Chocolate Sandwich Cookies

These chocolate sandwich cookies are next level delicious. They have two chewy, fudgy double chocolate cookies with sweet and creamy frosting in the middle. Like an extra decadent, homemade Oreo cookie!

Course Dessert

Cuisine American

Keyword Chocolate Sandwich Cookies, Homemade Oreos

Prep Time 45

Cook Time 10

Chilling 3

Total Time 3 55

Servings sandwich cookies

Calories 315kcal

Author Fiona Dowling

Equipment

Cookie Sheets
Electric Mixer

Ingredients

Chocolate Cookies

1 cup all-purpose flour
⅔ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
10 tablespoons unsalted butter softened (not melted)
⅔ cup lightly packed brown sugar light or dark
⅓ cup white sugar
1 large egg
1 teaspoon vanilla extract
¾ cup chocolate chips I recommend semi-sweet or dark

Vanilla Frosting*

½ cup unsalted butter softened
1 ½ - 2 cups powdered sugar
¼ teaspoon salt
1-2 tablespoons cream or milk

US Customary - Metric

Instructions

Chocolate Cookies

In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
In a large bowl beat together the butter, brown sugar and white sugar until no longer lumpy. Mix in the egg and vanilla extract.
With the mixer on low speed, beat the flour mixture into the butter mixture about ½ at a time. I typically do a few stirs by hand first to ensure the flour doesn't spray up. The batter will be thick.
Mix in the chocolate chips.
Cover the bowl with plastic wrap and place in the fridge to chill for at least 3 hours or overnight.*
When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or baking mats.
Form the dough into balls of about 1 tablespoon of batter each, or about 1 inch in diameter (about the size of a ping pong ball). Place the cookie dough balls 2 inches apart on the lined baking sheets. I like to use a cookie scoop for this. If the dough is too hard to form into balls, let it sit on the counter for 10-15 minutes to soften up first.
Bake the cookies 1 sheet at a time in the middle rack of the oven for 8-10 minutes, or until the tops look just set. Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a cooling rack.

Vanilla Frosting

In a large bowl, beat the butter until fluffy.
Add in 1 ½ cups powder sugar and salt. Beat on low speed, and increase to medium speed as the powder sugar starts to incorporate.
Beat in the rest of the powdered sugar if needed, and the cream 1 tablespoon at a time until the desired sweetness and thickness is reached.

Making the Sandwiches

Once the cookies are fully cooled spread about 1-2 tablespoons of frosting onto the bottom of 1 cookie and place a second cookie on top so that the bottoms are on the inside.

Notes

I highly, highly recommend chilling the cookie dough before baking - otherwise the cookies can spread too thin.
If you'd like slightly thinner cookies for your sandwiches, simply press the dough balls down slightly before baking.
Cookie dough balls can be frozen in a freezer bag for up to 2 months. Bake from frozen in the oven preheated to 350F degrees. They'll need 1-2 extra minutes (about 9-11 minutes).
You may have a little leftover frosting, depending on how thick you like it.
Store cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week. If your kitchen is warm, I recommend storing in the fridge.
Nutrition information is an estimate only and based on 1 sandwich cookie, assuming the recipe makes 15 equal sandwiches and that all the frosting is used.

Nutrition