Sourdough Chocolate and Cream Sandwich Cookie Recipe
Last Updated on May 1, 2024 by TheFarmChicken
These could possibly be milk’s favorite sourdough cookie. With a thin crunchy cookie and soft white filling this Sourdough Chocolate and Cream Sandwich Cookie Recipe is so fun. These cookies have a shorter ingredient list than their grocery store comparable which is just another reason to love them!
Serve these for an afternoon treat, a potluck dessert or even to help celebrate a birthday party! You can make the dough and filling ahead of time which makes them easy to bake, assemble and enjoy in one day! Enjoy the cookies by themselves or dunk them in a cold glass of milk. These sourdough cookies would also be good crushed up and added into creamy vanilla ice cream. What’s your favorite way to enjoy a chocolate sandwich cookie?
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Ingredients for Sourdough Chocolate and Cream Sandwich Cookies:
Sourdough Starter Discard
This is such a fun recipe to use sourdough discard in. Not sure what sourdough discard is? Check this out to learn about sourdough discard. Sourdough can be used for so much more than just sourdough bread. You can also use active sourdough starter if that is what you have.
If you don’t have a sourdough starter yet, you can check out Learning Sourdough with Agnes to start your own sourdough starter.
All Purpose Flour
This recipe calls for all-purpose flour; not bread flour.
Brown Sugar
I always enjoy baking with brown sugar. A simple way to add sweetness and flavor.
Butter
This recipe calls for melted butter for the cookie and room temperature butter for the filling. You can do this in the microwave or on the stove top in a saucepan.
Baking Cocoa
I usually just use a regular baking cocoa, but you could also use a dark baking cocoa for a deeper chocolate flavor.
Sea Salt
Any salt should work but I use sea salt for this recipe.
Oil
Any neutral oil should work well in this recipe. I use canola oil.
Pure Vanilla Extract
To add to the flavor and richness of the cookie pure vanilla extract is added.
The Process of Making Sandwich Cookies in Pictures:
Other Chocolate Sandwich Cookie Filling Flavors to Try:
Simply replace the vanilla extract in the filling with your desired flavoring.
- Mint
- Strawberry
- Orange
- Peanut Butter- To make peanut butter chocolate sandwich cookies, simply replace half of the butter in the filling recipe with creamy peanut butter.
- You can also add a few drops of this natural food coloring to add color to your flavors!
There are so many delicious ways to enjoy this cookie and it’s a great way to add variety and color to these chocolate sandwich cookies.
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Sourdough Chocolate and Cream Sandwich Cookie Recipe
Cookie Ingredients
- 8T / 120g butter, melted
- 1 cup / 215g brown sugar
- ¼ cup / 60g canola oil
- 2 tsp / 8g pure vanilla extract
- ¾ cup / 175g sourdough discard
- 1 ½ cup / 210g all purpose flour
- ¾ cup / 66g cocoa powder
Filling Ingredients:
- 8 T / 120g butter, softened
- 1 ½ cup / 170g powdered sugar
- 1 tsp/ 4g pure vanilla extract or extract of choice
- 3 T / 36g heavy whipping cream
- All-Natural Food Coloring (Optional)
Instructions for the cookie dough:
- First, in a large mixing bowl, add the melted butter, brown sugar, sea salt, oil, vanilla and sourdough discard. Mix this with a spatula until well combined or use a stand mixer fitted with the paddle attachment on medium speed.
- Next mix the dry ingredients, the flour and baking cocoa, into the wet ingredients, until well combined. Scraping down the sides of the bowl as needed. You can do this by hand or with a wooden spoon. Then take a piece of plastic wrap and wrap the dough in it and place in the fridge for at least an hour or up to 5 days.
Baking the Cookies:
- When you are ready to bake the cookies take and divide cookie dough in half and place one half of it on a piece of parchment paper about the size of a baking sheet. Then take another piece of parchment paper and roll it out to make a ¼ inch thin sheet.
- After it is rolled out, using a 2-inch cookie cutter (I actually use a biscuit cutter), cut out the cookies. Remove the excess dough and then transfer the cookies to a baking sheet using the parchment paper to transfer them easily and quickly.
- Bake in a preheated 400-degree oven for 10-15 minutes. Remove from the oven and transfer immediately to a wire rack. Repeat this process with the remaining dough and then repeat until you have used all the dough.
- Let the cookies cool.
Making the Frosting/ Filling:
- While the cookies are cooling you can mix up the filling. In a separate bowl, simply add the softened butter, powdered sugar, vanilla, and cream to a medium bowl. Mix well until combined and set aside.
- You can add more powdered sugar to thicken or cream to thin to reach a good spreading consistency.
Assembling the cookies:
- Once the cookies have cooled take a cooled cookie and spread a little bit of filling onto a cookie and sandwich another cookie on top. You can do as much or as little filling as you would like. Just note that you may need to double the filling if you use a lot of filling on each sourdough cookie. Set aside and repeat until all the filling is gone.
- For best results, place in the refrigerator for 30 minutes to an hour to stiffen up the filling and then enjoy!
- You can store extra cookies in the fridge for up to a week in an airtight container. Or freeze the unassembled cookies in a freezer bag for up to 3 months for longer storage. When ready to use just thaw and assemble.
- Delightful when served with a glass of milk.
Makes: about 3 ½ dozen sandwich cookies
Sourdough Chocolate and Cream Sandwich Cookie Recipe
Ingredients
Cookie Ingredients:
- 8 T / 120g butter melted
- 1 cup / 215g brown sugar
- ¼ cup / 60g canola oil
- 2 tsp / 8g pure vanilla extract
- ¾ cup / 175g sourdough discard
- 1 ½ cup / 210g all purpose flour
- ¾ cup / 66g cocoa powder
Filling Ingredients:
- 8 T / 120g butter softened
- 1 ½ cup / 170g powdered sugar
- 1 tsp/ 4g pure vanilla extract or extract of choice
- 3 T / 36g heavy whipping cream
- All-Natural Food Coloring Optional
Instructions
Instructions for the cookie dough:
- First, in a large mixing bowl, add the melted butter, brown sugar, sea salt, oil, vanilla and sourdough discard. Mix this with a spatula until well combined or use a stand mixer fitted with the paddle attachment on medium speed.
- Next mix the dry ingredients, the flour and baking cocoa, into the wet ingredients, until well combined. Scraping down the sides of the bowl as needed. You can do this by hand or with a wooden spoon. Then take a piece of plastic wrap and wrap the dough in it and place in the fridge for at least an hour or up to 5 days.
Baking the Cookies:
- When you are ready to bake the cookies take and divide cookie dough in half and place one half of it on a piece of parchment paper about the size of a baking sheet. Then take another piece of parchment paper and roll it out to make a ¼ inch thin sheet.
- After it is rolled out, using a 2-inch cookie cutter (I actually use a biscuit cutter), cut out the cookies. Remove the excess dough and then transfer the cookies to a baking sheet using the parchment paper to transfer them easily and quickly.
- Bake in a preheated 400-degree oven for 10-15 minutes. Remove from the oven and transfer immediately to a wire rack. Repeat this process with the remaining dough and then repeat until you have used all the dough.
- Let the cookies cool.
Making the Frosting/Filling:
- While the cookies are cooling you can mix up the filling. In a separate bowl, simply add the softened butter, powdered sugar, vanilla, and cream to a medium bowl. Mix well until combined and set aside.
- You can add more powdered sugar to thicken or cream to thin to reach a good spreading consistency.
Assembling the cookies:
- Once the cookies have cooled take a cooled cookie and spread a little bit of filling onto a cookie and sandwich another cookie on top. You can do as much or as little filling as you would like. Just note that you may need to double the filling if you use a lot of filling on each sourdough cookie. Set aside and repeat until all the filling is gone.
- For best results, place in the refrigerator for 30 minutes to an hour to stiffen up the filling and then enjoy!
Notes
These Sourdough Chocolate and Cream Sandwich Cookies are so good. I hope you enjoy making and sharing these delicious cookies! Comment below with any questions or recipe reviews you may have. I’d love to hear from you and answer any questions. Thanks for stopping by TheFarmChicken.
Sincerely,
Mariah | TheFarmChicken
Frequently Asked Questions:
A sandwich cookie is described as a cookie that has two small cookies with a filling in the center.
Yes! Unsalted butter will work just as well. Depending on your preference of salt you may want to add a ½ tsp of salt to the frosting.
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Other Discard and Sourdough Cookies to Try:
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