Go Back Email Link
Home-made Heart Oreo Sandwich Cookies! {Cuteness Overload}
Print Recipe
0 from 0 votes

Home-made Heart Oreo Sandwich Cookies!

These sweet, adorable heart mini wafer cookies are loaded with rich, chocolate flavor, creamy filling and you guessed it...addictiveness.
Cook Time12 mins
Author: Kim Lange


Oreo Sandwich Cookies

  • 1 cup unsalted butter room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • Hint: Use cocoa powder for rolling/cutting cookies instead of flour so you don't have any white marks on your cookies!

Oreo Filling

  • ¼ cup unsalted butter room temperature
  • ¼ cup shortening
  • 1 ½ cups powdered sugar sifted
  • ½ teaspoon vanilla extract


Oreo Sandwich Cookies

  • Preheat oven to 350 and prepare baking sheets lined with parchment paper.
  • Cream the butter and sugar with a mixer on medium speed about a minute. Do not over beat, as this will incorporate air into the dough, which leads to spreading.
  • Add the egg and vanilla and mix just until incorporated.
  • Sift your flour, cocoa powder and salt together, add to wet mixture and mix on low speed for about an half a minute. (Again, make sure you do not over-mix the cookie dough.)
  • Roll the dough between 2 lightly cocoa powder - floured sheets of parchment paper, a thickness of 1/8 to 1/4 inch.
  • Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  • Bake cookies for 12-15 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
  • Cool completely before decorating or filling.

Oreo Filling

  • Once the cookies are baked and cooled, begin to prepare the filling.
  • Using a mixer, cream butter and shortening until fluffy.
  • Beat in powdered sugar and vanilla. (Mixture will be stiff.)
  • Once incorporated, transfer mixture into a piping bag and fill one side of the cookie however thick you want it and add another cookie to the filling and voila! Oreo Cookies!!!!
  • You can freeze the extra filling for later use using a freezer bag. Bring to room temperature naturally when when ready to use. Or save it up to 30 days in fridge sealed.


Remember, if you want a crisp Oreo cookie, the longer you bake it, the more crispy it will be, depending on the size of the cookies you are cutting out. These here are small, so I baked them for 12 minutes and they were 1/4 inch thick. For normal sized cookies, bake 15 minutes.
Also, if you only want to use half of the cookie dough, you can refrigerate the remainder for up to a week.