There’s something deeply nostalgic about sandwich cookies — the way they snap, then melt into sweetness with each bite. These dark cocoa cream cookies are a richer, more buttery take on the classic. The cookies themselves are deeply chocolatey and crisp at the edges, while the filling is a soft vanilla-marshmallow buttercream that gives just the right contrast. They taste familiar but homemade in the best way — indulgent, balanced, and a little grown-up.

Deep Chocolate Sandwich Cookies You’ll Love

These cookies are easy to make and come together with simple pantry ingredients, but the flavor feels anything but simple. The dark cocoa gives them depth and a touch of bitterness that balances the sweet, fluffy filling. They bake up beautifully even without chill time — just a quick mix, roll, and bake. Once sandwiched, they settle into that perfect balance of crisp and creamy, the kind of cookie that disappears faster than you expect.

Ingredients:

For the Cookies

• 180 g all-purpose flour
• 88 g Cacao Barry cocoa powder (or any Dutch-processed cocoa powder)
• 1 tsp baking soda
• ½ tsp salt
• 200 g unsalted butter, softened
• 120 g granulated sugar
• 40 g brown sugar
• 1 cold egg

For the Filling

• 200 g unsalted butter, softened
• 300 g powdered sugar, sifted
• 4 oz marshmallow cream
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven:
   Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients:
   In a bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
3. Cream the butter and sugars:
   In a separate large bowl, beat the butter, granulated sugar, and brown sugar together until smooth and slightly fluffy.
4. Add the egg:
   Stir in the cold egg and mix until fully incorporated.
5. Combine wet and dry mixtures:
   Add the dry ingredients to the butter mixture. Mix until you have a uniform dough with no dry streaks.
6. Shape the cookies:
   Scoop the dough into small balls and place on the baking sheet. Gently press each one to about ⅓–½ inch thick.
7. Bake:
   Bake for 7–8 minutes, just until the cookies are set around the edges but still soft in the center. Let them cool completely before filling.
8. Make the buttercream:
   Beat the butter and marshmallow cream together until smooth. Add the powdered sugar, vanilla, and salt. Continue mixing until the filling becomes lighter in color and fluffy in texture.
9. Assemble:
   Spread or pipe a layer of buttercream on the flat side of one cookie, then top with another cookie to create a sandwich.

What is Cacao Barry Cocoa Powder?

Cacao Barry is a French brand known for its high-quality cocoa and chocolate, often used by pastry chefs and chocolatiers. Their Extra Brute cocoa powder is a Dutch-processed (alkalized) powder with about 22–24% cocoa butter, which gives it a deep chocolate flavor, smooth texture, and a darker color than most store-bought cocoa.

You can use it in cookies, cakes, or brownies whenever you want that rich, almost bittersweet cocoa taste. If you can’t find Cacao Barry at your local store, any Dutch-processed cocoa powder (like Ghirardelli) will work as a substitute — it’ll still give you that smooth, balanced flavor.

A Note on Powdered Sugar Flavor

If you’ve ever made icing and thought it tasted a little soapy or lotion-like, the culprit is often the cornstarch added to most commercial powdered sugars. Manufacturers blend in a small amount (usually 2–5%) of starch to prevent clumping, but cornstarch can leave that faintly chalky aftertaste when the sugar isn’t cooked.

A simple fix is to look for powdered sugar made with tapioca starch instead of cornstarch. Tapioca starch dissolves more smoothly and has a cleaner flavor, making it perfect for glazes, buttercreams, and icings where the sugar isn’t heated.

Another option is to make your own powdered sugar by blending granulated sugar in a high-speed blender until fine, then adding a pinch of tapioca starch to keep it from clumping. For certain recipes, you can even use superfine (caster) sugar, which dissolves quickly and doesn’t need starch at all.

If you’d like to try it yourself, I recommend keeping an eye out for brands that use tapioca starch powdered sugar — here’s one I suggest [this powdered sugar].

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Ingredients

Storage:

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week and let them come to room temperature before serving.
• You can also freeze the unfilled cookies for up to 2 months; thaw before filling.

Note:

• The cookies should look dark and matte with smooth edges. If they spread too much, chill the dough for 15–20 minutes before baking.
• The filling softens slightly once the cookies are sandwiched, creating that classic cream texture.
• If you prefer a less sweet filling, add a bit more salt or reduce the powdered sugar slightly.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs