Homemade Oreo Style Cookies (Print View)
Classic dark chocolate sandwich cookies with a creamy vanilla center—homemade, nostalgic, perfect for dunking.
# What You'll Need:
→ Chocolate Cookie Dough
01 - 1 cup (125 g) all-purpose flour
02 - ¾ cup (70 g) unsweetened Dutch-process cocoa powder
03 - 1 cup (200 g) granulated sugar
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup (115 g) unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Vanilla Cream Filling
09 - ¼ cup (60 g) unsalted butter, softened
10 - ¼ cup (55 g) vegetable shortening
11 - 1½ cups (180 g) powdered sugar, sifted
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
# Method:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Set aside.
03 - In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, continuing to beat until fully incorporated.
04 - Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed until a stiff, uniform dough forms. Avoid overmixing.
05 - Roll the dough into 1-inch balls and arrange them 2 inches apart on the prepared baking sheets. Gently flatten each ball using the palm of your hand or the bottom of a glass.
06 - Bake for 10–12 minutes until the cookies are set and slightly firm to the touch. Allow them to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
07 - In a mixing bowl, beat together the softened butter, vegetable shortening, sifted powdered sugar, vanilla extract, and a pinch of salt until smooth, creamy, and fluffy, about 2 minutes.
08 - Pipe or spread approximately 1 tablespoon of cream filling onto the flat side of half the cooled cookies. Top each with a second cookie, flat side down, and press gently to distribute the filling evenly to the edges.
09 - Allow the assembled sandwich cookies to set at room temperature for 10–15 minutes before serving for the best texture.
# Insider Tips:
01 -
- The cookies come out deeply chocolatey with a slight crunch that softens perfectly the next day, making them even better than the originals.
- The filling is silky and pipable, and you control exactly how thick that cream center gets, which means every bite is exactly how you want it.
- They are surprisingly fun to make, and assembling the sandwiches feels like a mini project that pays off immediately.
02 -
- If the dough feels too soft or sticky to roll, refrigerate it for 15 to 20 minutes and it will firm up beautifully without altering the final texture.
- Do not overbake these cookies, as they will continue to firm up on the sheet after you pull them out, and the slight softness is what makes them perfect for sandwiching.
03 -
- Use a cookie scoop to portion the dough so every cookie is the same size, which means even baking and perfectly matched sandwiches every time.
- A piping bag makes the filling layer neater and more consistent, but a small offset spatula works just as well if you do not have one.