Get ready to transform your kitchen into a cookie lover's paradise with these irresistible homemade Oreo cookies that will make store-bought versions seem like child's play! Imagine biting into a perfectly crisp chocolate cookie with a creamy, dreamy filling that's entirely made from scratch – no processed ingredients, just pure deliciousness. Whether you're a baking novice or a seasoned pro, this recipe will have you creating restaurant-quality cookies that will impress everyone from kids to hardcore dessert enthusiasts.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter and sugar mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as necessary.
- Gradually add the dry flour and cocoa mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on the flat side of one cookie, then sandwich it with another cookie, flat sides together. Repeat this process with the remaining cookies.
- Enjoy your homemade Oreo cookies! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough – this can lead to tough cookies instead of tender, crisp ones.
- Use a cookie scoop for uniform-sized cookies that bake evenly.
- Let cookies cool completely before adding the cream cheese frosting to prevent melting.
- For extra richness, try adding a pinch of espresso powder to the cocoa mixture to enhance the chocolate flavor.
- Chill the dough for 30 minutes before baking if you want thicker, less spread-out cookies.
- Use a piping bag or zip-lock bag with the corner cut off for neat, even frosting application.
- Store cookies in a single layer to prevent the cream filling from getting squished.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
