"Oreo" Cookies

Recipe courtesy Trois Pommes Patisserie, Brooklyn for Food Network Magazine

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
20 min
Level:
Easy
Yield:
32 cookies

Times:

Prep: 40 min
Inactive Prep: 20 min
Cook: 20 min
Total:: 1 hr 20 min

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Ingredients

For the Dough:

1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Filling:

1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Directions

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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Comments & Reviews

recipe "Oreo" Cookies
Devora Thornhill, ON 10-13-2009
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Tastes like the real deal
Rated: 5 stars out of 5

Freezes well too
recipe "Oreo" Cookies
Amanda Luling, TX 07-24-2009
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Just okay
Rated: 3 stars out of 5

Alright, my husband and boys are Oreo LOVERS. They would like to have them every night with a tall glass of milk. So, that in... mind, I thought I would try to make them homemade ones. They don't measure up. They don't taste bad but they don't taste like oreos. And, more importantly, to not taste like oreos, they are NOT worth the trouble with all the chilling you have to do.Read more
recipe "Oreo" Cookies
Janie Macedonia, OH 03-10-2009
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Deadringer - NOT
Rated: 3 stars out of 5

Although easy - w/ my trick of rolling in logs(waxed paper), refridgerating, slicing, then baking, the 'cookie' part tasted... NOTHING like Oreos. Tasted exactly like a hard version of the chocolate cookie on back of Hersheys box. Was worth a try.Read more
recipe "Oreo" Cookies
Susan Vancouver, BC 03-02-2009
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Close but, no banana - but FUN and better!
Rated: 4 stars out of 5

This was a fun and easy recipe. Although I love real Oreos, these cookies didn't taste like the real thing - they tasted... better. They had a lovely homemade, feel good taste to them - plus I know what went into them. I did not have a problem with rolling out the dough between parchment - just added a little more flour (not too much) and chilled the rolled out dough very well. I agree witht the last poster - the edges will not turn slightly more brown so err on the safe side and only bake the cookies for 20 minutes. Another tip is to chill the finished cookies as this allows the filling to set a bit.Read more
recipe "Oreo" Cookies
Jenny Des Moines, IA 02-17-2009
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Needs Tweaking
Rated: 4 stars out of 5

I printed this recipe from the website - very excited. The filling is dead ringer for Oreo filling! If I make this recipe... again, I will make a few modifications. First - the whole roll out on floured parchment paper and then chill business.....There was not enough flour in the world to keep that dough from sticking - no matter how much I added and I didn't want tough cookies! I chilled for probably 3 hours - they were horrifically stuck to the parchment - there was no peeling possible. I ended up re-rolling anyway and then just working quickly and touching dough as minimally as possible. Secondly, the cook time thing - they DON'T turn brown around the outside edges any more or less than they are already brown! So out of fear I cooked them to just 20 minutes (I have an oven thermometer to gauge actual oven temperature). The cookies themselves are too hard--signifying to me that they were cooked too long but no real indicator of what is too long.... I will have to adjust the time but I'm not sure by how much to get crisp but not hard! Overall, I loved the concept - just need to tweak a few things.Read more
recipe "Oreo" Cookies
KATiE Arnold, MO 02-17-2009
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YUM YUM YUM
Rated: 5 stars out of 5

i made them for my high school basketball team and they are in love with them