Homemade Oreo Style Cookies (Printable Version)
Classic dark chocolate sandwich cookies with creamy vanilla filling—homemade and perfect for dunking.
# What You'll Need:
→ Chocolate Cookie Dough
01 - 1 cup all-purpose flour
02 - ¾ cup unsweetened Dutch-process cocoa powder
03 - 1 cup granulated sugar
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Vanilla Cream Filling
09 - ¼ cup unsalted butter, softened
10 - ¼ cup vegetable shortening
11 - 1½ cups powdered sugar, sifted
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
# Method:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Sift together the all-purpose flour, cocoa powder, baking soda, and salt in a medium mixing bowl. Whisk to distribute evenly and set aside.
03 - In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is pale, 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. Continue until a stiff, uniform dough forms and no dry streaks remain.
05 - Roll the dough into 1-inch balls and arrange them 2 inches apart on the prepared baking sheets. Gently flatten each ball using the palm of your hand or the bottom of a drinking 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. Place the remaining cookies flat-side down on top and press gently to distribute the filling evenly to 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.
# Chef's Tips:
01 -
- The cookie dough comes together fast and the dark chocolate flavor runs circles around anything from a package.
- You control the filling thickness so every bite is exactly the ratio you crave.
02 -
- Do not skip sifting the cocoa powder because lumps hide in dark dough and you will never spot them until you bite into a cookie.
- The cookies will seem soft coming out of the oven but they firm up as they cool, so resist the urge to overbake.
03 -
- Chill the dough for 15 minutes before rolling if your kitchen is warm and the dough feels too sticky to handle.
- Use a piping bag or a zip-top bag with the corner snipped off for neat, even filling every single time.