Chocolate Sandwich Cookies Recipe
Soft and chewy chocolate sandwich cookies made from devil’s food cake mix, eggs, and shortening. Filled with creamy frosting, these simple yet decadent treats resemble homemade “Oreos.”
12 Servings
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
To make this recipe gluten-free, simply substitute the devil’s food cake mix with a certified gluten-free version. Ensure the cream cheese frosting (whether homemade or store-bought) is also gluten-free by checking the label for any gluten-containing ingredients. All other components of the recipe are naturally gluten-free.