Chocolate Sandies

Chocolate Sandies - Feature

Last week, the feature Cookies by Bess cookie was Sandies. After making this wonderful cookie, I just could resist making and featuring Cookies by Bess’ Chocolate Sandies next! You would think the two recipes would be the same, and they are to an extent, but they are also different…mostly because of the added chocolate.

Because these recipes are both “Sandies”, I was surprised they weren’t listed together in the cookie book. Cookies by Bess generally lists the cookie recipes alphabetically, so Sandies is near the “S’s” and Chocolate Sandies are near all the “chocolate” recipes.

Regardless, the two recipes are a great pair and the added chocolate bits in Chocolate Sandies really take this cookie to the next level of goodness! Once again, as I’ve mentioned many times before, I’m not a huge chocolate fan…but also once again, I am in awe of how good a cookie can be with a touch of chocolate added.

Most of Cookies by Bess’ chocolate recipes use some type of melted chocolate. I was expecting the same with Chocolate Sandies…basically the Sandies recipe with some melted chocolate mixed in. Well, Bess switched it up again! Instead of melted chocolate, Chocolate Sandies calls for chocolate bits! After seeing this in the recipe, I was excited to make and taste the cookies!

I’m rating Chocolate Sandies 2-stars for cookie difficulty due to the extra steps of rolling the dough into small balls and then rolling again (after baking) in powdered sugar. Other than that, just like the regular Sandies recipe, Chocolate Sandies are quite easy to make.

I’m starting to get good at keeping my baking pantry well stocked 😊 I had everything I needed for this recipe, including the chocolate bits, so I was ready to get started mixing in no time!

As I was reading the recipe and mixing the butter and sugar, I realized the recipe says to “add sifted flour with nuts”. I interpreted this as mixing the sifted flour and nuts together before adding to the butter and sugar. I’m not sure I read this correctly, but that’s what I did. I’m also not sure it made any difference, but oh well!

So, after adding the flour and nuts, I added the chocolate bits and just take a look at how awesome this dough looks! And I can confirm, by personal experience, that is tastes as good as it looks! 😊

Next, I rolled up the dough balls and was ready to stick my cookie sheet in the oven.

Just like the regular Sandies recipe, the Chocolate Sandies didn’t spread while baking. They puffed up a bit, but in general they kept their size and shape. This make it easy to pack the cookie sheets with cookies, saving baking time!

Once out of the oven, I was ready to roll the still warm cookies in powdered sugar.

What an awesome looking cookie!  I just love how the powdered sugar almost melts into a glaze!

Can’t you just taste the sugar and chocolate bits!

I just had to try these cookies without powdered sugar.  If you read my Sandies blog, you might remember that the recipe didn’t call for rolling the cookies in powdered sugar, but because the cookies weren’t so sweet tasting, I decided to roll them in powdered and granulated sugar.  It was a tasty variation!  Not rolling Chocolate Sandies in powdered sugar was also a great variation!  Moral of the story, variations are good, especially when baking sandies-type cookies!

I can’t say enough about Chocolate Sandies! The cookie is great, the chocolate bits are great, and the cookies rolled in powdered sugar are great!

Chocolate Sandies are easy to make, easy to eat and I promise they won’t last long. All of your family and friends will be amazed at what a great baker you are when you serve these cookies!

I hope you make them soon and love them as much as I do!





Chocolate Sandies


¾ cup butter

1/3 cup sifted confectioner’s sugar

1 ½ tsp vanilla

2 ½ tsp cold water

1 ¾ cups sifted flour

1 cup chopped nuts

1 package (6 ounces) semi-sweet chocolate bits


Cream butter and sugar until light and fluffy. Add vanilla and water and mix well. Add chocolate bits. Add sifted flour with nut and beat well. Form into small balls. Bake on ungreased cookie sheets at 325 degrees about 25 minutes. While cookies are warm, roll in additional confectioner’s sugar.

Recipe Yield

Makes about 6 - 7 dozen

Cookie Category:  Molded and Shaped

Cookie Difficulty Rating

difficulty 2 out of 4

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