Description
Homemade Oreo cookies with a rich, dark chocolate cookie and a sweet, creamy filling. These are even better than the store-bought version!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder, Dutch-processed preferred
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is evenly distributed. Whisk for at least 30 seconds to ensure there are no clumps of cocoa powder.
- In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed). Scrape down the sides of the bowl occasionally.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Scrape down the sides of the bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Mix until you see no more streaks of flour.
- Divide the dough in half, flatten each half into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably 2-3 hours (or overnight).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness.
- Use a 2-inch round cookie cutter (or any shape you prefer) to cut out cookies. Re-roll the scraps and cut out more cookies until all the dough is used.
- Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or the bowl of your stand mixer), cream the softened butter until smooth and fluffy (2-3 minutes on medium speed).
- Gradually add the sifted powdered sugar to the butter, mixing on low speed until combined. Add it in 2-3 additions.
- Add the heavy cream, vanilla extract, and salt, and mix on medium speed until light and fluffy.
- If the filling is too thick, add a little more heavy cream, one teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- Transfer the cream filling to a piping bag fitted with a round tip (or use a ziplock bag with a corner cut off). Alternatively, you can simply spread the filling onto the cookies with a knife or spatula.
- Pipe or spread a generous amount of filling onto the flat side of one cookie.
- Top with another cookie, flat side down, and gently press to sandwich the filling.
- Repeat with the remaining cookies and filling.
- For best results, chill the assembled cookies in the refrigerator for at least 30 minutes before serving.
Notes
- Use Dutch-processed cocoa powder for a richer, smoother flavor and darker color.
- Don’t overmix the dough, as this can lead to tough cookies.
- Chilling the dough is essential for preventing spreading and enhancing flavor.
- Don’t overbake the cookies; they should be slightly soft in the center.
- Sift the powdered sugar to prevent lumps in the filling.
- Adjust the filling consistency by adding more heavy cream or powdered sugar as needed.
- Store the cookies in an airtight container to keep them fresh.
- Prep Time: 30 minutes
- Cook Time: 8 minutes