Rich and Creamy Homemade 'Oreo' Cookies

oreo cookiesI guess it's no secret -- we love Oreos here at The Stir. They're a classic. Chocolate and vanilla -- the best of both worlds! And there's a million crazy things you can make with them. 

But you could also try making your own. This recipe gives you chocolate cookies that are thinner and crisper than the ones you see here in this picture, so they're closer to the real thing. But this way you get yummy chocolate smells in your kitchen, too!


"Oreo" Cookies courtesy Trois Pommes Patisserie via Food Network


For the Dough

1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Filling

1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract


1. Prepare the dough: Sift together the cocoa powder, flour, and salt in a large bowl.

2. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

3. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

4. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

5. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

6. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.

7. Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

Okay, so that looks good. But when I try out this cookie I'm going to try a little something different: Nutella instead of that "creme" filling. No disrespect to the original, but doesn't that sound amazing?

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Image via y6y6y6/Flickr

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