Homemade Oreo Sandwich Cookies (Print Version)

Chocolate sandwich cookies filled with smooth, vanilla cream—crisp, rich, and customizable for every craving.

# Ingredients:

→ For the cookies

01 - 1 1/4 cups (159 grams) all-purpose flour
02 - 1/2 cup (43 grams) Dutch-process cocoa powder or Black cocoa powder
03 - 1 teaspoon baking soda
04 - 1/4 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1 cup (200 grams) granulated sugar
07 - 10 tablespoons (142 grams) unsalted butter, at a cool room temperature, cut into chunks
08 - 1 large egg, at room temperature

→ For the filling

09 - 1 stick (113 grams) unsalted butter, at a cool room temperature
10 - 2 1/2 teaspoons pure vanilla extract
11 - 2 1/2 cups (313 grams) powdered sugar, sifted
12 - 1/8 teaspoon fine sea salt

# Directions:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper. In a food processor or stand mixer, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. Slowly add butter in pieces, then add the egg. Process or mix until a cohesive dough forms, about 1 minute.
02 - Divide dough into 1-Tablespoon portions using a small cookie scoop. Roll into balls and place on baking sheets at least 2 inches apart. Flatten the dough balls to about 1/8-inch thickness using damp palms. Chill trays in the fridge for at least 10 minutes before baking.
03 - Bake for 9 to 10 minutes, rotating the baking sheets midway. The cookies are done when fragrant and fully set. Cool completely on a rack. Store in an airtight container for up to 2 days, though cookies may soften over time.
04 - In a stand mixer, beat butter and vanilla on medium-low speed until smooth. Gradually add powdered sugar and salt. Increase speed to high and beat for 2-3 minutes until the mixture becomes light and fluffy.
05 - Place a teaspoon-sized amount of filling onto the center of one cookie. Top with another equal-sized cookie and gently press to spread the filling to the edges. Repeat for all cookies. Serve the same day for the best texture.

# Notes:

01 - Black cocoa powder provides the most authentic Oreo flavor and color, but Dutch-processed cocoa is a suitable alternative.
02 - Assembled cookies are best enjoyed on the same day for optimal texture.

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