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Homemade Oreo Cookies Recipe

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3.8 from 9 reviews

Homemade Oreo Cookies are a deliciously rich and chocolatey treat made from scratch using a blend of cocoa powder and classic cookie ingredients. These cookies feature a crisp chocolate wafer exterior with a luscious, creamy vanilla filling, making them a perfect indulgence or a fun baking project.

  • Total Time: 50 minutes
  • Yield: 15 servings

Ingredients

Cookie Dough

  • 1 1/4 cups (159 grams) all-purpose flour
  • 1/2 cup (43 grams) Dutch-process cocoa powder or Black cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup (200 grams) granulated sugar
  • 10 tablespoons (142 grams) unsalted butter, at cool room temperature, cut into chunks
  • 1 large egg, at room temperature

Filling

  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 2 1/2 teaspoons pure vanilla flavoring
  • 2 1/2 cups (313 grams) powdered sugar, sifted
  • 1/8 teaspoon fine sea salt

Instructions

  1. Make the cookies: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Combine dry ingredients and mix: In a food processor with the S blade or electric mixer with paddle attachment, pulse together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Add the butter in pieces gradually while mixing, then incorporate the egg. Mix until the dough forms a cohesive ball, about 1 minute.
  3. Shape and chill dough: Scoop dough into 1-tablespoon sized balls and place on prepared baking sheets at least 2 inches apart. Flatten each ball to about 1/8-inch thickness using a dampened palm. Refrigerate the trays for at least 10 minutes to chill before baking.
  4. Bake the cookies: Bake cookies for 9 to 10 minutes, rotating the pans halfway through for even cooking, until fragrant and fully set. Remove them from the oven and transfer baking sheets to a rack to cool completely. Cookies can be stored airtight for up to 2 days but will lose crispness over time.
  5. Prepare the filling: In a stand mixer with paddle attachment, beat the softened butter and vanilla on medium-low speed until smooth and combined. Gradually add powdered sugar and salt while mixing, then increase speed to high and beat for 2 to 3 minutes until the filling is light and fluffy.
  6. Assemble the cookies: Using a pastry bag or spatula, apply about a teaspoon of filling onto the center of one cookie. Top with another cookie of the same size and gently press to spread the filling evenly to the edges. Repeat with remaining cookies and filling.
  7. Serve: For the best texture and flavor, serve the assembled cookies the same day they are put together.

Notes

  • Chilling the dough before baking helps maintain the cookie shape and texture.
  • Using Dutch-process or Black cocoa powder enhances the deep chocolate flavor and dark color.
  • Cookies can be stored for two days but may lose crispness; to refresh, bake briefly or store in an airtight container with a slice of bread.
  • Make sure butter and egg are at room temperature to ensure proper dough consistency.
  • Use parchment paper for easy cookie removal and minimal cleanup.
  • If you prefer softer cookies, reduce bake time slightly or adjust chilling time.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/homemade-oreo-cookies-recipe/