Step-By-Step Double Chocolate Sandwich Cookies

Introducing my double chocolate sandwich cookies. Soft chocolate biscuit fingers, sandwiching a yummy, firmer chocolate filling, these are a hit with everyone!
Double Chocolate Sandwich Cookies
Chocolate filled, soft chocolate biscuits (cookies)

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What Are These Double Chocolate Biscuits?
This is my simple recipe for a soft chocolate biscuit/cookie, (in rectangular shape), sandwiching a firmer chocolate filling.
Looks a little like a Bourbon biscuit, if you know what that is. Just as chocolatey as that but softer and homemade, with a lot less ingredients and free of additives, preservatives or artificial flavours or sweeteners.
Filled with a chocolate buttercream, made by clarifying the butter (don’t worry only takes 5 minutes to do) and makes a firmer buttercream that is ideal for sandwich cookies.

Why Make These Chocolate Cookies?
- Simple to make
- Taste great
- Egg-free
- Homemade is ALWAYS better
- Step-by-step instructions & video
- Works with gluten-free flour too
- Can be decorated for seasons/occasions
- When I make these, they never last more than a day before they are all gone!!
Ingredient Notes

These chocolate biscuits are made from the following ingredients:
- Unsalted Butter
- Sugar
- Golden Syrup*
- Bicarb (Baking Soda)
- Salt
- Flour
- Cocoa Powder
For the filling:
- Unsalted Butter
- Salt
- Vanilla Extract
- Icing (Powdered) Sugar
- Cocoa Powder
- denotes, see notes below

Butter
Unsalted butter is recommended for sweet & savoury baking, for best & consistent results. Salted butter has a higher water content, and this salt level can vary from brand to brand. Post Covid, manufacturers seem to be increasing the water content in butter, resulting in a lot of sudden baking fails for long-time bakers.
Sugar
Granulated sugar is fine, but if you only have caster sugar or even light or dark brown sugar, they should work too.
Golden Syrup
If you make my recipes, like my various gingerbread cake recipes, you should have some Golden Syrup. But if not, for these biscuits, alternatives I have tested, are maple syrup or pure honey.
The filling is chocolate, but intensified with a little Vanilla Extract. You can omit if you need to, but here’s my article on how to make your own Vanilla Extract. Or, try my alcohol-free extracts recipe.

Cookie Cutter
For these chocolate sandwich cookies, I used a rectangular cookie cutter. The size is 6.5 cm x 2.5 cm (2.5 ” x 1″). You can also do square ones or love hearts for Valentine’s etc. Just note, round ones are harder to get the filling neat if not using a piping bag. The square cutter was 3.25cm (1.5″) & the heart aboutthe same size.
Decoration
For a seasonal touch, you can add a little decoration. Add some drizzled melted white chocolate, or candy melts & top with some sprinkles. Make for Valentine’s (and with heart shaped biscuits too), or for the holidays.
Other Easy Biscuits
Want to try some more yummy biscuits with detailed step-by-step recipes? Look no further than my biscuit & cookies page. Filled with different kinds of biscuits, for all skill levels and tastes. Try some British classics like Scottish Shortbread or my take on a Chocolate Digestive.
Step-By-Step Instructions

To Make Biscuit Dough
1. Begin by cubing your butter before leaving out to soften. My tip is to always cut into rough cubes about 1-1.25cm (0.5″) size and this smaller surface area will come to room temperature quicker. If you don’t have time, watch this softening butter hack I tried*. **NOTE – only the butter for the biscuit dough needs softening.
2.Add the softened butter to your stand-mixer or a medium mixing bowl & start to beat the butter, before adding in the sugar. ‘Cream’ the butter & sugar together, by beating on med-high setting, until well combined, spreadable and a little paler in colour. See Photo collage 1.
3. Next add in the bicarbonate of soda (baking soda), salt & Golden Syrup (alternatively use maple syrup or honey) & mix briefly till combined.

4. Sieve over the flour & cocoa powder and start to mix on slow speed (covering with a clean tea-towel if required).
The mixture will start off looking very dry, then resemble pebbles, before coming together more like a lumpy cookie dough.
You can test if mixed enough, by checking for any dry patches at the bottom of the bowl, and also testing a small piece. You should be able to make a ball from the dough that does not crumble when squashed between your fingers. (See Photo collage 2).

5. Knead the dough gently in the mixing bowl, bringing it together into a ball.
6. Prepare an area to work on, by cutting 2 sheets of baking/parchment paper to roll the dough between.
7. Turn out the dough from the bowl, onto the first sheet of paper and flatten into a disc shape.
8. Place the second sheet of paper on top and roll out the dough to a thickness of about 4-5mm or 1/5″, (this is about the depth of 1 £1 coin plus 1 2p coin. (See Photo collage 3).

9. Prepare the baking trays/cookie trays by paper lining & greasng in place if they don’t have a lip (or chances are you will lose your biscuits).
10. Dip a rectangular cookie cutter in flour or cocoa powder, before cutting out the biscuits. Carefully transfer the cut out cookies to the prepared trays, leaving at least 1″/2.5cm gap in-between. See Photo 4.
*If any of the cut-out dough pieces don’t lift up, leave till the end and simply pull away the excess dough. Occasionally you might need to go over again with the cookie cutter, just to get a nice sharp edge.
11. Alternatively to the original rectangular shape, try some smaller squares, love hearts or teardrop shapes. Just ensure you cut enough for making pairs.
12. Chill the biscuits on the trays, in the fridge for 1 hour, or 15 minutes fridge, then 15 minutes freezer.

13. Preheat your oven to: 180c/160c Fan Oven/350c/Gas Mark 4 to coincide with the finishing of the chilling time.
14. Pop the biscuits in the centre most racks of the oven and bake for about 8-10 minutes. **If your oven has hotspots, and because there is 2 trays, you might want to turn and swap them part way through baking, (after 5 minutes would be ideal).
15. They will be ready when you can slide them a little when gently pushed. They should still be soft, so don’t attempt to lift them. Smaller shapes will take less time and thicker ones longer.
16. Leave to cool on the tray, on top of a cooling rack for 2 minutes. Then slide them off the tray onto the rack, using the paper. Leave another 15 minutes before filling or placing in a metal cake or cookie tin to fill later.

To Make The Filling
1.The filling can be made ahead of time or when the biscuits are baking or cooling. Start by adding the butter to a medium sized cooking pot, (no need to soften but cubing will make it melt faster).
2. Let the butter melt on a medium heat, then reduce to low setting and allow to simmer. Remember to stir occasionally.

3. The butter will hiss and the solids will start to separate from the liquids. A layer will be seen on the surface and once the hissing stops, it is time to remove from the heat.
4. Carefully strain the liquid into a bowl, leaving the solids behind in the sieve. You may have to repeat this a few times, depending on how fine your sieve is, but you only want the liquid. **A few bits of the white solids is fine. See Photo ***
5. Add in the salt and leave to the side to cool a little before making the filling. Don’t place in the fridge as it will solidify.

6. Sieve over the icing/powdered sugar & cocoa powder. Carefully mix into the liquid butter, until well combined and smooth. The filling will be thicker and stiffer than normal buttercream. Alternatively, you can gradually add the liquid to sieved sugar & cocoa.
7. Make a hole on the end of a piping bag and add a nozzle (I used a closed star-tipped labelled 2D, in a medium sizing, but any is fine). Place into a jug, with the nozzle pointing upwards, and open out the bag, folding the ends over the jug. This helps keep it open and have 2 hands free to fill.

8. Spoon the filling into the piping bag, twist shut and squeeze to near the nozzle end. Then close shut with a peg, bag clip or tie with whatever you have. Place to the side.
9. Pair up the biscuits, (sometimes not all will be exactly the same size of thickness). Then use 2 pieces of baking/parchment paper and lay the top biscuits on one paper and bottoms on the second, being sure to keep in order so your pairs still match up.

10. Lay the 1st bottom biscuit, upside down & pipe on the filling, leaving a little gap at the beginning and end. Since the filling is stiffer, you can use a butter knife or small spoon to ‘cut’ when you release pressure to end piping. Alternatively, you can of course omit piping and spread on. Use a small spoon to add first as you want a thick layer, then smooth it out, nearly to the edges.
11. Take the ‘top’ biscuit and place on top of the filling, before very gently squeezing together. Being careful not to let it squeeze out past the biscuit edge.

12. Repeat with the rest of the biscuits till all paired and filled. For the square and heart shaped ones, simply pipe one spot in the centre (as if you were piping a short rosette). Spread just a little if need be, before placing the top biscuit in place.
13. The biscuits are ready to enjoy or put away for later. Not recommended to place in the fridge as they go too hard. Instead, store in a metal cake or cookie tin on some paper and keep away from heat. Will be fine for about 7 – 10 days and can be filled at any point.
Like soft sandwich cookies, then try my step-by-step recipe for British classic biscuit, Viennese Whirls.
Soft vanilla cookies sandwiching a firmer buttercream and raspberry jam filling.
Recipe Card
Soft Double Chocolate Sandwich Cookies

Equipment
- Scales or measuring cups
- Measuring Spoons
- Stand/Hand-mixer
- Mixing bowl for dry ingredients
- Sieve
- Baking sheets/trays (2 or 3)
- Baking/parchment paper
- Rolling Pin
- Small bowl to dip cutter
- Rectangular Cookie Cutter (see notes for sizing)
- Cooling rack
- Small Cooking Pot
- Palette knife/Baking Spatula (Off-set spatula, butter knife, small spoon or piping bag)
- Piping Bag (and medium nozzle, optional)
Ingredients
For The Cookie Dough
- 113 grams Unsalted Butter (4 oz, ½ cup, 1 stick, cubed & soft )
- 100 grams Granulated Sugar (3½ oz, ½ cup*)
- 3 tbsp Golden Syrup (60g/2 oz, *see notes for alternatives)
- ½ tsp Bicarbonate of Soda (Baking Soda)
- ⅛ tsp Salt
- 157 grams Plain Flour (5½ oz, 1¼ cup All Purpose)
- 48 grams Cocoa Powder (1¾ oz, ⅓ cup + 1 tbsp)
For The Buttercream Filling
- 128 grams Unsalted Butter (6 oz, ¾ cup)
- ¾ tsp Vanilla Extract (Try some homemade vanilla extract)
- 1 Pinch Salt
- 187 grams Icing Sugar (6½ oz, 1½ cup Powdered sugar, sieved)
- 32 grams Cocoa Powder (1 oz, ¼ cup)
For Decoration (optional)
- 100 grams Chocolate (3½ oz, or candy melts)
- Sprinkles (any kind, any colour etc)
Instructions
Prepare The Cookie Dough
- With a hand-mixer or stand-mixer, 'Cream' softened 113 grams Unsalted Butter & 100 grams Granulated Sugar together, till paler and spreadable. Add in the 3 tbsp Golden Syrup (for alternatives see notes), then ½ tsp Bicarbonate of Soda (Baking Soda) & mix till combined.
- Sieve over the 157 grams Plain Flour & 48 grams Cocoa Powder, mix briefly by hand, before using the mixer to combine. Will resemble pebbles at first, but continue and the dough will start to come together. Check for dry patches at the bottom and test by rolling a piece of dough & squeezing between your fingers. Is mixed enough when it doesn't crumble apart. Gently knead together whilst still in the mixing bowl, & bring together into a ball.
- Paper line baking trays/baking sheets with baking/parchment paper (greasing in place if they are flat with no lip).
Cut Out The Cookies
- Place the ball of dough between 2 sheets of paper & roll out to a thickness of at least 4-5mm (⅙" – ⅕″). Note, I used a £1 coin & a 2p coin to check the thickness.
- Dip a rectangular cutter in flour (or cocoa powder), & starting from the centre of the dough, cut out the biscuits. carefully transfer to the prepared tray/sheet, leaving at least 2½cm (1") gap in-between. **Any that don't lift off when cut, just leave to the end, then pull back the excess dough.
- Place the baking sheets/trays in the fridge for 1 hour to chill and relax. Alternatively you can place in the fridge for 15 minutes & then 15 minutes in the freezer. Do not skip the chilling stage. Heat up the oven to 180°c/160°c Fan Oven/350°f/Gas Mark 4, to coincide with the 1-hour chilling time ending.
Bake The Cookies
- Bake for 8-10 minutes, turning and swapping racks after 5 minutes if your oven has any hot spots. They should move when gently pushed, but don't try to lift them yet. If they don't move and stick, continue baking a few more minutes. **Note if your biscuits are smaller or thicker, these times will change.
- Remove and place the trays on a cooling rack for 2 minutes, before removing the trays (using the paper), and allowing to cool for 15 minutes.
Make The Buttercream Filling
- The filling can be made when baking or cooling the biscuit, or ahead of time. Start by melting cubed butter in a cooking pot, on a medium-high heat. Then reduce to low-medium heat, letting it simmer, and stirring occasionally. It will hiss and bubble & foam will form on the surface & fat residue will be on the sides.
- Remove from the heat, add ¾ tsp Vanilla Extract & 1 Pinch Salt before mixing. Next sieve the butter to remove the fat solids. You might have to do this sieving a few times, to be left mostly with just the clear golden butter liquid. Then leave to the side for 5 minutes. (See process photos before this Recipe Card).
- Sieve the 187 grams Icing Sugar & 32 grams Cocoa Powder before gradually adding into the clarified butter, mixing well in-between each addition. The filling should be thicker than normal buttercream, but if you want to use a piping bag, you might need to thin just a little with some milk.
Assemble The Cookies
- Pair up the biscuits and lay down the 'top' on one sheet of paper and 'bottoms' on another sheet, turned upside-down.
- Add the filling to a piping bag, and pipe on the 'bottom' biscuit (or spread on with a baking palette knife or butter knife. Leave a little gap around the edges and place the 'top' biscuit on top. Squeeze very gently together for a second. Repeat with the rest of the biscuits till paired up.
Serving & Storing
- The biscuits can be enjoyed now or stored till later. Great with a glass of cold milk or dipped in your favourite tea or coffee.
- Best stored in a metal cake or cookie tin on the paper they were baked on. Don't place in the fridge as they firm up too much and lose their soft texture, but keep away from too much heat. Will be fine for about 7 – 10 days and can be filled with the clarified buttercream at any point.
Video
Notes

•For butter to soften quicker, cut into smaller pieces (about 1cm, ⅓″ size). Alternatively watch this How To Soften Butter In 12 minutes Video.
•If you think you have baked too much, don’t allow any cooling on baking tray/sheet and move to the rack immediately. **See note & detailed instructions & process photos, before this Recipe Card. Find more cookies on my Biscuits Page.

Nutrition: I am not a qualified nutritionist, so all values are estimates, based on ingredients listed & calculated via FitnessPal.com. Information based on 1 serving of 1 rectangular sandwich cookie (2 biscuits), assuming a yield of 20 sandwich cookies. If more are made, or smaller cutters are used, these values will change. Values found at MyFitnesspal.com
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Caro x

Double Chocolate Sandwich Cookies
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