Homemade Oreo Cookies
User Reviews
4.8
Homemade Oreo Cookies
Description
This recipe for Homemade Oreo Cookies produces chocolate sandwich cookies using a dough made from all-purpose flour, Dutch-process or Black cocoa powder, baking soda and powder, salt, sugar, butter, and egg. The dough is formed into balls, flattened after chilling, and baked until set and fragrant, resulting in crisp, deeply chocolate-flavored cookies.
The filling combines unsalted butter, vanilla extract, sifted powdered sugar, and a pinch of fine sea salt, creating a smooth, rich, and sweet vanilla cream that contrasts with the cocoa cookies. Assembling involves sandwiching the filling between cooled cookies.
The recipe suggests chilling the dough before baking to maintain shape and texture and offers a note on adjusting scoop size to approximate typical Oreo cookie size for uniformity. These homemade treats are ideal for enjoying fresh or sharing.
Ingredients
For the cookies:
- 1 1/4 cups all-purpose flour 159 grams
- 1/2 cup Dutch-process cocoa powder or Black cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar 200 grams
- 10 tablespoons unsalted butter at a cool room temperature, cut into chunks, 142 grams
- 1 egg at room temperature, large
For the filling:
- 1 unsalted butter at a cool room temperature, stick, 113 grams
- 2 ½ teaspoons vanilla extract pure
- 2 1/2 cups powdered sugar sifted
- 1/8 teaspoon salt fine sea salt
Instructions
Make the cookies:
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a food processor fitted with the S blade attachment or in the bowl of an electric mixer fitted with the paddle attachment, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. While pulsing, or on low speed, add the butter in several pieces at a time, then add the egg. Continue processing, or mixing, until the dough comes together in a mass, about 1 minute.
- Divide the dough into 1-Tablespoon sized balls using a small cookie scoop and drop onto prepared baking sheets, at least 2 inches apart.* Dampen the palm of your hand before flattening each ball of cookie dough to about 1/8-inch thickness. Chill each tray of flattened cookie dough for at least 10 minutes in the fridge before baking.
- Bake for 9 to 10 minutes, rotating once to ensure even baking, or until the cookies are fragrant and completely set. Set baking sheets on a rack to cool. At this point the cookies can be stored in an airtight container for 2 days. Note they may become less crispy the longer they’re stored.
To make the filling:
- In a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium-low speed until well combined. Scrape down the bowl. Gradually add the powdered sugar then the salt. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble:
- Using a pastry bag or spatula, drop a teaspoon-size blob of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press down to work the filling evenly towards the outside of the cookie. Repeat with remaining cookies and filling.
- Serve the same day the cookies are assembled for best texture.
Notes
- To achieve a cookie size closer to packaged Oreos, use a 1 teaspoon scoop instead of 2 teaspoons for portioning the dough.
User Reviews
Overall Rating
4.8
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