Chocolate Shortbread Sandwich Cookies

My chocolate shortbread sandwich cookies are so simple to make and will melt in your mouth!

This simple recipe requires only 6 ingredients and can be made in about 1.5 hours (including chilling time).

While you’re here, be sure to check out my Peanut Butter Pretzel Cookies, Oatmeal Cream Pies, Mint Chocolate Cookies, and S’mores Cookies.

THE BEST MELT-IN-YOUR-MOUTH CHOCOLATE SHORTBREAD SANDWICH COOKIES!

We all know the classic shortbread cookie, but I believe chocolate makes everything better! The rich chocolate flavor combined with the buttery shortbread cookie that melts in your mouth is just so good. The vanilla buttercream is luscious and perfectly balances the chocolate cookies.

Although these cookies resemble the classic Oreo cookie (which I also love), they taste very different. The texture is soft and tender and lacks the crunchiness that you might expect just by looking at them. I think you will be pleasantly surprised when you try these for yourself!

INGREDIENTS

For the cookies:

Butter: I always bake with unsalted butter and add the salt in separately for more control of the flavor.

Vanilla: Although a bit more pricey, I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.

Powdered sugar: Gives the cookies a softer, tender texture.

Salt: Enhances the flavor and balances the sweetness.

Cocoa powder: I used unsweetened cocoa powder for the chocolate flavor.

Flour: I used all-purpose flour for this recipe.

For the buttercream filling:

Unsalted butter: A necessity for buttercream! Adds flavor and gives the buttercream its structure.

Powdered sugar: Used to sweeten the icing.

Vanilla: Although a bit more pricey, I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.

HOW TO MAKE CHOCOLATE SHORTBREAD SANDWICH COOKIES

1. Cream the butter and vanilla together using a stand or handheld mixer.
2. Add in the powdered sugar and salt. Make sure to scrape down the sides of the bowl.
3. Sift the flour and cocoa powder and add to the mixture. Mix until everything is well incorporated- the dough should be thick.
4. Place the dough between two sheets of parchment paper and roll to about 1/6″ thick. I used a 2″ circular cookie cutter to cut out the cookies. Continue to roll out the scraps and cut out the cookies to use every bit of the dough.
5. Place the cookies on a lined baking sheet and refrigerate for 30 minutes. While the dough is chilling, preheat the oven to 350F.
6. Bake for 8-10 minutes, until the cookies are just set.
7. While the cookies are cooling, prepare the buttercream filling. Place the butter, powdered sugar, and vanilla in a bowl and mix with a stand or handheld mixer until smooth. Transfer the buttercream to a piping bag or plastic bag.
8. Once the cookies have cooled completely, cut off the end of the bag and pipe a modest amount of buttercream onto half of the cookies. Place the remaining cookies on top of the filling in order to create cookie sandwiches.

These are best enjoyed fresh (and likely will not last long!), but can be stored covered at room temperature for up to 3 days.

Chocolate Shortbread Sandwich Cookies

5 from 2 votes

Recipe by Abbey

Servings

17

Cookie Sandwiches

Time

1.5

Hours

Cook Mode

Keep the screen of your device on

Ingredients

• Cookies

• 10 tablespoons unsalted butter (room temperature)

• 1/2 teaspoon vanilla

• 1/2 cup powdered sugar

• 1/2 teaspoon salt

• 1/2 cup cocoa powder

• 1 cup all-purpose flour

• Buttercream

• 6 tablespoons unsalted butter (room temperature)

• 3/4 cup powdered sugar

• 1 1/2 teaspoons vanilla

Directions

• In a stand or handheld mixer, cream together the butter and vanilla.
• Add in the powdered sugar and salt. Make sure to scrape down the sides of the bowl.
• Sift the flour and cocoa powder and add to the mixture. Mix until everything is well incorporated- the dough should be thick.
• Place the dough between two sheets of parchment paper and roll to about 1/6″ thick. I used a 2″ circular cookie cutter to cut out the cookies. Continue to roll out the scraps and cut out the cookies to use every bit of the dough.
• Place the cookies on a lined baking sheet and refrigerate for 30 minutes. While the dough is chilling, preheat the oven to 350F.
• Bake for 8-10 minutes, until the cookies are just set.
• While the cookies are cooling, prepare the buttercream filling. Place the butter, powdered sugar, and vanilla in bowl and mix with a stand or handheld mixer until smooth. Transfer the buttercream to a piping bag or plastic bag.
• Once the cookies have cooled completely, cut off the end of the bag and pipe a modest amount of buttercream onto half of the cookies. Place the remaining cookies on top of the filling in order to create cookie sandwiches.

Notes

• These are best enjoy fresh, but can be stored covered at room temperature for up to 3 days.