Chocolate Orange Sandwich Cookies are rich, indulgent treats that pair deep chocolate flavor with a bright citrus twist. Two soft chocolate cookies are filled with a creamy orange buttercream, making each bite perfectly balanced—decadent yet refreshing. I love how these cookies feel both nostalgic and a little fancy at the same time.
Why I Love This Recipe
I love these cookies because they take a classic flavor combo—chocolate and orange—and turn it into something special. The cookies are soft and chewy with a rich cocoa base, and the orange filling adds a burst of brightness that cuts through the richness. They’re great for gifting, cookie exchanges, or just when I want a dessert that feels a little extra without being complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookies:
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Salt
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Unsalted butter, softened
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Brown sugar
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Granulated sugar
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Egg
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Vanilla extract
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Orange zest
For the orange buttercream filling:
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Unsalted butter, softened
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Powdered sugar
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Orange zest
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Fresh orange juice
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Vanilla extract
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Pinch of salt
Directions
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I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
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In a separate bowl, I cream the butter with both sugars until light and fluffy.
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I add the egg, vanilla, and orange zest, mixing until combined.
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I gradually mix in the dry ingredients until a soft dough forms.
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Using a cookie scoop, I drop small balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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I bake for 8–10 minutes, just until the cookies are set around the edges.
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I let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
To make the filling:
9. I beat the softened butter until smooth, then gradually add the powdered sugar.
10. I mix in the orange zest, orange juice, vanilla, and a pinch of salt until fluffy and creamy.
To assemble:
11. I spread or pipe a generous dollop of orange buttercream onto the flat side of one cookie, then top it with another cookie to make a sandwich.
12. I chill the cookies for a few minutes to help the filling set, then serve.
Servings and Timing
This recipe makes about 12 sandwich cookies (24 single cookies).
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30–40 minutes
Variations
Sometimes I add mini chocolate chips to the cookie dough for extra texture. For a grown-up twist, I add a splash of orange liqueur like Grand Marnier to the filling. I’ve also made a dark chocolate ganache filling when I want a double chocolate version. For the holidays, I dip the finished cookies in melted chocolate and sprinkle a little orange zest or flaky sea salt on top.
Storage/Reheating
I store the sandwich cookies in an airtight container in the fridge for up to 5 days. I let them sit at room temperature for 10–15 minutes before serving so the filling softens slightly. They can also be frozen—just wrap them tightly and thaw before eating. The cookies stay soft and the flavor gets even better after a day.
FAQs
Can I use store-bought orange extract instead of zest?
Yes, I can substitute orange extract in the filling if I don’t have fresh zest, but I use it sparingly—just ¼ to ½ teaspoon. The zest adds a more natural flavor, though.
How do I get the cookies to be uniform in size?
I use a small cookie scoop for even portions and gently roll the dough balls before baking. That way, the sandwiches look neat and match up easily.
Can I make the dough ahead of time?
Definitely. I often chill the dough for up to 24 hours before baking—it deepens the flavor and makes it easier to scoop. I also freeze portions for later.
What’s the best cocoa powder to use?
I use unsweetened natural cocoa powder for a rich chocolate flavor. Dutch-processed cocoa works too, but the flavor is slightly different—less acidic and smoother.
Can I use this filling for other desserts?
Yes! The orange buttercream is amazing on cupcakes, between cake layers, or even piped into macarons. It’s sweet, citrusy, and versatile.
Conclusion
Chocolate Orange Sandwich Cookies are a perfect treat when I want something rich, soft, and a little bit zesty. The combination of chocolate and citrus never fails to impress, and these cookies feel both classic and creative. Whether I’m baking for a holiday, a gathering, or just myself, these cookies always bring a little brightness to my day
Print
Chocolate Orange Sandwich Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30–40 minutes
- Yield: 12 sandwich cookies (24 single cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Orange Sandwich Cookies are soft, chewy chocolate cookies paired with a bright, citrusy orange buttercream filling. The rich cocoa flavor and zesty orange center create an irresistible dessert that’s perfect for gifting or sharing.
Ingredients
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- For the cookies:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- For the orange buttercream filling:
- 1/2 cup unsalted butter, softened
- 1 1/2–2 cups powdered sugar
- 1–2 teaspoons fresh orange zest
- 1–2 tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and orange zest to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Using a small cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, until cookies are set around the edges. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- To make the filling: beat the softened butter until smooth, then gradually add powdered sugar. Mix in orange zest, orange juice, vanilla, and a pinch of salt until the buttercream is fluffy and creamy.
- Spread or pipe a generous dollop of orange buttercream onto the flat side of one cookie, then top with another cookie to form a sandwich.
- Chill the assembled cookies for a few minutes to help the filling set, then serve.
Notes
- Add mini chocolate chips to the cookie dough for extra texture.
- For a grown‑up twist, stir in a splash of orange liqueur like Grand Marnier to the buttercream.
- Dip finished sandwich cookies in melted chocolate and sprinkle with extra orange zest or flaky sea salt for a festive presentation.
- Chill cookie dough before baking to enhance flavor and make it easier to scoop.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg
