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Vanilla-Filled Chocolate Cookies

Vanilla-Filled Chocolate Cookies – Scrumptiously crunchy and rich chocolate cookies filled with a sweet vanilla buttercream!

Vanilla-Filled Chocolate Cookies served on a white plate on a purple tea towel.

I am so excited and honoured to be reviewing a cookbook I have been dying to get my hands on – The Hummingbird Bakery: Life Is Sweet! I love The Hummingbird Bakery and all their other cookbooks.

The Hummingbird Bakery is an American-style bakery founded in 2004 to bring the authentic taste of American home baking to London. They now have several bakeries in London and Dubai.

They offer a full range of American-style baked treats and desserts including cupcakes, layer cakes, brownies, pies, cheesecakes and much more!

Vanilla-Filled Chocolate Cookies served on a white plate with one cookie resting on the side of the plate.

Vanilla-Filled Chocolate Cookies

I am yet to actually visit one of their bakeries (and stuff my face) because I live a bit far away, but believe me, when I plan a trip to London, I am so giving them a visit.

Today, I’m sharing with you their delicious Vanilla-Filled Chocolate Cookies from their latest book, Life Is Sweet. These caught my eye instantly whilst flicking through the book and I needed to make them (first)!

A chocolate cookie being topped with vanilla filling.
A Vanilla-Filled Chocolate Cookie on a marble background.

If you absolutely love baking, especially American-style baking, then you are going to fall in love with this book. Here’s what this book has in store for you.

  • Cakes and Cupcakes
  • Pies
  • Cookies and Candies
  • Traybakes
  • Pancakes
  • Ice Cream
  • Puddings
  • Bread and Savouries
  • Baking Tips and Essentials
A tall stack of Vanilla-Filled Chocolate Cookies on a marble background.
A long image of Vanilla-Filled Chocolate Cookies with text overlay.

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Yield: 25 - 30 filled cookies

Vanilla-Filled Chocolate Cookies

Vanilla-Filled Chocolate Cookies

Scrumptiously crunchy and rich chocolate cookies filled with a sweet vanilla buttercream!

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


For the Cookies

  • 170g plain/all-purpose flour
  • 90g cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 140g unsalted butter, softened
  • 320g caster/granulated sugar
  • 1 large egg

For the Vanilla Filling

  • 225g unsalted butter, softened
  • 435g icing/powdered sugar
  • 1 tablespoon vanilla extract


For the Cookies

  1. Preheat the oven to 190C/375F/Gas 5. Line three baking trays with parchment paper. Set aside.
  2. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, cream the butter and sugar together for 5 minutes until light and fluffy. Add the egg and beat on medium speed until just incorporated.
  4. Lower the speed and add the dry ingredients gradually until the dough is well combined.
  5. Using a small scoop or teaspoon, drop round dough balls (weighing about 15g/1/2oz each) onto the prepared baking trays about 5cm (2") apart.
  6. Press the bottom of a glass into a bowl of sugar and use to flatten the cookie dough to about 1/4" thick.
  7. Bake for about 10 minutes until the cookies are firm. Transfer to a wire rack to cool completely.

For the Vanilla Filling

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. On low speed, carefully add the icing sugar. Turn up the speed and beat for 3 minutes until light and fluffy.
  2. Add the vanilla and continue to beat for at least 2 more minutes.
  3. Transfer the filling to a piping bag and pipe about 1 tablespoon of the filling onto one of the cookies, leaving a little space around the edges.
  4. Cover with another cookie and gently press together so that the filling squeezes out near the edges of the cookies.
  5. Repeat with all the cookies.


Cookies keep fresh stored in an airtight container in the fridge for up to 1 week. They also freeze well, wrapped individually, for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:


30 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 221Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 68mgCarbohydrates: 31gFiber: 1gSugar: 25gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

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I was sent The Hummingbird Bakery: Life Is Sweet Cookbook to review. All opinions are my own.


Tuesday 23rd of August 2016

These sound wonderful! I bet these are even better than oreos!


Tuesday 23rd of August 2016

Thanks, Miranda!

Demeter | Beaming Baker

Monday 22nd of August 2016

Marsha, if you enjoyed this cookbook, I can only imagine how amazing it is! :) I absolutely love that picture you took of these cookies on top of the cookbook. You always make the most beautiful desserts. Hope you have an amazing weekend! Can't wait to hear what you make next from this cookbook! Pinned, of course! xoxo


Monday 22nd of August 2016

Thank you, Demeter! Hope you have an awesome weekend too! :)

Cheyanne @ No Spoon Necessary

Monday 22nd of August 2016

I've never heard of the The Hummingbird Bakery, but if this is any indication of the deliciousness in that book, then I NEED a copy!! These cookies are so pretty and they look delish!!! SO YUM! Cheers, Marsha!


Monday 22nd of August 2016

Thanks, Cheyanne! :)


Saturday 20th of August 2016

Oh man…These cookies look so pretty. Almost glittery... O.o

Lisa Ho

Saturday 20th of August 2016

My kids love Oreos and I am sure they will definitely love these.

Thank you for sharing the recipe :D

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