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–+ servings

Better Than Store-Bought Homemade Oreo Cookies

Perfectly crisp homemade Oreo cookies with dark cocoa wafers and creamy vanilla filling. Way better than store-bought!
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened dark cocoa powder sifted if lumpy
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup granulated sugar
  • 10 tablespoons unsalted butter softened
  • 1 large egg at room temperature
Filling Ingredients
  • 1/2 cup unsalted butter softened
  • 2 cups confectioners' sugar sifted
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 1/4 teaspoon salt

Method
 

Cookie Instructions
  1. Heat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk the flour, dark cocoa powder, baking soda, baking powder, salt, and granulated sugar until thoroughly combined.
  3. Beat in the softened butter and the egg using an electric mixer on high speed. Keep mixing until the dough comes together into one solid mass.
  4. Place the dough between two large sheets of parchment paper or two silicone mats and roll it out to about 1/8 inch thick.
  5. Cut the dough into 1 1/2-inch rounds using a cookie cutter, biscuit cutter, or a small glass rim dipped in flour. Gather the scraps, reroll, and cut again.
  6. Arrange the rounds on the prepared baking sheets, spacing them about 1 inch apart. Bake for 9 minutes, until the cookies are set. Transfer them to a wire rack and let cool completely before assembling.
Filling Instructions
  1. Using an electric mixer on high speed, beat the softened butter for about 3 minutes, until light, pale, and airy.
  2. Add the confectioners' sugar a little at a time, mixing well after each addition, until the frosting is smooth.
  3. Stir in the vanilla bean paste and salt and continue beating for 1 minute, until the filling is fluffy.
Assembly Instructions
  1. Fit a pastry bag with a 1/2-inch round tip, fill it with frosting, and pipe a dollop of filling toward the center of one cookie. If you don't have a pastry bag, spread the filling with a butter knife or snip the corner off a plastic bag and pipe from that.
  2. Place a second cookie, the same size as the first, over the frosting. Press down very gently so the filling works its way to the edges. Continue filling and sandwiching the remaining cookies.
  3. Serve the cookies however you like; for a classic twist, pull them apart, lick the cream, and then enjoy the chocolate cookie.

Nutrition

Calories: 80kcalCarbohydrates: 10.7gProtein: 0.5gFat: 4.2gSaturated Fat: 2.2gCholesterol: 13mgSodium: 48mgFiber: 0.2gSugar: 8.1g

Notes

Use dark or Dutch-process cocoa for the classic deep chocolate flavor and dark color.
Make sure the butter is softened but not melted, or the dough may spread too much while baking.
If the dough becomes sticky or too warm, chill it for 15 to 20 minutes before rolling and cutting.
Swap the vanilla bean paste for mint extract, almond extract, or orange zest to create a flavored filling.
Store filled cookies in an airtight container at room temperature for up to 2 weeks, separated by layers of wax paper to keep them from sticking.
The cookies can be made ahead and frozen for up to 3 months, either baked and unfilled or the sandwich cookies assembled; thaw at room temperature before serving.
For extra-natural cocoa flavor, use a 50/50 mix of dark and regular cocoa powder if you don't have dark cocoa on hand.

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