Upgrade your sandwich cookie game with this 5 layer, ultimate sandwich cookie recipe! These cookies combine crunchy cookies, tart jam, smooth buttercream, and chocolate to make a delicious snack.
Sandwich cookies are great and all, but have you ever had a 5 layer sandwich cookie?? If you have, let me present you with this (the best) sandwich cookie instead! If you haven’t … let me still introduce you to this beauty!!
We’re talking layers and layers of pure deliciousness! 2 crispy, buttery cookies, 2 layers of tart jam (any jam works), 1 layer of creamy buttercream frosting, all covered in chocolate!
… and a partridge in a pear tree.
All I can say is YES, PLEASE!
How to make chocolate covered sandwich cookies:
You can’t have a sandwich cookie without … well, cookies! This cookie recipe was actually adapted from our tart crust recipe. The steps to make the cookies are as follows:
1. Whisk together dry ingredients.
2. Cut butter into dry ingredients. The mixture should resemble coarse crumbs.
3. Add a beaten egg and vanilla.
4. Add in milk until it just starts forming a dough. Chill the dough for at least 1 hour before rolling and baking.
5. Roll the dough. It should be about 1/4 inch thick. Cut using a 1 inch cookie cutter.
6. Arrange on a baking sheet. Leave about 1/2 an inch distance between each cookie. They don’t expand too too much, but they will need space to bake properly.
7. Bake in a preheated 350°F oven for 12 to 15 minutes, or until golden brown along the edges. Cool completely before assembling the cookies!
Annnd that takes care of the cookies! You’ll get approximately 36 mini cookies out of this recipe (so about 18 sandwich cookies total).
Next up, buttercream! For more detailed tips on making buttercream, check out our full vanilla buttercream post.
To make the buttercream:
1. Beat butter until fluffy and pale.
2. Add powdered sugar. Make sure it’s sifted for the smoothest buttercream! Beat the sugar and butter together until the sugar is dissolved.
3. Add salt, vanilla extract, and 2 tablespoons cream or milk. Beat until incorporated, and the buttercream is light and fluffy.
4. Transfer to a large piping bag fitted with a plain tip. Set aside.
Once the cookies are cooled, we can finally assemble the sandwich cookies!
1. Turn cookies over. Spread a thin layer of jam on the bottom of each cookie. I used strawberry jam, but you can use your favorite type.
2. Pipe buttercream onto half of the cookies.
3. Sandwich! Top each buttercream cookie with a jam only cookie. So you should be left with a cookie layer, jam, buttercream, more jam, and another cookie layer.
4. Freeze for 20 minutes, or until solid enough to dip in chocolate.
5. Dip cookies in melted chocolate. Chill in the fridge or freezer for another 20 minutes, or until the chocolate is set.
6. (optional) I had some chocolate leftover, so I transferred it to a small plastic bag and piped some lines on top of my cookies for added flare!
Variations & other fillings:
Since there are so many layers to these cookies, you can have a lot of fun with customizations! The obvious is to switch out the strawberry jam for other types of jam! Some other fillings you can add include:
How to store chocolate covered sandwich cookies:
These cookies should be stored in an airtight container, in the fridge. They’ll last for up to 5 days in the fridge.
Check out some of these similar recipes!
Chocolate Covered 5 Layer Sandwich Cookies Recipe
For the cookies:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 to 6 tablespoons milk
- your choice of jam, for assembling the sandwich cookies (I used strawberry jam)
For the vanilla buttercream:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 cups powdered sugar, sifted
- 1/4 teaspoon salt
- 2 to 4 tablespoons milk or whipping cream * see notes
- 1 teaspoon pure vanilla extract (optional)
For the chocolate dip:
- 8 ounces semi-sweet Baker's or couverture chocolate, (about 1 cup) chopped ** see notes
- 1 tablespoon vegetable oil, or any neutral flavored oil (optional) *** see notes
- Make the cookies: In a large bowl, whisk together the flour, salt, powdered sugar, and baking soda. Add the cold butter to the dry ingredients. Cut the butter into the flour mixture until you're left with a mixture that resembles coarse breadcrumbs.
- In a small bowl, whisk together your egg and vanilla to break up the egg. Add the egg mix to the flour mixture, along with 4 tablespoons of milk. Mix together until you start to get a dough forming. If it's too dry, add more milk, 1 tablespoon at a time, until the dough sticks together. Shape the dough into a disk. Wrap with plastic wrap, and refrigerate for at least 1 hour before rolling. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Uncover your chilled dough, and place on a lightly floured work surface. Roll the dough out into about 1/4 inch thick. Cut the dough using a 1 inch cookie cutter. Transfer the cut cookies onto the prepared baking sheets, leaving about 1/2 inch between each cookie. Repeat the rolling and cutting process until all the dough is used up.
- Bake the cookies in the center of your preheated oven for 12 to 15 minutes, or until the sides just start to turn golden brown. Set aside the cookies to cool completely to room temperature before assembling.
- Make the vanilla buttercream: In a large bowl, beat your butter by hand or using an electric mixer fitter with the paddle attachment until it turns slightly pale in color and fluffs up (about 2 minutes on high speed using an electric mixer). Add in your powdered sugar and beat again until the sugar is fully dissolved into the butter. Beat for another 2 minutes, or until almost doubled in volume.
- Add your salt, milk/cream, and vanilla to the butter/sugar mixture. Beat for another 1 to 2 minutes, or until incorporated and the mixture is fluffy. Add more milk/cream if needed to reach your desired consistency.
- Transfer the buttercream to a piping bag fitted with a large plain tip. Set aside to start assembling the cookies.
- Assemble the cookies: Turn each cookie over to reveal the bottom. Spread a thin layer of your favorite jam on the bottom of each cookie (about 1/4 teaspoon). Pipe about 1/2 teaspoon of buttercream over half of the cookies.
- Sandwich the buttercream topped cookies with the plain jam cookies. Gently press to seal. Chill the sandwiched cookies in the freezer for about 20 minutes, or until solid enough to dip in chocolate without them falling apart.
- Make the chocolate topping: Combine chocolate and oil in a medium sized, heat safe bowl. Melt over a pot of barely simmering water or in the microwave (in 10 second intervals, pausing to stir after each interval).
- Dip the cookies in the melted chocolate. Lift the cookies out of the chocolate with a fork and let any excess chocolate drip off. Transfer the dipped cookies to a parchment lined baking sheet and repeat the dipping process with all of the sandwich cookies.
- Chill the cookies for another 20 minutes in the fridge or freezer, or until the chocolate is set. (Optional) Transfer any leftover melted chocolate to a small plastic bag. Cut a small hole in the tip of the bag and pipe lines over the cookies for a design!