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Homemade Oreos (Chocolate Sandwich Cookies)

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These Homemade Oreos are a gourmet twist on the classic chocolate sandwich cookies. With rich, dark chocolate cookies and a smooth, sweet buttercream filling, they deliver a more decadent and flavorful experience than store-bought Oreos. Perfect for any occasion, these homemade cookies will elevate your cookie tray or dessert table and bring nostalgia with every bite.

Ingredients

1 cup unsalted butter, softened

¾ cup granulated sugar

¾ cup dark brown sugar

1 large egg

1 ⅔ cups all-purpose flour

⅔ cup cocoa powder

1 teaspoon salt

½ teaspoon baking soda

1 cup unsalted butter, softened (for the buttercream filling)

4 cups confectioners’ sugar

2 tablespoons milk

1 teaspoon vanilla extract

½ teaspoon salt (for the buttercream filling)

Instructions

  1. In a stand mixer, beat the butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy (about 3-5 minutes). Add the egg and mix until combined. Slowly add the flour, cocoa powder, salt, and baking soda. Mix on low until all ingredients are fully combined.
  2. Divide the dough into two halves and roll each half between two pieces of parchment paper to about 1/8-inch thickness. Refrigerate the dough for 30-40 minutes to firm up.
  3. Preheat the oven to 350°F (175°C). Using a 1½-inch round cookie cutter, cut circles from the dough. Place the circles on a baking sheet lined with parchment paper, leaving about 1 inch between each. Bake for 12-14 minutes or until the edges of the cookies start to brown. Remove from the oven and cool completely on a wire rack.
  4. In a stand mixer, beat the butter for the buttercream until light and smooth. Gradually add the confectioners’ sugar, one cup at a time, mixing slowly. Add the milk, vanilla extract, and salt. Continue beating for 1-2 minutes until the filling is fluffy and smooth.
  5. Once the cookies have cooled, spread or pipe the buttercream filling onto the bottom of one cookie. Top with another cookie to form a sandwich and press gently to secure.
  6. Store the homemade Oreos in an airtight container at room temperature for up to 5-7 days. Alternatively, refrigerate them for up to 3-4 weeks or freeze for up to 3 months.

Notes

You can use a hand mixer instead of a stand mixer for both the cookie dough and buttercream.

For extra decadence, dip the cookie sandwiches in melted chocolate and allow them to harden before serving.

For a minty version, add ½ teaspoon of mint extract to the buttercream filling.

If you prefer, substitute the egg with a flax egg or another egg substitute like applesauce.

For a gluten-free version, use a gluten-free all-purpose flour blend.

Nutrition

Find it online: https://chocolatecoveredamy.com/homemade-oreos-chocolate-sandwich-cookies/