Soft Oreo Cookie Sandwiches with Cookies and Cream Buttercream
These Oreo Cookie Sandwiches are the ultimate cookies-and-cream dessert! Soft, chewy cookies are loaded with chopped Oreos and white chocolate chips, then sandwiched together with a creamy Oreo buttercream frosting.
They're rich, sweet, and packed with Oreo flavor in every bite. The cookies are delicious on their own, but sandwiching them together with the cookies-and-cream buttercream takes them to another level.
They're perfect for birthday parties, holidays, special occasions, or anytime you're craving an extra-special Oreo dessert.
Why You'll Love This Recipe
Soft and chewy cookies loaded with chopped Oreos
White chocolate chips add creamy sweetness to every bite
Creamy Oreo buttercream makes the perfect filling
Easy to make ahead for parties and special occasions
Perfect for Oreo lovers with cookies-and-cream flavor throughout
Fun to make and great for sharing
Oreo Cookie Sandwiches with Cookies and Cream Buttercream
Soft and chewy Oreo cookies loaded with white chocolate chips and chopped Oreos, then sandwiched together with creamy homemade Oreo buttercream.
Ingredients
For the Oreo Cookies
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup salted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup white chocolate chips
14 Oreo cookies, roughly chopped
For the Oreo Buttercream
1 cup salted butter, softened
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon whole milk
4–5 Oreo cookies, very finely crushed
How to Make Oreo Cookie Sandwiches
Make the Oreo Cookies
In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for about 2–3 minutes, or until light and creamy.
Add the eggs and egg yolk and mix until well combined.
Add the vanilla extract and almond extract and mix until incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft cookie dough forms. Be careful not to overmix.
Fold in the white chocolate chips and chopped Oreos until evenly distributed throughout the dough.
Cover the cookie dough and refrigerate for at least 30 minutes.
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Using a 1 1/2-tablespoon cookie scoop, portion the chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake at 350°F for 8–10 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.
Don't overbake the cookies. They'll continue to set as they cool, and keeping the centers slightly soft is what gives them their chewy texture.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Make the Oreo Buttercream
Add the softened butter to a large mixing bowl and beat for 2–3 minutes, or until smooth and creamy.
Gradually add the powdered sugar, mixing until incorporated.
Add the vanilla extract and whole milk and beat until the buttercream is smooth and fluffy.
If needed, add a small amount of additional milk until the frosting reaches a smooth, pipeable consistency.
Fold in the finely crushed Oreos until evenly distributed throughout the buttercream.
Assemble the Oreo Cookie Sandwiches
Once the cookies are completely cool, pair cookies of similar sizes together.
Pipe or spread a generous layer of Oreo buttercream onto the flat side of one cookie.
Place a second cookie on top and gently press down until the buttercream reaches toward the edges.
Repeat with the remaining cookies and buttercream.
Serve and enjoy!
Tips for the Best Oreo Cookie Sandwiches
Chill the dough.
Don't skip the chilling step. Even 30 minutes in the refrigerator helps control how much the cookies spread and gives you thicker cookies that work well for sandwiches.
Don't overbake.
The centers should still look slightly soft when you remove the cookies from the oven. They'll continue to set as they cool, giving you a soft and chewy texture.
Cool the cookies completely before frosting.
Make sure the cookies are completely cool before adding the buttercream. Warm cookies can cause the frosting to soften or melt.
Finely crush the Oreos for the buttercream.
If you're piping the frosting, crush the Oreos very finely. Larger cookie pieces can clog a piping tip.
Use softened butter.
Room-temperature butter is important for both the cookies and buttercream. It helps create a smooth dough and a light, fluffy frosting.
Pair the cookies before filling.
Matching cookies by size makes it easier to create evenly sized cookie sandwiches.
How to Store Oreo Cookie Sandwiches
Store assembled Oreo cookie sandwiches in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them in an airtight container for up to 5 days.
If refrigerated, allow the cookie sandwiches to sit at room temperature for about 15–20 minutes before serving. This allows the buttercream and cookies to soften for the best texture.
Can I Make These Oreo Cookies Without the Buttercream?
Absolutely! The Oreo and white chocolate chip cookies are delicious on their own.
Simply bake the cookies as directed and allow them to cool completely. They're a great option if you want a soft, chewy Oreo cookie without the extra frosting.
Can I Make Oreo Cookie Sandwiches Ahead of Time?
Yes! You can bake the cookies up to a day ahead and store them in an airtight container.
The buttercream can also be prepared ahead of time and refrigerated. Allow it to soften slightly at room temperature and give it a quick mix before using.
For the freshest texture, assemble the cookie sandwiches the day you plan to serve them.
Can I Freeze Oreo Cookie Sandwiches?
Yes. Place the assembled cookie sandwiches in an airtight freezer-safe container with parchment paper between layers.
Freeze for up to 2 months.
When you're ready to enjoy them, thaw the cookie sandwiches in the refrigerator and then let them sit at room temperature before serving.
You can also freeze the baked cookies without the buttercream and fill them later.
Frequently Asked Questions
Do I have to refrigerate the cookie dough?
I recommend chilling the dough for at least 30 minutes. This helps prevent the cookies from spreading too much and gives them a thicker, chewier texture.
If your kitchen is particularly warm or the dough still feels very soft, you can chill it for longer.
Can I use Double Stuf Oreos?
Yes, but keep in mind that Double Stuf Oreos contain more filling, which can make the cookies slightly sweeter and softer. Regular Oreos work especially well for this recipe.
Can I use different chocolate chips?
Absolutely! White chocolate pairs especially well with the Oreo cookies, but milk chocolate or semi-sweet chocolate chips would also be delicious.
How do I keep the buttercream from getting too sweet?
The crushed Oreos add sweetness to the buttercream, so you can add the powdered sugar gradually and adjust the consistency as you go. A small pinch of salt can also help balance the sweetness if needed.
The Ultimate Cookies and Cream Treat
If you love Oreos, these homemade Oreo Cookie Sandwiches are definitely one to add to your baking list! The soft and chewy cookies are loaded with chopped Oreos and white chocolate chips, then sandwiched together with creamy Oreo buttercream for cookies-and-cream flavor in every bite.
They're such a fun treat to make for birthdays, parties, holidays, or a weekend baking project with the family. Serve them with a cold glass of milk and enjoy—and don't be surprised if they disappear quickly!
Oreo Cookie Sandwiches with Cookies and Cream Buttercream
Soft and chewy Oreo cookies loaded with white chocolate chips and chopped Oreos, then sandwiched together with creamy homemade Oreo buttercream.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup white chocolate chips
- 14 Oreo cookies, roughly chopped
- 1 cup salted butter, softened
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon whole milk
- 4–5 Oreo cookies, very finely crushed
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for about 2–3 minutes, or until light and creamy.
- Add the eggs and egg yolk and mix until well combined.
- Add the vanilla extract and almond extract and mix until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft cookie dough forms. Be careful not to overmix.
- Fold in the white chocolate chips and chopped Oreos until evenly distributed throughout the dough.
- Cover the cookie dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Using a 1 1/2-tablespoon cookie scoop, portion the chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake at 350°F for 8–10 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Add the softened butter to a large mixing bowl and beat for 2–3 minutes, or until smooth and creamy.
- Gradually add the powdered sugar, mixing until incorporated.
- Add the vanilla extract and whole milk and beat until the buttercream is smooth and fluffy.
- If needed, add a small amount of additional milk until the frosting reaches a smooth, pipeable consistency.
- Fold in the finely crushed Oreos until evenly distributed throughout the buttercream.
- Once the cookies are completely cool, pair cookies of similar sizes together.
- Pipe or spread a generous layer of Oreo buttercream onto the flat side of one cookie.
- Place a second cookie on top and gently press down until the buttercream reaches toward the edges.
- Repeat with the remaining cookies and buttercream.
- Serve and enjoy!