These homemade Easy Chocolate Sandwich Cookies with Vanilla Cream Filling are made with crisp, chocolatey biscuits and a simple vanilla cream filling
They're an easy homemade alternative to classic Oreo-style cookies, made with basic pantry ingredients and perfect for lunchboxes, afternoon snacks, baking with the kids or celebrations.
Looking for more lunchbox biscuits? Try our Simple Milo Cookies, Classic Gingernuts, Condensed Milk Choc-chip Cookies or who can go past a Good Old Jam Drop?
Quick look at Easy Chocolate Sandwich Cookies with Vanilla Cream Filling
- ⏲️ 30 mins plus chilling.
- 🛒 Ingredients: 7 simple ingredients.
- 🍽️ Makes: 24 Oreo-style biscuits.
- 🧑🍳 Difficulty: A little fiddly but simple.
- 🗃️ Make ahead: Keep for up to 3 days or freeze.
Ok don't hate me but I have never really been a fan of Oreos. Until I made my own.
I mean it's not just the taste, the long list of random ingredients I don't love either but not these - just a few ingredients you've probably already got in your pantry.
THESE are definitely a type of Oreo I can enjoy.
According to the kids they're a pretty good substitute (better than Oreos according to one) and rated highly on the food credit scale (one of my children may use my baked goods as currency to trade at school).
Another one that has serious lunchbox value is our Coconut Chocolate Slice.
Why You'll Love This Chocolate Sandwich Cookie Recipe
I know there's no shortage of chocolate sandwich cookie recipes out there so here's why you should choose this one:
- Quick & Easy – This version is a throw-it-all-in-the-food-processor recipe which I love for quick mid-week baking.
- Simple Ingredients – Made from everyday baking ingredients without needing anything unusual or difficult to find.
- Perfect for Lunchboxes – We love a little sweet treat in our lunchboxes. Freeze them for easy grab and go.
- Crunchy biscuits + sweet filling = Bliss – That perfect balance of textures and flavours makes these biscuits irresistible every single time.
Jump to:
Recipe Ingredients
- Butter - The pure stuff wrapped in foil. Chopped (plus extra for greasing).
- Eggs - at room temperature
- Vanilla - here's how to make your own pure vanilla extract
- Plain flour - also called all-purpose flour
- Cocoa - many of the copycat Oreo recipes out there use dark cocoa. That involved hunting down an ingredient which is not something we like to do so we stuck with regular cocoa.
See recipe card for quantities.
Variations
I don't love the idea of messing with a classic but there are a few fun ways you can mix it up.
- Rainbow - combine 100s & 1000s in the icing
- Flavoured - add a drop of food essence (peppermint is delish) to the icing when you're mixing it.
- Choc-filled - double chocolate? Add a tablespoon of cocoa to the icing when you're making it to make chocolate filled homemade Oreos.
Another option is to make them giant or make them mini - whatever size you like!
How to Make Easy Chocolate Sandwich Cookies
Making homemade chocolate sandwich cookies is very simple especially if you have a food processor or Thermomix. No worries if you don't though, we have instructions for you too.
Step 1 - Place the butter & sugars in the bowl of a food processor and whiz until combined. Alternatively, use a wooden spoon in a bowl to combine them until creamy.
Step 2 - It should be nice and creamy once they're combined.
Step 3 - Add the remaining biscuit ingredients and process until it comes together (or mix with a spoon).
Step 4 - Tip out on to a sheet of parchment paper.
Step 5 - Place another sheet over the top and use a rolling pin to roll it out to about ½cm thickness.
Step 6 - Chill in the fridge for 30 minutes.
Step 7 - Take the dough out of the fridge, pre-heat the oven to 150C fan-forced and line a baking tray with baking paper.
Step 8 - Use a round cookie cutter to cut the dough into circles and place on the tray.
Knead the offcuts of dough together and roll and repeat cutting.
Bake cookies for 16-18 minutes or until firm.
Step 9 - Leave to rest for 5 minutes.
Step 10 - Transfer to a wire rack to cool completely.
Step 11 - Meanwhile make the icing by whipping the butter and vanilla together with an electric mixer until fluffy.
Step 12 - Add the rest of the ingredients and whip until it is light and white.
Step 13 - Place the icing in a piping bag (or just use a spoon for the icing).
Step 14 - Turn half the cooled (completely cooled!) biscuits upside down.
Step 15 - Top with a blob of icing.
Step 16 - Sandwich together with the other half of the biscuit.
Mess-Free Tip
Place a sheet of baking paper under the dough and over it to roll it out.
Storage
Store your homemade Oreo chocolate sandwich cookies in an airtight container for 3 days at room temperature or up to a week in the fridge.
You can also freeze them in a container or individually wrapped.
Recipe FAQs
We use normal cocoa to make ours. If you want the signature dark colour then you will need to use dark cocoa. That seems a little hard to find for us.
You sure can. The biscuits hold their shape pretty well in the oven as you can see by the 'eat me' one we made.
You can absolutely make double stuffed Oreos with this recipe. Just add extra icing when you fill them.
We're not sure if Michelle from Oreogate would approve of these homemade Oreos. We're still trying to work out what she has against Oreos and why Ava can't have one.
You sure can. Wrap them individually or put them straight in a container with some baking paper or freezer go-between between them so they don't stick.
Recipe
Easy Chocolate Sandwich Cookies With Vanilla Cream Filling
Ingredients
Biscuits
- ¾ cup butter unsalted
- ¼ cup brown sugar
- ¾ cup raw sugar
- ¾ tsp. salt
- 1 egg
- 1 tsp. vanilla extract
- ⅔ cup cocoa powder
- 1 ½ cups plain flour
Icing
- 6 tablespoon butter softened
- 1 teaspoon vanilla extract
- 1 ½ cups icing sugar
- 2 teaspoon corn starch
- Pinch of salt
Instructions
- Place the butter & sugars in the bowl of a food processor and whiz until combined.
- Add the remaining biscuit ingredients and process until it comes together.
- Tip out on to a sheet of parchment paper.
- Place another sheet over the top and use a rolling pin to roll it out to about ½cm thickness then chill in the fridge for 30 minutes.
- Meanwhile make the icing by whipping the butter and vanilla together with an electric mixer until fluffy.
- Add the rest of the icing ingredients and beat until it turns white.
- Take the dough out of the fridge, pre-heat the oven to 150C fan-forced and line a baking tray with baking paper.
- Use a round cookie cutter to cut the dough into circles and place on the tray.
- Knead the offcuts of dough together and roll and repeat cutting.
- Bake cookies for 16-18 minutes or until firm.
- Leave to rest for 5 minutes then transfer to a wire rack to cool completely.
- Place the icing in a piping bag (or just use a spoon for the icing).
- Turn half the cooled (completely cooled!) biscuits upside down and top with a blob of icing.
- Sandwich together with the other half of the biscuit.
Claire Cameron says
Seriously delicious and pretty simple to make.