What is it about that chocolate cookie sandwiching tasty cream that we all love so much? We thought if we could make our own Homemade Oreo Cookies, we just may find the answer and satisfy a sweet tooth.
Soft dark chocolate cookies with a sweet vanilla filling, and a slightly chewier and stronger taste. These cookies are so yummy! The dark chocolate in the cookies has a delicious, strong flavor, and is balanced perfectly with the sweet filling.
Homemade Oreo Cookies Recipe
- 1 1/2 c All Purpose Flour
- 1 c Cocoa Powder
- 1 1/4 c Brown Sugar, packed
- 1/4 t Sea Salt, fine grain
- 1/2 t Baking Soda
- 1 1/2 Sticks of Butter, softened
- 1 Large Egg
- 1 t Vanilla Extract
Vanilla Cream Filling:
- 12 oz White Chocolate
- 6 0z Heavy Whipping Cream
- 1 t Vanilla Extract
- 1 c Powdered Sugar
In a large bowl or the bowl of a KitchenAid, mix the Flour, Cocoa Powder, Brown Sugar, Salt and Baking Soda until well mixed. Use the best Cocoa Powder you can afford because it is the dominate flavor. But at the same time there is no need to fly to Paris to get a can of La Maison Du Chocolate Cocoa… after all, these are just Oreo Cookies wannabes! Just use a good quality Cocoa because you want this to taste amazing, right?
Slightly beat the Egg. On low speed, mix in the softened Butter and add the beaten Egg then the Vanilla Extract. The dough will look dry and grainy at first then will quickly come together to form a ball. Mix for about 2 minutes until the ball stays together.
Dump out the dough ball onto a large sheet of parchment paper or wax paper.
Using your hands, form the ball into a long round log shape about 12 inches long and 2 1/2 inches thick. Roll it back and forth and even it up with your hands on the ends. It will look like a giant Tootsie Roll and kind of …well, it looks very creepy… but secretly delicious!
Use the parchment paper or wax paper and roll the log up smoothing it out and making it more round as you go with your hands. Then twist the ends tight and refrigerate for 1 1/2 hours until firm.
Preheat your oven to 350 degrees 20 minutes before you take the log out of the refrigerator. Spray a Cookie sheet with Vegetable Oil Spray (like Pam) or line a Cookie sheet with parchment paper to be ready for your Cookies. Remove the log of Dough and unroll the parchment paper. Cut thin 1/8 th inch slices of Dough and space them 1 inch apart on the Cookie sheet.
Bake at 350 degrees in the center of your oven for 12-13 minutes. Remove from the oven and allow to sit on the Cookie sheet for 4 minutes before you touch them or they will fall apart. Place them on a wire rack to cool completely for 1 hour so they crisp up.
While the Cookies cool make the Vanilla Cream Filling. Place 12 oz of White Chocolate Chips or chopped White Chocolate from a bar into a large bowl. Heat Heavy Whipping Cream to a boil over medium heat and remove it as it begins to boil and pour the hot Cream over the White Chocolate, pushing as much White Chocolate below the surface of hot Cream as you can.
Allow it to sit undisturbed for 5 minutes so the White Chocolate can melt. Then whisk until the Cream and White Chocolate come together. It will have a pearly color to it and will be thin and liquidy at first.
Allow the mixture to sit on the counter for 1 1/2 hours to thicken. After it has thickened whisk in the Powdered Sugar and Vanilla Extract. It will be thick and spreadable.
Place it in a piping bag with a small round tip or use a spoon and put about 1 teaspoon of the filling on the center of a Cookie then top it with another Cookie pressing down gently so the filling spreads to the edges but not out the sides.
Store in a cool place in an air tight container. These are best eaten the same day and after they have set up for 1-2 hours for the crispest Cookies and best firmness and flavor of the Cream Filling. The Cookies may get soft when stored but are still good.
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