Oreos are great, but homemade cookies are better. Now we have an unbeatable combination of the two: a homemade Oreo-style cookie that will be sure to satisfy your craving (and then some). Why eat store bought when you can have fresh, right out of the oven cookies that taste remarkably like your childhood favorite?
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours
1 ¼ cups flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
12 tablespoons unsalted butter, softened (tips for softening last minute)
¾ cup sugar
1 ¼ teaspoon vanilla extract
¼ cup vegetable shortening
2 cups powdered sugar
1 tablespoon milk or cream
1. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
2. Beat 8 tablespoons of the butter and sugar together in a large bowl until combined.
3. Add egg and ¼ teaspoon of the vanilla and beat until smooth.
4. Add the flour mixture, and combine it with a wooden spoon until all the flour is mixed in.
5. Wrap the dough in plastic wrap, then gently flatten into a disk and refrigerate for a minimum of one hour. It can last up to five days in the fridge.
6. Preheat the oven to 350°F and line two baking sheets with parchment paper. Don’t have parchment paper? Try one of these alternatives.
7. Roll out the dough on a lightly floured surface to about ¼ of an inch. Make sure you keep everything well floured to avoid sticking, or use this tip.
8. Using a 1 ½ inch cookie cutter (or a small cup), cut out approximately 32 cookies and place them on the prepared sheets.
9. Ball the cookie dough up and re-roll for more cookies until you’re out of dough (you’re a college student: being out of dough should come naturally).
10. Bake for about 8 minutes, then allow them to cool.
11. For the cream filling, beat the remaining 4 tablespoons of the butter and the vegetable shortening together.
12. Add the remaining 1 teaspoon of vanilla and powdered sugar, mix until smooth. If the mixture seems to dry, add the tablespoon of milk. If you want, add a vanilla bean for extra flavor. Here’s how.
13. Spread the filling on the bottom of half of the cookies and sandwich them with the other half.
14. Eat fresh (highly recommended) or store in the fridge for about a week.
15. Pour yourself a glass of milk and get dunkin’.
Like this? We figured. Why don’t you pin it?
Looking to learn more about the classic cookie? Check out these links.