Chocolate Sandwich Cookies

READY IN: 1hr 21mins
Recipe by Muffin Goddess

Pretty much a Black Moon/Fudge Brownie hybrid, soft and quite rich. Icy cold milk is a must with these! Trudy Russel's winning entry in the '99 Great American Family Cookie Swap, from the Land O'Lakes site. (Prep time includes total baking time; listed cook time is merely per-batch.)

Top Review by Roxanne J.R.

Well, mine didn't come out soft but they came out like mini oreos! Literally! The size, taste and texture. I think I overcooked the sugar mixture to have it turn out this way but I was pleasantly surprised and also ended up being pleased with the end result (even though it was not what I was expecting it to be) so this recipe still earns 5 stars from me just for that. But like another reviewer stated - work with the batter quickly, the batter really thickens up as it cools making it harder to scoop out cookies. Thanks for sharing.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Combine brown sugar, 3/4 cup butter, and water in a heavy 3-quart saucepan.
  3. Cook over medium heat, stirring occasionally, until butter is melted (3 to 4 minutes).
  4. Add chocolate chips; cook, stirring constantly, until chocolate is melted and smooth (1-2 minutes).
  5. Remove from heat.
  6. Beat in eggs, one at a time, until mixture is smooth.
  7. Stir in all remaining cookie ingredients.
  8. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
  9. Bake for 6-8 minutes or until set.
  10. Let stand 1 minute before removing from cookie sheets, and cool completely.
  11. Meanwhile, combine all filling ingredients EXCEPT milk in a large mixing bowl.
  12. Beat at low speed, scraping bowl often.
  13. Gradually add enough milk to reach desired spreading consistency.
  14. Spread about 2 teaspoons of frosting onto flat side of one cookie; top with second cookie, flat side down.
  15. Gently squeeze together.
  16. Repeat with remaining cookies.
  17. Store well-wrapped, or in an airtight container.

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