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–+ servings

Chocolate Sandwich Cookies Dessert Recipe

These delightful chocolate sandwich cookies are a rich and decadent treat, featuring a crispy, buttery chocolate cookie filled with a creamy vanilla filling. This dessert recipe is perfect for anyone who loves a classic chocolate and cream combination.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour 35 minutes
Servings 22 pieces

Ingredients
  

For the Cookies:

  • 1 ¼ cups all-purpose flour
  • ⅓ cup Dutch-processed cocoa powder plus more for rolling out the dough
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 10 tablespoons (1 ¼ sticks) unsalted butter, cold and cut into small cubes
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Filling:

  • ¼ cup ½ stick unsalted butter or shortening, at room temperature
  • 1 cup confectioners' sugar
  • 1 ½ teaspoons milk use any dairy or non-dairy milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

Prepare the Cookie Dough:

  • In a stand mixer with a paddle attachment, combine the flour, cocoa powder, granulated sugar, brown sugar, cold butter cubes, vanilla extract, and salt.
  • Mix on low speed until the ingredients begin to form a dough, which may appear crumbly at first but will come together in about 3 minutes.

Chill the Dough:

  • Turn the dough onto a clean work surface, shape it into a flat, oval disk approximately 1 inch thick.
  • Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to firm up.

Preheat and Prepare:

  • Preheat your oven to 325°F.
  • Line two baking sheets with parchment paper.

Roll and Cut the Cookies:

  • Lightly dust a clean work surface with cocoa powder, unwrap the chilled dough, and place it on the surface.
  • Allow it to soften for about 5 minutes, then roll it out to about ⅛ inch thickness, dusting with more cocoa powder as needed.
  • Use a 1-inch round cookie cutter to cut out cookie rounds. Transfer them to the prepared baking sheets, spaced 1 inch apart.

Bake the Cookies:

  • Bake for 10 minutes, or until the edges are set and firm.
  • Remove from the oven and allow the cookies to rest on the baking sheets for 5 minutes.
  • Carefully transfer them to a wire rack to cool completely.

Prepare the Filling:

  • In a stand mixer with the paddle attachment, blend the butter (or shortening), confectioners' sugar, milk, vanilla extract, and salt.
  • Begin mixing on low speed, then gradually increase to high for about 45 seconds until the filling is smooth and creamy.
  • Avoid overmixing; the filling should be dense, similar to a classic cream filling.

Assemble the Sandwich Cookies:

  • Transfer the filling to a piping bag fitted with a small round tip.
  • Pipe about 1 teaspoon of filling onto the underside of one cookie.
  • Top with another cookie, pressing gently to create a sandwich.
  • Repeat with the remaining cookies and filling.

Notes

  • For a more authentic "Oreo" taste, use shortening instead of butter in the filling.
  • These cookies can be stored in an airtight container at room temperature for up to a week.
  • Chilling the dough is essential for maintaining the cookies' shape during baking.
  • If desired, the filling can be flavored with peppermint or other extracts for a variation.
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