Homemade Oreo Cookies: Recreate Milk’s Favorite Sandwich Cookie from Scratch

Imagine biting into a rich, dark chocolate cookie with a perfectly sweet, creamy filling, made right in your own kitchen. These homemade “Oreo” cookies aren’t just a nostalgic treat; they’re a revelation. This recipe guides you through crafting a batch of utterly delicious chocolate sablé cookies, generously filled with luscious buttercream, and then perfectly sandwiched together. Whether you enjoy them dunked in a tall, frosty glass of milk or savored on their own, these cookies are so incredibly close to the real thing – arguably even better – that you might just find yourself making them forever.

There’s a profound satisfaction that comes with recreating a beloved classic at home, especially when you can control the ingredients and significantly reduce preservatives. This recipe for homemade chocolate sandwich cookies is a prime example of such culinary triumph. Not only do these cookies taste phenomenal, but the chocolate sablé dough is also incredibly versatile. Its stable nature means it holds up beautifully to any shape you desire, making it perfect for creative cut-out cookies. In fact, this very dough has been used to craft intricate gingerbread villages, showcasing its adaptability beyond just round sandwich cookies.

This recipe was originally released on December 16, 2019, and updated on June 13, 2022.

So Much Love for Milk’s Favorite Cookie!

My adoration for these homemade chocolate sandwich cookies runs deep, and I have to confess, I adore the entire process of making them from start to finish. When it comes to the original cookie, I’ve always been that person who gravitates more towards the crunchy, chocolatey “cookie” part rather than the cream filling. There’s something undeniably captivating about that dark, almost bitter chocolate biscuit that perfectly complements the sweetness of the filling. While the classic cream filling is delightful, I’ve even been known to swap it out for a dollop of peanut butter – a personal twist that truly satisfies!

Beyond personal preference, these cookies are truly perfect for special occasions. If you’re searching for the ideal treat to leave out for Santa Claus on Christmas Eve, look no further. Imagine Santa’s delight at finding these exquisite, handcrafted chocolate sandwich cookies waiting for him, perfectly paired with a glass of cold milk. They embody the spirit of homemade warmth and generosity, making them an excellent choice for creating cherished holiday memories year after year. Their charming appearance and irresistible flavor make them a standout on any holiday dessert platter.

Mastering the Dough and Filling: Essential Tips for Homemade Oreo Cookies

Creating the perfect homemade “Oreo” cookie involves a few key techniques to ensure a delightful texture and appearance. The chocolate sablé dough, while incredibly flavorful and versatile, can be a little sticky initially. Don’t be alarmed by this; it’s a normal characteristic. Here are some detailed notes and tips to guide you through the process:

Dough Handling and Rolling Techniques

• Flouring Your Surface: This dough will require a generous dusting of all-purpose flour on your work surface for easy rolling. However, too much flour absorbed into the dough can slightly lighten the color of your baked cookies.
• Parchment Paper Method for Deeper Color: To minimize additional flour and achieve a deeper, richer color for your cookies, I highly recommend rolling the dough out between two sheets of parchment paper. This method prevents sticking without incorporating extra flour.
• Rolling and Cutting: Once rolled, cut your cookies into individual circles using a small, round cookie cutter. Carefully remove the excess dough from around the cutouts.
• Freezing Before Baking: This step is absolutely crucial for perfectly shaped cookies. Once cut, transfer the cookies to a baking sheet and freeze them until firm, typically 10-15 minutes. This chilling period prevents the cookies from spreading excessively in the oven, ensuring they retain their tight, clean form. This characteristic also makes them ideal for other cut-out cookie projects.
• Managing Excess Flour: If you opt for the traditional method of rolling on a floured surface, it’s vital to brush off any excess flour from the cut cookie surfaces before freezing. Once frozen, the flour tends to set onto the dough and becomes very difficult to remove, potentially affecting the final appearance of your cookies. A soft pastry brush works wonders for this task.

The Perfect Creamy Filling

The buttercream filling is straightforward to make, but a few pointers will ensure it’s as smooth and fluffy as possible. Ensure your butter is truly softened to room temperature for optimal creaming with the powdered sugar. Beat the mixture until it’s light, airy, and a beautiful fluffy white. This aeration creates the signature melt-in-your-mouth texture that perfectly complements the crisp chocolate cookies. When piping, a piping bag with your favorite tip or even a simple zip-top bag with a corner snipped off will work wonderfully for uniform application.

Assembling Your Cookies

When assembling, don’t be shy with the filling! Squeeze a generous amount onto the flat side of one cookie, then gently top with another, giving a light squeeze to push the filling to the edges. This creates that satisfying cream-filled center that’s characteristic of the classic treat.

Substitutions and Variations for Your Homemade Oreo Cookies

One of the joys of baking at home is the ability to customize recipes to suit dietary needs or simply to experiment with different flavors and textures. These homemade “Oreo” cookies are wonderfully adaptable:

• Vegan and Dairy-Free Options:
  • For the cookie dough, swap out the unsalted butter for a high-quality butter-flavored vegetable shortening. This will maintain a similar richness and texture while keeping the cookie dairy-free and vegan.
  • For the filling, use regular, non-flavored vegetable shortening in place of butter. This ensures the entire sandwich cookie remains dairy-free. Be sure to use a brand that has a neutral flavor profile to let the vanilla shine through.
• Achieving the Iconic Dark Color and Flavor:
  • To truly capture that distinctive, almost black color and unique flavor profile reminiscent of store-bought Oreo cookies, consider using extra dark cocoa powder or even black cocoa powder. These specialty cocoas provide a deep, intense chocolate flavor and a striking visual appeal that is hard to achieve with standard cocoa.
  • Regular unsweetened cocoa powder will still yield delicious chocolate cookies, but the darker varieties will elevate them to that iconic “Oreo” look and taste. Experiment to find your preferred intensity.
• Creative Filling Ideas: While the vanilla buttercream is classic, feel free to get creative with your fillings.
  • Peanut Butter Cream: Incorporate a few tablespoons of creamy peanut butter into your buttercream for a rich, nutty twist.
  • Mint Cream: Add a drop of peppermint extract and a touch of green food coloring for a refreshing mint-chocolate cookie.
  • Coffee or Mocha Filling: Dissolve a teaspoon of instant espresso powder in a tiny bit of hot water, then add it to your buttercream for a sophisticated coffee flavor.
  • Cream Cheese Filling: For a tangier, richer filling, consider a cream cheese frosting, though this will change the texture slightly from the traditional Oreo cream.
• Alternative Shapes: While round is classic, don’t hesitate to use other cookie cutters. Stars, hearts, or even small squares can create unique and fun variations, especially for themed events.

With these tips and variations, you can confidently bake a batch of homemade “Oreo” cookies that are perfectly tailored to your taste and dietary preferences, making them an even more enjoyable treat for everyone.

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📖 Recipe

Yield: 24

Homemade “Oreo” Cookies

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

This is a great chocolate cookie that will hold up to any shape you cut it in. Get a little creative and make some fun, homemade sandwich cookies.

Ingredients

for the Chocolate Sablé Cookie:

• 1 cup Unsalted Butter, softened
• 1 cup Granulated Sugar
• 2 ½ teaspoons Kosher Salt
• 2 lg Eggs
• 2 ¼ cups All-Purpose Flour
• 1 ½ cups Cocoa Powder
• ½ teaspoons Baking Soda

for the Filling:

• ½ cups Unsalted Butter, softened
• 2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract

Instructions

for the cookies:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt, until light and fluffy.
2. Beat in the eggs until fully incorporated. Scrape the bowl down and beat until the batter gets airy about 2 minutes.
3. Combine the flour, cocoa powder, and baking soda and add the batter.
4. Mix on low speed until fully combined.
5. Turn the dough out onto a square of plastic wrap and push together into a flat square. Wrap the dough tightly in the plastic wrap and refrigerate for 1 hour to allow the flour to become completely absorbed.
6. Preheat oven to 350 degrees F (175 C).
7. Remove the dough from the fridge and roll out on a well-floured surface.
8. Using a small round cookie cutter cut the dough into individual circles and place on a large parchment-lined baking sheet, leaving at least ½-inch between each cookie.
9. Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process until you have cut cookies out of all of the dough.
10. Using a soft pastry brush, brush off any flour left of the surface of the cut cookies, do this on both sides.
11. Chill the cookies in the freezer for 10 minutes before baking, this helps them retain their shape and prevent spreading.
12. Bake in a preheated oven for 15-20 minutes, rotating the pans halfway through cooking.
13. When the cookies have finished baking transfer them to a cooling rack to cool completely.

for the filling:

1. Combine the butter, powdered sugar, and vanilla extract in the bowl of an electric stand mixer. Beat together until light and fluffy scraping down the bowl a couple of times until the mixture becomes fluffy and white.
2. Place the filling in a piping bag fitted with your favorite tips, alternatively use a ziptop bag with the corner cut off.
3. Assemble the cookies by squeezing a generous amount of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze to fill the cookies all the way to the edge.
4. Enjoy with a big glass of ice-cold milk and Enjoy!

Notes

For detailed tips on dough handling, baking, and ingredient substitutions, please refer to the comprehensive sections above in the main article.

Nutrition Information:

Yield:

24

Serving Size:

1 grams

Amount Per Serving:
Calories: 239Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 165mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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