Homemade Oreo Cookies
Equipment
Ingredients
Cookie Dough
all-purpose flour
200 g
cocoa powder
60 g
baking soda
1 tsp
salt
0.5 tsp
granulated sugar
100 g
butter (cold)
113 g
egg
1 piece
Cream Filling
butter (softened)
113 g
vanilla extract
5 ml
powdered sugar
200 g
salt
0.25 tsp
Instructions
Mix dry ingredients
Combine flour, cocoa powder, baking soda, salt, and sugar in food processor.
Add butter and egg
Add butter a few pieces at a time, then add the egg and mix until dough forms.
Chill the dough
Shape dough into a flat disc, wrap, and chill for 30 minutes until firm.
Preheat oven
Preheat oven to 190°C and line baking sheets with parchment paper.
Roll and cut cookies
Roll dough to 3mm thick and cut into 5cm circles. Chill shaped cookies for 10 minutes.
Bake cookies
Bake for 9-10 minutes, rotating halfway, until set. Let cool completely.
Prepare cream filling
Beat butter and vanilla until smooth, then add powdered sugar and salt and whip until light and fluffy.
Assemble cookies
Add 1 teaspoon of filling between two cookies, gently press to spread, and repeat.
Original recipe
Storage
Store in airtight container. Cookies maintain texture for up to 5 days at room temperature.
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