Homemade Oreos
A homemade version of the legendary double-stuffed Oreo, minus all the shit. You’re welcome.
Servings Prep Time
12-18 oreos 45minutes
Cook Time
12minutes
Servings Prep Time
12-18 oreos 45minutes
Cook Time
12minutes
Ingredients
Instructions
  1. Cookies:
  2. With a mixer, cream butter and sugar, then add egg and vanilla and continue mixing until fully incorporated.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
  4. Add flour mixture to butter mixture and mix fully.
  5. Divide the dough into two balls, placing each ball on a large piece of wax paper.
  6. Roll out each ball into a flat disk anywhere from about 1/8″ to 1/4″ thick, and cover each disk with another sheet of wax paper.
  7. Refrigerate the dough disks for at least an hour.
  8. When you’re ready to bake, preheat oven to 350 degrees.
  9. Place your disks on a work surface and remove the top layer of wax paper.
  10. Use a small round cookie-cutter to cut out each cookie, and place each cookie on a cookie sheet topped with parchment paper or a silpat liner.
  11. Bake 10-12 minutes, then remove from oven and cool completely before frosting.
  12. Filling:
  13. With a mixer, cream butter, cream and vanilla together.
  14. Add powdered sugar and beat until fully incorporated.
  15. Use a small butter knife or spatula to spread filling on the cooled cookies, then top each frosted cookie with another cookie.
  16. Behold, the homemade double-stuffed Oreo!