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Homemade Oreos

June 8, 2014

These are very similar to actual Oreo cookies, but bigger, and (I think) better.


1 cup butter (2 sticks), melted and cooled slightly

3/4 cup sugar

1 tsp vanilla

1 cup semisweet chocolate chips, melted and cooled slightly

1 egg

1 1/2 cups flour

3/4 cup Dutch-processed cocoa powder

1 tsp kosher salt

1/2 tsp baking soda


1/2 cup butter, softened

1 2/3 cups icing sugar

1 tsp vanilla

1 Tbsp milk

pinch kosher salt (omit if butter is salted)

Combine the melted butter and sugar and mix well. Add the vanilla and chocolate. Add the egg. Mix until fully incorporated. In another bowl, mix the flour, cocoa, salt and baking soda.  Stir the flour mixture into the chocolate mixture with a wooden spoon. When it gets too firm to stir, use your hands to finish mixing. Let the dough sit at room temperature for an hour.

Shape the dough into a log on a sheet of parchment or wax paper. The log should be about 10 inches long and about 2 1/2 inches in diameter. Roll the log in the paper and roll it on the table to make it smoother. Refrigerate for at least 2 hours, or until firm. (You might need to keep rolling it every once in a while to help it keep its round shape.) If you are making it ahead of time, it can be wrapped well in plastic at this point and refrigerated for a week, or frozen (and then thawed overnight in the fridge before using).

Cut the dough into 1/4 inch-thick slices and place them an inch apart on a parchment-lined baking sheet.  Bake at 325 degrees F for about 20-25 minutes, and take them out of the oven as soon as they are firm to the touch (you need to poke them in the middle to test them rather than judging by the color). Let them cool on the baking sheet until they are warm or room temperature before filling them.

To make the filling, beat the butter until smooth, add the icing sugar and vanilla and mix until smooth, then add the milk and salt and mix until smooth. Use about 1 Tbsp of filling on a cookie and press it down with a second cookie to make a sandwich.

(Recipe adapted from Flour by Joanne Chang)


From → Cookies

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