Name: Homemade Oreo Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 1 stick (113 grams) unsalted butter, at cool room temperature; 2 1/2 teaspoons pure vanilla extract; 2 1/2 cups (313 grams) powdered sugar, sifted; 1/8 teaspoon fine sea salt

Ingredients

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

1 stick (113 grams) unsalted butter, at cool room temperature

2 ½ teaspoons pure vanilla extract

2 1/2 cups (313 grams) powdered sugar, sifted

1/8 teaspoon fine sea salt

Instructions

Step 1: Preheat your oven to 375°F and line two baking sheets with parchment paper.

Step 2: In a food processor with the S blade, or using an electric mixer with a paddle attachment, combine the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar.

Step 3: While pulsing or mixing on low speed, add the butter chunks gradually, then add the egg. Continue until the dough forms a cohesive mass, about 1 minute.

Step 4: Use a small cookie scoop to portion 1-Tablespoon sized balls of dough onto the prepared sheets, spacing them at least 2 inches apart. Dampen your palm and gently flatten each dough ball to about 1/8-inch thickness.

Step 5: Chill the trays of flattened dough in the refrigerator for at least 10 minutes before baking.

Step 6: Bake the cookies for 9 to 10 minutes, rotating the trays once midway for even baking. The cookies should be fragrant and completely set when done. Transfer baking sheets to a rack to cool. Cookies can be stored in an airtight container for up to 2 days but may lose crispiness over time.

Step 7: To make the filling, beat the butter and vanilla in a stand mixer on medium-low speed until well combined. Scrape down the bowl, then gradually add powdered sugar and salt.

Step 8: Increase the mixer speed to high and beat for 2–3 minutes until the filling is light and fluffy.

Step 9: Assemble the cookies by piping or spreading about a teaspoon of filling onto the center of one cookie. Sandwich with another cookie of equal size and gently press to spread the filling evenly.

Step 10: Serve the cookies the same day for the best texture and flavor.

Tips & Variations

For an extra intense chocolate flavor, use black cocoa powder instead of Dutch-process cocoa powder.

Chilling the dough before baking helps maintain the cookie shape and prevents spreading.

Use a small offset spatula or piping bag for easier and neater filling assembly.

To customize, add a pinch of instant coffee powder to deepen the chocolate taste.

Store assembled cookies in a single layer to prevent sticking and preserve crispiness.

Storage

Store baked cookies in an airtight container at room temperature for up to 2 days. Keep the filling and cookies separate if you want to maintain the crisp texture longer. When ready to serve, assemble and enjoy immediately. Reheat assembled cookies in a warm oven briefly if desired, but avoid microwaving to keep the cookie crisp.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but the flavor will be slightly different, often less smooth and rich than with Dutch-process or black cocoa powder.

How do I make the cookies crisp?

Flatten the dough thinly and chill before baking. Bake until the edges are set and allow to cool completely. Avoid storing assembled cookies for too long, as the filling can soften the cookie exterior.