Homemade Oreo Style Cookies (Printable)
Dark chocolate sandwich cookies with creamy vanilla filling—homemade, nostalgic treats perfect for dunking.
# What You Need:
→ Chocolate Cookie Dough
01 - 1 cup (125 g) all-purpose flour
02 - ¾ cup (70 g) unsweetened Dutch-process cocoa powder
03 - 1 cup (200 g) granulated sugar
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup (115 g) unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Vanilla Cream Filling
09 - ¼ cup (60 g) unsalted butter, softened
10 - ¼ cup (55 g) vegetable shortening
11 - 1½ cups (180 g) powdered sugar, sifted
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk gently 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 the mixture becomes light and fluffy, approximately 2 to 3 minutes. Add the egg and vanilla extract, continuing to beat until fully incorporated.
04 - Gradually add the sifted dry ingredients to the creamed butter mixture, mixing on low speed until a stiff, uniform dough forms. Avoid overmixing.
05 - Roll the dough into 1-inch balls and arrange them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball using the palm of your hand or the bottom of a glass to about ¼-inch thickness.
06 - Bake for 10 to 12 minutes until the cookies are set and slightly firm to the touch. Allow them to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
07 - In a medium bowl, beat together the softened butter, vegetable shortening, sifted powdered sugar, vanilla extract, and a pinch of salt using an electric mixer on medium-high speed until the filling is smooth, creamy, and fluffy, about 2 minutes.
08 - Pipe or spread approximately 1 tablespoon of the vanilla 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 for 10 to 15 minutes at room temperature so the filling sets before serving.
# Expert Advice:
01 -
- The cookie dough comes together fast and the deep cocoa flavor puts anything from a package to shame.
- You control the filling thickness, which means every bite is exactly as decadent as you want it to be.
02 -
- The dough will feel alarmingly stiff and dry at first, but keep mixing and it will come together into a cohesive ball.
- Do not overbake these cookies because they firm up significantly as they cool and nobody enjoys a dry sandwich cookie.
03 -
- Use a small cookie scoop to portion the dough so every sandwich is evenly matched in size.
- Chilling the filled cookies for 20 minutes in the fridge before serving gives you that satisfying snap when you bite in.