Week 15 ~ Chocolate Sandwich Cookies (aka Homemade Oreos)

oreos dunking

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…

  1. 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.
  2. Beat in eggs until combined.
  3. In a separate bowl combine the flour, cocoa powder, and baking soda.  Using a whisk, stir dry ingredients until combined and smooth.
  4. Add the dry ingredients to the wet ingredients, and mix together until combined.
  5. Remove the dough from the bowl and mold together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  6. Meanwhile, preheat oven to 325˚F.
  7. 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.
  8. 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.
  9. 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.
  10. Roll out any scraps and cut cookies out of that as well.
  11. Repeat with this process with the remaining dough.
  12. Bake in the preheated oven for 15 minutes.
  13. Let cookies cool on cookie sheet for a few minutes and then transfer to a wire rack to cool completely.
  14. 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,
  15. 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.

oreos stacked


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