No-bake Triple-Chocolate Sandwich Cookies

When it comes to holiday cookie tins, there's one ingredient everyone can agree on: chocolate. So give the crowds what they want this year—tins and platters of decadent chocolate-flavored cookies that no one will be able to resist. One of our favorite ways to give the gift of chocolate? These easy Triple-Chocolate Sandwich Cookies.

I've tried two recipes. One is no-bake, the other is baked. So I provide both recipes below and you can pick. I prefer the baked with a little crisp on the cookies but if you're in a hurry the no-bake offer a great alternative.

If you like MoonPies, you'll love the no-bake treats that start with a homemade chocolate-marshmallow filling. The filling gets sandwiched between two store-bought chocolate wafers, and the whole thing is then covered with melted chocolate. The result is a cute chocolate-covered disc that looks like an elegant, homemade version of a MoonPie. A white chocolate drizzle and a few holiday sprinkles (for these, we love slightly larger white sugar pearls) really take these chocolate-covered cookies over the top.

Since these cookies don't require any baking, most of the time is devoted to assembly. These low-maintenance cookies come together in just 35 minutes; they're a dream for busy baker.

If you prefer a little crisp on your cookies, try the baked recipe (at bottom of page).

Ingredients for No-bake recipe

  • 4 teaspoons dark cocoa (such as Hershey's Special Dark)

  • ½ cup plus 2 Tbsp. powdered sugar, sifted

  • 1 ¼ cups marshmallow creme (from 1 [7-oz.] jar)

  • 6 tablespoons unsalted butter, softened

  • ¼ teaspoon vanilla extract

  • 36 chocolate wafer cookies (such as Nabisco Famous, from 1 [9-oz.] box)

  • 1 (10-oz.) pkg. 60% cacao bittersweet chocolate chips

  • 1 tablespoon canola oil

  • Assorted holiday candy sprinkles

  • 1 cup vanilla-flavored melting wafers (such as Ghirardelli, optional)

Directions for No-bake recipe

Instructions Checklist

  • Step 1
    Stir together cocoa and powdered sugar in a medium bowl. Beat marshmallow creme, butter, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until thoroughly blended, about 2 minutes. Add cocoa mixture, and beat until fluffy, about 3 minutes. Spread about 1 tablespoon marshmallow mixture onto half of wafers, and top with remaining wafers to make 18 sandwich cookies.

  • Step 2
    Line a baking sheet with parchment paper. Melt chocolate chips according to package directions; stir in oil until thoroughly combined. Place 1 sandwich cookie on a fork; spoon melted chocolate over top of cookie, spreading chocolate so it spills over edges and covers sides completely. Transfer to prepared baking sheet, and top with desired sprinkles. Repeat procedure with remaining sandwich cookies, melted chocolate, and sprinkles. Refrigerate 15 minutes before serving.

  • Step 3
    If using vanilla melting wafers, allow cookies covered with melted chocolate to chill for 15 minutes. Melt wafers according to package directions; then place in a piping bag fitted with a small round tip. Pipe onto cookies in a zigzag pattern or as desired.

Baked Triple Chocolate Sandwich Cookies

Servings: 18


  • For the Cookies:

  • 1/2 cup 1 stick unsalted butter

  • 2 cups semi-sweet chocolate chips

  • 1 1/2 cups all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup brown sugar packed

  • 1/2 cup granulated sugar

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • For the chocolate ganache filling:

  • 4 ounces semisweet or dark chocolate chips

  • 1/2 cup heavy cream


  1. To make the cookies:

  2. In a microwave safe bowl, combine chocolate chips and butter.

  3. Microwave in 30 second intervals, stirring well between each interval, until chocolate is all melted and smooth.

  4. Let it sit and cool for 10-15 minutes.

  5. In large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, brown sugar, and granulated sugar, and stir to combine.

  6. Pour chocolate into large bowl, and stir until combined. I used my stand mixer for this, and the following steps, but you could use a spatula.

  7. Add eggs, one at a time, mixing until combined.

  8. Finally, add the vanilla extract, mixing until combined.

  9. Chill dough for 30-45 minutes.

  10. Preheat oven to 325 degrees F.

  11. Line baking sheet with parchment paper, and set aside.

  12. Using small cookie scoop, shape dough into balls, and place onto prepared baking sheet.

  13. Bake in preheated oven for 10-12 minutes.

  14. Let cool on baking sheet for 5 minutes, then move to wire rack to cool completely.

  15. To make the frosting:

  16. Add heavy cream to small pot over medium heat.

  17. Bring it to a simmer, then remove from heat and immediately add chocolate chips.

  18. Let it sit for 2 minutes, then stir until completely combined.

  19. Let cool for 10 minutes.

  20. To assemble:

  21. Place ~1 tablespoon of filling on one cookie, then top with another cookie.

  22. Repeat with remaining cookies.

  23. Enjoy!