Julie Clark
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Chocolate Sandwich Cookies
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Homemade Chocolate Sandwich Cookies is an easy recipe for soft, fudgy double chocolate cookies with creamy vanilla buttercream. The perfect cookie sandwiches for chocolate lovers and Oreo enthusiasts!
Are you craving something chocolatey, rich, and utterly satisfying? Look no further than this Homemade Chocolate Sandwich Cookies recipe. Inspired by the classic Oreo, our version boasts a double dose of chocolate and a smooth vanilla buttercream filling.
These cookie sandwiches are perfect for chocolate lovers. They are soft brownie cookies with a fudgy texture that will have everyone asking for seconds.
The Fun of Chocolate Sandwich Cookies
Cookies are my all-time favorite dessert and what I love most about them is their versatility. They can be dressed up or down, easy or complicated depending on your mood.
Sandwich cookies are one of the best ways to enjoy cookies. They are a little bit fancier than your average cookie, yet not that many extra steps to make. And they are delicious if you like something a little sweet.
Not a fan of chocolate? Try our cake mix cookie sandwiches and cream wafer cookie sandwiches.
Ingredients for Chocolate Sandwich Cookies
This sandwich cookie recipe has basic pantry staples:
- The unsalted butter should be at room temperature. Soft, but not at all melted. If you only have salted butter, that’s fine to use, too.
- This recipe uses a combination of brown sugar and white sugar. There is more brown sugar, though, which leads to homemade cookies that are soft. And the center of the cookie stays fudgy.
- I used Hershey special dark cocoa powder for the best chocolate flavor. Any unsweetened cocoa powder will work.
✨ Full ingredients and amounts are in the recipe card below. ✨
How to Make Chocolate Sandwich Cookies
To mix up the cookie base, there is just 4 steps:
- Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment.
- Scrape down the sides of the bowl. Add in the vanilla and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
- In a small bowl whisk together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the mixer bowl, stirring on low just until combined.
- Gently fold in the chocolate chips.
- Scoop out balls of dough of about 1 & ½ to 2 tablespoons. Place on the prepared baking sheet, leaving space between. Bake for 10-11 minutes, the tops will look pale and no longer wet.
Pro Tip:
Because this is like a brownie cookie, it is important to not over bake them, so they don’t lose their fudgy texture. Keep a close eye at the end of baking, they will still seem pretty soft when you take them out, but they firm up after cooling.
Cream Filling for Sandwich Cookies
Once your soft chocolate cookies have cooled, it’s time to turn them into delightful sandwich cookies. Just like a homemade Oreo cookie! Here’s how to do it:
- Make the Frosting: While the cookies are cooling prepare the frosting. Beat the butter, sugar, vanilla and milk together in a large bowl until creamy.
- Filling the Cookies: Spoon or pipe the vanilla buttercream onto the flat side of one cookie. If you’re feeling adventurous, try cream cheese frosting, chocolate frosting or peanut butter frosting for a twist! Using a piping bag gives you a neater, more professional look.
- Creating the Sandwich: Gently press another cookie on top of the frosting, flat-side down, to create your homemade Oreo.
- Presentation Tips: Serve these delicious cookies on a colorful platter, or stack them high on a cake stand for a visually appealing display. For a special touch, dust with a little powdered sugar or drizzle with melted dark chocolate.
How much frosting?
We recommend about 1 tablespoon of filling per cookie, but it will depend on how large you make the cookies. And if you want “double stuff”, add more frosting to the middle. I’m never mad about more frosting!
Serving Suggestions
These homemade Oreo sandwich cookies are versatile and pair wonderfully with various treats and occasions:
- With Ice Cream: For a summer treat, try sandwiching ice cream between two cookies. Freeze for an hour, and voila! You have an ice cream cookie sandwich.
- Drink Pairings: These chocolate sandwich cookies are a match made in heaven with a cold glass of milk or a warm cup of coffee.
- Occasions: Whether it’s a casual family gathering, a birthday party, or just because, these cookies are sure to be a hit. Add colorful sprinkles to the top of the cookie dough balls before baking for a celebration!
How to Store Cookies
Store the cookies at room temperature in an airtight container. I would recommend eating the filled cookies within two days for best freshness, but that definitely won’t be a problem.
Longer Storage: Store these brownie sandwich cookies in an airtight container and place in a freezer for up to 2 months.
Other Chocolate Cookie Recipes
You might also love our caramel apple cookie sandwiches and homemade chocolate fondue!
Chocolate Sandwich Cookies
This Homemade Chocolate Sandwich Cookies is an easy recipe for soft, fudgy double chocolate cookies with creamy vanilla buttercream. The perfect cookie sandwiches for chocolate lovers and Oreo enthusiasts!
Servings 20 cookies
Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup plus 1 tablespoon white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 cups chocolate chips
For the Filling
- 6 tablespoons unsalted butter room temperature
- 3 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Line a cookie sheet with parchment paper.
- Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Scrape down the sides of the bowl. Add in the vanilla and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. 1 cup unsalted butter, 1 cup brown sugar, ½ cup plus 1 tablespoon white sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a small bowl whisk together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the mixer bowl, stirring on low just until combined. Gently fold in the chocolate chips. 2 ¼ cups all-purpose flour, ¾ cup cocoa powder, ¾ teaspoon salt, 2 teaspoons baking powder, 2 cups chocolate chips
- Scoop out balls of dough of about 1 & ½ to 2 tablespoons. Place on the prepared pan, leaving space between. Cook for 10-11 minutes, the tops will look pale and no longer wet. Allow to cool on the pan for 5 minutes, as the cookies will be very soft. Transfer to a cooling rack to finish cooling.
- While the cookies are cooling prepare the frosting. Beat the butter, sugar, vanilla and milk together in a large bowl until creamy. Spoon 1 tablespoon frosting in between two completely cooled cookies. 6 tablespoons unsalted butter, 3 cups powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
- Store in an airtight container at room temperature until ready to serve.
Video
Notes
I used King Arthur Flour and Hershey’s Special Dark Cocoa Powder.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 20 cookie sandwiches, with 1 serving being 1 cookie sandwich. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 88g | Calories: 401kcal | Carbohydrates: 59g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 140mg | Potassium: 133mg | Fiber: 2g | Sugar: 45g | Vitamin A: 458IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg
Also used chocolate butter cream for the center. Yummy.
Made without the ch chips, will add next time and changing up with mint flavor chip and vanilla.
do you have to use chocolate chips??
Did you use all purpose flour? You notes just say white flour???
Just made these tonight!
They are super good! Very sweet but that’s the point ! The filling does taste like the inside of an Oreo after it sits for awhile! I baked my cookies for 12 minutes and they were perfect ! Another think I did was make the cookies thinner. After they got done baking I squished them down a little bit so they wouldn’t be so fat and they were perfect ! My brother really likes them !! Defiantly a brownie type cookie, it’s so soft !
You are the chocolate master! I’ve never seen so many delicious chocolate recipes on one site! You’re bad for a girl’s diet. 😉
I included this (and a couple of your other chocolate recipes) in a roundup I did of decadent chocolate recipes! I’d love for you to check it out and share it on social media if you think your followers would like it! Here is the link:
http://hellocreativefamily.com/36-decadent-chocolate-recipes/
Thanks so much for creating such a delicious dessert!
Best Wishes,
Crystal
Cynthia from What a Girl Eats just posted these to FB and I’m so glad she did. They look stunning.
Ok these look AMAZING!!! My husband loves oreos so I’m sure he’d be thrilled with this type of cookie!
I love that these cookies are more like a brownie–so good!