teaspoon peppermint extract to the filling in lieu of the vanilla, and have also used crushed peppermint candy in the filling. I have also dipped them in chocolate, and coated them in confectioners' sugar."

Ingredients 1 h 10 m {{adjustedServings}} servings 600 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 86.6g
  • 28%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. Stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. Mix until smooth using an electric mixer. Drop batter by rounded teaspoons onto ungreased cookie sheets. Leave space, and only use a teaspoon; these spread.
  3. Bake in preheated oven for 7 to 8 minutes. Remove from pan immediately, and cool on wire rack.
  4. To make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. Beat with mixer until fluffy. Spread filling on one cookie, and top with another sandwich style.
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Reviews 38

  1. 43 Ratings


I had a specific idea in mind for the cake I wanted to bake today so I had to scout around to find a recipe for the cake as well as the filling. Since I was making a chocolate layer cake with no frosting, I was after a moist, dark chocolate cake with a rich, billowy cream filling. I chose “Breakstone’s Triple Chocolate Bliss Cake” and this filling, which proved to be exactly what I was after. (I did NOT make the cookie part of this recipe) While I have purchased countless jars of Marshmallow Creme over the years, I shamefully admit they’ve always been tossed before I could use them. I buy another and the same thing happens, over and over again. So this was the first time I have ever tasted or used Marshmallow Creme. I beat the butter, powdered sugar, milk and vanilla until good and fluffy, then added the sticky, gooey Marshmallow Creme, which I just beat in until combined. I didn’t have to add a thing; the consistency was perfect. On its own, it tasted a little too buttery but I needn’t have been concerned because it was perfect once paired with the cake. The contrast of the dark chocolate cake with this fluffy, cloud-like frosting was stunning. And eye-rolling delicious. Now that I’ve finally opened up a jar of this stuff after all these years of wanting to, I know I won’t be a stranger to it any longer. I could see frosting an entire cake with this filling, pouring a rich chocolate ganache over it, or using it as a filling for cupcakes or “Twinkie-like” cakes.


these should be under whoopie pies because that is what they are more similar to. BUT, the taste of the cookie (but NOT the texture) part is very similar to oreos. I dropped them out by the heaping tablespoon and got about a 2 3/4" cookie and ended up w/ about 28 finished sandwiches. The filling is really yummy. I used exactly 1 cup of marshmallow filling since I had the big jar and wasn't sure how to measure out 7oz's. I didn't think the filling was sticky or messy at all. They went together and stayed together just fine. A note to all who are going to try this recipe: the cookies do spread a little but they puff up into a dome shape and hold that shape and the texture is like cake. So, if you're expecting them to look and feel like oreos - this is not the recipe for you. If you like whoopie pies and want an easy and good recipe for them - this is for you!


Very good! More like a Devil Dog than a cookie, but good all the same!