Soft, cocoa-rich cookies sandwiched around a silky chocolate filling—these Noche Buena Chocolate Sandwich Cookies taste like mini hand-held cakes dressed up for Christmas Eve. The cookies bake up tender (not too crunchy), with deep chocolate flavor and a hint of warm spice, while the filling is creamy, smooth, and just firm enough to hold everything together.
They’re ideal for gifting, cookie platters, or setting out after Noche Buena dinner with coffee or hot chocolate. One bite and you’re getting fudgy, cozy, chocolate-on-chocolate comfort.
Why You’ll Love Them
- Soft, not crumbly: The cookies have a tender, slightly cakey bite that’s perfect for sandwiching.
- Double chocolate: Cocoa in the cookies + rich chocolate filling = total chocoholic heaven.
- Holiday twist: A touch of cinnamon and vanilla gives gentle “Noche Buena” warmth.
- Pretty & portable: Roll the edges in sprinkles or crushed candy for a festive platter.
Ingredients
For the Chocolate Cookies
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 2 cups (240 g) all-purpose flour, spooned and leveled
- ½ cup (45 g) unsweetened cocoa powder
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½–1 tsp ground cinnamon (optional, for a warm holiday note)
For the Chocolate Cream Filling
- ½ cup (115 g) unsalted butter, softened
- 1 ¾–2 cups (210–240 g) powdered sugar, sifted
- ¼ cup (25 g) unsweetened cocoa powder, sifted
- 3–4 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Optional festive extras:
- Holiday sprinkles, finely chopped nuts, or crushed candy canes to roll the edges
Time & Yield
- Prep: 25–30 minutes
- Chill Dough: 30 minutes (recommended)
- Bake: 9–11 minutes per batch
- Cool & Fill: 30–40 minutes
- Total: ~1¾–2 hours (mostly hands-off)
- Yield: 18–22 sandwich cookies (36–44 single cookies, depending on size)
Instructions
1) Make the Chocolate Cookie Dough
- Cream the butter & sugars:
- In a large bowl (or stand mixer with paddle), beat butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until lighter in color and fluffy.
- Add egg, yolk & vanilla:
- Beat in the egg, egg yolk, and vanilla extract until smooth and slightly thickened. Scrape down the bowl.
- Whisk dry ingredients:
- In a separate bowl, whisk together:
- Flour
- Cocoa powder
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Cinnamon (if using)
- In a separate bowl, whisk together:
- Combine:
- Add the dry ingredients to the wet in two additions, mixing on low just until no dry streaks remain.
- The dough will be soft but not sticky; if it feels very soft, add 1–2 tbsp extra flour.
- Chill:
- Cover the bowl and refrigerate the dough for 30 minutes. This helps the cookies hold their shape and bake thicker.
2) Shape & Bake the Cookies
- Preheat & prep:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Portion the dough:
- Scoop small balls (about 1 tbsp each) and roll between your palms for smooth rounds.
- Place on prepared baking sheets, leaving a couple of inches between cookies.
- Flatten slightly:
- Gently press each dough ball down with your fingers or the bottom of a glass to make a thick disc. This helps them bake evenly and sandwich neatly.
- Bake:
- Bake for 9–11 minutes. The cookies should look set around the edges but still slightly soft in the center; they will firm up as they cool.
- Cool completely:
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before filling. Warm cookies will melt the filling.
3) Make the Chocolate Cream Filling
- Beat butter:
- In a medium bowl, beat butter until smooth and creamy.
- Add dry ingredients:
- Add powdered sugar, cocoa powder, vanilla, and salt.
- Start mixing on low (to avoid a sugar cloud), then increase speed to medium until combined.
- Adjust texture:
- Add milk or cream, 1 tablespoon at a time, beating until the filling is smooth, fluffy, and spreadable.
- If it’s too thick, add a little more milk; if too thin, add a bit more powdered sugar.
4) Assemble the Sandwich Cookies
- Pair the cookies:
- Match cookies in pairs of similar size and shape.
- Fill:
- Pipe or spread about 1–1½ teaspoons of chocolate filling onto the flat side of one cookie.
- Gently press another cookie on top to create a sandwich, twisting slightly to spread the filling to the edges.
- Make them festive:
- If using sprinkles or crushed candy, roll the exposed filling edges in the decorations for a Noche Buena-ready look.
- Set:
- Let the cookies sit at room temperature for 20–30 minutes so the filling firms up slightly before stacking or packaging.
Nutrition (Per Sandwich Cookie – Approximate, for 20 cookies)
- Calories: ~190–230 kcal
- Fat: ~11–13 g
- Carbs: ~22–26 g
- Protein: ~2–3 g
(Values vary with cookie size and how much filling you use.)
Serve Them Like This
- Arrange on a Christmas Eve dessert tray with:
- Polvorones, shortbread, or other holiday cookies
- Fresh fruit and nuts
- Serve with:
- Hot chocolate, café con leche, or spiced tea
- Dust lightly with powdered sugar for a “snowy” effect just before serving.
These cookies are rich, so one or two per person is usually plenty—though they disappear fast.
Pro Tips for Perfect Sandwich Cookies
- Chill the dough: Helps cookies bake thicker and more evenly, ideal for sandwiching.
- Same size scoops: Use a small cookie scoop to keep sizes consistent—this makes pairing easier.
- Don’t overbake: Pull them when the centers are just set. Overbaked cookies will be dry and hard.
- Cool fully before filling: Warm cookies = melted, runny filling.
- Let them rest: Sandwich cookies often taste even better after a few hours as the filling melds with the cookies.
Variations & Twists
- Orange-Chocolate Noche Buena:
- Add 1 tsp orange zest to the cookie dough and a little to the filling for a citrusy holiday touch.
- Mocha Filling:
- Dissolve 1–2 tsp instant coffee in 1 tbsp hot water and mix into the filling for a mild coffee kick.
- Spiced Edge:
- Mix a little cinnamon + sugar and roll the filling edges in it instead of sprinkles.
- White Chocolate Center:
- Swap the filling for a white chocolate buttercream for a dark/white chocolate contrast.
Make-Ahead, Storage & Gifting
- Make-Ahead Dough:
- Cookie dough can be chilled up to 48 hours. Let it sit at room temp for 10–15 minutes if too firm to scoop.
- Room Temperature Storage:
- Store assembled cookies in an airtight container at cool room temperature for 2–3 days.
- Refrigerator:
- For longer storage, refrigerate up to 5–6 days. Let them sit at room temperature before serving for the best texture.
- Freezing:
- Freeze unfilled cookies up to 2 months. Thaw and fill fresh.
- Or freeze filled cookies in a single layer, then transfer to a container with parchment between layers.
- Gifting:
- Because the filling is butter-based (not cream cheese), these travel well in cookie tins or gift boxes for holiday visits.
Why This Recipe Works
Cornstarch and the right balance of cocoa, fat, and flour create cookies that are soft enough to bite through easily but sturdy enough to sandwich. Chilling the dough keeps them thick and tender, not flat. The butter-based chocolate filling hits that sweet spot between creamy and stable—it doesn’t ooze out, but it never feels stiff or chalky. A touch of cinnamon and vanilla adds warmth that fits perfectly with Noche Buena celebrations, turning a simple chocolate sandwich cookie into a cozy, festive treat.
Final Thought: Bake a batch of Noche Buena Chocolate Sandwich Cookies, stack them on a pretty plate, and watch them disappear between family stories, laughter, and late-night cups of coffee after Christmas Eve dinner.