My family loves Oreos. They are pretty much a junk food staple in our house. I have only been grocery shopping when necessary during this pandemic, which has been about every week and a half when we are really out of everything. The Oreos were probably one of the first things to be eaten. I decided to see if I could make these iconic cookies at home, hoping it would save some whining about us being out of the actual Oreos. This is what I learned, while these cookies are delicious they do not really taste like Oreos. They are a fabulous chocolate sandwich cookie. My husband said he thought they were better than the original, but not a replica, and while my kids gobbled them up they said in comparison not like an Oreo but a yummy cookie. So while I will still continue to buy the original, these are a fun alternative. As always, enjoy!
Chocolate Sandwich Cookies (homemade Oreos) – original recipe from Tasty here
For the cookie…
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2 teaspoons salt
- 2 large eggs
- 2 cups all-purpose flour
- 1 ¼ cups cocoa powder (original recipe calls for dark cocoa powder, but I didn’t have any- regular cocoa powder worked fine)
- ½ teaspoon baking soda
For the filling…
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
What to do…
- In the bowl of a stand mixer, or large bowl using a hand mixer, cream together 1 cup of softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until combined.
- In a separate bowl combine the flour, cocoa powder, and baking soda. Using a whisk, stir dry ingredients until combined and smooth.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Remove the dough from the bowl and mold together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Meanwhile, preheat oven to 325˚F.
- After an hour, remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 parts, for ease of rolling out.
- To roll out the dough, place a quarter of the dough between two sheets of parchment paper. You can roll it out on a floured surface, too but the flour will show up on the cookies when baked. Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
- Using a small round cookie cutter or the rim of a champagne glass (which is what I used), cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving a ½-inch between each cookie.
- Roll out any scraps and cut cookies out of that as well.
- Repeat with this process with the remaining dough.
- Bake in the preheated oven for 15 minutes.
- Let cookies cool on cookie sheet for a few minutes and then transfer to a wire rack to cool completely.
- While cookies are cooling, combine butter, powdered sugar, and vanilla in the bowl of a stand mixer, or in a bowl if using a hand mixer, mix until light and fluffy,
- To put together the cookies, place scoop on one and spread around. Place another cookie on top and squeeze lightly. Scrape away any excess icing.