Homemade Oreo Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate cookies:</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">65g Dutch-processed cocoa powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the cream filling:</li><li class="ingredients-single-item">115g unsalted butter, room temperature</li><li class="ingredients-single-item">240g powdered sugar, sifted</li><li class="ingredients-single-item">2 tbsp heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Piping bag with round tip (optional)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your cookie dough. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. The Dutch-processed cocoa is key here as it gives that distinctive dark Oreo color and flavor. If you can't find it, regular cocoa powder will work but the flavor will be slightly different.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute until smooth. Add the granulated sugar and cream together until light and fluffy, about 2-3 minutes. This incorporates air into the mixture, which helps create the perfect texture for your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter mixture, beating until fully incorporated, scraping down the sides of the bowl as needed. The mixture may look slightly curdled at this point, but don't worry – it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be quite thick and slightly sticky. Be careful not to overmix, as this can develop too much gluten and make your cookies tough rather than crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough into two equal portions and flatten each into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling the dough is crucial as it firms up the butter, making the dough easier to roll and helping the cookies maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. If the dough becomes too soft or sticky to work with, return it to the refrigerator for a few minutes. Use your round cookie cutter to cut out shapes, then transfer them to the prepared baking sheets, spacing them about 2.5cm (1 inch) apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For authentic-looking Oreos, use a toothpick or skewer to poke a pattern of small holes on top of each cookie. You can also press lightly with a fork to create simple lines. Gather and re-roll any scraps to cut out more cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the cookies for 10-12 minutes, rotating the baking sheet halfway through. The cookies are done when the edges are set but the centers still appear slightly soft – they'll firm up as they cool. For the perfect crisp texture, avoid overbaking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat the process with the remaining dough.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cookies cool, prepare the cream filling. In your stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sifted powdered sugar, heavy cream, vanilla extract, and salt. Beat on low speed until the sugar is incorporated, then increase to high and beat for 2-3 minutes until the filling is light, fluffy, and smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the filling to a piping bag fitted with a round tip, or use a small offset spatula. Pipe or spread about 1 teaspoon of filling onto the flat side of half of the cookies. Top with the remaining cookies, flat side down, pressing gently to spread the filling to the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the authentic Oreo experience, refrigerate the assembled cookies for about 30 minutes to firm up the filling. The cookies will actually improve in flavor and texture after they've had time to rest – the filling flavor melds with the cookies, and the cookies soften ever so slightly from the moisture of the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Store your homemade Oreos in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. They also freeze beautifully for up to 3 months – simply thaw at room temperature before serving.</li></ol>