Chocolate Sandwich Cookies


I’ve never really made any sort of whoopee pie/ sandwich cookie, so I thought that would be a strategic use of my leftover cream cheese icing. I had a few issues with the cookie making, but they worked out ok. They were originally supposed to be a chill-roll-cut kind of cookie, but that was NOT working, so I just made drop cookies. I’m pretty content with them. The cookies themselves are not super sweet, but rather have a pretty intense chocolatey taste, so they pair very well with the icing.


The first few got a little extra icing…


  • 1 cup flour
  • ½ cup cocoa
  • 1-1/3 tsp. cornstarch
  • 1/3 tsp. salt
  • ¼ tsp. baking soda
  • ½ cup (1 stick) unsalted butter
  • 2/3 cup sugar
  • 1-½ tsp. vanilla
  • 1/3 cup milk


  1. In a bowl, sift together flour, cocoa, cornstarch, salt, and baking soda. Set aside.
  2. Cream together butter and sugar until fluffy.
  3. Add vanilla and milk to butter mixture.
  4. Add flour mixture to butter mixture until a dough is formed.
  5. Freeze dough for 10 – 20 minutes. Preheat oven to 325F.
  6. Drop tablespoons of dough on cookie tin about 1-½" apart. Bake for 12 – 15 minutes until sides of cookies are relatively firm to touch.

The original recipe called for the dough to be rolled out to 1/8" between two sheets of parchment paper, and to use a circle cutter. Basically treat them like sugar cookies. This did NOT work for me. The dough was way too sticky and was not cooperating, so I did drop cookies instead. If you freeze them a little bit, and get even scoops, the drop cookies work out quite well. The only ones that turned out poorly were the ones I massacred getting out of the spoon. If you can make the roll-chill-cut method work, then props to you!

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