Sandwich Cookies

Rachel Thebault has reimagined the humble Oreo as an indulgence that is spectacular as an afternoon snack or as the end to an elegant meal. She replaces the creamy center with gooey golden caramel and then dips the sandwich in rich dark chocolate. Perfect with milk—or even better with a tawny port.

Nick Malgieri adds a puckery note to his gingersnap cookies by sandwiching them with a fresh lemon cream.

Mathew Rice, the pastry chef at Niche in St. Louis, grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.

Be the star of a cookie swap with these gorgeous sandwich cookies. If you’re feeling lazy, opt for Maury’s Cookie Dough.

A stuffed cookie is like a sandwich cookie, only with more cream on the inside—it’s fatter, fuller and (if you’re the kind of person who twists apart the cookies to get to the cream) better. Jessica Sullivan, the pastry chef at Boulevard restaurant in San Francisco, makes hers with nutty chocolate-chip cookies and silky chocolate ganache.

Sablés (French butter cookies) were Kevin Sbraga's favorites growing up. "I'd sneak them when I wasn't supposed to," he says. His wife, Jesmary, who teaches baking, had the idea to sandwich them with lemon curd.

Many traditional holiday flavors come together in this little sweet, with its layer of chocolate sandwiched between cookies spiced with cinnamon, allspice and cloves. A sprinkle of chopped hazelnuts gives additional crunch.

Ground hazelnuts in the dough give these Nutella sandwich cookies extra crunch.

Spritz cookies are buttery Scandinavian sweets made by forcing (“spritzing”) dough through a press, creating fun shapes. Matt Lewis and Renato Poliafito’s cakey version—piped with a pastry bag, then sandwiched with fluffy meringue—resembles a little whoopie pie.

The chocolate wafers can be stored between sheets of wax paper in an airtight container for up to 2 weeks or frozen for up to 1 month.