Easy Homemade Oreos
Chocolate cookies with vanilla cream and my hint of white chocolate! Who doesn’t love this store-bought favorite
Equipment
- Stand Mixer
- Hand mixer
- Cookie Sheets
- Cookie scoop
Ingredients
Chocolate Cookie
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder I use a mix of Nestle & Hersheys Special Dark
- 1 tsp baking soda
- 1/4 tsp espresso grind optional
- 1/8 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup Milk
Vanilla Cream
- 9 tbsp unsalted butter softened
- 1.5 oz melted white chocolate I use bakers
- 2 cup confectionary sugar
- 1/16 tsp salt
- 1 1/2 tsp vanilla extract
Instructions
Chocolate Cookie
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a small bowl combine the first 5 ingredients, set aside.
- In the bowl of a stand mixer beat butter on high speed for 1 min or until creamy. Make sure you scrape the bottom and sides of the bowl then add your sugar and mix on medium speed until combined.
- Add your vanilla to the butter/sugar mixture and mix until just combined. On low speed add your flour (the dough will be extremely dry looking, scrape down bottom and sides of the bowl then add the milk and mix on medium speed until dough forms.
- Using a medium cookie scoop make balls of dough and round them out, you should have about 20 balls per cookie sheet. Slightly smoosh the dough balls down to about a 1/2 inch - 1/4 inch thick (be careful not to make too thin). The thinner the dough the crunchier the cookie.
- Bake cookies at 350 for 15 min depending on how crunchy you like let cool on pan 5 min. Then remove to counter for sandwiching!
Vanilla Cream
- While cookies are cooling make the vanilla cream. Melt your white chocolate allow it to slightly cool.
- In a small bowl with your hand mixer cream 9 tablespoons of unsalted butter until creamy and remaining ingredients and cream together until smooth.
- Once your cookies are cool with a butter knife take about a heaping teaspoon (or more) of vanilla cream and put in the center of a cookie, then top and smoosh down slightly with another cookie, repeat process until you have 20 cookie sandwiches.
Notes
The chocolate cookie dough makes about 40 medium single cookies and 20 large cookie sandwiches.
The vanilla cream makes about 1 1/3 cups. Feel free to double the recipe and use on cupcakes or cake!
Keep in an airtight container for 4 days at room temperature. If you want them to last longer keep in the refrigerator for one week, remove from refrigerator 10-15 mins before eating.
The vanilla cream can be made a day in advance but keep in refrigerator until ready to use, let come to room temp before spreading onto the cookie.