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Chocolate lovers, get ready. These chocolate sandwich cookies are super soft and filled with a creamy vanilla center. The rich cocoa outside and sweet cream middle go so well together. They’re the perfect way to treat yourself or just snack in the afternoon.
I whipped up these cookies for a friend’s surprise birthday and everyone went wild for them. Now I’ve always got a stash in my cookie jar at home. My kids lovingly call them “homemade oreos.”
Dreamy Ingredients
- For the vanilla filling
- Soft unsalted butter: It’s what makes the filling smooth and rich
- Powdered sugar: This keeps everything nice and soft, never grainy
- Salt: Just a pinch punches up all the flavors
- Cream or milk: Add a little at a time to get the spreadable texture you like
- For the chocolate cookies
- All-purpose flour: Gives the cookies just the right amount of structure so they’re not too heavy
- High-quality cocoa powder: Go as fancy as you want for more chocolate kick
- Baking soda: Helps give a slight lift for the best soft bite
- Salt: Rounds out the flavors and tones down the sweetness
- Softened unsalted butter: Makes cookies extra buttery and melt-in-your-mouth
- Light brown sugar: Adds a bit of moisture with hints of caramel
- White sugar: Just what you need to balance out the sweetness
- Large egg: Brings all your dough ingredients together
- Vanilla extract: Gives the cookies a deeper, warmer flavor
- Chocolate chips: Melt away inside for extra chocolate with every bite
Simple Step-by-Step Guide
- Getting your dough ready:
- Start by beating your butter until it’s nice and creamy, then slowly add both sugars. Beat it for 3 minutes—it’ll be pale and fluffy and that’s exactly what you want. By now, enough air’s gone in to make the cookies super tender.
- Blending in the eggs and vanilla:
- Next, toss in your egg and vanilla and mix at medium speed for around 30 seconds. Don’t forget to scrape down the bowl sides so everything gets included.
- Mixing in the dry ingredients:
- Now, gently whisk those dry ingredients (flour, cocoa, baking soda, salt) together so you don’t get clumps. Drop the mixer to low and add the mix in two parts. Stop as soon as it’s all together or your cookies might turn tough.
- Adding the chocolate chips:
- Stir in your chocolate chips with a spatula—just enough to spread them out. Overmixing melts the chips, so keep it brief. Baking will finish the melting and make gooey chocolate pockets.
- Chill time:
- Stick some plastic wrap right on your dough and let it chill for at least 3 hours, or even overnight. This just lets the flavors get bolder and keeps your cookies from getting flat in the oven.
- Baking and shaping:
- Turn on the oven to 180°C. Roll tablespoon-sized balls of dough and space them 5 cm apart on a lined tray. Bake about 8-10 minutes. You'll know they're ready when the tops barely set—don’t overbake.
- Cooling things off:
- Let your cookies cool on the tray for at least 10 minutes before you move them onto a rack. They'll finish firming up and won’t crumble this way.
- Make the filling:
- Beat your butter for two minutes to fluff it up. Gradually mix in the powdered sugar and salt, starting slow and speeding up as it combines. Keep adding cream a spoonful at a time till it's exactly how you want it.
- Sandwich time:
- When your cookies are totally cool, slather 1-2 tablespoons of filling on the flat side of one, press another cookie on top (flats in the middle!), and voilà—sandwich done!
I’m all about how the combo of cocoa powder and chocolate chips gives you two chocolate layers at once. At our last family get-together, my nephews loved them so much they begged to take leftovers home. That’s the biggest thumbs-up I could ask for!
Storing Tips
For best freshness, pop your cookie sandwiches into a sealed container at room temp. They’ll last up to two days. If your kitchen gets warm, toss them in the fridge and you’ve got a week to enjoy them. Take them out 15 minutes before eating so they’re soft again.
Swap Ideas
Mix things up and fill your cookies with whipped peanut butter, sweetened cream cheese, or even chocolate ganache. Want them dairy-free? Use plant-based margarine and almond milk in the filling. Egg allergies? Swap each egg for 3 tablespoons applesauce—easy!
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How to Serve
Enjoy these cookie sandwiches with a big cold glass of milk for that classic snack feel. Or, serve with a scoop of vanilla ice cream if you want to dress things up. Feeling festive? Roll the edges in sprinkles or dunk half the sandwich in melted chocolate and let it set.
Frequently Asked Questions
- → Can I swap cocoa powder with melted chocolate?
No, cocoa powder is the better choice because it provides the right texture and flavor balance.
- → How long can I store these sandwich cookies?
Keep them in an airtight container at room temperature for 2 days, or refrigerate for up to a week.
- → Why should I chill the dough before baking?
Chilling the dough prevents the cookies from spreading too much, helping them stay nicely shaped and textured.
- → Can I freeze the cookie dough?
Yes, freeze the dough balls in a freezer-safe bag for up to 2 months. Bake straight from frozen, adding an extra 1-2 minutes of baking time.
- → What kind of chocolate chips should I use?
Dark or semi-sweet chocolate chips work best, as they pair well with the sweet vanilla frosting.