These Oreo sandwich cookies are an Oreo lover's dream. Rich, creamy Oreo buttercream frosting is sandwiched between two soft, chewy chocolate cookies filled with more crushed Oreos, creating a cookie sandwich that tastes like a giant Oreo cookie.
Sandwich cookies are so good, and I'm always surprised that I don't see more of them at parties or other special occasions. They're so easy and delicious that I make them whenever I can.
My chocolate coffee cookie sandwiches or carrot cake sandwich cookies are perfect for any event at any time of year, so they're a great all-purpose treat. I also love creating seasonal variations, such as Christmas cookie sandwiches, to spread even more festive joy.
I have several variations, but I was missing one very important ingredient - Oreos. I'm a big fan of Oreos, so I've created an Oreo sandwich cookie that incorporates everyone's favorite cookie with cream filling into both the cookies and the frosting. You're going to love it!
Why You'll Love This Recipe
- Simple Ingredients: Like my salted caramel cookies sandwiches, this recipe uses simple baking ingredients you can find in any grocery store. Even the gluten-free Oreos are usually on the shelf.
- Easy to Make: The cookie and frosting recipes are both straightforward and only take a few minutes and a few simple steps.
- So Much Oreo Flavor: I added crushed Oreos to the cookie dough and the frosting, providing tons of Oreo flavor throughout every bite.
- Diet-Friendly: These cookies are free of gluten, dairy, and nuts, so everyone can enjoy them.
- Perfect for Prepping: The cookies and buttercream are both freezer-friendly, although you'll need to store them separately and assemble the cookies after defrosting them.
- Versatile: These sandwich cookies are the perfect weeknight dessert or party treat.
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Ingredients
As with most of my gluten-free snacks and meals, unless otherwise specified in the recipe, I recommend Bob's Red Mill 1:1 Gluten-Free Flour. I find it almost always delivers the best results.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Variations
- Traditional Ingredients: I made these sandwich cookies with gluten-free flour and dairy-free alternatives, but you can use equal amounts of traditional wheat flour and dairy butter and milk if you don't have dietary restrictions.
- Chocolate Mint Sandwich Cookies: Use crushed mint Oreos in the cookie dough and frosting for a chocolate mint version.
- Add Some Coffee: A little dry instant coffee added to the dough creates a deeper flavor in the cookies.
- Use Dutched Cocoa: You can use Dutched cocoa for deeper, more intense chocolate flavor with no bitterness.
Instructions
Step 1: Melt the chocolate in a saucepan over medium-low heat, stirring frequently to prevent scorching. Set aside.
Step 2: Add the butter and both sugars to a bowl and microwave until melted. Stir well, add the eggs and vanilla, and mix again.
Step 3: Mix the melted chocolate into the butter mixture. Combine the dry ingredients in a bowl, and then mix them into the chocolate mixture.
Step 4: Use a 2-tablespoon cookie scoop to place balls of cookie dough on two baking sheets lined with parchment paper.
Step 4: Bake the cookies at 350 degrees for 7 to 9 minutes. Let them rest for about 10 minutes, then transfer them to a wire cooling rack.
Step 5: Beat the butter in a large bowl until creamy.
Step 6: Add the salt, vanilla, and half of the powdered sugar, and mix until well blended. Then, add the remaining powdered sugar and one tablespoon of milk at a time, mixing on medium-high speed until the mixture is rich and creamy. Mix in the crushed Oreos.
Step 7: Pipe or spread the frosting on the inside of half the cookies.
Step 8: Top the frosted cookies with the other half of the cookies.
Step 9: The best step. Enjoy!
Expert Tips
- Microwave your butter and sugar mixture until it just melts. You want it to be liquid but not so hot that it scrambles the eggs when you add them.
- Bringing your cold cookie dough ingredients to room temperature helps them mix more completely and more easily and avoids overmixing.
- Mix your wet and dry cookie dough ingredients until just combined to avoid tough cookies.
- A food processor is the easiest way to crush your Oreos for the cookie dough and the frosting.
- The Oreos should be crushed into a very fine crumb for the frosting. This helps keep the frosting smooth and avoids clogging your piping tip.
- For the smoothest frosting, sift your powdered sugar before using it.
Oreo Sandwich Cookies FAQ
The filling for these Oreo sandwich cookies is buttercream frosting with finely crushed Oreo cookies mixed into it.
Using melted butter in cookie dough creates a chewier, denser cookie. It distributes fat more evenly throughout the dough and is particularly useful for fudgy or chewy textures.
The most common cause of dry cookies of any variety is using too much flour. It's a common mistake to scoop flour out of the container using the measuring cup itself, but this compacts the flour and leads to using too much. Instead, loosely spoon the flour into your measuring cup and level it off with a knife.
📖 Recipe
Oreo Sandwich Cookies
Video
Equipment
Ingredients
Oreo Cookies
- 7.50 oz dairy-free chocolate chips
- ¾ cup gluten-free flour
- 1 tablespoon gluten-free flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free butter
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs large, room temperature
- 1 egg yolk room temperature
- ⅕ teaspoon Singing Dog vanilla
- 6 Gluten-Free Oreos crushed
Oreo Buttercream
- ¼ cup dairy-free butter softened
- 1 ¾ cups powdered sugar
- 1 teaspoon Singing Dog vanilla
- pinch salt
- 3 tablespoon oat milk
- 5 Gluten-Free Oreos finely crushed
Instructions
Oreo Cookies
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Heat the chocolate in a saucepan over medium-low heat, stirring every 30 seconds, until melted. Set it aside.
- Whisk the flour, cocoa powder, baking powder, and salt in a large bowl and set aside.
- Add the butter and both sugars to a bowl and microwave for 90 seconds or until the butter is melted. Stir well.
- Add the eggs, egg yolk, and vanilla to the butter mixture and whisk until combined.
- Mix the melted chocolate into the wet ingredients with a rubber spatula until well combined.
- Add the dry ingredients and crushed Oreos and mix with the spatula until just combined
- Use a 2-tablespoon cookie scoop to add balls of cookie dough to the prepared baking sheets. Bake the cookies for 9-12 minutes.
- Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes. Then, transfer them to a wire cooling rack.
Oreo Buttercream
- Whip the butter on medium speed in a large bowl for 1 minute.
- Add the salt, vanilla, and half of the powdered sugar. Mix on medium for about 45 seconds until well blended. Add the other half of the powdered sugar and one tablespoon of milk at a time, mixing until the frosting is rich and creamy.
- Add the Oreo crumbs and mix with a rubber spatula until completely combined.
Make the Sandwich Cookies
- Turn half of the cookies upside down and frost the inside using a piping bag or spatula.
- Top the frosted cookies with the other half of the cookies. Enjoy!
Notes
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days in an airtight container.
- Freeze the cookies and frosting in separate airtight, freezer-safe containers for up to 3 months. Flash freeze the cookies, then wrap them in plastic wrap before storing.
- Defrost the cookies and frosting overnight in the refrigerator. Then, whip the frosting again and make the cookies.
- Microwave your butter and sugar mixture until it just melts. You want it to be liquid but not so hot that it scrambles the eggs when you add them.
- Bringing your cold cookie dough ingredients to room temperature helps them mix more completely and more easily and avoids overmixing.
- Mix your wet and dry cookie dough ingredients until just combined to avoid tough cookies.
- A food processor is the easiest way to crush your Oreos for the cookie dough and the frosting.
- The Oreos should be crushed into a very fine crumb for the frosting. This helps keep the frosting smooth and avoids clogging your piping tip.
- For the smoothest frosting, sift your powdered sugar before using it.
Claudia says
Nailed the Oreo Sandwich Cookies! The creamy filling and rich chocolate wafers came out perfectly. 😋
Nicole Kendrick says
Totally the talk of the dessert table! Thanks for the kind words, Claudia!