Pin it
If you love chocolate, you're gonna go wild for these chocolate sandwich cookies. They're crazy soft with a mellow vanilla cream inside. The rich cocoa cookie and sweet filling just hit that sweet spot. Great for dessert or snacking any day.
I whipped up a batch of these for a surprise birthday party once and everyone couldn't stop talking about them. Now my cookie tin's never empty. My kids call them 'homemade oreos' and they're obsessed.
Heavenly Ingredients
- For the cocoa cookies
- Chocolate chips: these bring melted surprises in every bite
- Vanilla extract: rounds out all the flavors
- Large egg: helps everything stick together
- White sugar: balances the taste
- Brown sugar, packed: brings moisture and a bit of that caramel hint
- Unsalted butter, soft: makes them extra tender and rich
- Salt: pops out all the flavors and keeps it from being too sweet
- Baking soda: makes the cookies puff up just the right amount
- Cocoa powder: pick a good quality one if you want that deep chocolate flavor
- All-purpose flour: helps hold everything together and keeps the cookies soft, not heavy
- For the vanilla filling
- Butter, unsalted and soft: the creamy base that holds it all together
- Powdered sugar: blends smooth for the filling, no graininess
- A pinch of salt: tiny amount but makes all the difference
- Cream or milk: just add a little at a time till it's as thick or thin as you like
Step-By-Step Awesome Instructions
- Make the filling first:
- Beat softened butter for a couple minutes till nice and fluffy. Add powdered sugar and salt little by little, low speed to start then crank it up. Add cream one spoon at a time until it’s smooth and spreadable.
- Let the cookies cool:
- Give them at least ten minutes to chill on the baking sheet before moving to a wire rack. They're a bit delicate and set up better this way. They keep firming up out of the oven at this point.
- Bake and shape:
- Heat oven to 180°C. Scoop out the dough, about a tablespoon for each cookie, and space them out five centimeters apart on a lined baking sheet. Put them in the center of the oven and bake 8–10 minutes, just till the tops don’t look super wet.
- Chill the dough:
- Wrap your bowl and stick it in the fridge for at least 3 hours (overnight’s fine too). Makes the dough easier to handle and keeps the cookies from spreading into pancakes. It also lets the flavors pop.
- Choco chips go in:
- Stir in chocolate chips gently with a spatula. You don’t want to mash the dough too much. The oven will melt those chips partway for gooey pockets of chocolate.
- Add the dry stuff:
- Turn your mixer to low and pour in half the flour mixture at a time. Stop as soon as there’s no dry streaks left. This keeps your cookies soft, not tough.
- Mix in egg and vanilla:
- Drop in the egg and vanilla, mix on medium for 30 seconds or so – just till it’s all one big mass. Scrape down the sides so nothing gets missed.
- Work the butter and sugars:
- Throw the soft butter and both sugars in a big bowl. Beat for about three minutes until it's creamy and fluffy. If it's looking pale, you're doing it right and it'll make your cookies extra soft.
- Prep the dry ingredients:
- Whisk flour, baking soda, cocoa, and salt in a separate bowl till they're all blended. This stops lumps and gives you a smooth dough later on.
- Make cookie sandwiches:
- When your cookies are totally cool, spread a big spoonful of filling on the flat side of one, then press another on top. Flat sides touch for a nice sandwich that won’t wobble.
I just love how the cocoa powder plus chocolate chips together give you that double hit of chocolate goodness. Last family party, my nephews flipped for these so hard they packed extras to take home. Honestly that's the best review I could get.
Keeping Them Fresh
Want your sandwich cookies staying soft? Stash them in a sealed box at room temperature for up to 2 days. If your place gets toasty, stick them in the fridge. They'll stay good there all week. Let them sit out 15 minutes before biting in so they don’t feel too firm.
Possible Swaps
In the mood to switch things up? Try creamy peanut butter, sweetened cream cheese, or even chocolate ganache instead of the usual filling. If you can’t do dairy, sub in a plant butter and almond milk for the filling. Egg allergy? Use 3 tablespoons applesauce for each egg no problem.
Pin it
Serving Ideas
Pour a cold glass of milk and dunk these cookies for instant nostalgia. Or go big and serve with a scoop of vanilla ice cream for a levelled-up treat. Party mode? Roll the edges in sprinkles or dip half the cookie sandwich in melted chocolate and let it set. Totally fun.
Frequently Asked Questions
- → Can I swap cocoa powder for melted chocolate?
No, cocoa powder works best here, giving the needed texture and bold flavor balance for this recipe.
- → How long can these cookie sandwiches last?
They keep good in an airtight container for 2 days at room temp or up to a week in the fridge.
- → Why is chilling the dough important?
Chilling stops the cookies from spreading too much when baking, keeping their shape and texture just right.
- → Can I freeze the cookie dough?
Yes, freeze cookie dough balls in a freezer bag for up to 2 months. Bake straight from frozen, adding an extra 1–2 minutes to bake time.
- → What chocolate chips should I use?
Go for dark or semi-sweet chips—they balance perfectly with the sweet vanilla filling.