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Small Batch Chocolate Sugar Cookie Sandwiches

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These Chocolate Sugar Cookie Sandwiches are a whole new take on the classic cookie sandwich.  Soft sugar cookies are rolled in cinnamon sugar before baking.  Then, creamy cheesecake frosting is sprinkled with cinnamon and sandwiched between two of the cookies.  I’ll take these over store-bought any day!

Four chocolate sugar cookie sandwiches

Chocolate Sugar Cookies

Let’s start with the chocolate sugar cookies for this recipe.  When you hear sugar cookies, do you think of the crunchy cookies for Christmas?  I do.  And these cookies are nothing like those.

First – The cookies are flavored with chocolate.  Obvious, I know.  

Second – These cookies are soft.  My natural preference for cookies, but I also think the soft cookie is a great texture for cookie sandwiches.

Lastly – We are rolling them in cinnamon sugar before baking for a crunchy outside.  A nice juxtaposition to the soft cookie and creamy fillng. 

Chocolate Cookies With Spice

Another differentiation of these Chocolate Sugar Cookie Sandwiches – chocolate is a great canvas to add spicy spices.   Think of Mexican Hot Chocolate or Mole Sauce.  The base is chocolate and amped up with either chili powder or cayenne pepper. 


For the sake of this recipe, I have recommended cinnamon in addition to cayenne (as an option).  The cinnamon just adds another layer of flavor, so the cookies don’t taste ‘flat’.  Plus – the cinnamon in the cookie complements the cinnamon in the filling and the sugary crust.  

Cayenne Pepper

The cayenne is completely optional.  Though I would recommend just trying it once.  The cookies do not come out hot.  There is a subtle kick at the end and it is a delicious combination with the creamy filling.  I think the spicy chocolate cookie would be a fun addition to accompany hot cocoa.

A plate of chocolate sugar cookies

Ingredients In Chocolate Sugar Cookies

Like most of my recipes (I hope), these cookies don’t require any fancy ingredients.  My goal is to keep these small batch recipes easy, and you may have all of the ingredients already in your pantry or fridge.

Dry Ingredients

  • Unsweetened cocoa powder -Natural or Dutch processed will work.
  • Flour – All-purpose flour is perfect for this recipe.  
  • Baking Soda – This balances the acidity in the cocoa powder.
  • Salt – Nearly all of my recipes have salt.  Salt brings out flavors you want it to.  In the case of these cookies – the chocolate.
  • Cinnamon – As mentioned, I recommend this, but you could omit it.  I like that it adds another subtle layer of flavor to the cookie.
  • Cayenne Pepper – Completely optional, but I would recommend trying it at least once!

Wet Ingredients

  • Butter – Obvi … But, we need butter for these cookies, and it should be room temp.
  • Brown and Granulated Sugar – I classify these as wet ingredients because they get mixed with the butter first.   The brown sugar makes the cookies chewy and gives them depth in flavor.
  • Egg Yolk – The yolk adds needed fat.  And we are omitting the egg white because egg whites aid in drying out a bake.  Not what we need in chewy sugar cookies!
  • Vanilla Extract – I am always heavy handed with the vanilla – but that is because I love the flavor in bakes.  So, feel free to add an extra splash if you feel the same.

Tips For Making Chocolate Sugar Cookie Sandwiches

  • Bring the cold ingredients to room temperature – Almost every professional baker and expert (i.e. everyone on Food Network), will say to start with all of your baking ingredients at the same temperature.  Reason – they incorporate easier and they bake evenly.
  • Use a hand-held mixer – With some of my small batch recipes, it is possible to do all the mixing by hand, but let’s keep things easy.  That said, I don’t know that a stand-mixer would work – simply because it is too big for the amount of ingredients.
  • Be generous with your cinnamon sugar coating – Just because – a couple extra rolls through the cinnamon sugar won’t hurt.  Wink.
  • Don’t over bake – These are intended to be soft sugar cookies.  
  • Adjust the sweetness in the filling to your taste – Recipes are guides after all.  If you want something more or less sweet, you can control the amount of powdered sugar that is going in.  Keep in mind, less powdered sugar will change the consistency and the filling won’t be as stiff.
  • You can refrigerate the cookies to store them – This will keep the filling stiff, but it is also a fun bit into a soft cookie – the cookie is still soft, but it is cold, and you get the crunchy bite of the cinnamon sugar … just good!

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5 from 4 reviews

Chocolate Sugar Cookie Sandwiches

Yield: 4 Sandwich Cookies
These Chocolate Sugar Cookie Sandwiches are a whole new take on the classic cookie sandwich.  Soft sugar cookies are rolled in cinnamon sugar before baking.  Then, creamy cheesecake frosting is sprinkled with cinnamon and sandwiched between two of the cookies.  I'll take these over store-bought any day!
Prep15 minutes
Cook9 minutes
Total24 minutes


  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons granulated sugar
  • 1/4 cup brown sugar (light or dark)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper (optional)

Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Cinnamon Cream Cheese Filling

  • 2 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup powdered sugar


  • Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
  • In a shallow dish, add the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon for the cinnamon sugar topping. Mix together and set aside.


  • In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne (if using). Note – I recommend sifting the ingredients into the bowl, then whisking. This helps remove any extra lumps.
  • In a medium mixing bowl, add the butter, brown sugar, and white sugar. Use a hand held mixer and beat on medium speed until combined and creamy. Add the egg yolk and vanilla extract and beat until the egg yolk is thoroughly combined.
  • Add the dry ingredients to the wet ingredients and beat on low speed until all of the dry ingredients are combined and no streaks remain.
  • Use a cookie scoop (or spoon) and scoop 8 equal dough balls. Roll the dough balls through the cinnamon sugar a couple of times, and place onto the prepared baking sheet, at least two inches apart. Bake for 9-11 minutes, until the edges are crisp, but the centers are still soft.
  • Cool on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the wire cooling rack to cool completely.

Cinnamon Cream Cheese Filling

  • While the cookies are baking and cooling, prepare the filling.
  • In a small mixing bowl, add the cream cheese and butter. Use a hand held mixer and beat on medium speed until the mix is smooth and creamy. Sprinkle in the powdered sugar and cinnamon and beat on low speed until the filling is light and fluffy. The filling is ready to use immediately, or can be covered and refrigerated until ready to use.
  • To assemble the cookies, scoop 2-3 tablespoons (based on how much filling you like in the cookies, you may have extra filling) of the filling onto 4 of the cookies, then top with the remaining cookies to make the sandwiches. Enjoy!
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  • Brown Sugar – Light or Dark brown sugar will work for this recipe.  I used light brown sugar to let the chocolate flavor shine through.
  • Cocoa Powder – Natural or Dutch processed cocoa powder will work for this recipe.
Course: Dessert
Cuisine: American
Author: Erin Cernich
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
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5 from 4 votes (3 ratings without comment)

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4 thoughts on “Small Batch Chocolate Sugar Cookie Sandwiches”

    1. Erin | Butter and Bliss

      Hi Dorene – I think doubling the recipe may work – though I can’t say for certain as I have not tested it. If you do, I would use one whole egg (rather than 2 egg yolks). Thanks for visiting the blog!

  1. 5 stars
    These cookies are amazing! The cinnamon and chili add a delightful complexity. I must admit, I didn’t make the frosting, so I can’t vouch for that. Nonetheless, I know I’ll be making them again and maybe even try out the filling. 🙂 Thank you for sharing a wonderful small batch recipe.

    1. Erin | Butter and Bliss

      Thank you so much Alex for the kind comments! I bake these cookies every couple weeks – they are nice to have on hand for a chocolate fix 🙂 Thank you for trying the recipe, and Happy Holidays!