Homemade Oreo Style Cookies (Printable Version)
Nostalgic dark chocolate sandwich cookies with a smooth vanilla cream filling, ideal for sharing.
# What You Need:
→ Chocolate Cookie Wafers
01 - 1 cup all-purpose flour (125 g)
02 - ¾ cup unsweetened Dutch-process cocoa powder (70 g)
03 - 1 cup granulated sugar (200 g)
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, softened (115 g)
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Vanilla Cream Filling
09 - ¼ cup unsalted butter, softened (60 g)
10 - ¼ cup vegetable shortening (55 g)
11 - 1½ cups powdered sugar, sifted (180 g)
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine evenly and set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, continuing to beat until fully incorporated.
04 - Gradually add the sifted dry ingredients to the butter mixture, mixing on low speed until a stiff, uniform dough forms. Scrape down the sides of the bowl as needed.
05 - Roll tablespoon-sized portions of dough into 1-inch balls. Arrange them 2 inches apart on the prepared baking sheets. Flatten each ball slightly using the palm of your hand or the bottom of a drinking glass.
06 - Bake for 10–12 minutes until the cookies are set and slightly firm to the touch. Allow them to rest on the baking sheets for 5 minutes before transferring 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 on medium-high speed until smooth, light, and fluffy, about 2 minutes.
08 - Pipe or spread approximately 1 tablespoon of the cream filling onto the flat side of half the cooled cookies. Place the remaining cookies on top, flat side down, and press gently to distribute the filling evenly to the edges.
09 - Allow the assembled sandwich cookies to rest at room temperature for 10–15 minutes so the filling sets before serving.
# Expert Tips:
01 -
- The cookies have a deep, almost brownie like intensity that puts anything from a package to shame.
- That creamy center is dangerously addictive and you can adjust the thickness to your liking.
02 -
- The dough will feel very stiff and that is exactly right, so do not be tempted to add extra liquid.
- Adding a teaspoon of espresso powder to the dough amplifies the chocolate flavor in a way you will not believe until you try it.
03 -
- If you want a richer filling, swap the shortening for equal parts butter and accept that it will be softer at room temperature.
- Chill the dough for 15 minutes before rolling if your kitchen is warm and the dough feels sticky.