Homemade Oreo Style Cookies (Print Version)
Classic dark chocolate sandwich cookies with creamy vanilla filling, nostalgic treat ready in about an hour.
# What You'll Need:
→ Chocolate Cookie Dough
01 - 1 cup (125 g) all-purpose flour
02 - ¾ cup (70 g) unsweetened Dutch-process cocoa powder
03 - 1 cup (200 g) granulated sugar
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup (115 g) unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Vanilla Cream Filling
09 - ¼ cup (60 g) unsalted butter, softened
10 - ¼ cup (55 g) vegetable shortening
11 - 1½ cups (180 g) powdered sugar, sifted
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
# Steps:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a mixing bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Set aside.
03 - In a separate bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy. Add the egg and vanilla extract, continuing to beat until fully incorporated.
04 - Gradually add the sifted dry ingredients to the wet mixture, mixing until a stiff, cohesive dough forms.
05 - Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly using the palm of your hand or the bottom of a glass.
06 - Bake for 10 to 12 minutes until the cookies are set and slightly firm to the touch. Allow them to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a mixing bowl, beat together the softened butter, vegetable shortening, sifted powdered sugar, vanilla extract, and a pinch of salt until smooth, light, and fluffy.
08 - Pipe or spread approximately 1 tablespoon of cream filling onto the flat side of half the cookies. Top each with a remaining cookie, flat side down, and press gently to spread the filling evenly to the edges.
09 - Allow the assembled sandwich cookies to set at room temperature for 10 to 15 minutes before serving.
# Expert Tips:
01 -
- The cookie wafers are deeply chocolatey and crisp in a way store bought ones never quite manage.
- You control exactly how thick the cream filling is, and that changes everything about the experience.
02 -
- The dough will seem dry and crumbly before it comes together, so do not panic and add extra liquid.
- Cooling the cookies completely before assembling is critical because warm cookies will melt the filling into a mess.
03 -
- Dip the bottom of your glass in cocoa powder before flattening each dough ball so it does not stick and pull the dough apart.
- Using a combination of butter and shortening in the filling is the secret to getting that authentic texture that holds up at room temperature.