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Chocolate Sandwich Cookies

This Homemade Chocolate Sandwich Cookies is an easy recipe for soft, fudgy double chocolate cookies with creamy vanilla buttercream.  The perfect cookie sandwiches for chocolate lovers and Oreo enthusiasts!

Prep Time
30 mins
Cook Time
30 mins
Total Time
41 mins
Servings: 20 cookies
Calories: 401 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup brown sugar
  • 1/2 cup plus 1 tablespoon white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups chocolate chips
For the Filling
  • 6 tablespoons unsalted butter room temperature
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Line a cookie sheet with parchment paper.
  2. Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Scrape down the sides of the bowl. Add in the vanilla and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup plus 1 tablespoon white sugar, 2 large eggs, 1 teaspoon vanilla extract
  3. In a small bowl whisk together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the mixer bowl, stirring on low just until combined. Gently fold in the chocolate chips. 2 1/4 cups all-purpose flour, 3/4 cup cocoa powder, 3/4 teaspoon salt, 2 teaspoons baking powder, 2 cups chocolate chips
  4. Scoop out balls of dough of about 1 & 1/2 to 2 tablespoons. Place on the prepared pan, leaving space between. Cook for 10-11 minutes, the tops will look pale and no longer wet. Allow to cool on the pan for 5 minutes, as the cookies will be very soft. Transfer to a cooling rack to finish cooling.
  5. While the cookies are cooling prepare the frosting. Beat the butter, sugar, vanilla and milk together in a large bowl until creamy. Spoon 1 tablespoon frosting in between two completely cooled cookies. 6 tablespoons unsalted butter, 3 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
  6. Store in an airtight container at room temperature until ready to serve.

Notes

  • I used King Arthur Flour and Hershey's Special Dark Cocoa Powder.
  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe making 20 cookie sandwiches, with 1 serving being 1 cookie sandwich. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition Information

Serving 88g Calories 401kcal (20%) Carbohydrates 59g (20%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 55mg (18%) Sodium 140mg (6%) Potassium 133mg (4%) Fiber 2g (8%) Sugar 45g (90%) Vitamin A 458IU (9%) Vitamin C 0.1mg (0%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 401

% Daily Value*

Serving 88g
Calories 401kcal 20%
Carbohydrates 59g 20%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 55mg 18%
Sodium 140mg 6%
Potassium 133mg 3%
Fiber 2g 8%
Sugar 45g 90%
Vitamin A 458IU 9%
Vitamin C 0.1mg 0%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.