These chocolate sandwich cookies are irresistibly delicious. Two chewy, fudgy double-chocolate cookies hold a sweet, creamy buttercream filling—an extra-decadent, homemade take on an Oreo.
There’s nothing better than a soft, fudgy double chocolate cookie. I update my favorite double-chocolate cookie every so often, and today’s version is a chocolate sandwich cookie: chewy, rich, and filled with a smooth buttercream. These are perfect when you want a more grown-up, indulgent sandwich cookie.
Chocolate Sandwich Cookies – Like a Homemade Oreo, But Better
While they resemble Oreos in concept, these cookies are far more tender and decadent. Instead of dry, crisp wafers, these cookies are soft and fudgy thanks to cocoa powder and the right balance of flour. Chilling the dough is essential: it keeps the cookies thick and chewy rather than spreading too thin. For extra chocolate flavor, chocolate chips are folded into the batter.
The filling is a classic vanilla buttercream: thick, creamy, and far richer than store-bought fillings. If you prefer a chocolate or cream cheese filling, those options also work well.
Important: chilling the dough is mandatory for this recipe to prevent excess spreading and to build the right texture.
Baking Tips & Tricks
- This recipe is based on a favorite double chocolate cookie recipe but adjusted for smaller-sized cookies and slightly fewer chocolate chips to balance the richness of the frosting.
- Use a cookie scoop for uniform cookies. Even sizes make sandwiching much easier and cleaner.
- I often prepare the dough the night before so it can chill at least a few hours or overnight. Form the balls and bake the next day, then make the frosting.
- Allow cookies to cool completely before frosting and sandwiching; warm cookies will cause the buttercream to soften or melt.
- Cookie dough balls freeze well for up to 2 months in a sealed bag. Bake from frozen—allow an extra 1–2 minutes in the oven.
If you enjoy sandwich cookies, you might also like ginger cream pies, red velvet sandwich cookies, or peanut butter sandwiches with chocolate frosting.
Chocolate Sandwich Cookies
45
10
3
3 55
15 sandwich cookies
Equipment
- Cookie sheets
- Electric mixer
Ingredients
Chocolate Cookies
- 1 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened (not melted)
- 2/3 cup lightly packed brown sugar
- 1/3 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips, semi-sweet or dark recommended
Vanilla Frosting*
- 1/2 cup unsalted butter, softened
- 1 1/2 – 2 cups powdered sugar
- 1/4 teaspoon salt
- 1-2 tablespoons cream, or milk
Instructions
Chocolate Cookies
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and white sugar until smooth and no longer lumpy. Mix in the egg and vanilla.
- With the mixer on low, add the flour mixture to the butter mixture in about two additions. The dough will be thick; stir a few times by hand if needed to avoid flour puffing.
- Fold in the chocolate chips.
- Cover the bowl and refrigerate the dough for at least 3 hours or overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Line cookie sheets with parchment or silicone mats.
- Form dough into balls about 1 tablespoon each (roughly 1 inch / ping-pong ball size). Place 2 inches apart on the prepared sheets. Use a cookie scoop for consistent sizing. If too firm to scoop, let the dough sit 10–15 minutes at room temperature.
- Bake one sheet at a time on the middle rack for 8–10 minutes, until the tops are just set. Let cookies cool on the cookie sheet for 10 minutes before transferring to a rack to cool completely.
Vanilla Frosting
- Beat the butter in a large bowl until fluffy.
- Add 1 1/2 cups powdered sugar and the salt. Beat on low until incorporated, then increase to medium speed.
- Add additional powdered sugar if needed, and beat in cream one tablespoon at a time until you reach your preferred sweetness and consistency.
Making the Sandwiches
- Once the cookies are completely cool, spread 1–2 tablespoons of frosting on the bottom of one cookie and top with a second cookie so the flat sides meet inside.
Notes
- Chilling the dough is highly recommended to prevent the cookies from spreading too thin.
- For slightly thinner sandwich cookies, gently press the dough balls down before baking.
- Dough balls freeze well for up to 2 months. Bake from frozen at 350°F; add 1–2 minutes to the bake time (about 9–11 minutes).
- You may have leftover frosting depending on how thickly you fill each sandwich.
- Store finished cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week. If your kitchen is warm, refrigerate.
- Nutrition information is an estimate based on one sandwich cookie, assuming the recipe yields 15 equal sandwiches and all frosting is used.
Nutrition
Carbohydrates: 41g,
Protein: 3g,
Fat: 17g
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