Homemade Oreos (Print)
Make crispy chocolate wafers and sandwich them with smooth vanilla buttercream. They’re way better than store options!
# Ingredients:
01 -
Softened unsalted butter, 1 cup (used for cookies).
02 -
Sugar, granulated, 3/4 cup.
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Dark brown sugar, 3/4 cup.
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1 large egg.
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All-purpose flour, 1 2/3 cups.
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Unsweetened cocoa, 2/3 cup.
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Salt, 1 teaspoon.
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Baking soda, 1/2 teaspoon.
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More softened butter (3/4 cup) for the filling.
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Powdered sugar (confectioners'), 2 cups.
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Milk, 1 tablespoon.
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Vanilla extract, 1/2 teaspoon.
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Kosher salt, 1/2 teaspoon (used in filling).
# Steps:
01 -
Whip softened butter with both sugars until it looks light and airy, about 3 to 5 minutes. Stir in the egg. Blend in flour, cocoa, salt, and baking soda until the dough forms.
02 -
Divide the dough into two portions. Flatten each one to about 1/8 inch thick between parchment sheets. Refrigerate 30-40 minutes.
03 -
Use a 1 1/2 inch cutter to make rounds. Set them on parchment-lined sheets, spaced 1 inch apart. Bake at 350°F for 12-14 minutes until firm.
04 -
Beat your butter until totally creamy. Add powdered sugar a little bit at a time, then mix in milk, vanilla, and salt until the mixture is smooth and fluffy.
05 -
Spread or pipe the filling on the flat side of one cookie. Press another cookie onto it, aligning the bottoms together.
# Notes:
01 -
A hand mixer works just as well as a stand mixer.
02 -
Leftover dough can be reshaped and reused.
03 -
They stay fresh for a week if kept at room temperature.