Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate 'n' Cream Sandwich Cookies 4.4 (16) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Yield: 15 Elevate everyone's favorite sandwich cookie with this all-natural recipe. Ingredients 1 ¼ cups all-purpose flour (spooned and leveled) ¾ cup Dutch-process cocoa powder (spooned and leveled) ½ teaspoon baking soda ¼ teaspoon salt 5 tablespoons unsalted butter, melted ⅔ cup packed light-brown sugar 1 large egg Cream Filling for Chocolate 'n' Cream Sandwich Cookies Directions In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms. Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies. Cook's Notes Chill and reroll the dough scraps to cut out even more cookies. Because there's butter in the cream filling, store these cookies in the refrigerator. For a minty touch, add a few drops of peppermint oil to the filling. Print