Description
This homemade Oreo cookies recipe recreates the beloved chocolate sandwich cookie with a rich cocoa-flavored biscuit and a creamy vanilla filling. Perfect for cookie lovers, these treats combine a crisp, slightly chewy cookie with a fluffy, sweet filling made from butter, powdered sugar, and vanilla bean paste. Made from scratch using simple ingredients, these cookies are ideal for baking enthusiasts looking to delight family and friends with a classic, nostalgic dessert.
Ingredients
Cookie Dough
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 cup (43 grams) Dutch-process cocoa powder or Black cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup (200 grams) granulated sugar
- 10 tablespoons (142 grams) unsalted butter, at cool room temperature, cut into chunks
- 1 large egg, at room temperature
Filling
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2 ½ teaspoons vanilla bean paste
- 2 1/2 cups (313 grams) powdered sugar, sifted
- 1/8 teaspoon fine sea salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Make the Cookie Dough: In a food processor fitted with the S blade or in a stand mixer with the paddle attachment, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Slowly add the butter in chunks while pulsing or mixing on low speed. Once the mixture resembles coarse crumbs, add the egg and continue to process or mix until the dough forms a cohesive mass, about 1 minute.
- Shape and Chill the Cookies: Using a small cookie scoop, portion the dough into 1-tablespoon sized balls and place them on the prepared baking sheets, at least 2 inches apart. Dampen your palm and flatten each dough ball to about 1/8-inch thickness. Chill the baking sheets with the flattened dough in the refrigerator for at least 10 minutes to help the cookies hold their shape during baking.
- Bake the Cookies: Bake the chilled cookies for 9 to 10 minutes, rotating the baking sheets once midway through to ensure even cooking. The cookies should smell fragrant and be set when done. Transfer the baking sheets to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 2 days, but may lose crispness over time.
- Prepare the Filling: In a stand mixer with the paddle attachment, beat the butter and vanilla bean paste on medium-low speed until combined. Scrape down the bowl, then gradually add the powdered sugar and salt. Increase the speed to high and beat for 2-3 minutes until the filling becomes light and fluffy.
- Assemble the Cookies: Using a pastry bag or a spatula, place a teaspoon-sized dollop of the filling onto the center of one cookie. Sandwich with another cookie of similar size, pressing down lightly to spread the filling evenly to the edges. Repeat with the remaining cookies and filling.
- Serve and Store: For the best texture and flavor, serve the cookies the same day they are assembled. Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
- Use Dutch-process or black cocoa powder for a deeper, richer chocolate flavor typical of classic Oreos.
- Chilling the dough before baking helps prevent spreading and keeps the cookies flat and tender.
- Make sure butter and egg are at room temperature to ensure proper mixing and dough consistency.
- Cookies may become less crisp if stored for more than 2 days; store in airtight containers to preserve freshness.
- Vanilla bean paste adds intense vanilla flavor and specks of vanilla—you can substitute with pure vanilla extract if unavailable.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
