Description
This Homemade Oreos recipe lets you create delicious, classic cream-filled chocolate sandwich cookies from scratch. With a rich cocoa cookie base and a smooth, sweet buttercream filling, these cookies are perfect for satisfying your Oreo cravings with fresh, homemade goodness.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 1 egg
- 1 2/3 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Buttercream Filling
- 3/4 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- Prepare the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup softened unsalted butter, sugar, and dark brown sugar. Beat at medium-high speed for about 3-5 minutes until the mixture is light and fluffy.
- Add the egg: Beat in the egg until fully incorporated.
- Mix dry ingredients: Add the all-purpose flour, cocoa powder, salt, and baking soda to the butter mixture. Mix on low speed until just combined and no traces of flour remain.
- Roll out the dough: Divide the dough in half. Roll out each half between two pieces of parchment or wax paper to a thickness of 1/8 inch.
- Chill the dough: Refrigerate the rolled dough for 30-40 minutes to firm up.
- Preheat the oven: Set your oven to 350°F (177°C).
- Cut cookies: Use a 1 1/2-inch round cookie cutter to cut circles from the chilled dough.
- Arrange for baking: Place the dough circles on a parchment-lined baking sheet, spacing them at least 1 inch apart.
- Bake the cookies: Bake for 12-14 minutes, or until the cookies are set and start to brown around the edges.
- Cool: Remove cookies from the baking sheet and transfer to a cooling rack to cool completely.
- Repeat: Repeat steps 7-10 for the remaining dough.
- Make the buttercream: In a clean mixer bowl, beat 3/4 cup softened unsalted butter until light and smooth. Gradually add half of the confectioners’ sugar, beating slowly. Add the remaining sugar and incorporate fully.
- Flavor the frosting: Add milk, vanilla extract, and kosher salt to the buttercream and beat on medium speed for 1-2 minutes until smooth and creamy.
- Pipe the frosting: Transfer the frosting to a piping bag fitted with a large round tip.
- Assemble: Pipe a layer of filling onto the bottom side of one cookie, then sandwich with another cookie, bottom sides together. Press gently to spread the filling evenly.
Notes
- Make sure the butter is softened but not melted for best mixing results.
- Chilling the dough helps prevent spreading and gives cleaner cookie shapes.
- The cookies should be completely cooled before assembling to prevent the filling from melting.
- You can store the assembled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For an extra touch, dust the cookies with a little powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 sandwich cookies
- Calories: 260
- Sugar: 20g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: homemade oreos, chocolate sandwich cookies, homemade cookies, oreo recipe, buttercream filling
