Menu Enter a recipe name, ingredient, keyword...

Homemade Oreos

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Homemade Oreos 0 Picture

Ingredients

  • Cookies
  • 1 cup (2 sticks/228 grams) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 grams) sugar
  • 1 tsp vanilla extract
  • 1 cup (200 grams) semisweet chocolate chips, melted and slightly cooled
  • 1 egg
  • 1 1/2 cups (210 grams) unbleached all-purpose flour
  • 3/4 cup (90 grams) Dutch-processed cocoa powder
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • Filling
  • 1/2 cup (1 stick/114 grams) unsalted butter, softened
  • 1 2/3 (230 grams) confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 tablespoon milk
  • Pinch of kosher salt
  • Food color, optional

Details

Preparation

Step 1

In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the
vanilla and chocolate. Whisk in the egg until combined.
In another bowl, whisk flour, cocoa, salt and soda until combined. Stir flour mixture into the
chocolate mixture. Mix with your hands if it helps to combine the two. Let the dough sit for
an hour to firm up.
Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in
diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a
smooth cylinder. Twist ends of paper to secure and help keep the shape compact.
Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate
every 15 minutes or so to maintain a round shape.
Heat oven to 325 degrees and line baking sheet with parchment paper.
Cut dough in quarter inch thick slices and place on prepared baking sheet. Bake for about 20
minutes or until cookies are firm to the touch. Note: I under baked mine (almost half the
time) and they were still great. Just watch them because it’s hard to tell by looks if they are
done since they are so dark to begin with. These baked in batches well, so bake a few to
test if you have time. And if your cookies are smaller, adjust the baking time.
Cool and prepare the filling. In a mixer, beat the butter until smooth and creamy. Add sugar
and vanilla and beat until smooth. Add milk and salt and continue beating until smooth
again. Place about a tablespoon of filling on the bottom of one cookie and sandwich with a
second. Repeat with remaining cookies and eat em up.

Review this recipe