Homemade Oreos

Craving a classic snack? Try these homemade Oreos! The dark chocolate cookies sandwiched around vanilla creme filling are so nostalgic!

Homemade Oreos stacked on a white surface with a blue napkin in the background.
How to make homemade Oreos
These cookies are made in just 5 simple steps.

Step 1: Make the cookie dough
Pop the butter and sugar in the mixing bowl and beat them together on medium speed until smooth.
Unlike a lot of other cookie recipes, you don’t have to incorporate a lot of air in this step. If you just blend until smooth, there’s less chance that the cookies will spread in the oven and lose their pretty shape.

Add the egg and vanilla extract to the mix, and stir until incorporated.

Scrape the bottom and sides of the bowl with a silicone spatula, then mix in the cocoa, cornstarch, and salt.

Finally, the flour. Depending on the kind of mixer you have, and the humidity levels in your area on the day you’re baking, you may need more or less flour.

Add it a little at a time, mixing, and watch for the dough to gather itself into a ball.

It should not feel sticky, but it shouldn’t be crumbly either. If it feels sticky, add a little more flour.

It will most likely seem crumbly at first, but if it still won’t come together after a few minutes of mixing/kneading, you may have added a little too much flour.

Add only as much flour as is needed for the dough to gather itself into a ball and pull cleanly away from the sides of the bowl.

If you accidentally add too much, a few drops of milk or cream should bring everything back together
Step 2: Roll out the dough
You do not need to chill this dough before cutting out your shapes. If you want to do that, you can, but just remember to add a little less flour when you mix it up, because it will become drier as it sits.

Working with about a baseball-sized amount at a time, roll the dough out between two sheets of parchment paper.
Aim for a thickness of 1/4-inch. Rolling pin rings make this a breeze!

Step 3: Cut out the cookies
Use a 2-inch diameter fluted round cookie cutter to cut the shapes, then place them on parchment-lined baking sheets.
Step 4: Bake
Bake the cookies on the middle rack of a preheated oven.

Step 5: Fill
Mix the powdered sugar, cream cheese, vanilla, and salt together until smooth.

Again, this will be a very stiff mixture.

Sandwich two baked and cooled cookies around about a teaspoon of filling.
Ingredients
FOR THE DARK CHOCOLATE COOKIES
▢1 cup (200 g) granulated sugar
▢1/2 cup (113.5 g) unsalted butter, softened
▢1 (50 g) large egg
▢1 teaspoon (4 g) vanilla extract
▢1/2 cup (43 g) dark cocoa powder
▢1/4 cup (32 g) cornstarch
▢1/2 teaspoon (3 g) kosher salt
▢1 3/4 cups (218.75 g) all-purpose flour, (approximately)*
FOR THE CREME FILLING:
▢2 1/2 cups (300 g) powdered sugar
▢3 ounces (85.05 g) cream cheese
▢1 teaspoon (4 g) vanilla extract
▢1/8 teaspoon (0.75 g) kosher salt
Instructions
TO MAKE THE DARK CHOCOLATE COOKIES:
Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
In a large mixing bowl, beat the sugar and butter together on medium speed, until smooth (about 1 minute).
Scrape the bottom and sides of the bowl with a silicone spatula, and mix in the in the egg and vanilla.
Add the dark cocoa powder, cornstarch, and salt, and mix on low speed to combine.
Add the flour, a little at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl (you might not need all the flour*).
Roll out the dough between two sheets of parchment paper, to a thickness of 1/4-inch (rolling pin rings will help you to get an even thickness).
Use a 2-inch diameter fluted round cutter to cut shapes, place on the prepared baking sheets, and bake until crisp around the edges and set in the centers (approx. 9 to 12 minutes).
Cool completely, and sandwich with creme filling.
TO MAKE THE CREME FILLING:
In a large mixing bowl, beat the powdered sugar, cream cheese, vanilla, and salt together until smooth.

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