These spooky Chocolate Sandwich Cookies are fun and creative! It takes a soft chocolate cake cookie and colored marshmallow fluff to make a yummy Halloween whoopie pie! They are as adorable as they are tasty, with minimal effort required in the kitchen so you can focus on other festivities.
I love to make these chocolate cream cookies just because, too! The colors are so inviting, but you can skip that as well and keep them white to save on time and ingredients. However, I find that the purple, green, and orange add to the wow factor, not just for guests but for anyone you share them with.
If you love spooky chocolate treats, try these witch hat cookies and Halloween bat cookies.
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Why You'll Love This Recipe
- It's versatile: You can do a lot with these chocolate sandwich cookies! Whether it's skipping the frosting or changing the colors, there are several unique ways to serve them.
- It's easy to customize: I love that you can make small tweaks to this sandwich cookie recipe and turn it into something new. Changing up the cake or pudding mix flavors alone can make it feel like a brand-new dessert.
- It's fun to make: This is a great activity you can involve your kids in. They love edible crafts, and they can be part of the decorating process.
Ingredients
All the key ingredients for this chocolate sandwich cookies recipe are listed below. This includes the cookies and the marshmallow filling.
- Devil's Food cake mix: I love the rich flavor of the chocolate and the dark color of Devil's Food. You can use any flavor of chocolate cake mix that you prefer.
- Chocolate pudding mix: This makes the cookies perfectly moist and a little chewy as they bake. I also love how it reinforces the chocolate flavor. Ensure that you just add the mix and do not prepare the pudding first.
- Butter: I use unsalted butter for the marshmallow filling. I haven't tried it with salted butter, so I am unsure of how it would change the flavor. It must be softened, so leave it on the counter for at least 30 minutes to prevent lumps.
- Marshmallow fluff: This adds real marshmallow flavor to the filling. When combined with the other ingredients, it's not as sticky, making it much easier to pipe and eat. I would not try this with melted marshmallows, as you won't get the same result when they cool.
- Food coloring: To keep with the spooky Halloween theme, I divide the filling and use orange, purple, and green. You can use any combination of these colors or just one if you like. I just like the variety, especially to impress party guests.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate orange: Add orange extract to the filling and maybe some fresh zest to the cookie batter. It goes great with chocolate!
- Add peanut butter: Stir in a couple of tablespoons of peanut butter into the filling to give it a fluffernutter flavor.
- Cookies and cream: Fold crushed Oreos into the cookie batter to give it cookies and cream vibes.
- Use frosting: Make these chocolate cookies with store-bought frosting in the middle as a shortcut.
How to Make Chocolate Sandwich Cookies
Below are the steps needed to prepare, bake, and assemble these chocolate sandwich cookies. Before you start, preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 1: Prepare the cookie batter. Combine all of the cookie ingredients into a mixing bowl and stir until well mixed.
Step 2: Scoop it onto the pan. Next, scoop 1 tablespoon-sized cookies onto the parchment, with some space in between.
Step 3: Bake and cool. Pop the cookies into the oven for 10-12 minutes. Allow them to cool in the pan for 5 minutes and then switch them to a wire cooling rack.
Step 4: Make the filling. While the cookies are cooling, beat the butter, powdered sugar, and vanilla with an electric mixer. Then, once smooth, add the fluff.
Step 5: Divide and color. Divide the frosting into 3 bowls. Add a couple of drops of each color to each bowl so there's orange, green, and purple.
Step 6: Pipe and serve. Add them to piping bags and pipe them onto the flat side of half the cookies, and top them with a second cookie to make sandwiches. Enjoy!
Recipe Tips
- Chill the batter if needed: If you find that the cookies are spreading too much or the batter is too thin, pop it in the refrigerator for a few minutes before you scoop and bake it.
- Put the oven rack in the middle: To get the cookies to bake evenly and give them almost a shell on the outside, put the oven rack in the middle. The cookies will be the perfect texture for a sandwich.
- Don't skip cooling the cookies: You must let the cookies cool to at least room temperature. If they're warm, it will melt the marshmallow frosting and make a mess!
- Storing: Store these chocolate cream cookie pies in an airtight container in the refrigerator for 5 days. You may freeze them for up to 3 months.
Serving Suggestions
- Adds a homemade jam like this dark blackberry jalapeno jam for a kick, or mango jam for its orange color.
- Enjoy some other fall treats like this pumpkin dip and some toffee crunch popcorn bars. They would be awesome for a party.
- Get creative with decorations and use some of these gummy bears!
Recipe FAQs
I highly recommend gel food coloring. It doesn't mess with the consistency, and the colors are way more vibrant.
Overbaked cookies can become very dry and crumbly. Once they are set in the middle and the edges are done, you may take them out of the oven.
I find it easier to control with a piping bag and tip. You may use a Ziploc bag with the tip of a corner snipped off, but I am against just a spoon. It's too messy.
More Delicious Cookie Recipes
Do you like cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chocolate Sandwich Cookies
Equipment
- Cookie Sheet
- stand mixer with whisk attachment
- disposable piping bag
Ingredients
For the Cookie
- 1 box (13.25 oz) Devil's food cake mix 375g
- 1 box (3 oz) chocolate pudding mix 85g
- 3 large eggs
- ¾ cup water 6fl.oz or 175ml
- ½ cup vegetable oil 4fl.oz or 125ml
For the Filling
- ¾ cup unsalted butter, softened 6oz or 175g
- 1 ½ cups powdered sugar 12oz or 340g
- 1 ½ teaspoon vanilla extract
- 2 ½ cups marshmallow fluff 16oz, 454g tub
- ½ teaspoon green food coloring
- ½ teaspoon purple food coloring
- ½ teaspoon orange food coloring
Instructions
- Line a cookie sheet with parchment paper. Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, stir together the cake mix, pudding mix, eggs, water, and vegetable oil. The batter will be very thick.
- Dollop the batter into tablespoon-sized scoops onto the prepared cookie sheet. Leave at least an inch and a half to two inches of space between each one. Bake in a preheated oven for 10-12 minutes. Cool on the cookie sheet for at least 5 minutes before moving to a cooling rack to cool completely.
- The filling will need to be chilled for a little bit so while the cookies are cooling, we'll start on the filling. In the bowl to your stand mixer, beat the butter, powdered sugar and vanilla extract on high speed until fluffy.
- Add the marshmallow fluff and continue beating until smooth.
- Divide the filling evenly into 3 separate bowls. Add orange food colouring to one bowl, green to the next and purple in the last. Stir to mix the colour in. Pop in the fridge to chill for at least 10 minutes while the cookies are finished cooling.
- Once the cookies are cool, pipe approximately 1 tablespoon of the chilled filling onto the flat side of the cookie. Top with the flat side of a second cookie. Serve immediately.
Notes
- Try Ziploc bags if you don't have piping bags for the filling.
- Place your extra cookie sandwiches into an airtight container and keep them in the fridge for up to 5 days.
- Use gel food coloring over liquid so it doesn't compromise the consistency of the marshmallow frosting.
Darlene says
Can I only use 1 devil food mix
Karin and Ken says
You definitely could. Just divide every ingredient in this recipe in half. Make the exact same way. You’ll end up with half the amount of cookies too! Hope you enjoy every bite. Please let me know how it goes. All the best. Karin
1 box Devil's food cake mix
2 large Eggs
1/3 cup Vegetable Oil
1/4 teaspoon Vanilla Extract
1/2 brick (4 oz) Cream Cheese softened
1/4 cup Unsalted Butter softened
2 cups Powdered or Icing Sugar
1/4 teaspoon vanilla extract