Homemade chocolate wafer cookies: Ditch the store-bought Nabisco wafers and EASILY make your own for pie and cheesecake crusts, sandwich cookies, or icebox cakes.

homemade chocolate wafer cookies

Since scratch baking is such an important aspect of what I do in my kitchen, it’s really no surprise that I should find and fall head over heels in love with a version of homemade chocolate wafer cookies that perfectly mimics the packaged and hard-to-find Nabisco Famous Chocolate Wafers (especially if you don’t live in the US!).

You already know my feelings on making graham crackers, Wheat Thins, and Oreos (to name a few) at home so to that end, I knew I would love making chocolate wafers at home too.

 

What are Chocolate Wafer Cookies?

Chocolate wafer cookies are thin, light, crispy, and intensely chocolatey cookies. They are often crushed up into cookie crumbs to make crusts for cheesecakes and pies, or layered with fillings to make icebox cakes and ice cream sandwiches.

homemade chocolate wafer cookies

Ingredients for Chocolate Wafer Cookies

The ingredients for these cookies are just about as basic as basic gets for cookies. To make these cookies, you’ll need:

  • all-purpose flour
  • granulated sugar
  • dark unsweetened cocoa powder
  • baking soda
  • salt
  • unsalted butter
  • milk
  • vanilla

If you have a gluten-free flour you like to use for baking, I’m sure that would work fine here too.

Chocolate Guinness Cake with Baileys Irish Buttercream Frosting

How to Make Chocolate Wafer Cookies

To make these delicious little cookies, you’re going to need a food processor. Here’s what you’ll do:

  1. Whir the dry ingredients around in the food processor until combined.
  2. Drop pieces of the butter in and pulse until large chunks of dough form.
  3. Drizzle a mixture of milk and vanilla in through the feed tube while the processor is running. Process until the dough comes together fully.
  4. Transfer the dough to the counter and knead it together for a few seconds.
  5. Shape the dough into a log, divide the log in half, and wrap each half in plastic wrap.
  6. Refrigerate for at least 2 hours or up to 1 week. Freeze for up to 2 months.
  7. When you’re ready to bake, slice the logs into 1/8-inch thick rounds, line them up on a baking sheet, and bake!

Slice and Bake Chocolate Wafer Cookies

These cookies are surprisingly easy to make into very thin cookies. Just like the slice and bake cookies you can buy in a tube in the grocery store, you will roll your homemade cookie dough into a log and chill it.

After 2 hours, the dough will be cold enough to slice into thin rounds. And it cuts like a dream! You’ll place the rounds on a parchment-lined baking sheet and bake them off for just a couple of minutes!

Easy peasy slice and bake chocolate wafer cookies!

homemade chocolate wafer cookies

What can you make with chocolate wafer cookies?

Ground up in a food processor for a cheesecake’s cookie crust or the base of a peanut butter pie, you won’t be sorry you spent a few extra minutes making these slice and bake chocolate gems. I’ve also used them as a garnish crumbled up on top of a chocolate sheet cake.

Icebox cakes and cupcakes are usually made with chocolate wafer cookies too. And man do I love icebox cakes!

For an icebox cake or icebox cupcake, you layer the chocolate wafers with a filling like whipped cream or pudding. These crispy chocolate cookies soften from the moisture in the filling and turn into thin chocolate cake-like layers.

You need to allow these crunchy wafer cookies to soften so that you can easily cut through the cake without the cookies flopping all over the place around the knife.

Homemade Chocolate Wafer Cookies

You can also use chocolate wafer cookies to make ice cream sandwiches! YES!! Simply scoop some softened ice cream on top of one cookie and press another cookie on top of the ice cream.

Place the ice cream sandwiches on a parchment-lined baking sheet and freeze them for about 12 hours. Same as with the icebox cake, you want to let the cookies soften before you eat these ice cream sandwiches so the cookies don’t crumble all over the place.

homemade chocolate wafer cookies

What kind of cocoa is best for chocolate wafer cookies?

The best kind of cocoa to make chocolate wafers with is dark unsweetened cocoa. This cocoa helps to make the cookie richly flavored and it gives the cookies a deep and dark chocolate color.

Since there is a fair amount of sugar in this recipe, you want to make sure you use unsweetened cocoa and not sweetened cocoa or the cookies will turn out too sweet.

homemade chocolate wafer cookies

You can use either regular unsweetened cocoa or Dutch-processed. Either way, you want to use dark cocoa. I have used all of these cocoas and always have good results:

The price points for these types of cocoa vary from lowest to highest on the list but I like them all equally for these cookies.

 

diy chocolate wafer cookies

Freezing Chocolate Wafer Dough

One of the best things about slice and bake cookies is that you can make the dough and store it in the freezer for months and that goes for this chocolate wafer dough, too. Simply roll the dough into a log and wrap it tightly in plastic wrap.

Allow the dough to thaw in the fridge overnight before you slice it.

Homemade Chocolate Wafer Cookies

Homemade Chocolate Wafer Cookies

Yield: about 6 dozen 1 ¼-inch (diameter) by 1/8-inch (thickness) cookies
Active Prep Time: 30 minutes
Dough Chilling Time: 2 hours
Bake Time: 12 minutes
Total Time: 2 hours 42 minutes

Homemade chocolate wafer cookies are THE best cookies for chocolate pie and cheesecake crusts, sandwich cookies, and icebox cakes. Ditch the store-bought, hard-to-find version and EASILY make your own!

Ingredients

  • 1 ½ cups (6.75 ounces) all-purpose flour
  • ¾ cup (2.4 ounces) dark unsweetened cocoa powder
  • 1 cup plus 2 tbsp sugar
  • ¼ tsp salt
  • ¼ teaspoon baking soda
  • 14 tbsp (1 ¾ sticks) unsalted butter, slightly softened
  • 3 tbsp whole milk
  • 1 tsp pure vanilla extract

Instructions

  1. In the bowl of a food processor fitted with the metal blade, add the flour, cocoa powder, sugar, salt, and baking soda. Pulse the ingredients a few times to combine thoroughly. Dollop the butter around the dry ingredients and pulse a few more times until the butter starts to incorporate and large chunks begin to form. Mix the milk and vanilla together in a small bowl. With the mixer running, pour the milk mixture into the feeding tube in a slow and even stream until the cookie crumb mixture starts to form together and ball up on the sides of the bowl.
  2. Transfer the cookie dough to a work surface and knead it a couple of times to fully incorporate all of the ingredients. Divide the dough in half and shape each half into a long and narrow log, about 1 ¼ inches to 1 ¾ inches in diameter. Depending on how large you want your wafer cookies to be will determine how thick to form the log. Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to a week.
  3. Position the oven racks to the upper and lower thirds of the oven. Preheat oven to 350° F. Line baking sheets with parchment paper.
  4. Slice the dough logs into approximately ⅛-inch thick slices and lay the dough rounds on the baking sheets about 1 inch apart. I formed my dough into 1 ¼-inch diameter logs and was able to fit 24 cookies on each of my baking sheets.
  5. Bake for 10-12 minutes, rotating pans from back to front and top to bottom halfway through the baking time. The cookies will be finished baking about 1 ½ minutes after the puffed-up dough deflates so try to keep an eye on them. Cool the cookies on the baking sheets on wire racks for 5 minutes then transfer the cookies to the racks to cool completely – they will crisp up as they cool.

Storage: The cookies will keep for up to a week at room temperature if kept in an airtight container. Supposedly they freeze really well too but I haven’t tried it myself.

Notes

If you plan to use these cookies in place of store-bought chocolate wafer cookies for a chocolate cheesecake or pie crust, cut out 1 to 2 tablespoons of the suggested amount of melted butter in the crust recipe. These chocolate wafer cookies contain a fair amount of butter and too much added butter in the ground up cookies crumbs will yield an absurdly wet mass of crumbs. Trust me. 

Nine ounces of these cookies (or about ⅔ of the recipe) will yield as much as 1 package of store-bought wafer cookies contain.

adapted from Pure Dessert by Alice Medrich via Smitten Kitchen

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Leave a Comment

  • December 4, 2012 at 6:32 AM

    These look perfect- better than the “real” thing! 😉

  • December 4, 2012 at 7:58 AM

    Love the simplicity to these. Yum!

  • December 4, 2012 at 9:21 AM

    Hooray for homemade!

  • Peggie
    December 4, 2012 at 9:56 AM

    These look great. I love a good chocolate cookie. Have you tried using Scharffen Berger or Valrhona cocoa? You might be surprised at the difference this can make.

    • December 4, 2012 at 11:58 AM

      I haven’t but only because I’ve had Hershey’s and KAF in the house to use up. I already have an overstocked pantry issue as it is. 🙂

  • December 4, 2012 at 10:06 AM

    Love the idea of homemade wafer cookies. I love to use them, and sadly they’ve been getting harder and harder for me to find.

  • December 4, 2012 at 10:35 AM

    I absolutely love that first picture! My stores have stopped carrying chocolate wafers so I have to make them when I need them. It’s not a totally terrible thing 🙂

    • December 4, 2012 at 11:59 AM

      Thanks Shawnda! No, it’s not a totally terrible thing but a totally dangerous one. lol

  • December 4, 2012 at 2:07 PM

    Ahhh these look delicious and I love that you can use them instead of store bought! Totally bookmarked and saving this!

  • maria w in NJ
    December 4, 2012 at 4:15 PM

    i have made these B4 and they are amazing, and ALOT cheaper than the choc wafer ones in the box, you will not be disappointed…

  • December 4, 2012 at 4:43 PM

    Fantastic! These look so dark and chocolate-y…YUM.

  • SallyB
    November 9, 2013 at 7:18 PM

    I’m so excited to try these! My favorite cheesecake has a chocolate wafer crust and I just realized that the popular brand of wafers they I’ve always bought at the grocery store uses partially hydrogenated oil. Yuck! I wish I had thought to start making my own chocolate wafers sooner!

    • taraliptak
      November 11, 2013 at 12:14 PM

      I think you’ll love these cookies for a cheesecake crust! I would suggest cutting the melted butter back that you would normally use in a cookie/graham cracker crust recipe since these cookies have a substantial amount of butter in them already. Let me know how they turn out for you! 🙂

  • Memoria
    December 24, 2013 at 1:27 AM

    I baked these cookies today to get them ready for my chocolate mousse cheesecake. I didn’t try any of them, but my mother ate one or two or three of them haha and declared them yummy! I told her not to eat too many since they are “work” cookies (i.e. their primary fate is to serve as cheesecake crust :)). I used only 12 Tbsp of butter and allowed them to cook a few minutes longer than 15 minutes so that they would be considerably hard, but not burnt. Thanks for posting this recipe!

  • chingobingo
    March 15, 2014 at 6:35 PM

    I stuffed these with homemade whipped cream and froze them. So yummy.

    • taraliptak
      March 21, 2014 at 8:27 AM

      Yay!! I love the photo!! I can only imagine what these cookies would be like as frozen whipped cream sandwiches!

  • Samantha
    July 31, 2017 at 9:56 AM

    I want to make a cheesecake but don’t feel like running out to the store so this is perfect. I’ll be making these now for a chocolate peanut butter cheesecake.

  • Barbara
    May 19, 2018 at 6:26 AM

    Actually Chingobingo kind of answered the question I was going to ask. I pinned this recipe in hopes of using them for ice cream sandwiches. Can anybody tell me how they held up in the freezer? They have been called “not sweet” but slap some Moose Tracks between them and I think these will be great. Barb

  • Sam
    February 6, 2019 at 7:01 PM

    do you think this dough be used as a crust ( remove some milk perhaps and press into a pie plate) without first baking it into a cookie?I’m in a time crunch here! thanks!

    • Tara
      February 7, 2019 at 9:53 AM

      Hi Sam! Absolutely! I did just that with the cappuccino fudge cheesecake I made a few years ago. Here’s the recipe for that (crust recipe included): http://www.smells-like-home.com/2012/12/cappuccino-fudge-cheesecake/ I made the cookie recipe as written but I do recommend cutting back on the butter in the crust when you go to make it since the cookies themselves have a good amount of butter in them already. Please come back and let me know how this works for you and what you’re making!

  • Sam(antha)
    February 7, 2019 at 2:22 PM

    It worked! I made half a batch (just the right amount for a 9″ pie pan) but with 5 tbl butter not 7, rolled it out between sheets of plastic wrap, patted it down into a greased 9″ pan, poked it thoroughly with a fork before baking, and baked at 350 for about 18 mins (tho my oven is straight from the fires from hell so I can’t give you any accuracy on temp/time) . It looked like it might stick, but did not. It’s a bit more ‘hard’ than Mr. Pie eater likes but I think more attention to rolling it out evenly would solve that as well as more time with the filling in it– we ate it right after filling– not a patient pair 🙂 It was chocolate cream pie. The only thing I’d do differently is be sure to keep the edges thick and maybe cover them so they don’t burn, however it was soft enough when I took it out that I was able to knife-off the burnt bits easily.Thanks much for the recipe, it’s a keeper and you saved a birthday! I’ll do it ‘properly ‘ next time to compare, but knowing me this will be my go-to from now on; no more expensive store bought cookies that frankly, are too crumbly anyway. Thanks again

    • Tara
      February 7, 2019 at 3:06 PM

      YAY! I’m thrilled to hear how this went for you! Also, using this dough as a crust for chocolate cream pie sounds AMAZING! Big thanks for coming back to leave a review!

  • Rachel
    March 11, 2019 at 2:00 AM

    Do you think pressing these between a tortilla press would work also? Looking to make super thin crisp cookies.

    • Tara
      March 11, 2019 at 2:31 PM

      Absolutely! This is a GREAT idea! Please let us know how this method turns out for you, Rachel!

  • Denise
    May 14, 2019 at 12:49 AM

    Is there any reason it wouldn’t work to have a larger diameter for the log off dough? I’m thinking 2″ to be the base of mini domed raspberry mousses.

    • Tara
      May 14, 2019 at 9:59 AM

      You could definitely make a 2″ log. If you need cookies that are bigger than that, I would roll the dough out flat and cut out rounds with a cookie cutter. Larger logs may become difficult to cut into even rounds. The log I made yielded cookies that were close to the size of Nabisco’s wafer cookies but sure, you could go bigger or smaller. You’ll need to adjust your baking time for larger/smaller cookies but not by much unless you’ll be baking really large cookies. And my gosh, I love the idea of raspberry mousses with these chocolate cookies! If you’re on Instagram, I would LOVE to see how they turn out! Please tag me @smellslikehomeblog and/or #smellslikehomeblog so I can see and share with others.

  • serene
    July 3, 2019 at 3:18 AM

    have made these before & they are wonderful, as are Alice Medrich’s recipes. Want to make them at my mom’s place in another country and she doesn’t have any food processor. Do you think it will work too with a stand mixer? Thanks….

    • Tara
      July 3, 2019 at 9:18 AM

      Hi Serene! I love that you’re planning to bring this recipe to another country! Yes, I think you can make them without a food processor and with a stand mixer instead. I would follow the instructions as they are written and pour the slowly milk-vanilla mixer into the side of the bowl with the mixer on medium speed at the end of Step 1. You may need to scrape down the sides and bottom of the bowl during Step 1 to ensure the ingredients are not sticking too much. Please come back and let us know how making this recipe without a food processor worked for you! Happy travels!

  • Deana
    July 17, 2019 at 9:01 PM

    I made these cookies after not being able to buy the Nabisco Famous Chocolate Wafers in East Tennessee. I followed the recipe exactly (using Hershey’s Special Dark Cocoa) and they are PERFECT!! Better than Nabisco!! And so much cheaper to make. Thank you for sharing this recipe!!

    • Tara
      July 22, 2019 at 8:57 AM

      So great to hear, Deana! I agree – so much cheaper than Nabisco and so much better too! Did you use them in another recipe? If you have a quick second, would you mind leaving a star rating on this recipe? This will help others to quickly know what a great recipe it is! The star ratings show on the blog and in Pinterest and Google, and they’re completely anonymous. Thank you!!

  • Janet Miller
    October 24, 2019 at 3:25 PM

    I have used the store bought brand crispy chocolate wafers many times to make a log of the cookies and home made whipped cream…. with whipped cream between each cookie standing up, then the whole thing covered with whipped cream with chopped walnuts sprinkled over the outside. The cookies softened making it a multi-(thin)-layered chocolate cake/log.

    Can these cookies be used in the same manner? When arranged as described and in the fridge for a few hours, I’d need to get the same cake-like result.

    • Tara
      October 25, 2019 at 9:23 AM

      Hi Janet! Yes, these cookies are a homemade version of the store-bought cookie and they will definitely give you a cake-like texture for your icebox cake, which sounds wonderful by the way! I used these cookies for my peppermint icebox cupcakes (http://www.smells-like-home.com/2012/12/peppermint-icebox-cupcakes/) a few years ago, I left them in the fridge overnight and the result was just as you would expect for an icebox cake. I’d love to hear how your cake turns out – please come back and let me know here! Happy baking!

  • Denise
    December 15, 2019 at 12:59 PM

    I can’t wait to make these! How can I substitute melted dark chocolate instead of the powdered dark chocolate? I have an abundance of dark chocolate in the house (not for long, though! LOL) and would like to use it up (before we eat it up!).

    • Tara
      December 17, 2019 at 2:13 PM

      Hi Denise, I’m sorry but I don’t have any idea how to swap melted chocolate for cocoa powder in this recipe. I’d suggest that you pick up a small container of cocoa (Hershey’s Dark works great here) and use the melted dark chocolate for drizzling over whatever you’re going to make with these cookies (cheesecake, icebox cake, etc.)! Happy baking and happy holidays!!

  • Evelyn
    February 22, 2020 at 6:57 PM

    I don’t have a food processor or a mixer, so I used the same process that I would use for making pastry. Thoroughly mix the dry ingredients in a wide, flat bottomed bowl, cut in the butter till the mixture resembles coarse sand, then sprinkle on the liquid and mix until the mixture comes together. Takes a bit of muscle and time, but gets it done, and unlike pastry, I didn’t need to worry about over mixing!

    • Tara
      February 22, 2020 at 7:36 PM

      Great tips, Evelyn!

  • Maria Esther Rodriguez
    July 6, 2020 at 12:59 PM

    Hi, can i use for pie crust?

    • Tara
      July 15, 2020 at 9:10 AM

      Yes! If you pie crust recipe has melted butter in it, reduce the butter by 2 tablespoons. These cookies are very buttery on their own. Happy baking!

  • Ruth
    July 23, 2020 at 12:22 PM

    I haven’t had butter in the house for a long time. If I wanted to substitute vegetable oil how much would I use? Or would that be a disaster?

    • Tara
      July 31, 2020 at 8:56 AM

      Hi Ruth, I’m leaning towards this being a disaster but I can’t be certain. I’d say give it a shot, maybe halving the cookie recipe the first time so you don’t waste a bunch of extra ingredients if the swap doesn’t work. Please let me know if you try it with vegetable oil!

  • Catherine
    August 2, 2020 at 7:11 PM

    Did I read the recipe right? 14 tbsp butter? Thank you

    • Tara
      August 7, 2020 at 7:41 PM

      Yes, that’s correct!

  • Delaney
    August 3, 2020 at 1:57 AM

    These were a nightmare to make. I made than a couple times and each time was worse then the last. They kept getting squished when I tried to cut them from the log and stuck to my cutting board when I used cookie cutters. When I finally got them cut out and in the oven they started to kinda separate. And the edges were so crispy and crumbled. I only wish I hadn’t already purchased heavy cream. I’m gonna have to keep searching for the Nabisco ones.

    • Tara
      March 6, 2021 at 8:47 AM

      I’m sorry to hear you’ve had trouble with this recipe. It sounds like maybe the dough log needed to be refrigerated for some extra time. I don’t think the dough is designed to be rolled and cut out with cookie cutters though, so that’s why they stuck to your board.

  • Linda
    August 5, 2020 at 12:25 PM

    Hello. I am making these cookies for the first time today because I can’t find the ones I usually use at the store. I’m using them for an icebox torta for a 3″ x 6″ pan size, so I’m thinking, I could just roll out the dough and cut the five 6″ disks that I need. Now I’m wondering how much they will expand so I can make them the appropriate size. I’m making the dessert this afternoon and i would sincerely appreciate it if someone could give me feedback on this questions. Thank you so much. Linda

  • Linda
    August 5, 2020 at 6:14 PM

    i made the recipe today, making the cookies instead of disks, and I was totally happy with the results. The flavor and texture of the cookies far exceeded what I wasn’t able to get at the store today. That was my good fortune, because now I know I can have a better product for just a little bit more effort. Thank you so much for sharing this outstanding recipe.

    • Tara
      March 6, 2021 at 8:44 AM

      So great to hear how much you loved these cookies!! Thank you so much for coming back to leave a review, Linda!!

  • Julie
    August 20, 2020 at 2:30 PM

    I am ADDICTED to these cookies! They are absolutely delicious, with a rich, deep dark chocolate flavor. I can’t decide whether I like them better thin and crispy or a little thicker and chewier. They’re so satisfying both ways. Fortunately, I don’t have to decide because I can make some of each!
    If I may, I’d like to recommend using fair trade cocoa. Many brands use child/slave labor to produce their chocolate so please look for that on the label when purchasing your chocolate products.

    • Tara
      September 28, 2020 at 10:40 AM

      Love this, Julie! Thanks so much for coming back to leave a review!

  • Teri
    November 28, 2020 at 6:10 PM

    I am excited to make these wafers for an icebox cake, which is the birthday tradition in our house. (Last year, when the Famous Nabisco wafers were discontinued, I used Moravian Ginger Wafers and the cake was amazing. But chocolate is the tradition, so thank you for this recipe!)

    I have pounds of salted butter at home. Could I use salted butter instead if I eliminate the 1/4 tsp salt in the recipe entirely? Of will this then be too salty?

    Thanks for your help!

    • Tara
      December 11, 2020 at 6:24 PM

      Yes, you can cut out the salt if you’re going to use salted butter. I think they’ll be fine! Happy baking!!

  • Stephanie
    December 16, 2020 at 8:15 AM

    Hi! I’m thinking of using peppermint extract to turn these into a thin mint type of cookie. Do you think I’d need to change anything in the recipe if I added about 1/4 tsp of peppermint extract?

    • Tara
      December 28, 2020 at 9:12 AM

      Nope! Nothing to change! I was just talking to my husband about doing the very same thing with this cookie recipe!

  • Iris
    February 13, 2021 at 12:16 PM

    Can you use 1% milk instead of whole?

    • Tara
      March 6, 2021 at 8:40 AM

      I think 1% would be ok!

  • Nica
    June 19, 2021 at 12:26 PM

    Thank you for this recipe. They are crispy as can be for my Icecream Cake I am making for Fathers day and they taste so fresh and just homemade buttery baked. I just added more flour since I forgot to omit the butte if I wanted them to be crispy. They are fantastic.

    • Tara
      August 1, 2021 at 11:22 AM

      Yay!! So happy these cookies were a hit for you, Nica! And thank so you so much for coming back to leave a review!

  • Naheed
    June 23, 2021 at 2:32 PM

    Those Nabisco wafers were on the very short list of processed foods I buy, and I went to three stores one day in search of them for ice cream sandwiches. No luck, but then I found this EXCELLENT RECIPE! Chilling the dough till it’s hard is key. Thank you, Tara, and ta-ta, Nabisco!

    • Tara
      August 1, 2021 at 11:21 AM

      Woohoo! So happy to hear how much you loved this recipe, Naheed! And thank you for coming back to leave a review!

  • Dan
    August 7, 2021 at 10:29 AM

    Can I reduce the amount of sugar and if so, what is the minimum amount?

    • Tara
      August 7, 2021 at 11:46 AM

      Hi Dan, Reducing the sugar will alter the ingredient proportions and thus the outcome of the cookies so I don’t recommend it.

  • Peggy
    September 2, 2021 at 11:17 AM

    The dough freezes amazingly! I tested it by freezing it in a log shape and wrapped it up somewhat tight with parchment and stored in a freezer bag for several months.
    Then to bake, I let it thaw but not all the way, (it thaws quickly too) so it’s easy to slice. And it baked like I made the dough the same day! Yummy!
    I will be making more logs to freeze so I can bake it anytime!
    Thank you very much for an EXCELLENT recipe!!!

    • Tara
      September 10, 2021 at 3:20 PM

      Thanks so much for coming back to leave a review, Peggy! I’m thrilled you loved these cookies and I couldn’t agree more about how well the dough freezes!

  • Bobbie Cook
    December 5, 2021 at 12:58 PM

    I don’t have a food processor. Can I use the kitchen aide mixer to made cookies? I also live at 8,000 feet altitude, are there any adjustments I should make? I use King Arthur cup 4 cup flour.

    • Tara
      December 18, 2021 at 6:44 PM

      Hi Bobbie, I’m sorry but I’m not familiar at all with high-altitude baking so I’m of no help here.

  • MonroeBeck
    March 10, 2022 at 5:28 PM

    Tara:
    I absolutely LOVE finding this recipe for thin chocolate wafer cookies!! You don’t know how long & hard I’ve been working to find commercial brands so I can make a pie crust for a refrigerated Grasshopper Pie for St. Patrick’s day. My question is this – do you have a subsequent recipe for using these wafers to make a crust for a refrigerated pie? If not, I’ll just make your wafers and muddle through while still appreciating your homemade version. Made from scratch is always better. TYhank you.

  • SimplySweet
    March 25, 2022 at 9:47 AM

    These worked perfectly with thr strawberry cheesecake I made. Decadent!
    Now am looking for a vanilla version that I can add lemon extraxt to or whatnot. Any ideas?

    • Tara
      April 25, 2022 at 2:43 PM

      Yay! So great to hear about using these cookies for your strawberry cheesecake crust! I bet it was delish!

  • Mary
    April 24, 2022 at 12:44 PM

    Has anyone tried making these with gluten free flour? Any tips?

  • Cathryn
    October 11, 2022 at 4:19 PM

    I’m making these tonight as I ❤️ Chocolate wafer cookies. No food processor but I made the dough as I would make pie dough. Mix dry. Cut in butter until course crumbles, add liquids and mix, knead by hand. Dough will come together. I added some espresso powder to bring forward the chocolate taste.

    • Tara
      October 13, 2022 at 10:09 AM

      I love that you adapted this recipe to make the dough without a food processor! How did the cookies turn out for you?

  • Cathryn
    October 15, 2022 at 3:33 PM

    Tara. They were fantastic! Made some fresh whipped cream with blackberries and made frozen sandwiches from some of them. I’m making a second batch today. 😂

    • Tara
      November 20, 2022 at 8:26 PM

      Yay! So great to hear you loved these cookies, Cathryn!

  • Cathryn
    October 15, 2022 at 3:44 PM

    Btw, Tara, thank you for this recipe. So versatile. I’m in heaven.

  • Jb
    December 26, 2022 at 11:35 AM

    These were delicious! Our traditional zebra cake came out even more delicious using these than with the original store bought cookies. Thank you. You saved Christmas!

    • Tara
      May 14, 2023 at 5:34 PM

      So great to hear this, Jb! Thanks for coming back to leave a review!

  • Lynn
    April 20, 2023 at 2:12 PM

    Have you tested this recipe with gluten free flour?

    • Tara
      May 14, 2023 at 5:31 PM

      Hi Lynn, I don’t bake gluten-free so I have not tried gluten-free flour. I’d love to hear how the recipe turns out if you try it!

  • Danelle
    April 21, 2023 at 1:09 AM

    These were awesome!! I am going to be making large (double or triple) batches so I decided to try it in my kitchen aid stand mixer. I used softened butter and it worked perfectly!!!

    I also needed a specific shape and size so I rolled the dough to 1/8 inch between two pieces of parchment and cut with a cookie cutter (I used 1 size smaller circle cutter due to the fact it spreads some). It worked fantastic! Then I put the rounds in the freezer before baking.
    And they taste awesome!

    • Tara
      May 14, 2023 at 5:35 PM

      Fantastic to hear all of this, Danelle! Thank you so much for telling us about your adaptation!

  • Kay Jeanine
    May 9, 2023 at 10:44 AM

    Hi, I just wanted to let you know that in March 2023 Nabisco officially discontinued their Famous Chocolate Wafers. I need them, found your recipe is ranking at the top and thought you might want to know there is now currently an opening/gap in the market for this item. Just FYI if adjusting your metadata or something might help people get here. I was sure glad to find it.

    • Tara
      May 14, 2023 at 5:31 PM

      Thanks so much for the heads up on this, Kay, as I had not heard about them being discontinued.

  • Kent B
    May 10, 2023 at 3:51 PM

    I can confirm these are very good, and are indeed very similar to the Nabisco “Famous” chocolate wafers from the store.

    Um… and this will be my go-to recipe from now on because as of a month or so ago (Spring 2023), the Famous chocolate wafers HAVE BEEN DISCONTINUED.

    I am very sad. But, I will survive as I’m a decent baker………………..

    • Tara
      May 14, 2023 at 5:27 PM

      Hi Kent, Thanks so much for your note and review. It’s so sad to see such an institution of a cookie discontinued! Glad we have a fantastic home recipe though!!

  • Bev
    June 15, 2023 at 8:35 AM

    I haven’t made this yet but I am worried about trying to cut the dough into 1/8 inch rounds. I don’t know if my knives are too thick for cutting. Any hints?

    • Tara
      November 5, 2023 at 12:22 PM

      Make sure the dough log is really cold before cutting and you shouldn’t have any problems.

  • Lori
    July 4, 2023 at 4:55 AM

    Thank you for the recipe, I tried it out last night and the chocolate wafers came out amazing!

    • Tara
      November 5, 2023 at 12:22 PM

      So great to hear, Lori!

  • Randy
    July 16, 2023 at 7:29 PM

    THESE ARE NOT NABISCO WAFERS.

    It was a sad disappointing dinner with my father in law as we mourned the loss of Nabisco Chocolate Wafers. They are great cookies don’t get me wrong but they aren’t nabisco. They don’t make the ice box cake the same as Nabisco did.

    It wasn’t bad, but it wasn’t good. Just another thing ruined by corporate taking on the little fella. I’ll write to Mr. Nabisco and let him know how I feel.

    • Tara
      November 5, 2023 at 12:24 PM

      Nope, they’re not Nabisco wafers. They’re a homemade version that is a fantastic replacement for Nabisco wafers. I’m sorry you didn’t feel these were for you.

  • Lynn
    October 16, 2023 at 10:46 AM

    Hi, I have a question, the recipe calls for 3 tablespoons of milk and a teaspoon of vanilla. I made the dough but it was very dry. I came back today and watched your video and noticed that when you were pouring the milk/vanilla, it looked like more liquid than the above. Can you clarify? Thanks in advance!

    • Tara
      November 5, 2023 at 12:13 PM

      The amount of liquid in the recipe on the site is correct. I’ve made these cookies many times with the amount as it is written. It sounds like you may have had too much flour in the recipe. Depending on your method for measuring flour (scoop and sweep, or sprinkle and sweep), you can end up with different amounts of flour. The more reliable way, especially weights are not included in a recipe, is to sprinkle from a spoon/scoop into the measuring cup and then sweep the excess flour to level it off with a knife (hence, sprinkle and sweep). This this helps!

  • Larry
    October 29, 2023 at 10:48 AM

    OMG, I have been jonesing these cookies for YEARS. They got the taste perfect. I’m going to slice the second log a little thinner and mess around with the times, to get them as thin as I remember them. But this is def going in my rotation! Think I’ll have another … right … NOW.

    • Tara
      November 4, 2023 at 9:48 AM

      Fantastic to hear this, Larry!

  • Olive
    November 21, 2023 at 8:06 PM

    I’ll be making these for Christmas, since Nabisco has made the unusual decision to remove this holiday staple from their product line.( What were they thinking?!) These look much better anyway! 🎄

    • Tara
      November 29, 2023 at 11:29 AM

      Agreed! I still can’t believe Nabisco discontinued the chocolate wafers. It just doesn’t make sense at all. I hope you love this recipe!

  • Martha
    December 8, 2023 at 8:26 AM

    These wafer cookies are lovely and rich. I could eat them just by themselves! I think they’d be great for cream or ice cream sandwiches, or in crusts. However, from my experience making an icebox cake (wafer and whipped cream log) with them, they are not a great substitute for the discontinued Nabisco wafers. The texture when softened in the cake was all wrong, almost curd-like and rather off-putting, even though the flavor was very nice.

  • Joe in Toronto
    December 16, 2023 at 8:58 AM

    Thanks for posting this. Mr. Christie doesn’t make these anymore, and a traditional part of my family Christmas went down the memory hole with their (perhaps understandable) marketing decision. I’m grateful to at least have a chance to do some holiday ‘restructuring’ of my own. Thanks for the post. I’ll let you know how it goes.
    Joe

    • Tara
      December 31, 2023 at 11:34 AM

      Hope you love these cookies, Joe! Happy Baking!

  • Kim
    December 20, 2023 at 12:53 PM

    I made the recipe as is. It turned out wonderful to make the chocolate wafer type cookies I can no longer find at the grocery stores. (Nabisco Famous wafers). I will continue to use this recipe for these cookies. And the house smelled wonderful while baking them! Thank you for sharing such an easy and terrific recipe.

    • Tara
      December 31, 2023 at 11:34 AM

      So great hear, Kim! Thanks for coming back to leave a review!

  • Beth
    December 23, 2023 at 12:45 PM

    Very disappointed. Made these and they were difficult to cut. Kept breaking apart.
    I had them in the fridge overnight.
    I never have trouble with baking but these just didn’t work out

    • Tara
      December 31, 2023 at 11:33 AM

      Hi Beth, I’m sorry you had trouble cutting these cookies. It sounds like 1 of two things may have happened: 1) You didn’t press and roll the dough tightly enough, and/or, 2) You had too much flour in the recipe, which can happen from various flour measuring techniques.

  • Karen
    December 29, 2023 at 10:43 AM

    Decided to try these cookies when Nabisco stopped selling their chocolate wafers. These are absolutely the best! I think they surpass the store chocolate wafers in taste. This will be my go-to recipe for Chocolate wafers in the future.

    • Tara
      December 31, 2023 at 11:30 AM

      YAY!! So happy to hear this, Karen! Thanks so much for coming back to leave a review!

  • Mary-Ann King
    January 8, 2024 at 12:50 PM

    I’m want to try this recipe but I do wish to say that I’m really frustrated at not being to look at the entire recipe without downloading more stuff. I already have more on this computer than I want.

    • Tara
      February 24, 2024 at 3:46 PM

      Hi Mary-Ann, There’s no need to download anything in order to view this recipe. Scroll down to the green recipe cards towards the bottom of the page and you’ll find the full recipe there. I hope that helps!

  • Christie Coco
    May 10, 2024 at 7:54 PM

    I made these today. OMG! They are amazing.
    I used my Kitchenaid professional stand mixer instead of dragging down my food processor.
    I whisked all the dry ingredients together thoroughly. I beat the softened butter and sugar until light and fluffy, using the paddle attachment. Added the dry ingredients and mixed until combined. I whisked the vanilla and milk together and slowly poured it into the mixer with it running on low. Once it started to incorporate, I increased the speed until it all came together.
    I didn’t have any dark cocoa powder, so I used Ghirardelli Dutch processed. I added 2 more heaping tablespoons to the 1/2 cup.
    I also used salted butter and omitted the salt.
    The dough is so yummy, it’s tempting to just grab a spoon and the mixing bowl and go sit down. Lol.
    I let the logs sit in the fridge for 4 hours. The dough was nice and firm and easy to cut. I made them on the smaller side. I wound up getting 63 cookies out of 1 log. I have the other log in the fridge.
    My hubby thinks they are delicious also.
    I’m so glad I found this recipe. My stepson wants an ice cream cake with lots of crunchies. I know they are made with oreos, but they are crap. These cookies are going to be perfect. Crunchy and delicious. Thank you so much