Homemade Oreos

Ingredients

• 1.5 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder (Dutch-process or natural cocoa powder)
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter (softened; use dairy-free butter for vegan cookies)
• 1 tsp vanilla extract (for the cookie dough)
• 0.5 tsp baking soda
• 0.25 tsp fine salt
• 0.5 cup unsalted butter (softened; use dairy-free butter for vegan filling)
• 2 cup powdered sugar (sifted if lumpy)
• 1 tsp vanilla extract (for the filling)
• 0.125 tsp fine salt (for the filling)

Steps

1. 1

   Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl until evenly combined and no cocoa lumps remain.

2. 2

   Beat the softened butter and granulated sugar in a separate bowl until smooth and creamy, about 2 to 3 minutes. Beat in the vanilla extract.

3. 3

   Add the dry ingredients to the butter mixture in two or three additions, mixing just until a cohesive dough forms. Do not overmix.

4. 4

   Divide the dough in half and shape each portion into a disk. Wrap and chill for at least 20 minutes, until firm enough to roll.

5. 5

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

6. 6

   Roll the chilled dough between sheets of parchment to about 1/8 inch (3 mm) thick. Cut out approximately 48 round cookies with a 2-inch cutter, rerolling scraps as needed.

7. 7

   Arrange the dough rounds on the prepared baking sheets with a little space between them. Bake one sheet at a time for 10 to 12 minutes, until the cookies are set and slightly darker at the edges.

8. 8

   Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack and cool completely. They should be crisp before filling.

9. 9

   Beat the softened butter for the filling until smooth. Gradually add the powdered sugar, then beat in the vanilla and salt until fluffy and creamy. Add a small splash of water or plant milk only if needed to loosen the filling.

10. 10

    Spread or pipe the filling onto the flat side of half of the cooled cookies. Top with the remaining cookies and gently press until the filling reaches the edges.

11. 11

    Serve immediately for a softer filling, or chill the assembled cookies briefly for a firmer sandwich-cookie texture.

Notes

The provided description and transcript do not include the actual ingredient measurements or preparation instructions; quantities and method are reconstructed estimates based on a standard homemade Oreo-style cookie. Store airtight at room temperature for up to 5 days, or refrigerate for a firmer filling. Bring refrigerated cookies to room temperature before serving.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• copycat
• vegetarian
• vegan-option
• make-ahead