Homemade Oreo Cookies Again
For my last Oreo recipe of the week, I’m featuring homemade Oreos, again. You may remember that I have made homemade Oreos before. The ones that I made last year had a spot-on filling taste, but the cookie part seemed a bit off to me. The texture wasn’t quite was I was hoping for and that totally threw it off for me.
So when I saw this recipe in my Food Network Magazine recently, I added it to my to-bake list. The main reason I chose the recipe I did last year was because I didn’t have round cookie cutters and I didn’t want deal with rolling the cookies out. Luckily, my dad got me this circle cookie cutter set for my birthday last year. I know he said I had some random things on my list that he didn’t understand how often I’d use, but let me promise you, I’ve used these little guys a BUNCH over the past year. So thanks Dad!
Another thing that makes this recipe so sweet is that I got to spend some quality time in the kitchen with my little sister L. She and my mom came to meet our baby nephew and L spent a day with me. I asked her what she wanted to do and she said bake! Of course I was excited. Our original plan was to make these cookies and then use them in a cheesecake. But then we decided we wanted to eat them the classic Oreo way, with a glass of milk.
L and I had a hard time rolling the dough to a consistent thickness. So we ended up with a variety of thicknesses in our cookies. We paired them up based on thickness and put a corresponding amount of filling in. We also didn’t pipe the filling on the top of the cookie like the recipe says. We thought the bottoms of the cookies were uglier than the tops, so we did what we thought was best.
One Year Ago: Coconut-Lime Cupcakes
Two Years Ago: Dairy Free Mac and Cheese with Broccoli and Cauliflower
See all of my Week Of Oreo Recipes here.
Yield: 30
Ingredients:
For the cookies
1 1/3 cups Dutch-process cocoa powder
1 1/2 cups flour, plus more for dusting
1/4 tsp salt
2 sticks unsalted butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
For the filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups powdered sugar
2 tsp vanilla extract
Directions:
Prepare the cookies
Sift together the cocoa powder, flour and salt in a large bowl.
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.
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.
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.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies
In a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Cookie Recipe from Food Network Magazine
Filling Recipe from Smitten Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Dark chocolate truffles in cookie form? Um, YES!!! I’ll take a dozen for myself and another dozen for later, please.
Wow – these sound good! and I truly do not understand how people can just “not be into chocolate!” It is my favorite!
beantownbaker — May 8th, 2013 @ 8:26 pm
Yea, I really don’t get it either. Oh well, more for me!
Oh wow, chocolate truffle cookies sound divine! These look ridiculously good! Love that they’re salted too!
beantownbaker — May 8th, 2013 @ 8:27 pm
I have been sprinkling salt on all of my cookies recently. It makes them much more adult and less super-sweet.
Yum these look divine!
I’m always in need of a chocolate fix! I have several friends that claim they are not chocolate people, yet I find whenever I make something chocolate + salt, they are all over it!
beantownbaker — May 8th, 2013 @ 8:28 pm
I definitely find that people who claim they aren’t chocolate people rarely say no to any homemade baked goods. Chocolate or otherwise.
Oh my! These look divine 🙂 I’d love to make these babies soon!
these look amazing!! and how thick that batter is 🙂 love the sea salt!
beantownbaker — May 8th, 2013 @ 8:29 pm
The batter was basically ganache. You could have just made truffles from it directly.
I love any and all things dark chocolate. These look so decadent!
I’m curious to find out what blog platform you’re working with?
I’m having some minor security problems with my latest blog and I’d like to find something
more safeguarded. Do you have any suggestions?
beantownbaker — June 10th, 2013 @ 12:56 pm
I use WordPress
Wow! Those look so perfectly decadent! I’m practically drooling on my screen 😉
Just made these. Worried I didn’t bake them long enough… however they still tasted divine. Waiting to get the verdict from my husband on them.
beantownbaker — June 10th, 2013 @ 12:11 pm
I think underbaking these sounds like a great idea. I might have to do that next time.
Since I’m trying this recipe for the first time, can I halve the entire recipe?
beantownbaker — June 10th, 2013 @ 12:12 pm
Sorry for not getting back to you sooner. I didn’t see this comment until now! I don’t see why you couldn’t make a half batch of these cookies. Did you try it? How did they turn out?
These are the most amazing chocolate cookies I have ever made. Everyone with whom I have shared them have gone absolutly nuts and want the recipe. I do not wet my hands when rolling the cookies into balls—too messy. I just let my hands get sticky and rinse and dry them after making several balls. This is one of the best recipes on Pinterest.
beantownbaker — June 10th, 2013 @ 12:13 pm
Thanks for the kind words! So glad you enjoy these cookies. I was wondering if getting my hands wet actually helped with the messiness very much. Next time I’ll be sure to just go at it without dealing with the water.
Hey! I tried halving the recipe…but it melted while in the oven. Became runny & all of them just stuck together 🙁
I tried just one batch. Anything I can do to fix the remaining batter?
beantownbaker — June 18th, 2013 @ 4:01 pm
Interesting… How did you account for half of an egg? And is your baking powder past it’s expiration date?
Ohh! Looks like I’ve added a lil too much egg. Damn! Any way I can fix the batter? Add more flour perhaps? Plz help!
beantownbaker — June 19th, 2013 @ 7:12 am
I’d add a little more flour to see if you can balance out the extra amount of egg in there.
I added 1/4 cup more flour & a teensy bit of baking powder to my messed up batter & they came out wonderfully! They’re so gooey & yumm that my husband & son (who never eats chocolate!) finished six cookies at one go!
Amazing recipe!! Thank you so much for your help, I appreciate it !
beantownbaker — June 20th, 2013 @ 7:00 am
Oh GOOD! So glad you were able to make them work. Aren’t they divine?
U bet! They are sinfully delicious! Sent some in my son’s snack pack & I have mommies calling for these cookies!
I’m officially ur No.1 fan now! 🙂
beantownbaker — June 20th, 2013 @ 7:18 am
Aww Thanks! 🙂
Hi, I was wondering if I could put them in the freezer instead of the fridge for a shorter period of time? If so, how long should I put them in the freezer for instead of the fridge?
beantownbaker — June 27th, 2013 @ 8:06 am
Hm. You could definitely try it. I would think it’s still going to need an hour or so in the freezer since you want it to set up pretty well. Let me know how it turns out if you do.