Homemade Oreo Style Cookies (Printable)
Dark chocolate sandwich cookies with a creamy vanilla filling, crisp edges and tender centers.
# What You Need:
→ Chocolate Cookie Dough
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
# How-To:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, beating until fully combined.
04 - Gradually add the sifted dry ingredients to the wet mixture, mixing until a stiff, uniform 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 with 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. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a bowl, beat together the softened butter, vegetable shortening, sifted powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy.
08 - Pipe or spread about 1 tablespoon of filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches, pressing gently to spread the filling evenly to the edges.
09 - Allow the assembled cookies to set for 10 to 15 minutes at room temperature before serving.
# Expert Tips:
01 -
- The cookie shells bake up deeply chocolatey and crisp, shattering just right when you bite into them, something no package can replicate.
- That vanilla cream filling is spreadably thick yet light, and you get to control exactly how generous each cookie sandwich gets.
02 -
- The dough will feel alarmingly stiff and dry at first, but keep mixing and it will come together into a workable mass that holds its shape when rolled.
- Do not skip sifting the cocoa powder and powdered sugar, because lumps in either one will show up as unwelcome surprises in your final texture.
03 -
- Chill the shaped dough balls on the baking sheet for ten minutes before baking to help the cookies hold their round shape and prevent spreading too thin.
- For perfectly uniform filling, pipe it in a spiral starting from the center of each cookie bottom, and the pressure of sandwiching will smooth everything out beautifully.