Soft Chocolate Sandwich Cookies with Vanilla Cream

These soft chocolate sandwich cookies are filled with a thick vanilla cream and taste like a bakery-style copycat of the classic favorite. Inspired by the classic chocolate sandwich cookies we all grew up enjoying, these homemade treats feature rich cocoa cookies filled with a thick, fluffy vanilla cream. They're soft, fudgy, and every bit as satisfying as your favorite double-filled sandwich cookies.

Prep Time25

Cook Time6

cooling and assembly20

Total Time51

Course: Dessert

Cuisine: American

Keyword: afterschool snack, bakery cookie, bakery recipe, copycat

Servings: cookies

Calories: 243kcal

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Kitchen Essentials

Hand Mixer

Baking sheet

Ingredients

Chocolate Cookies

2½ Cups All-Purpose Flour
½ Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Salt
½ Cup Unsalted Butter softened
¾ Cup Granulated Sugar
¼ Cup Light Brown Sugar Packed
1 Large Egg
1 Teaspoon Vanilla Extract
2 Tablespoons Milk

Cream Filling

½ Cup Unsalted Butter softened
½ Cup Vegetable Shortening
3 Cups Powdered Sugar
2 Teaspoons Vanilla Extract
2 Teaspoons Milk

Instructions

How to Make Homemade Soft Double Stuffed Oreos

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together: Flour, Cocoa powder, Baking soda, Baking powder, Salt and set aside.
2½ Cups All-Purpose Flour, ½ Cup Unsweetened Cocoa Powder, 1 Teaspoon Baking Soda, ½ Teaspoon Baking Powder, ¼ Teaspoon Salt
Using a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
½ Cup Unsalted Butter, ¾ Cup Granulated Sugar, ¼ Cup Light Brown Sugar
Add the egg, vanilla, and milk. Mix until smooth.
1 Large Egg, 1 Teaspoon Vanilla Extract, 2 Tablespoons Milk
Gradually add the dry ingredients and mix just until a thick dough forms.
Shape the Cookies. Scoop the dough into 1-tablespoon portions and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Using the flat bottom of a measuring cup, gently flatten each ball to about half its original height. You should be able to make about 50 cookie halves for a total of 25 filled cookies.
Bake for 6 to 7 minutes. The cookies may look slightly underdone in the center, but they'll continue cooking on the baking sheet.
Allow them to rest on the pan for 3 minutes before transferring them to a cooling rack.
Cool completely before filling.

Make the Filling

Beat together the softened butter and shortening until smooth.
½ Cup Unsalted Butter, ½ Cup Vegetable Shortening
Gradually add the powdered sugar.
3 Cups Powdered Sugar
Mix in the vanilla and milk until light, fluffy, and smooth.
2 Teaspoons Vanilla Extract, 2 Teaspoons Milk

Assemble

Transfer the filling to a piping bag or zip-top bag with one corner snipped off.
Pipe a generous swirl onto the flat side of half of the cookies.
Top with another cookie and gently press together.

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Notes

Kitchen Equipment

Mixing bowls
Measuring cups and spoons
Stand mixer or hand mixer
Silicone baking mats or parchment paper
Baking sheets
Wire cooling rack
Zip-top bag or piping bag

Tips for the Best Homemade Oreos

Don't overbake the cookies. Cookies will appear slightly underbaked when removed from the oven—this helps keep them soft.
Let the cookies cool completely before adding the filling.
Use room temperature butter for both the cookies and frosting.
For evenly sized cookies, use a cookie scoop.
Pipe the filling instead of spreading it for the classic bakery look. If the filling becomes too soft while assembling, refrigerate it for 10–15 minutes before piping.
Cool completely before filling to prevent the cream from melting.
For bakery-style cookies, use a cookie scoop for evenly sized portions.
If the filling is too thick, add milk ½ teaspoon at a time until it's easy to pipe.

Nutrition