Homemade Oreo-Style Sandwich Cookies (Printable Version)
Dark chocolate sandwich cookies with creamy vanilla filling - tender, nostalgic, perfect for dunking.
# What You'll Need:
→ Chocolate Cookie Wafers
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
# Directions:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Set aside.
03 - In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 2 to 3 minutes. Add the egg and vanilla extract, continuing to beat until fully incorporated.
04 - Gradually add the sifted dry ingredients to the butter mixture, mixing on low speed until a stiff, uniform dough forms. Avoid overmixing.
05 - Roll tablespoon-sized portions of dough into 1-inch balls and arrange them 2 inches apart on the prepared baking sheets. Gently flatten each ball using the palm of your hand or the bottom of a glass.
06 - Bake for 10 to 12 minutes until the cookies are set and slightly firm to the touch. Allow them to rest on the baking sheet for 5 minutes, then transfer to a wire cooling 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 the filling is smooth, fluffy, and pipeable.
08 - Pipe or spread approximately 1 tablespoon of filling onto the flat side of half the cooled cookies. Place the remaining cookies on top, flat side down, and press gently to distribute the filling evenly to the edges.
09 - Allow the assembled sandwich cookies to rest at room temperature for 10 to 15 minutes so the filling sets before serving.
# Expert Hints:
01 -
- The cocoa dough comes together in one bowl and tastes like brownie batter you will have to stop yourself from eating raw.
- That creamy vanilla center sets up firm enough to stack but stays soft enough to squish when you bite down.
02 -
- Do not skip sifting the cocoa powder because those bitter little clumps will ruin an otherwise perfect bite.
- The dough will seem alarmingly stiff and crumbly at first, but keep mixing and it will come together.
03 -
- Add a teaspoon of espresso powder to the dry ingredients to make the chocolate flavor deeper without tasting like coffee.
- Replace the shortening with equal parts butter for a richer filling that softens faster at room temperature.