Chocolate Sandwich Cookies

If you love Oreo cookies, you’ll love these rich double chocolate sandwich cookies filled with vanilla buttercream. The soft, yet fudgy texture makes it an amazing homemade Oreo treat!

Homemade Oreo Cookies Recipe

I’d like to know – who is ready for some chocolate? I’ve been working on lots of recipes recently, and they all have that in common. The ultimate chocolate holiday of Valentine’s Day is almost upon us. And of course everyone’s favorite party of the year – the Superbowl. After the nachos are gone, everyone will be looking for desserts to grab and munch on. I think these cookie sandwiches would fit either occasion.

Cookies are my all-time favorite dessert. What I love about them is their versatility. They can be dressed up or down, easy or complicated depending on your mood. Sandwich cookies are the best of both worlds. They are a little bit fancier than your average cookie, yet not that many extra steps to make. In no time at all you can be enjoying these!

Double Chocolate Chip Cookies

The chocolate sandwich cookies are extra thick plus full of chocolate chips. They use unsweetened cocoa powder and dark chocolate chips. You can use milk chocolate if you’d like. Be sure to plan ahead for these cookies. They cookies will need time to cool before you frost them.

How to Make Sandwich Cookies

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. If you have a non-stick baking mat you can use that also. You just want to make sure the cookies come off cleanly.
• 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 to the mixer bowl, stirring on low just until combined. Gently stir in the chocolate chips.
• Scoop out balls of dough of about 1 & ½ to 2 tablespoons depending on how large you would like the cookie sandwiches. 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.

**Pro Tip: Like a brownie, it is important to not over bake these cookies, 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 Cookies

The filling whips up quickly while waiting for the cookies to cool. Simply beat the butter, sugar, vanilla and milk together in a large bowl until creamy.

We recommend about 1 tablespoon of filling per cookie, but it will depend on how large you make the cookies. You can use a spoon to spread it onto the cookies, but I found it easier to put the frosting in a Ziploc bag and cut a corner off.

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. The kids go crazy whenever I make cookie sandwiches, it might be because each one is really a double serving of cookie goodness. 😉

Other Chocolate Cookie Recipes

• Chocolate Crinkle Cookies
• Chocolate Shortbread Cookies
• Almond Joy Cookies
• Double Chocolate Cookies

Chocolate Sandwich Cookies

5 from 2 votes

The Best Chocolate Sandwich Cookies: Rich double chocolate cookie sandwiches filled with vanilla buttercream.

Servings 20 cookies

Prep Time 30 minutes

Cook Time 11 minutes

Total Time 41 minutes

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Ingredients

 

• 1 cup unsalted butter (softened)
• 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 butter (softened)
• 3 cups powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350 degrees. 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.
• In a small bowl whisk together the flour, cocoa powder, baking powder and salt. Add to the mixer bowl, stirring on low just until combined. Gently stir in the 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.
• 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.

Nutrition

Serving: 88g | Calories: 388kcal | Fat: 18.8g

Author Julie Clark

Course Dessert

Cuisine American

Calories 388

Keyword chocolate cookies, homemade oreos, sandwich cookies

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