These cookies are so festive, rich and chocolatey, and make for the perfect Halloween treat. The chocolate cookie is tender and flavorful and pairs so perfect with the fluffy and sweet vanilla buttercream. If you aren’t sold yet, then maybe this will do the trick – they are SO easy to make 🙂 I hope you enjoy these as much as I do!

Chocolate Halloween Sandwich Cookies | The Squeaky Mixer

Decorated Halloween Cookies

There is no limit to the details and creativity that can be added to these festive and delicious treats. Feel free to make a royal icing to decorate the top of the sandwich cookie. You can find my full royal icing recipe here.

You can also roll the sides of the cookies in sprinkles so that festive halloween themed sprinkles adhere to the buttercream on the sides of the cookie and add a pop of color.

Why Do I Need To Chill The Dough?

Chilling cookie dough, while sometimes can be a pain especially when you want to get to the decorating part of the process, is SO worth it. Never skip this step when it’s called for. Chilling the cookie dough will give us a better end result texture and shape. When we chill the dough, the fat (butter), solidifies so that when the cookies bake in the oven the butter melts slower resulting in tender cookies that hold their shape much better.

Chilled cookie dough is also so much easier to work with. Working with a warm cookie dough and trying to cut out delicate shapes then transfer the shapes from the work surface to the prepared baking sheet, you risk loosing the cookies nice shape.

These cookies are going to make for the perfect Halloween treats! And the best part is that you can reuse this recipe anytime of year and just switch up the cookie shapes and the filling color. I hope that you enjoy these chocolatey, rich, decadent, tender, and oh so adorable Chocolate Halloween Sandwich Cookies.

Chocolate Halloween Sandwich Cookies

5 from 3 votes

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

15-20

servings

Cooking time

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

2 cups 2 all-purpose flour
1 1/4 cups 1 1/4 cocoa-powder
1/2 tsp. 1/2 baking soda
1/2 tsp. 1/2 salt
1 cup 1 unsalted butter, room temperature
1 cup 1 granulated sugar
2 2 eggs, room temperature
2 tsp. 2 vanilla extract
Vanilla Buttercream
3/4 cups 3/4 unsalted butter, room temperature
3 1/2 cups 3 1/2 confectioner’s sugar
1/4 tsp. 1/4 salt
1 tsp. 1 vanilla extract
3-5 Tbsp. 3-5 heavy whipping cream
2-3 drops 2-3 orange food dye

Directions

Prepare two cookie sheets by placing parchment paper on each. Set aside.
In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined.
Add the eggs and vanilla to the butter mixture and continue to mix on low speed and scraping down the sides of the bowl.
Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined.
Form the dough into a disc and wrap in plastic wrap and let chill in the fridge for at least 2 hours or overnight.
Preheat the oven to 350 degrees F.
Once the dough has chilled, unwrap the dough then cut in half. Roll the dough out in two halves on top of parchment paper to alternate keeping half in the fridge at all times so that they dough stays nice and cold. Roll the dough out a little more than 1/8 of an inch. The colder the dough is, the cleaner our shapes come out and the easier it is to handle the dough.
Once both halves of dough are rolled out place one half on a cookie sheet and let sit in the fridge while you cut out shapes with the other half. Cut out as many shapes as you can.
Place the cut out cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much.
Bake for 8-10 minutes. Allow the cookies to cool on a wire rack completely before decorating.
Re roll the scraps of dough until all of the dough is used up. If at any point the dough becomes too soft to work with, put the dough back in the fridge for about 10 minutes to firm up a bit.
Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix.
This is optional but you can also add your desired color food dye.
Spread the filling on the back of a cooled cookie then top with another cookie of the same shape.
Enjoy!