A simple recipe for Mounds-stuffed, soft, chocolate cookies stuffed with coconut creme. These Chocolate Coconut Creme Pies are sure to be a hit with coconut lovers!
These cookies are a wonderful cross between a soft cookie sandwich, a creme pie and a whoopie pie. Three of the best desserts ever invented. Don’t they look amazing?
This is the basic chocolate cookie recipe to my double chocolate M&M cookies, chocolate caramel cookies, and of course the Almond Joy cookies. I love this cookie recipe. It’s soft…so chocolatey. Just try to resist these when they come out of the oven.
What you’ll love about this recipe:
- loaded with chocolate chips
- chopped Mounds candy bars
- shredded coconut
- no refrigeration needed (more on this below)
- filled with homemade coconut buttercream
- make them any size you like, from extra large down to bite size
- use this cookie dough without buttercream for easy Mounds cookies
Do you have to refrigerate this cookie dough?
Normally I like to refrigerate cookie dough to end up with a thicker cookie. But with these creme pie sandwich cookies, I wanted a thin, bigger cookie. I mean you have to fit them in your mouth after all. That means no refrigeration needed for this dough. Which means they get to be in your mouth more quickly.
How to Make Chocolate Coconut Creme Pies
- Cream. Using a stand mixer, beat together the butter, sugar, eggs and vanilla until the mixture is light and fluffy.
- Mix. Add in the flour, cocoa, baking soda and salt. Stir the mixture until it is well blended.
- Fold. Add in the Mounds bars and chocolate chips. Mix until combined.
- Scoop. Drop the batter by rounded tablespoons onto greased baking sheets, making 36 cookies. Press mini chocolate chips into the top of the cookies (if desired) for a pretty look.
- Bake. Bake the cookies in a 350 degree oven for 8-10 minutes.
For the best results follow these two rules:
- Don’t over bake the cookies. You want the cookies soft and if you bake them too long they will be crispy. They should be set, but look slightly “wet” on top.
- Let the cookies cool for 5 minutes on the baking sheet, then move them to a wire rack to cool completely. The cookies will be barely set and super soft in the middle. This means they’ll fall apart if you move them too quickly.
Cream Filling for Sandwich Cookies
The buttercream filling is based on our favorite basic buttercream recipe. I left out the vanilla extract and added not just coconut extract, but shredded coconut as well.
With the Mounds bars baked inside the cookies, that’s triple the coconut for all of you coconut lovers!
Need a shortcut? Use store bought vanilla frosting and mix in 1 cup of shredded coconut. Quick and easy!
Chocolate Coconut Creme Pies
For the cookies:
- 1 cup butter (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 fun-size Mounds bars chopped
- 2/3 cup mini chocolate chips (plus 1/2 cup more for decorating the tops if desired)
For the Coconut Buttercream:
- 1 cup butter (room temperature)
- 1 1/2 teaspoons coconut extract
- 4 cups powdered sugar
- 2-4 tablespoons heavy cream
- 1 cup shredded coconut
Make the cookies:
- Using a stand mixer, beat together the butter, sugar, eggs and vanilla until the mixture is light and fluffy.
- Add in the flour, cocoa, baking soda and salt. Stir the mixture until it is well blended.
- Add in the Mounds bars and chocolate chips. Mix until combined.
- Drop the batter by rounded tablespoons onto greased baking sheets, making 36 cookies. Press mini chocolate chips into the top of the cookies (if desired) for a pretty look.
- Bake the cookies in a 350 degree oven for 8-10 minutes. Do not overbake. Let the cookies cool for 5 minutes on the baking sheet, then move them to a wire rack to cool completely.
Make the buttercream:
- For the buttercream, put the butter in the bowl of a stand mixer. Whip the butter on medium speed for 2-3 minutes until the butter is almost white.
- Add the coconut extract and mix again.
- Add the powdered sugar, one cup at a time, to the butter mixture, mixing as you add the sugar.
- Add the heavy cream a tablespoon at a time until the buttercream is at the consistency that you’d like.
- Whip the frosting for 2-3 minutes until it is light and fluffy.
Assemble the cookie sandwiches:
- Spread the frosting on the bottom of a cooled cookie and top with another cookie.
- Store in an airtight container.
- This recipe makes 18 sandwich cookies.
How to Store Creme Pies
These creme pies are safe to store in an airtight container at room temperature for up to 3 days. After that, refrigerate or freeze.
The creme pies also freeze well! Allow them to defrost fully before unwrapping them to keep them fresh.