These Mini Chocolate Sandwich Cookies are so crumbly, airy, and buttery, and most of all, chocolatey.
These mini chocolate sandwich cookies are so easy to make. All you need is a couple of small bowls, a hand mixer, and just one baking sheet. The recipe makes just 12 sandwich cookies, perfect for smaller households, small dinner parties, and for people (like me) who need portion control.
Verdict? These cookies are so chocolaty, crispy, and tasty. I think these cookies would also be perfect for mini ice cream sandwiches.
How to Make These Mini Chocolate Sandwich Cookies:
First, you mix the dry ingredients in one bowl and the wet ingredients in another bowl. You combine the ingredients and give them a final mix with a rubber spatula and then form the dough into 24 equal-sized balls. I actually like to use a kitchen scale to help make sure I’ve portioned the dough just right. It still wasn’t perfect, but it helped!
You flatten the dough balls with a butter and sugar coated glass (those white bits on the cookies are from the buttery sugar on the glass) and bake.
The filling is a mixture of butter, shortening, sugar, and cocoa powder. If you like your cookies “double stuffed,” double the filling recipe. All I know is, they are hard to resist…. seriously.
To get this dark color, I used a blend of regular cocoa powder and black cocoa powder. Of course I had some on hand because I can’t resist buying specialized ingredients. Regular unsweetened cocoa powder would work well too, so don’t feel that you can’t make these without buying the black cocoa… unless you are an ingredient impulse buyer like I am.
I love using using some of the cocoa in chocolate sugar cookies.
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Mini Chocolate Sandwich Cookies (Small Batch)
Author: Karen Kerr
For the Cookies
- 1/4 C plus 1 T unbleached all purpose flour
- 1 T unsweetened cocoa powder plus 1/2 T black cocoa, or 1 1/2 T unsweetened cocoa powder
- 1/8 tsp baking soda
- Pinch of salt
- 1/4 C sugar
- 2 T butter, softened
- 1 large egg yolk
- 1 ounce semi-sweet chocolate, melted and cooled
For the Filling
- 1 T butter, softened
- 1 T vegetable shortening
- 1/2 tsp cream
- 1/4 tsp vanilla
- pinch of salt
- 1/2 C powdered sugar
- 1 T cocoa powder
How to cook Mini Chocolate Sandwich Cookies (Small Batch)
- Preheat the oven to 375 degrees F with a rack in the middle of the oven. Line one baking sheet with parchment paper.
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together.
- In another small bowl, mix the sugar, butter, and egg yolk with a hand mixer until fluffy.
- Add the melted chocolate and mix for about 30 seconds.
- Add the flour mixture, and mix for another 30 seconds. Continue to mix with a rubber spatula until fully blended.
- Divide the dough into 24 equal pieces and form it into balls. Place the balls on the parchment lined baking sheet about 1 1/2 inches apart.
- Dip the bottom of a juice glass in butter and then sugar, and press down on one of the cookie dough balls to flatten. Repeat for each piece of dough (trust me, the dough will stick if you do not do this each time).
- Bake the cookies for 8 to 10 minutes.
- Cool the cookies on a wire rack.
- Mix all of the filling ingredients with a fork or a whisk and chill in the refrigerator for at least 15 minutes.
- Divide the filling among 12 of the cookies, and place another cookie on top to create a sandwich.
Karen’s Kitchen Stories
cookies, sandwich cookies, chocolate
This recipe was adapted from the book Small Batch Baking for Chocolate Lovers by Debbie Maugins.
This recipe was originally posted in December 2013. Updated with a printable recipe card, new photos, and links to more Chocolate recipes from the Dinner Table group July, 2019.