Devil’s food cake mix, eggs, and frosting make these soft, chewy chocolate sandwich cookies that taste like homemade Oreos… but better.
So, here’s the deal. I wasn’t planning on baking. Not even close. It was one of those lazy days. You know the ones — hair in a messy bun, wearing pajamas that have definitely seen better days, scrolling through way too many cat videos.
Then the craving hit. Hard. Chocolate. I needed chocolate and I needed it fast. Not “drive to the store and buy something” fast, but “what’s hiding in my pantry” fast.
That’s when I found them — two dusty boxes of devil’s food cake mix. Jackpot? Not quite… yet. But something clicked. I remembered my aunt (who’s basically the queen of shortcuts) making cake mix cookies years ago. Hers were soft, chewy, ridiculously easy. Could I make something like that… but sandwich-style?
Spoiler: I could. And oh wow, did I.
These turned out to be the softest, richest little chocolate sandwich cookies you could ever dream of. Like homemade Oreos, but with more personality (and less crunch… which honestly, is a win in my book). Now they’re officially a thing in my house — especially when no one wants to wait hours for cookies. Been there.
Why You’ll Love This Chocolate Sandwich Cookies Recipe?
Look, I get it. There are a million cookie recipes out there. But this chocolate sandwich cookies recipe? It’s in a league of its own.
First off, it’s ridiculously simple. Like, embarrassingly easy. You need three ingredients for the cookies. That’s it. If you’ve got cake mix, eggs, and shortening (and c’mon, you probably do), you’re halfway there.
Second, they come out soft. Not crunchy, not crumbly, just that perfect chewy texture that melts in your mouth when you take a bite. I swear, they practically hug the frosting in the middle.
And the frosting? Oh, honey. You can use store-bought (no shame) or go full-on homemade cream cheese frosting if you’re feeling extra. Either way, when you sandwich it between those chocolatey cookies, magic happens. Pure, sugary magic.
Plus, you can totally make them your own. Add nuts, switch the cake mix, play with fillings. You do you.
Ingredient Notes:
Before you grab your mixing bowl, let’s chat about the MVPs of this chocolate sandwich cookies recipe:
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Devil’s Food Cake Mix: This is what gives the cookies their deep, rich flavor. It’s chocolatey without being too sweet. And hey, using cake mix makes this about 10x easier. Lazy bakers unite.
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Eggs: Pretty straightforward. They help everything stick together and give the cookies structure without making them dense.
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Shortening: Okay, I know shortening isn’t trendy. But for this recipe? It’s essential. Butter makes cookies spread too much. Shortening keeps them thick, soft, and tender. Trust me, I’ve tried both.
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Frosting: You’ve got options. Go homemade if you want to impress, or just crack open a can if you’re more “I want cookies now” (been there). Either way? Delicious.
How To Make Chocolate Sandwich Cookies?
Step 1: Preheat your oven
350°F. Easy. Get it ready while you’re mixing so you don’t have to wait later. Waiting is the worst part, right?
Step 2: Make the dough
Mix cake mix, eggs, and shortening together. You can use a pastry blender if you’re fancy… or just go in with your hands. It’s thick and sticky, kinda like Play-Doh, but way tastier.
Step 3: Roll into balls
Scoop out small bits, about the size of a quarter. No need to overthink it. Just try to make an even number — we’re sandwiching later, so you need pairs.
Step 4: Bake
Pop them in for 10 minutes. They’ll look soft when they come out, and you might panic thinking they’re undercooked. They’re not. Trust the process. Let them sit on the baking sheet for 5-6 minutes to firm up before moving.
Step 5: Cool + Frost
When they’re cool (yes, you have to wait, sorry), spread frosting on the bottom of one cookie and top it with another. Press gently. Not too hard — you’re not crushing dreams here.
Boom. Done. Homemade chocolate sandwich cookies ready to devour.
Want To Save This Recipe?
Storage Options:
Okay, real talk? These usually vanish by the next day. But if you somehow manage to hold back:
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Room Temp: Airtight container. 2-3 days. Perfectly soft.
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Fridge: Up to a week. Let them come back to room temp before eating though. Nobody wants cold, hard frosting.
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Freezer: Totally works! Freeze filled or unfilled cookies for up to 2 months. Midnight snack ready and waiting? Oh yes.
Variations and Substitutions:
Once you nail this chocolate sandwich cookies recipe, get creative. You know you’ll want to.
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Swap the cake mix: Spice cake? Vanilla? Lemon? Endless possibilities.
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Switch the frosting: Peanut butter, chocolate ganache, or marshmallow fluff. Why not?
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Mix-ins: Mini chocolate chips, chopped nuts, sprinkles… or all three.
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Gluten-free twist: Just grab a gluten-free cake mix and check your frosting. Boom — gluten-free chocolate sandwich cookies recipe, done.
What to Serve with Chocolate Sandwich Cookies?
Sure, they’re amazing alone, but if you’re in the mood to level up:
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Milk: Classic. Dunk away.
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Coffee: Perfect for that bitter-sweet balance.
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Ice Cream: Sandwich ‘em around a scoop of vanilla. Messy? Yep. Worth it? Absolutely.
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Whipped Cream + Berries: Fancy pants style if you’re showing off.
Honestly? You don’t need anything. These babies can hold their own.
Frequently Asked Questions:
Can I use butter instead of shortening?
You can. Will they be as soft and tender? Nope. Still good though. Just… different.
Can I make these ahead?
Totally. Bake the cookies, store them, and sandwich them when ready. Or make the sandwiches and store in the fridge. Easy.
Can I halve the recipe?
For sure. Although… you might regret not having more later. Just saying.
And there you go. The easiest, softest, most addictive chocolate sandwich cookies recipe that pretty much saved my lazy Saturday.
If you make them — and trust me, you should — let me know how yours turn out. Got any fun twists or combos? Drop ‘em below. Can’t wait to swap ideas with you.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Sandwich Cookies Recipe
Ingredients
- 2 18.25 oz boxes devil’s food cake mix
- 4 large eggs
- 1 cup shortening
- 1 batch cream cheese frosting homemade or store-bought
Instructions
Prepare the oven.
- Preheat your oven to 350°F (180°C). This ensures an even baking temperature once the cookies are ready to go in.
Combine the ingredients.
- In a large mixing bowl, blend the devil’s food cake mix, eggs, and shortening. Use a pastry blender or a sturdy spoon to mix until a uniform dough forms. The dough will be thick and slightly sticky.
Shape the cookies.
- Roll the dough into small balls, approximately the size of a quarter. Ensure the number of dough balls is even, as each sandwich will require two cookies.
Bake.
- Place the dough balls on an ungreased baking sheet, leaving a little space between each. Bake for 10 minutes. The cookies should appear soft but set around the edges when removed from the oven.
Cool the cookies.
- Allow the cookies to rest on the baking sheet for 5 to 6 minutes before transferring them to a wire rack. This helps them firm up without becoming overcooked.
Assemble the sandwiches.
- Once the cookies are completely cool, spread a generous layer of cream cheese frosting onto the flat side of one cookie. Gently press a second cookie on top, creating a sandwich. Repeat until all cookies are paired and filled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
