Chocolate Sandwich Cremes


Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:

Creme Filling:


  1. Cream butter and sugar until light and fluffy.
  2. Add egg and mix in.
  3. Mix in melted chocolate and vanilla.
  4. Mix in flour and salt.
  5. Lightly flour a work surface
  6. Split the dough in half and place on floured work surface.
  7. Shape each half of the dough into a large log shape.
  8. Using the palms of your hands roll each log out until it is approximately 2-inches in diameter and about 12 to 14-inches long.
  9. Wrap each roll in a piece of waxed paper.
  10. Refrigerate for at least 4 hours, preferably overnight.
  11. Preheat oven to 375°. If using a convection oven choose the pure convection setting on 350°.
  12. Lightly grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
  13. Slice the dough into ⅛-inch pieces.
  14. Place slices on cookie sheets.
  15. Bake until firm, but not hard; approximately 6 minutes. Do Not Overbake!
  16. Cool completely on racks.
  17. Make the buttercream frosting or chocolate buttercream frosting.
  18. Spread about 1 teaspoon of buttercream frosting or chocolate buttercream frosting on a cookie, top with a second cookie to make a sandwich creme.


Makes approximately 4 dozen sandwich cremes.

You can use buttercream frosting, chocolate buttercream frosting, or a combination of both.

If you are partial to vanilla flavored cookies try my recipe for vanilla sandwich cremes.

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