Description
These Homemade Oreo Cookies feature rich, dark chocolate cookies with a creamy vanilla filling, offering a nostalgic and customizable twist on the classic treat.
Ingredients
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 cup (43 grams) Dutch-process cocoa powder or black cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 10 tablespoons (142 grams) unsalted butter, at cool room temperature, cut into chunks
- 1 large egg, at room temperature
- 1 stick (113 grams) unsalted butter, at cool room temperature (filling)
- 2 1/2 teaspoons pure vanilla extract (filling)
- 2 1/2 cups (313 grams) powdered sugar, sifted (filling)
- 1/8 teaspoon fine sea salt (filling)
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a food processor or stand mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Pulse or mix on low speed to blend.
- Add the butter pieces gradually, pulsing or mixing until the mixture resembles coarse crumbs.
- Add the egg and continue processing or mixing until the dough comes together in a cohesive mass.
- Scoop rounded teaspoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
- Flatten each ball slightly with the bottom of a glass or your fingers.
- Bake for 9 minutes, rotating the sheets halfway through baking. The cookies should be set but not overly firm.
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- To make the filling, beat the butter and vanilla extract until smooth. Gradually add the powdered sugar and salt, beating until the filling is light and fluffy.
- Once the cookies are completely cool, spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 2 months in a single layer, then transfer to a freezer-safe bag.
- Add food coloring or flavored extracts to the filling for variations.
- For crispier cookies, bake a minute or two longer.
- Use a stand or hand mixer if a food processor is unavailable.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 170
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
