These Chocolate Heart Sandwich Cookies filled with White Chocolate Ganache were my attempt to wean the family off of Oreos. Yes, this crazy family has an Oreo addiction, but these Valentine’s cookies trumped them by a mile!

These Valentine Cookies are extra festive with their heart shape and peek-a-boo window that can be decorated with festive sprinkles. They’re a perfect holiday treat for your family, friends, or co-workers!

Chocolate Heart Sandwich Cookies in a white bowl.

Why You Must Make

I made this same recipe for chocolate sandwich cookies eons ago for a holiday cookie exchange. At the time, I dubbed them homemade Oreos despite the upgraded white chocolate filling.

  • If you like Oreos, these are a million times tastier!!
  • You’ll get soft homemade chocolate cookies and white chocolate filling in every bite!
  • These can be customized with cookie-cutter shapes for any occasion.

With Valentine’s Day just around the corner, I thought I’d glam them up for the holiday. Digging out every heart cookie cutter I could find,  I made chocolate heart sandwich cookies instead of a simple round version. The addition of sprinkles helped to make these gems even more festive!

Ingredient Notes

  • Kitchen Staples – Sugar, Flour, Salt, Baking Soda
  •  Butter – At room temperature for easy incorporation. I used salted butter.
  • Vanilla Extract – Always use real vanilla extract, never artificially flavored. I use the Nielssen-Massey brand.
  •  Cocoa Powder – Regular, not Dutch process.
  •  Heavy Cream – 36% Milkfat
  •  Corn Syrup – Makes for a glossy ganache.
  •  Sprinkles – To finish if making a cut-out in your sandwich cookies.
Chocolate Heart Sandwich Cookies on a square white plate.

Expert Tips

  • This versatile cookie dough recipe can be cut into football shapes for the Super Bowl, rounds for copycat Oreos, or any shape your heart desires.
  • The real Oreo filling most likely doesn’t have any white chocolate or even real butter listed under its list of ingredients, but I’m sure you won’t balk at my substitutions!
  • PRO-Tip: If the dough is too soft to roll, place it in the refrigerator for a half-hour or more and try again.
  • Your yield will vary depending on the size of your cookie cutters.
  • I dipped some of the freshly filled cookie edges in Valentine’s colored sprinkles. With some of the others, I had cut out a heart window, so matched those with a similar-sized non-windowed counterparts. Immediately after filling these, I added a dusting of sprinkles to the exposed frosting in the window area.
  • PRO-Tip: Instead of flour, use cocoa powder to roll out your cookies. This will keep them from getting tough from too much flour and also preserve the dark chocolate coloring.
  • Keep this recipe for chocolate heart sandwich cookies on hand and swap out the shapes and coordinating sprinkles for any occasion!

You May Also Like:

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Chocolate Heart Sandwich Cookies | Cocoa cut out cookies filled with white chocolate ganache

Chocolate Heart Sandwich Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 16 cookies (varies depending on size)

These Chocolate Heart Sandwich Cookies filled with White Chocolate Ganache were my attempt to wean the family off of Oreos.



  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Ganache Filling:

  • 1/2 cup heavy cream
  • 1 1/2 tablespoons corn syrup
  • 3/4 pound white chocolate, melted
  • 2 tablespoons butter, at room temperature
  • 2 teaspoons vanilla
  • Sprinkles, to finish (optional)


  1. Preheat the oven to 350º. Line baking sheets with parchment and set aside.
  2. Cream together the butter and sugar until fluffy. Beat in the egg and vanilla until well combined.
  3. Whisk flour, cocoa powder, baking soda, and salt together and then slowly mix into butter and sugar mixture until combined, scraping down the sides of the bowl as needed.
  4. If the dough is too soft, wrap in plastic and chill until it's a good rolling consistency. You may need to return the dough to the refrigerator to re-chill throughout the cutting process.
  5. Lightly dust the work surface with cocoa powder and roll the dough 1/8-1/4-inch thick.
  6. Using a heart-shaped cookie cutter, cut shapes, and place them on baking sheets.  You can make cut-out windows on half of the cookies with a smaller heart-shaped cookie cutter, if desired. Place the cut-out pieces on the baking sheets, too. Bake for 8-10 minutes.
  7. Let cookies cool for a couple of minutes, then remove to the cooling rack.
  8. Make the ganache by heating cream and corn syrup in a saucepan.  Add melted chocolate and stir to combine.  Add butter and vanilla and mix till smooth.  Pour into a heatproof bowl, cover with plastic and refrigerate, stirring occasionally, until thick, about 30-60 minutes.
  9. To assemble cookies, beat the ganache with an electric mixer till light and fluffy.  Put ganache in Ziploc bag and seal.  Cut the corner off bag and pipe ganache onto the flat side of one cookie.  Top with a second cookie to form a sandwich.
  10. Dip edges in sprinkles or sprinkle exposed cutout filling with sprinkles.
  11. Chill cookies till the ganache is set.


Yield varies depending on size of cookie cutters.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 296Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 151mgCarbohydrates: 44gFiber: 1gSugar: 27gProtein: 4g


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Chocolate Sandwich Cookies

Chocolate Sandwich Cookies circa 2010. Photos and text updated in 2018,