Imagine biting into a perfectly crisp chocolate cookie with a creamy, dreamy filling that puts store-bought versions to shame. These Homemade Oreos aren't just cookies - they're a nostalgic journey that transforms your kitchen into a gourmet bakery. With just a few simple ingredients and some baking magic, you'll create a treat that will have everyone begging for your secret recipe. Get ready to elevate your dessert game and impress family and friends with these irresistible, from-scratch sandwich cookies that are guaranteed to make your taste buds dance!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine thoroughly and set aside.
- In a large mixing bowl, cream together 1/2 cup softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and 1 teaspoon vanilla extract to the butter mixture, beating until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a smooth, dark chocolate dough forms.
- Roll the dough into small 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Gently flatten each ball with the bottom of a glass or your palm to create uniform circular cookies.
- Bake for 10-12 minutes, until the edges are set and the cookies look slightly cracked.
- Remove from oven and let cookies cool completely on the baking sheets for 10 minutes, then transfer to a wire rack.
- For the cream filling, beat powdered sugar, 1/4 cup softened butter, 2 teaspoons vanilla extract, and milk until smooth and creamy.
- Once cookies are completely cool, pipe or spread a small amount of cream filling on one cookie and sandwich with another.
- Gently press the cookies together, allowing the filling to spread evenly.
- Let the filled cookies set for 15-20 minutes to allow the filling to firm up.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- • Ensure all ingredients are at room temperature for the smoothest dough and filling • Use a cookie scoop or small spoon to create uniform-sized cookie balls • Chill the dough for 15-20 minutes before rolling if it feels too soft • For extra crisp cookies, roll the dough thinner and watch carefully while baking • Use a piping bag or zip-lock bag with corner cut for precise cream filling application • Let cookies cool completely before filling to prevent melting • For a fun variation, try adding a pinch of espresso powder to the cookie dough for depth • Store cookies in a single layer to prevent cream filling from squishing
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
