My chocolate sandwich cookies recipe has the one thing most homemade versions don't… An actual crispy snap! And guess what? It also has that iconic Oreo color, even without a single drop of artificial food dye. These won't last long in your cookie jar. Pair with my DIY goldfish crackers for a nostalgic snack platter, dunk in milk or my honey tahini latte, or enjoy as is!
Quick Look: Chocolate Sandwich Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 to 10 minutes
- Chill Time: 40 minutes
- Total Time: 1 hr 5 minutes
- Yield: 25 small cookies
- Difficulty: Beginner
- Method: Mix, chill, shape, and bake!
- Optional Add-Ins: Peppermint extract, extra cocoa powder, peanut butter, freeze-dried strawberry powder, chocolate spread
- Why This Works: Real Dutch cocoa, no artificial food dye, and a satisfying snap? Twist, dunk, and lick like never before.
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Why We Like This
- Forget childhood nostalgia, THIS is better: My homemade Oreos give you that same comforting nostalgic taste, but with a decadent chocolateness and satisfying vanilla cream that the overly-processed store-bought kind can't match. Enjoy alongside my rainbow sprinkle brownies or DIY Cheez Its for a totally tasty blast to the past.
- A crispy snap that ACTUALLY snaps: Forget soggy, overly crumbly, or lifeless cookies. I've perfected this recipe so that my Oreo cookies will give you that oh-so-satisfying snap EVERY single time… And no, they won't get soggy when you dunk 'em in milk.
- No drop (or crumb!) of artificial food dye: My parents banned Oreos in my household. The first time I had one, they saw that my fingers were stained COMPLETELY black from the dye. I didn't understand then, but now I'm SO grateful they put my health first… But I still feel Oreos shouldn't be a forbidden treat. That's why I made this recipe. My cookies get their dark color solely from natural Dutch chocolate powder, so your kids can twist, dunk, and enjoy these cookies to their hearts' content!
- Getting the kids involved has never been easier: These cookies are just as fun to make as they are to eat, and with that incredible chocolatey aroma wafting throughout the kitchen? Your kids will be lining up to help out in no time. They also make the PERFECT after-school treat, especially when paired with a quick savory snack, like my low salt tortillas.
Ingredients
Creating that perfect crunch n' dunk isn't a science. My chocolate sandwich cookies are made with only 6 ingredients (and they can be repurposed in SO many ways to save on waste and cost!).
- Dutch-process cocoa powder: This is what gives my cookies that iconic dark Oreo color and familiar bittersweet taste. Dutch process cocoa is darker, smoother, and more mellow than natural cocoa. You can use natural cocoa powder in a pinch, but you'll end up with a slightly lighter and sweeter cookie. Still heavenly (and a bonus if you have a sweet tooth!), but it won't be an exact "Oreo" copycat. Substitute at the same amount.
- Unsalted butter: Unsalted butter helps everything bind together, from frosting to cookie base; think rich, smooth, and melt-in-your-mouth goodness instead of a crumbly, dry, stick-to-your mouth mess. If you have the time, try making your butter from scratch using my easy recipe! My homemade unsalted butter is much more creamy and fresh, and it adds an indulgence to your cookies that shop-bought butter can't match. You can also swap the butter out entirely for shortening to make my recipe vegan! Again, substituting at the same amount here works fine. You can also replace the egg with 3 tablespoon of aquafaba (the liquid found in a can of chickpeas).
Minoo's Pro Tip: Feeling adventurous? You can easily customize my recipe to make the Oreo your inner child always dreamed of. Mix in peppermint extract to make a mint cookie or stuff with my campfire marshmallows for some s'more-like goodness. You can even make white chocolate Oreos (amazing when dipped in my homemade matcha latte)! Just skip the chocolate powder and add a mix of milk powder and white chocolate instead.
How to Make Chocolate Sandwich Cookies Recipe
- Step 1: In a food processor or mixer on low speed, combine 1½ cups flour, ½ cup granulated sugar, ½ cup and 2 tablespoon cocoa powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Once combined, add in ¾ cup of unsalted butter gradually, a few pieces at a time. The mixture will start to turn crumbly. Don't panic; that's the EXACT texture you want it to be!
Minoo's Pro Tip: Scrape the sides of the bowl. This helps to dislodge any stuck butter and ensure everything is mixed evenly. I've found that a little extra care here is what helps create that perfect cookie consistency later!
- Step 2: Once crumbly, add 1 large egg and continue mixing for about 1 minute, or until the mixture comes together and forms a dough. Shape the dough ball into a flat, smooth ball. Wrap in plastic wrap tightly and then chill in the fridge for 30 minutes, or until firm enough to shape with ease.
- Step 3: Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Step 4: Pinch off tablespoon-sized pieces of dough, and roll each piece into a smooth ball between your palms.
- Step 5: Place the balls on your prepared baking sheets 2 inches apart. Dampen your palm, and gently press each ball to flatten to around ⅛ inch thick. Chill the shaped cookies again for 10 minutes; this helps them to maintain that circle shape while they bake!
Minoo's Pro Tip: Make your balls of dough smaller than you think. They will spread out in the oven and get much bigger!
- Step 6: Bake for 9 to 10 minutes, rotating halfway, or until cooked through. They should look dry, with no shiny spots at the top, and feel slightly soft to the touch. Leave the cookies to cool and set.
Minoo's Pro Tip: Don't skip the rotating. This step is key to getting that snap: It ensures both sides are evenly cooked and crisp up nicely!
- Step 7: Time to make that rich, creamy frosting middle! Beat ½ cup butter and 2½ teaspoon vanilla extract until smooth, then add in ½ cup powdered sugar and a pinch of salt. Whip until fully combined with a light, fluffy texture, scraping the bowl's sides as needed.
- Step 8: To make the cookie, add 1 teaspoon of the cream filling between two cookie sides. Gently press the sides together to spread evenly, and then repeat the process for the other cookies! Enjoy fresh or store for up to a week in an airtight jar. For the perfect snackin' combo, enjoy with my pizza stuffed biscuits! For a sweet party platter, why not pair with my chocolate covered donuts or easy brownie bites recipe?
Expert Tips
- Don't put your cookies too close together: I get the temptation to squeeze as MANY cookies as you can to save on space (and washing), but resist it. They need to be at least 2 inches apart, as the cookies will spread as they bake! Without enough space, they won't have enough 'breathing room' and will end up sticking together…forming an Oreo traybake rather than Oreo cookies.
- Assemble the cookies fresh: Prepping in advance has the perk of convenience, but if the cookies are left untouched for too long? The moisture from the frosting will soften them and make them more like cake bakes than crunchy Oreos… Yes, I learned this the hard way. To preserve that snappable texture, store them unfilled and only add the frosting the day you plan to serve them! This also makes it easy to change up the filling to what you're craving! Why not skip the cream and add my chocolate spread recipe for the ultimate chocolate indulgence?
- Use a cookie cutter for a uniform finish: Trust me: This will get your cookies looking as close to an Oreo as they taste. Roll the chilled dough to ⅛-inch thickness. Then, use a 2-inch round cookie cutter to cut circles, re-rolling scraps as needed. You can even stamp the cookies with an embossed rolling pin or cookie stamp to replicate Oreo's distinctive patterned top!
- Use cool room temperature butter: Too cold, and your butter will be hard to work with and won't blend with your other ingredients as smoothly. Too warm, and your butter will melt, causing your cookies to spread and turn into flat "pancakes" as they bake. Take your butter out of the fridge around 20 minutes in advance, and check the consistency before you add it to your bowl. It should be slightly cool to the touch, but not firm.
Chocolate Sandwich Cookies Recipe FAQs
My chocolate sandwich cookies keep for up to a week in an airtight container, but they're best eaten within the first couple of days. After that, they may soften up and lose that crunchy texture. To help preserve that crunch for longer, remember to only add the cream filling when you're serving them!
You can also freeze my chocolate sandwich cookies! Just pop them in a freezer bag, and they'll last well for up to 3 months.
My chocolate sandwich cookies already have a crispy texture, but if you're anything like me and LOVE some extra crunch? Bake your cookies for a few extra minutes. You can also make your cookies more crispy by rolling the dough very thin when shaping them. The thinner your cookies, the crunchier they'll be!
Fyi, these crispier cookies can make a perfect topper for a yogurt bowl! Just break 'em up and scatter them on some natural yoghurt, and serve with a drizzle of honey and your choice of fruits. This is one of my favorite breakfasts in the summer; it's super refreshing and filling!
I've found that forgetting to chill the dough before oven baking is the usual cause. Chilling is what helps the fat in your cookies solidify. I won't get too into the science here, but the cooler the fat is kept, the longer it'll take to melt, and the less it'll spread as it bakes! Keeping your cookies cool before baking therefore helps them to retain their shape.
Another possible cause is that your butter (the fat itself) was too warm when you added it to your dough. Only take your butter out of the fridge 20 to 30 minutes before you use it, and ensure it's at cool room temperature.
If you are left with overly thin cookies, don't throw them away. They may not be Oreo cookies, but they will still be tasty and can easily be repurposed into so many other dishes! Crumble them up as a base for a cheesecake, add them to a sundae, or even sprinkle them on my quick chia pudding recipe for some extra texture and fun!
More to Try
My chocolate sandwich cookies are made without unhealthy additives and finger-staining dyes, proving tasty treats don't have to be forbidden! Why not pair your cookies with these equally tasty treats?
Enjoying This Recipe?
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Chocolate Sandwich Cookies Recipe
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Ingredients
For the Cookies:
- 1½ cups all-purpose flour
- ½ cup + 2 tablespoons Dutch-process cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¾ cup unsalted butter
- 1 large egg
For the Filling:
- ½ cup unsalted butter
- 2½ teaspoon vanilla extract
- ½ cup powdered sugar
- ⅛ teaspoon salt
Instructions
- In a mixer or food processor on low speed, combine flour, cocoa powder, baking soda, salt, and sugar. Add butter a few pieces at a time.
- Add the egg and mix until a dough forms. Shape dough into a flat disc and wrap in plastic wrap. Chill for 30 minutes until firm.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Pinch off tablespoon-sized pieces of dough, rolling each into a smooth ball.
- Place balls on the baking tray 2 inches apart and flatten gently to ⅛ inch thick. Chill shaped cookies for 10 minutes.
- Bake for 9-10 minutes, rotating halfway, until set. Let cool completely.
- Create the filling. Beat butter and vanilla until smooth, then add powdered sugar and salt. Whip until light and fluffy.
- To serve, add 1 teaspoon of filling between two cookies, gently press to spread, and repeat. Enjoy fresh or store airtight for up to a week.
Notes
- Don't skip the pre-bake chilling: No shortcuts here. Pre-bake chilling helps your cookies hold their shape and have that crunchy Oreo texture!
- Keep your work surface (and hands) floured: The flour will prevent your dough from sticking to everything and anything, making it easy to roll and shape. Only use a small amount. Too much flour can affect the cookies' texture and cause them to become dry.
- Don't overbake them: They're meant to be a little soft, as they'll harden up as they cool. Only overbake for a few minutes if you want an extra crunchy cookie.
Nutrition
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In the directions, you state to turn the dough out and make it a flat disc, then wrap and saran wrap. In the picture you show it as a ball?
Hi Crista! Yes I didn't flatten mine too much but either will work. If you flatten it, it will be easier to roll out later.
So far I’ve made the dough (really easy to assemble)
They are chilling right this moment.!.
For the frosting I used salted butter.. DONT ADD THE EXTRA SALT IF YOU DO THAT.
my husband and I wanted them mint for st Pattys day! So we did that but gosh it took FOREVER to perfect so far tho I’m loving!!! ended up using like 3 cups of sugar for the filling bc I needed it thicker!
Ahh Maggie this is amazing The mint version sounds SO fun!! And you’re so right about the salted butter—thank you for sharing that tip!
Wait the ingredient list and then the instructions say different measurements… exactly how much flour? Is it an half cup, or one AND an half cup?? And how much cocoa powder?
Thank you for catching that Laura!! It should be 1 1/2 cups flour, its fixed now. And 1/2 cup + 2 tbsp cocoa powder (:
This is my first ever review of a recipe and I give it a 10 out of 10. Tastes just like an Oreo. It’s just sweet enough but feels healthier. As a mom of three little ones I really appreciate the simplicity of this recipe. Was super easy to whip up.
Thanks for sharing Minoo
Eden, this is the sweetest thing ever — your first review?! I’m so glad they tasted like the real deal for you! That balance of indulgent but a little better-for-you is exactly what I was going for. And as a busy mom of three, if you say it was simple, that means everything. Thank you for trusting the recipe!
I cant wait to try these, but you have a typo in your ingredient list. You list 1/2 c flour instead of 1.5 cups as listed in the instructions.
I just fixed it, thank you for letting me know Dawn!!