Fun chocolate sandwich cookie stacks are ready for a party. They are a perfect single serve cake alternative for showers, birthday parties and more!
Layers of dark chocolate cookies and swirls of frosting come together to make these delicious treats. Top them with sprinkles for some easy flare or chocolate bows for a touch of class and fun.
My sister-in-law is in the middle of peak wedding shower season. One of her best friends is getting married this fall.
She and another friend thought it would be fun to throw her a Kate Spade themed party. So lots of black and white stripes with fuscia and gold flourishes.
We were discussing potential dessert options. Originally we debated doing some kind of cake.
As much as I love doing cakes (and frosting!), I have basically no experience with fondant. Everything we saw was going to require fondant work that I wasn’t comfortable committing to.
Then we thought about cookies. Stacking dark chocolate cookies and white frosting would give that striped look.
Plus it would eliminate the need for trying to cut and serve the cake. Double bonus that my sister-in-law prefers cookies to cake anyway.
So we got together to make a practice batch of cookies. Little Dude basically put on a clinic on how to do it.
He made the dough, rolled and cut it too. He also worked on the chocolate bows.
We piped on some frosting and he applied sprinkles and bows. They were delicious and fun.
So it was decided, we were going to make cookie stacks. The only change we decided to make was to shrink the cookies a bit.
The practice set were three inches in diameter. They were cute, but three layers of cookie and frosting seemed like a big serving size for a shower.
So we shrunk the size to 2 inch diameter. That made the final product a more appropriate serving size.
The bows ended up being a little oversized then, but we decided that was on theme anyway!
Little Dude and I loved the extra quality time with my sister-in-law. She really is the sweetest thing you could ever meet.
Plus we got to enjoy some delicious cookies along the way!
Making the cookies
This cookie dough is pretty simple to make. Using dark cocoa powder helps get the deep color.
Regular cocoa powder would still taste delicious, but the final results would be more brown. We wanted to give the black effect without food coloring.
You don’t want the cookies to spread so you have clean lines. Therefore there is no rising agent in the dough.
The dough should feel kind of dry and slightly crumbly, but it should come together into a dough. This also helps keep them from spreading and gives them their final texture.
To keep the final cookies dark and not flour covered, mix some cocoa into the flour on your rolling surface.
For the frosting layer
We used decorator’s cream cheese frosting both in the cookies and as the filling for the chocolates. It was delicious!
You can use any decorator’s frosting. An American buttercream would be a good choice so it will set.
Too soft of a frosting and the layers may slide as you try to transport them to the party. If you choose an faux Swiss meringue buttercream or Italian meringue buttercream, I would recommend chilling them before transporting them for structural integrity.
For the bows
A big pink bow on top of our black and white cookies gave some of the Kate Spade flare. After some searching online we found some silicone bow ice cube molds that worked perfectly.
The fuscia candy melts were perfect to match the rest of the decorations. We just painted some melted candy into the molds with a pastry brush.
After that was set, we piped in some cream cheese frosting and covered it with a bit more melted candy. It only took a few minute in the fridge before they were ready to pop out of the mold.
They really added something special to the final product without a ton of effort and skill. We have been having fun experimenting with stuffed chocolates ever since we tried them at Easter. (Homemade chocolate bunnies are a ton of fun to make!)
You absolutely have to make some of these cookie stacks asap. What kind of party are you going to host so you have an excuse?!
Dark Chocolate Cookies
- 1 2/3 cups butter, softened (3 1/2 sticks)
- 3 cups powdered sugar
- 1 1/2 cups dark cocoa powder*
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon coffee extract
- 2 1/3 cups flour
- 1 1/2 recipes decorator’s cream cheese frosting
- 1 1/2 bags bright pink candy melts
- chocolate mold or shaped ice cube tray
Dark Chocolate Cookies
- Beat softened butter until smooth and cream. Add the powdered sugar and cream until well incorporated.
- Add the cocoa powder, salt, vanilla extract and coffee extract. Beat until well mixed.
- Add the flour and mix until it just comes together into a dough. The mixture will be a bit dry looking, but it should come together into a ball of dough.
- Wrap in plastic wrap and refrigerate for 15-30 minutes.
- Preheat oven to 350°F.
- Sprinkle a little mixture of half flour and half cocoa powder on your work surface.
- Divide chilled dough into 3-4 pieces. Work with one piece at a time to keep the size manageable and to keep from overworking the dough.
- Roll dough to 1/4 to 1/8 of an inch thick. Cut into 2 inch circles and place on cookie sheet.
- Bake for 8 minutes. Let cool on the cookie sheet for about 2 minutes, then remove to a wire rack to cool completely.
For the bows:
- Place the candy melts in a microwave safe bowl.
- Microwave in 30 second bursts, stirring well between each trip to the microwave.
- As soon as they stir smooth, you are ready to start.
- Using a pastry brush, apply a layer of melted candy melts to the molds. You want the entire inside of the mold to be covered.
- Chill for a couple of minutes to set.
- Pipe a bit of cream cheese frosting into the well, then cover with additional candy melts to seal.
- Chill for a few more minutes to set, then pop out of the mold.
- Start with a chocolate cookie.
- Pipe a swirl of frosting over the cookie, we used a small open star tip.
- Top with another cookie and swirl of frosting.
- Repeat with one more cookie and swirl of frosting.
- Top with a chocolate bow and/or sprinkles.
*You can use regular cocoa powder, the cookies just won't be as dark.
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Amount Per Serving: Calories: 169Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 120mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.