Homemade Oreos–A soft chocolate sandwich cookies with a creamy filling!
Oreo cookies are probably one of my favorite store bought cookies. I do not buy them much unless I am using them for a recipe or pie crust. I really like these cookies as an alternative to the store bought option. I wouldn’t use them in a recipe though as they are for sure not going to crumble the same way.
They are slightly crunchy on the outside and soft in the middle. The cookies are fast to make, just with a downside of waiting for them to cool so you are can frost them.
- For the cookies:
- 1¼ cups all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- For the filling:
- ½ cup (1 stick) unsalted butter, at room temperature
- 2¼ cups sifted confectioners’ sugar
- 2 teaspoons pure vanilla extract
- For the cookies:
- Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
- In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder, baking soda, and salt to combine.
- In an electric stand mixer with a fitted paddle, attachments beat together the butter and sugar on medium-high speed for 3-4 minutes, until pale and fluffy.
- Mix in egg, and vanilla. On low speed add the dry ingredients and mix until combined.
- Scoop 1 tablespoon dough balls and place on cookies sheet about 1.5 to 2 inches apart. Bake until edges begin to set, about 8-9 minutes. Cool on baking sheet for several minutes then transfer to a wire rack to cool completely. (the cookies will be puffy when they first come out, but they will flatten as they cool)
- To make the filling:
- In the bowl of an electric stand mixer or hand-held mixer, beat the butter until fluffy. Add in the vanilla and powdered sugar mix until well combined.
- Fill a pastry bag with the filling mixture or spread filling onto cookies. Pair the cookies up based on their size. Spread or pipe the filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Roll sides in sprinkles if desired. Cover leftover sandwich cookies and store in the refrigerator for up to 1 week.
This recipe is very slightly adapted from Handle the Heat.