What kind of cocoa powder should I use?
For that deep Oreo color and flavor, use Dutch-process cocoa powder or black cocoa powder. Natural cocoa will work, but the cookies will be lighter in color and slightly tangier.
Lately, I’ve been busy checking recipes off my baking list. First, it was the red velvet marble cake, then the no-knead bread, and now I’m making my own Oreos.
Those chocolate cookies had been on my list for over three years, waiting to be made. I knew exactly how I wanted to make them, and the process isn’t that complicated. No idea why I never got around to it before, but the moment has finally arrived!
These homemade Oreo cookies are not exactly the same as store bought, but we thought they were very close to the original. We also had a lot of fun with the photography. I planned to build the tallest possible Oreo tower that would disappear from the frame.
The tower fell over a few times, but we finally succeeded! Okay, it probably helped that Lian was holding her finger on top of the tower, but you can’t see that in the photo. You can see the photo of our tallest Oreo tower at the bottom of this article.
Oreo cookies are dark chocolate cookies with just a bit of a different flavor. Check full ingredients and instructions in the recipe card below.
The first step is to cream the butter and the two sugars together. Add the egg and mix until it is fully combined. Add the flour and cocoa powder until you have a firm cookie dough. Roll into two parts of dough and wrap in plastic wrap.
Make sure to chill the dough for about an hour before proceeding to the next step. Check why you want to chill your dough.
After cooling roll out the dough on a work surface sprinkled with a bit of cocoa powder. Cut out a total of 60 circles with each measuring around 5 cm/2 inches in diameter and place them on a with parchment paper lined baking sheet. Bake them at 180˚C/350˚F for about 10-12 minutes.
Allow the cookies to cool down on the baking tray and let them cool on a wire rack completely.
Now the best part is finishing the cookies with the cream filling. I used a mixture of butter with icing sugar and just a bit of vanilla and heavy cream. This is one of my favorite fillings for sandwich cookies.
You first mix the butter with the icing sugar and once that starts to blend together you add the heavy cream and the vanilla. Continue mixing until you have a smooth firm cream.
For best results it is easiest to use a piping bag to add just the perfect amount of cream to the Oreo cookies. Pipe on 30 of the cookies and place the remaining 30 cookies on top. Press down gently until the filling is spread across the cookie.
Once you’ve made these cookies you can go wild with all the Oreo recipes on the site!
For that deep Oreo color and flavor, use Dutch-process cocoa powder or black cocoa powder. Natural cocoa will work, but the cookies will be lighter in color and slightly tangier.
Yes, chilling for at least 30 minutes (but preferably an hour) helps the cookies keep their shape and get that crisp texture.
Aim for about ⅛ inch (3 mm) thickness. Thicker cookies will be softer, thinner ones will be crispier.
Use shortening for a more authentic flavor and texture, or butter for a richer taste. Beat with powdered sugar and a splash of vanilla until fluffy.
Make sure the dough is chilled, the oven is preheated, and you’re not over-creaming the butter and sugar in the dough.
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