'Oreo' Cookies

Total Time:
1 hr 20 min
40 min
20 min
20 min

32 cookies


Prepare the dough: 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: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.

Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

Photograph by James Baigrie

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4.2 35
My cookies didn't look anything like the picture, apart from the colour. They were rolled and cut to the thickness and size in the recipe, but they spread on the tray and joined together. I ended up with thin, hexagonal cookies. The dough was very soft. I even went back to the recipe to check that I hadn't left out some of the flour. I rolled it and chilled it for over an hour. By the time I cut about six cookies, the dough was so soft, they were difficult to handle and put on the tray. I loved the filling - it tasted just like the bought stuff. The finished cookies were very nice, but didn't look or taste much like Oreos. item not reviewed by moderator and published
Had a hard time rolling out the dough and cutting with a cookie cutter. I ended up hand rolling the dough into small balls and squashed them with the bottom of a measuring cup dusted with flour. The frosting tasted too buttery but I wanted them to taste sickeningly sweet like Oreos so I added one more cup of powdered sugar and one more teaspoon of vanilla. 10 minutes was a better texture for me. 20 minutes if you want to crack a tooth on them. Otherwise, great recipe. I'll be making them again. My family also had similar comments: "no frosting needed" "taste like brownies" Thanks. item not reviewed by moderator and published
As an Oreo, this gets one star. As an original cookie, this gets two stars. item not reviewed by moderator and published
In foxxyloxy's defense, they were of the opinion it was a little complex for the average BEAR. Personally, as a bear, I agree. Others of my species might find this recipe somewhat challenging. Our lack of opposable thumbs makes spreading the cream filling evenly quite difficult, for example. item not reviewed by moderator and published
Rolled the first batch too thin and some of them burnt. Ironically, the ones that didn't burn and are thinner are better in the sandwich, though! Rolled the second batch thicker, but they taste too much like a crispy brownie. Had a 1.5" or 2.5" round cutter (not a 2"), so went with the smaller one. Baked these 11 minutes on the top rack only (the ones on the bottom are the ones that burned). The filling is spot-on for taste! I have a lot of filling leftover, too, maybe because I made the smaller cookies. I'm sure it will freeze well! With all the chilling involved, it took too much time for me to make this a regular occurrence in our home, which is sad because we are a family of 9 and these are going to be gone by the end of the day! item not reviewed by moderator and published
While these were delicious, they truly were, they were something of a hassle and I probably won't make them again. The cookies are good enough to eat on their own and that cream filling is fantastic but I prefer less of a commitment when baking. item not reviewed by moderator and published
These were a big hit in our house at Christmas and Valentines day! I was very lazy and did not want to cut out each cooky with a cutter. So I just did squares with a pastry wheel. Same results. Then after assembly and chilling came the chocolate covering part. The best of all. item not reviewed by moderator and published
I had a hankering for some oreos, but I didn't want to buy any, so I thought I'd try this recipe. It's a pretty good recipe - the filling is tasty, but I did make a few changes. I cut the 2 cups of sugar down to 1 and 2/3 cup sugars or 1 and 3/4 cups sugar (I made it twice. I like the less sweet, more chocolatey version. I also sprinkled some kosher salt on the dough after I'd rolled it mostly flat to get a little salt with the chocolate. This was a on-a-whim move, and I'm glad I did it because it was good! I'd also bake the cookies closer to 17minutes, because they almost tasted burned at 20 mins. item not reviewed by moderator and published
Great!!!! item not reviewed by moderator and published
Came out so good! Wish I could put a picture on here! Not difficult yet pretty time consuming. The trick is to make sure the dough is refrigerated long enough then its easy to handle and doesn't stick. The frosting sets up overnight, so make them the day before you're going to serve. I used a regular spoon inverted to scrape the frosting to the edges, then when i pressed the top cookie on the filling came to the edges so they looked great too! item not reviewed by moderator and published

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