Chocolate Sandwich Cookies With Milk Chocolate Filling

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Preparation info

  • Makes about


    sandwich cookies
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Nothing could be more tender and delicate than these chocolate cookies. That’s why I like to sandwich them with milk chocolate. The dough is quite soft: I recommend rolling it, then chilling it again before cutting to make the process easier—it takes a little longer but it’s much easier than dealing with the frustration of trying to handle a really soft dough. There’s very little sugar in the dough, so it’s imperative to use a semisweet, not bittersweet, chocolate in the dough so the cookies will be sweet enough.


Chocolate Cookie Dough

  • 8 ounces (2 sticks/225 grams) unsalted butter, very soft
  • 6 ounces (175 grams) semisweet chocolate (no more than 55% cocoa solids), melted and cooled
  • cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ cup confectionerssugar, sifted after measuring

Milk Chocolate Filling

  • cup heavy (whipping) cream
  • 4 ounces (100 grams) milk chocolate, melted and cooled
  • 2 tablespoons unsalted butter, very soft Confectioners’ sugar for dusting
  • 2 cookie sheets or jelly-roll pans lined with parchment or foil


  1. For the dough, place the butter in a bowl and use a large rubber spatula to beat it until smooth. Add the chocolate and stir it into the butter. (If the chocolate is still warm, the butter will melt and the dough will be ruined.) Stir in the flour and confectioners’ sugar to form a soft dough.
  2. Scrape the dough out onto a piece of plastic wrap and cover with more wrap. Press the dough with the palm of your hand to make it about ½ inch (1 cm) thick. Slide the dough onto a cookie sheet and refrigerate until firm, 1 to 2 hours, or up to 3 days.
  3. When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350°F (180°C).
  4. Remove the dough from the refrigerator and divide it into 3 equal pieces. Place 1 piece of dough on a floured work surface and return the remaining pieces to the refrigerator. Lightly flour the dough and gently press it with the rolling pin to soften slightly before rolling.
  5. Roll the dough about ¼ inch (6 mm) thick to a 10-inch (25-cm) square. Use a 2- to 2½-inch (5- to 6-cm) fluted round cutter to cut the dough into disks, lifting them with a small spatula and arranging them about 2 inches (5 cm) apart on all sides on the prepared pans. Place the dough scraps in a small bowl and refrigerate. Repeat rolling and cutting with the remaining dough, then reroll the scraps to make more cookies.
  6. Bake the cookies until they are firm and no longer shiny looking, 15 to 20 minutes. After the first 7 to 8 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, stack the pan on the lower rack on top of a second one for insulation. Slide the papers off the pans to cool the cookies.
  7. While the cookies are baking, heat the cream in a small saucepan to a simmer. Pour it into a bowl and let it cool. Add the cooled cream to the melted chocolate and whisk smooth. Distribute pieces of the butter all over the surface and whisk smooth. Let the filling stand until it is firm enough to spread.
  8. To fill the cookies, turn half the bases over so that the flattest sides are facing upward. Pipe or spoon a dab of the filling on each cookie. Top with the other cookies, gently pressing them together. Immediately before serving, dust very lightly with confectioners’ sugar.


Keep the cookies in a cool place between sheets of wax paper in a tin or plastic container with a tight-fitting lid.