These homemade chocolate icebox cookies are a deliciously crisp, deeply chocolatey treat that are perfect for snacking, layering in icebox cakes, or making your favorite dessert crusts. Whether you’re craving a simple cookie or an essential component for a more complex dessert, these cookies deliver both flavor and versatility.

Homemade Chocolate Icebox Cookies

Why You’ll Love This Recipe

If you’ve been searching for a delicious alternative to Nabisco’s discontinued chocolate wafers, this recipe is the answer. These chocolate icebox cookies are a spot-on replacement and work wonderfully in classic recipes like icebox cakes or even chocolate crusts. The cookies are made with Dutch process cocoa and semisweet chocolate, ensuring a deep and satisfying chocolate flavor. They’re not only great for layering but also perfect for snacking on their own.

Perfect for icebox cakes: These cookies are ideal for layering with whipped cream in an icebox cake, offering that signature snap and chocolate flavor.
Large batch: This recipe makes plenty of cookies to enjoy, or you can use some to make a delicious cookie crust.
Deep chocolate flavor: The combination of Dutch-process cocoa and melted semisweet chocolate creates a rich and satisfying chocolate taste in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
¼ cup Dutch-process cocoa powder
½ teaspoon salt
1 cup unsalted butter, softened but still cool
¾ cup granulated sugar
½ cup confectioners’ sugar
2 large egg yolks, at room temperature
⅓ cup semisweet chocolate, melted and slightly cooled
2 teaspoons pure vanilla extract

Directions

Whisk the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
Cream the butter and sugars: In the bowl of a stand mixer (or using a hand mixer), beat the softened butter, granulated sugar, and confectioners’ sugar on medium speed until light and fluffy, about 2 minutes.
Add egg yolks and melted chocolate: Add the egg yolks, melted chocolate, and vanilla extract. Mix until well combined. Scrape down the sides and bottom of the bowl as needed.
Combine the wet and dry ingredients: Gradually add the flour mixture to the butter mixture and mix just until combined. The dough should be soft but not sticky. If it’s sticky, refrigerate the dough for 10-15 minutes.
Shape the dough: Divide the dough into two halves. Roll each half into a 6-inch long log, approximately 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 2 hours, rotating them halfway through to prevent flattening.
Preheat the oven: Adjust the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
Slice and bake: Unwrap one of the dough logs and slice it into ¼-inch thick discs. Place them 1 ½ inches apart on the prepared baking sheets. Bake for 14 minutes, rotating the pans halfway through. Let the cookies cool on the pans for a couple of minutes before transferring them to a wire cooling rack to cool completely.

Servings and Timing

Yield: 45 cookies
Prep Time: 10 minutes
Chilling Time: 2 hours
Cook Time: 14 minutes
Total Time: 2 hours 24 minutes

Variations

Make an icebox cake: Layer these cookies with homemade whipped cream, and refrigerate overnight for an easy and indulgent dessert.
Dip in white chocolate: For a fun twist, melt some white chocolate and dip the cookies in it. You can also drizzle icing made from confectioners’ sugar, milk, and vanilla.
Halve the recipe: If you’re only craving a small batch, simply cut the ingredients in half and make one log of dough.
Cookie crust: Use these cookies as a substitute for an Oreo crust. Their flavor and texture are remarkably similar.

Storage/Reheating

Dough storage: You can chill the dough logs in the fridge for up to 48 hours or freeze them for up to 3 months. If frozen, defrost the dough in the fridge before slicing and baking.
Baked cookie storage: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing baked cookies: To freeze, wrap 5-7 cookies in plastic wrap, place them in an airtight container or zip-top bag, and store in the freezer for up to 3 months.

FAQs

1. Can I use unsweetened cocoa powder instead of Dutch-process cocoa powder?

Yes, you can use unsweetened cocoa powder, but the flavor will be slightly more bitter than when using Dutch-process cocoa powder.

2. How should I store the dough if I’m not baking it right away?

You can refrigerate the dough logs for up to 48 hours or freeze them for up to 3 months.

3. What is the best way to slice the dough logs evenly?

To avoid uneven slices, rotate the dough log after each cut to prevent flattening on one side.

4. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter, so you can control the amount of salt in the dough.

5. How thick should I slice the cookies?

Slice the dough into ¼-inch thick discs for the best texture and consistency.

6. How can I make the dough less sticky if it becomes so?

If the dough is sticky, place it in the refrigerator for 10-15 minutes to firm up.

7. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just as well for creaming the butter and sugar and mixing the dough.

8. How can I make the cookies softer?

For softer cookies, reduce the baking time by a minute or two. Make sure to store the cookies in an airtight container.

9. How do I prevent the dough from flattening while chilling?

Rotate the dough logs halfway through the chilling process to prevent them from flattening on one side.

10. How do I know when the cookies are done baking?

The cookies should be firm to the touch with slightly cracked edges. If they are soft, continue baking for another minute or two.

Conclusion

These homemade chocolate icebox cookies are not only a great addition to your dessert repertoire but also incredibly versatile. With their deep chocolate flavor, crisp texture, and ability to work in many different desserts, you’ll want to keep this recipe on hand for any occasion. Whether you enjoy them as-is, as part of an icebox cake, or in a cookie crust, they’re sure to impress!