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Copycat Oreo’s

This Copycat Oreo Cookies Recipe is almost better than the original! A crisp dark chocolate cookie with a creamy sweet filling. The perfect milk dipping cookie! 
Course Desserts
Cuisine American
Keyword cookies, copycat, homemade oreo, oreo, oreo cookie recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 small cookies
Calories 258kcal
Author Jesseca

Equipment

Ingredients

For the cookie:

  • 1-1/2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup butter softened
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 oz unsweetened chocolate melted
  • 1 egg

For the filling:

  • 1/2 cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

For the cookie:

  • Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or  a silicone baking mat..
  • Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
  • Combine the butter with the sugars in the bowl of an electric mixer. Cream together at medium speed for 2 minutes, or until light and fluffy. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.
  • Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes.
  • Turn the dough out onto a lightly floured surface. Roll ¼ inch thick and cut into small circles. Place on your prepared trays and bake 8 to 10 minutes, or until the edges are slightly curled. Cool completely before frosting.

For the filling:

  • Add the butter to a mixing bowl. Whisk with a handheld or electric mixer until fluffy, about 1 minute.
  • Add 1/2 of the powdered sugar. Mix until incorporated. Stir in the remaining sugar and vanilla and continue to stir.
  • It will look like the frosting isn't going to work and will be rather clumpy. Keep mixing and it will come together into a creamy filling texture.
  • Spread onto the back of a cooled cookie. Sandwich with a second cookie and enjoy!

Notes

  • Chill the dough for 30 minutes if you find that it is too soft to roll.
  • I use a rolling pin that has thickness rings which help make sure the entire dough is rolled to that perfect 1/4 inch thickness.
  • No round cookie cutter? Use the top of a glass cup.

Nutrition

Serving: 2cookies | Calories: 258kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 212mg | Fiber: 2g | Sugar: 15g