Triple Chocolate Crinkle Sandwich Cookies

Crinkle cookies always promise drama. But too many recipes trade texture for looks. These Triple Chocolate Crinkle Sandwich Cookies stay true to their brownie roots, crackly on top, fudgy inside, with a creamy center that melts on the tongue.

You’ll learn how to bake them so they don’t dry out. I’ll also share why using milk chocolate in the filling instead of dark gives a better bite. And if you’ve been disappointed by crinkle cookies that crumble too fast or taste flat after a day, this recipe fixes that.

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Why These Crinkle Cookies Work Like Brownie Sandwiches

You don’t need to pick between chewy and soft. This dough gives you both.

Using oil instead of butter helps the cookies stay tender for days. Melted semisweet chocolate brings depth. And that hit of dark cocoa? It balances the sugar, so you get chocolate first, sweetness second.

Rolling the dough in powdered sugar gives it that classic crackle finish. But what makes these special is what goes in the middle: a glossy ganache that doesn’t ooze, but also never turns stiff.

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The Role of Ingredients in the Cookie Dough

This dough uses dark cocoa, semisweet chocolate, and a duo of sugars. The cocoa delivers boldness. Melted chocolate adds moisture. Brown sugar helps the cookies stay soft. Granulated sugar brings structure.

I use oil instead of butter here for a reason. I’ve tested both. Butter gives more flavor up front, but oil keeps the cookie soft longer—especially in sandwich form. If you plan to store them or gift them, oil is the better choice.

Two eggs and vanilla keep the dough stable. Just don’t skip the chilling step. The dough will be sticky at first. Cold dough holds its shape and bakes into that iconic crackled look.

Try these Brownie Crinkle Cookies if you want a simpler, no-filling version.

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How the Ganache Filling Makes a Difference

The filling is soft, not runny. It sets enough to stack or pack, but still gives when you bite in. That comes from using milk chocolate instead of dark. I’ve tested both. Dark chocolate ganache tends to overpower the cookie. Milk chocolate blends into the background and lets the cookie shine.

The cream gives the filling a smooth body. A spoon of butter adds shine. Vanilla rounds it out. You don’t need much. A single tablespoon per cookie holds everything together.

For a deeper chocolate option, you might like these Chocolate Hazelnut Truffles.

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How to Prep and Shape for the Right Texture

Once the dough is cold, scoop out even balls. A cookie scoop helps with portioning, but clean hands and a light touch will do the job. Roll each ball in powdered sugar—generously.

Bake until the tops split and the edges just set. Don’t wait for them to look firm. The centers should still feel soft. They’ll firm up as they cool. Let them cool fully before filling.

Ganache goes on the flat side of one cookie. Then top with another and press gently. You want the filling to reach the edges but not spill out. A piping bag gives control, but a spoon works too.

You can also test your skills on these Peanut Butter Chocolate Chip Cookies if you want something simpler with similar depth.

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Serving Tips and Storage Advice That Actually Help

These sandwich cookies make an impact on any dessert tray. I usually place them in mini cupcake liners to keep fingers clean and ganache un-smeared.

Serve them at room temperature. Straight from the fridge, the ganache firms up too much and the cookie loses its chew.

They keep well in an airtight container for 3 days. Refrigerated, they last 5–6 days. Bring them to room temp before serving.

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Final Notes and a Smart Ingredient Swap

You might wonder if dark cocoa is worth the pantry space. In my testing, Dutch-processed or Hershey’s Special Dark adds color and a stronger base than regular cocoa. If you swap it for natural cocoa, the cookies will taste flatter.

Also, don’t skip the powdered sugar coating. It’s not just for looks. It helps control the surface bake, keeping the cookie exterior soft while the inside stays fudgy.

If you’re in the mood to try more chocolate-forward bakes, my Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookies both deliver chewy satisfaction with their own twist.

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Save and Share

Pin this recipe to your dessert board so you can come back to it anytime you crave soft, rich, crinkle sandwich cookies with real chocolate flavor.

Tried these? Drop a comment below and let me know how they turned out. Or ask a question—I’m always happy to help troubleshoot or offer tips.