Short description

I created a crisp, deeply chocolatey cookie that rivals Nabisco wafers—perfect for snacking, layering in icebox cakes, or making dessert crusts.

Homemade Chocolate Icebox Cookies

Why You’ll Love This Recipe

I love that this is a true copycat of those beloved chocolate wafers, great for building an icebox cake or dipping in milk. The Dutch-process cocoa and melted semisweet chocolate pack intense flavor, while the texture stays crisp and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

Whisk together flour, cocoa powder, and salt; set aside.
Beat butter, granulated sugar, and confectioners’ sugar until light and fluffy (~2 minutes).
Add egg yolks, melted chocolate, and vanilla; mix until combined.
Gradually add dry ingredients and mix until dough forms—soft but not sticky.
Divide dough into two logs (≈6″ long, 2″ diameter), wrap, and refrigerate for 2 hours (rotate after 30 minutes).
Preheat oven to 325 °F. Slice logs into ¼‑inch discs, place 1½″ apart on parchment‑lined sheets.
Bake for 14 minutes, rotating pans halfway through. Cool on pans briefly, then move to a wire rack.

Servings and timing

Yields about 45 cookies
Prep time: 10 minutes
Chill time: 2 hours
Bake time: 14 minutes
Total time: Approximately 2 hours 24 minutes

Variations

Icebox cake: Layer cookies with whipped cream and chill overnight.
Dip or drizzle: Melt white chocolate or icing (powdered sugar + milk + vanilla) to coat cookies.
Half batch: Use half quantities to make a smaller number of cookies.
Cookie crust: Crush cookies to create a crust for pies or cheesecakes.

Storage/reheating

I store the dough logs in the fridge for up to 48 hours and freeze for up to 3 months—thaw before slicing. Baked cookies keep in an airtight container for up to a week, or freeze stacks up to 3 months. No need to reheat—just enjoy at room temperature!

FAQs

What makes them “icebox” cookies?

They’re chilled before baking—icebox was the old term for a refrigerator, helping keep the shape when sliced.

Can I use cookie cutters instead of slicing?

I haven’t tested that fully, but chilled dough should hold cutters well—just be sure it’s firm.

Can I mix in nuts or chocolate chips?

Yes—add up to 1 cup chopped nuts or mini chocolate chips, though they make slicing a bit trickier.

Can I half the recipe?

Absolutely—I simply cut every ingredient in half to make fewer cookies.

What if my dough is too sticky to slice?

If sticky, chill the dough bowl in the fridge for 10–15 minutes until firm enough to handle.

Conclusion

I love these Chocolate Icebox Cookies—deeply chocolatey, delightfully crisp, and versatile for snacking, desserts, or holiday treats. Whipping up a batch has become my go‑to when I crave something classic yet satisfying. I hope this recipe becomes a favorite in your kitchen, too!