Description
Perfect homemade Oreo cookies with a rich chocolate flavor and creamy vanilla filling. These classic sandwich cookies are easy to make and sure to satisfy your sweet tooth, perfect for sharing with family and friends.
Ingredients
Cookies
- 1 1/4 cups all-purpose flour (156 g)
- 1/2 cup unsweetened cocoa powder (43 g)
- 1 teaspoon baking soda (5 g)
- 1/8 teaspoon salt
- 1/2 cup butter, room temperature (113 g)
- 3/4 cup granulated sugar (150 g)
- 1/4 cup light brown sugar, packed (55 g)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
Filling
- 1/4 cup butter (57 g)
- 1/4 cup vegetable shortening (57 g) or 4 oz cream cheese for cream cheese filling
- 1 3/4 cups powdered sugar (220 g)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Prepare dry ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a separate mixing bowl, beat the butter on high speed until creamy. Add the granulated sugar and brown sugar, mixing until well combined.
- Add egg and vanilla: Mix in the egg and vanilla extract thoroughly into the butter and sugar mixture.
- Combine dry and wet ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
- Chill dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat oven: Set your oven to 350°F (177°C) to warm up while dough chills.
- Form cookie balls: Remove dough from refrigerator. Line two baking sheets with parchment paper. Roll dough into small balls about 2 teaspoons each.
- Arrange dough on sheets: Place about 15 dough balls on each baking sheet. Press down lightly on each ball to flatten slightly for even baking.
- Bake: Bake the cookies for 6-8 minutes until soft to the touch but set on edges. They will firm up as they cool.
- Cool cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before filling.
- Make filling: Beat together butter and vegetable shortening until smooth and creamy.
- Add powdered sugar and vanilla: Mix in powdered sugar and vanilla extract, beating for 1-2 minutes until smooth.
- Assemble sandwiches: Spoon a small amount of filling onto the flat side of one cookie. Top with another cookie and press gently to sandwich.
- Store cookies: Store assembled cookies in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
- Prepare filling ahead: Filling can be made up to 1 week in advance; store refrigerated and bring to room temperature before using.
Notes
- Use room temperature butter for easier creaming and better texture.
- Press cookie balls lightly so they bake more evenly without spreading too much.
- You can substitute vegetable shortening in the filling with cream cheese for a tangier variation.
- Cookies will seem soft when first removed from oven but will firm up as they cool.
- Store cookies in a sealed container to keep them fresh and soft.
