Homemade Oreo Style Cookies (Printable)
Crunchy cocoa cookies sandwiched with smooth vanilla cream—homemade nostalgia in every bite.
# What You'll Need:
→ Chocolate Cookie Dough
01 - 1 cup (125 g) all-purpose flour
02 - ¾ cup (70 g) unsweetened Dutch-process cocoa powder
03 - 1 cup (200 g) granulated sugar
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup (115 g) unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Vanilla Cream Filling
09 - ¼ cup (60 g) unsalted butter, softened
10 - ¼ cup (55 g) vegetable shortening
11 - 1½ cups (180 g) powdered sugar, sifted
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
# How To Make:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine evenly and set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, beating until fully incorporated.
04 - Gradually add the sifted dry ingredients to the butter mixture, mixing on low speed until a stiff, cohesive dough forms. Scrape down the sides of the bowl as needed.
05 - Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly using the palm of your hand or the bottom of a glass to about ¼-inch thickness.
06 - Bake for 10 to 12 minutes until the cookies are set and slightly firm to the touch. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a mixing bowl, beat together the softened butter, vegetable shortening, sifted powdered sugar, vanilla extract, and a pinch of salt on medium-high speed until smooth, light, and fluffy, about 2 minutes.
08 - Pipe or spread approximately 1 tablespoon of the cream filling onto the flat side of half the cooled cookies. Top each with a remaining cookie, flat side down, and press gently to spread the filling evenly to the edges.
09 - Allow the assembled sandwich cookies to rest for 10 to 15 minutes at room temperature so the filling sets before serving.
# Expert Tips:
01 -
- The cocoa dough comes together in one bowl and the filling whips up while the cookies cool so you never feel rushed.
- That first bite of still slightly warm cookie with cool vanilla cream inside will make you question every grocery store cookie aisle visit you have ever made.
02 -
- Do not skip the cooling step because even slightly warm cookies will melt the filling into a greasy mess and undo all your careful work.
- I once forgot to sift the cocoa powder and spent twenty minutes pressing lumps out of the dough with my fingers so save yourself the trouble.
03 -
- Use a small cookie scoop for uniform balls so every sandwich cookie has matching halves and looks professional.
- Chill the assembled cookies for fifteen minutes before serving so the filling sets firm and the layers hold together beautifully.