Homemade Oreo Style Cookies (Print Version)
Dark chocolate sandwich cookies filled with smooth vanilla cream—nostalgic, homemade, and perfect for dunking.
# What You'll 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
# How to Make It:
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 to combine evenly and set aside.
03 - In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 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 2 inches apart on the prepared baking sheets. Flatten each ball slightly 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, then transfer to a wire cooling 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 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. Top each with a second cookie, flat side down, and press gently to spread the filling evenly toward the edges.
09 - Allow the assembled sandwich cookies to rest at room temperature for 10 to 15 minutes so the filling firms up before serving.
# Expert Advice:
01 -
- The double hit of cocoa and optional espresso powder makes these dangerously close to the real thing but deeper and more satisfying.
- That creamy center sets up just firm enough to hold together while staying soft when you bite into it.
02 -
- If you skip the shortening and use all butter in the filling, it will taste richer but soften faster at room temperature.
- The dough seems almost too stiff when it comes together, but that density is what gives these their signature snap.
03 -
- Add a teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor without making the cookies taste like coffee.
- Chill the filled sandwiches for 20 minutes before serving for the cleanest bite and the most satisfying texture contrast.