Homemade Oreos

5 from 3 votes

I haven't had an Oreo in recent memory so I can't say these taste just like Oreos. They are delicious, though! Make sure you do not over bake the cookies: it can be a bit hard to tell when they are done because they are so dark to begin with. You may end up with extra filling...depends on it you "double stuff" these or not ;)

Prep Time15

Cook Time18

Refrigeration Time12

Total Time12 33

Course: Dessert

Keyword: homemade oreos, sugar addiction

Servings: sandwich cookies

Calories: 193kcal

Ingredients

For the oreo cookies:

1/2 cup salted butter preferably organic
1/2 cup sugar preferably organic
1 egg yolk preferably pastured
1 cup flour
2 tbsp cacao powder or unsweetened cocoa powder
1/2 cup dark chocolate chips melted

For the oreo filling:

1/2 cup salted butter softened, preferably organic
1 2/3 cup powdered sugar preferably organic
1 tbsp heavy cream raw and organic if possible

Instructions

Cream butter with sugar in the bowl of an electric mixer until smooth. Add egg yolk and mix thoroughly.
Whisk flour together with cocoa powder in a medium bowl, then add to the butter/sugar/egg yolk mixture. Beat on low speed until combined. Add the melted chocolate and mix on low until the dough comes together. The dough will be quite soft at this point, and that’s fine.
Form dough into a log (about 12 inches long) and wrap in parchment paper. Refrigerate overnight, or at least for a few hours.
Heat oven to 325 degrees F. and line 2 cookie sheets with parchment paper. Remove dough from refrigerator and allow to stand for about 5 minutes while you prepare the icing by beating the softened butter with the powdered sugar and cream in the bowl of an electric mixer.
Using a sharp knife, cut dough into thin slices (about ¼ inch). You should have about 40 cookies. Place them on parchment-lined baking sheets and transfer to the oven.
Bake the cookies for 16-18 minutes, or until they are firm to the touch (the thicker you slice them, the longer they will take to bake).
Allow cookies to rest on the baking sheet for a couple of minutes before transferring them to a wire rack and allowing them to cool completely.
When cool, spread about one tablespoon of the icing onto the bottom of one cookie. Top with a second cookie. Repeat until all of the cookies are filled.

Nutrition