These chocolate sandwich cookies are truly irresistible. Two chewy, fudgy double‑chocolate cookies sandwich a sweet, creamy buttercream for an over‑the‑top homemade sandwich cookie experience.
There’s something special about a soft, decadent double chocolate cookie. I revisit my favorite chocolate cookie formula every so often and tweak it — today’s version is a chocolate sandwich cookie that’s chewy, fudgy, and richly chocolatey, filled with a smooth vanilla buttercream. Think of it as a grown‑up, more indulgent take on a classic sandwich cookie.
Chocolate Sandwich Cookies – Like A Homemade Oreo, But Better
Calling these “homemade Oreos” undersells them. Instead of thin, crisp wafers, these are soft and fudgy. Cocoa powder gives the cookies deep chocolate flavor while a modest amount of flour keeps them tender. Chilling the dough is important here — it helps the cookies bake up thicker and chewier rather than spreading thin. I also fold in chocolate chips for extra bursts of chocolate goodness.
The filling is a straightforward vanilla buttercream: thick, creamy and richer than the frosting in most store‑bought sandwich cookies. If you prefer, you can swap in chocolate or cream cheese frosting for a different twist. Note: chilling the dough is mandatory for this recipe, otherwise the cookies will spread too much.
Baking Tips & Tricks
- This recipe is based on a favorite double‑chocolate cookie, adjusted to make slightly smaller portions for sandwiching and with a little less chocolate chip volume since the frosting adds richness.
- Use a cookie scoop when portioning the dough. It ensures uniform cookie size for even sandwiching and keeps your hands clean.
- I often make the dough the night before so it can chill at least 2–3 hours or overnight. The next day I shape the balls, bake, and prepare the frosting.
- Make sure the cookies are completely cool before frosting and assembling; warm cookies will cause the frosting to soften or melt.
- Cookie dough balls freeze well for up to 2 months. Bake from frozen with an extra 1–2 minutes in the oven.
If you enjoy sandwich cookies, you might also like other variations such as ginger cream pies, red velvet sandwich cookies, or peanut butter sandwich cookies with chocolate frosting.
Chocolate Sandwich Cookies
Fiona Dowling
45 mins
10 mins
3 hrs
3 hrs 55 mins
15 sandwich cookies
Equipment
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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
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
- In a large bowl, beat the butter, brown sugar and white sugar until smooth. Mix in the egg and vanilla extract.
- With the mixer on low, add the flour mixture in about half‑cup increments. The dough will be thick; stir a few times by hand if needed to avoid flour puffing.
- Fold in the chocolate chips.
- Cover and chill the dough in the refrigerator for at least 3 hours or overnight.
- Preheat the oven to 350°F and line cookie sheets with parchment paper or baking mats.
- Portion the dough into 1‑tablespoon balls (about 1 inch diameter). Place dough balls 2 inches apart on the prepared sheets. If the dough is too firm, let it sit at room temperature for 10–15 minutes to soften slightly.
- Bake one sheet at a time on the middle rack for 8–10 minutes, until the tops are just set. Cool on the sheet for 10 minutes, then transfer to a wire 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, then increase to medium as the sugar incorporates.
- Add more powdered sugar if needed and beat in cream, one tablespoon at a time, until you reach the desired sweetness and consistency.
Making the Sandwiches
- When the cookies are fully cooled, spread about 1–2 tablespoons of frosting on the bottom of one cookie and top with a second cookie so the bottoms face inward.
Notes
- Chilling the dough is essential to prevent excessive spreading and to achieve thick, chewy cookies.
- If you prefer slightly thinner cookies for sandwiches, gently press the dough balls down before baking.
- Frozen dough balls keep up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes to the bake time (about 9–11 minutes).
- You may have leftover frosting depending on how generously you fill the sandwiches.
- Store sandwiches in an airtight container at room temperature up to 2 days, or refrigerate for up to 1 week. In warm climates, keep refrigerate.
- Nutrition info is an estimate per sandwich cookie, assuming 15 equal sandwiches and all frosting used.
Nutrition
Carbohydrates: 41 g,
Protein: 3 g,
Fat: 17 g,
Saturated Fat: 11 g,
Cholesterol: 51 mg,
Sodium: 131 mg,
Potassium: 85 mg,
Fiber: 2 g,
Sugar: 31 g,
Vitamin A: 475 IU,
Calcium: 31 mg,
Iron: 1 mg
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