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Ingredients
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Cookie Layers
Cream Filling
Optional Garnish / Serving
Method
Separate 18 chocolate sandwich cookies into halves if desired (you can keep them whole for a more rustic stack). Reserve 2 tablespoons of cookie crumbs by crushing 2 cookies finely and set aside for garnish.
If you prefer a firmer base for an assembled mini cake or layered dessert, lightly pulse 12 cookies in a food processor until coarse crumbs form, then stir in the 4 tablespoons melted butter until evenly moistened. Press this mixture into the bottom of two small round molds or ramekins (or make 2 individual stacks). Chill 10 minutes to set. (If making simple sandwich-style Oreos, skip pressing step and use whole cookies.)
Cream Filling
Make the filling
In a medium bowl, beat 4 oz softened cream cheese and 2 tablespoons softened butter with a hand mixer until smooth and creamy, about 1–2 minutes.
Add 3 tablespoons sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt. Beat until incorporated, scraping sides as needed.
Add 2 tablespoons heavy cream and beat on medium-high speed 20–30 seconds until the filling is light and slightly whipped but still pipeable. Taste and adjust sweetness or vanilla as desired.
Transfer the filling to a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped). Pipe even rounds of filling onto 6 cookie halves (or onto the chilled pressed-cookie bases), using approximately 1 tablespoon of filling per sandwich. Reserve some filling for finishing if you plan to stack multiple layers.
Assembly & Finish
For classic sandwich cookies: match each filled cookie half with the remaining cookie halves to form 6 completed sandwich cookies. Press gently to distribute filling to the edges.
For small layered desserts or mini cakes: place a cookie (or pressed cookie base) then pipe filling, then another cookie, repeating to create 2–3 layers as desired. Chill assembled portions 20–30 minutes to firm up.
If using melted chocolate: drizzle or dip the top of each assembled sandwich or mini stack in 2 tablespoons melted chocolate. Let excess drip off, then sprinkle reserved cookie crumbs on the chocolate before it sets.
Place finished cookies on a sheet lined with parchment and chill 10 minutes more to set chocolate. Serve chilled or at room temperature.