8 Oreo Cookie Sandwiches Recipe

Prepare Filling

Place the softened cream cheese (4 oz) and softened unsalted butter (2 tbsp) in a medium mixing bowl. Using a hand mixer or stand mixer on medium speed, beat until smooth and creamy, about 1–2 minutes. Scrape down the bowl as needed.

Add the sifted powdered sugar (1 cup) in two additions, mixing on low speed until incorporated after each addition. Once all sugar is added, add the vanilla extract (1 tsp) and a pinch of salt. Increase mixer speed to medium and beat until the filling is smooth and slightly fluffy, about 30–45 seconds. Taste and adjust: if too sweet, add a tiny pinch more salt; if too stiff, add 1/2 tsp of milk or cream to soften.

Prepare Cookies

Separate the 16 Oreo cookies into tops and bottoms by twisting. If using double-stuffed Oreos you can keep additional filling on one side for extra creaminess; scrape excess if uneven so pairs match.

Assemble

Using a small cookie scoop or a teaspoon, place about 1 tablespoon (roughly 15–20 g) of the prepared cream cheese filling onto the flat side of 8 Oreo bottoms. Spread gently to an even layer, leaving a small border so filling doesn't squeeze out too far when closed. Top with the matching Oreo top and press gently to adhere. Repeat for remaining 8 sandwiches. You should end up with 8 assembled cookie sandwiches.

Optional Edge Decoration

If using mini chocolate chips or sprinkles (1/2 cup), place them on a shallow plate. Roll the edges of each sandwich through the chips/sprinkles so they adhere to the filling. Alternatively, pipe a small bead of extra filling on the edge before rolling to help them stick.

Place finished sandwiches on a tray lined with parchment if not serving immediately. Chill for at least 15–20 minutes in the refrigerator to firm the filling and help the sandwiches set. For best texture, chill 30–60 minutes.

Serve chilled or at cool room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.