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Homemade Oreo-style cookies can be made in a variety of ways. In this recipe, the strong yet delicious taste of Dutch cocoa powder creates a deep, chocolaty flavor that takes the standard Oreo-style cookie one step further toward heaven.
Ingredients
- 2 sticks (1 cup) of unsalted butter, softened
- 1 cup of granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- ¾ cup Dutch process cocoa powder
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 2 tablespoon Half-and-Half
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 to 3½ cups of powdered sugar (sifted)
Steps
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Cream the butter and sugar together in a large mixing bowl with a standard electric mixer. Beat on medium speed until the mixture is light and fluffy.
- Alternatively, you can whisk the mixture by hand.
- Take your time when creaming. You are aiming to add air to the mixture as this will result in lighter cookies.
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Add the egg and vanilla to the mixture. Adjust the electric mixer to low speed and mix for a few minutes, until the ingredients are well-combined.Advertisement
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Whisk the flour, cocoa powder, baking powder, and salt together in a separate mixing bowl. Mix thoroughly, as you will then need to add the dry ingredients to the wet ones.
- You can sieve the dry ingredients into the bowl if there are lumps visible.
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Turn the electric mixer on low. Gradually add the dry ingredients to the wet ones in several small batches, pausing to mix in one batch before adding the next. Mix until a soft dough forms and all ingredients are thoroughly combined.
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Divide the dough in half and mold it into two large discs. For the best results, shape the dough on a clean, well-floured surface.
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Wrap the cookie discs in plastic wrap. Refrigerate for 1 hour, or until quite firm.
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Mix the softened butter, Half-And-Half, vanilla extract, and salt with a clean electric mixer on medium speed. Beat until well-combined.
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Add the powdered sugar to the mixture in small batches. Pause to mix thoroughly on low speed between each batch. Once you have added all the sugar, continue to mix on low to medium speed until everything is well-combined.
- After mixing the dough, if it’s too sticky, add a little more flour, a tablespoon at a time, until it's easier to handle.
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Preheat the oven to 350ºF (180ºC/gas mark 4/fan oven 160°C). Line the cookie sheets with parchment paper.(also known as wax paper).
- Never leave an energized oven unattended.
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Roll the chilled cookie dough into a large disc shape. Use a floured surface and a clean rolling pin. Roll to 0.125–0.25 inches (0.32–0.64 cm) thickness, ensuring the disc is of uniform thickness all the way around.
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Use a cookie cutter to cut out small, round shapes from the dough. Place your cutouts onto the cookie sheets.
- You can, of course, create any cookie shape you like. Round shapes are suggested because they imitate the commercial Oreo cookie shape.
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Bake for 12 minutes, or until the cookies are just firm. When baked, transfer the cookies to a wire rack to cool for about 5 minutes.
- Once you have taken the cookies out of the oven, you can check the firmness by gently pressing a utensil against them. Don't press too hard, or they will deflate.
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Select a piping bag with a large round tip. Fill with the pre-made filling.
- If it's your first time piping, practice piping on a piece of parchment paper before filling the cookies.
- If the filling seems stiff to pipe, leave it to sit at room temperature for a few minutes. This way, it will soften up.
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Pipe the filling onto one cookie. Then, place another cookie on top to create the sandwich effect. Your homemade Oreo-style cookies are ready to enjoy!
- Pipe the filling by starting from the center and working your way outwards in a spiral shape. This will keep it smooth and even.
- You can decorate the edges of the filled cookies by rolling them in sprinkles or mini chocolate chips.
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Community Q&A
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QuestionIf I add salted butter, will it taste the same?Community AnswerIf there is no salt in the recipe and you use salted butter, it will taste slightly salty. However, if there is salt in the recipe, you can use salted butter and reduce the amount of salt by 1/4 teaspoon.
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QuestionIs it important to use Dutch cocoa?Community AnswerYes, Dutch cocoa gives it the dark color, and isn't as acidic or bitter as normal cocoa powder. For best results you need Dutch cocoa.
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Tips
- Baking the cookies a few extra minutes will create a crunchier cookie.Thanks
- Although you can use any cocoa powder, the dark, rich flavor of Dutch cocoa powder gives these cookies a more decadent taste.Thanks
- Filling mixture should be slightly stiffer than cake frosting.Thanks
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Things You'll Need
- Mixing bowls
- Electric mixer (or hand whisking implements)
- Rolling pin and surface for rolling
- Plastic kitchen wrap
- Cookie sheets and parchment paper
- Cookie cutter, round or otherwise
- Spatula for transferring filling to bag
- Piping bag with large round tip
- Airtight storage container
References
About This Article
Thanks to all authors for creating a page that has been read 31,807 times.
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