Homemade Oreo Cookies
Once you try this recipe for homemade Oreo cookies, you'll never want the packaged ones again!
I have to stress how important it is to not over cook these cookies. If even slightly burned, the intense chocolate flavor, will turn bitter and they will taste awful. I intentionally made these cookies less sweet and more intense in flavor than the original Oreos to balance out the sweetness of the filling. They really came out incredible and I hope you enjoy them!
Serving Size: 32 | Prep Time: 30 mins | Total Time: 50 mins
- 1 ¼ cup cocoa powder
- 1 ½ cup all-purpose/plain flour, plus more for dusting
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup butter, softened
- 1 ½ cup granulated sugar
- ½ cup soft brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- ½ tsp instant coffee, dissolved into ½ tsp warm water
- 6 oz rolled fondant icing
- Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
- In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
- Add the dry ingredients and mix until incorporated.
- Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
- Knead the dough slightly to help soften and avoid cracks when rolling.
- Place one piece between 2 lightly floured sheets of parchment paper and roll into a ¼-inch-thick rectangle. Repeat with the other piece of dough.
- Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
- Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
- Preheat the oven to 325 F/165 C.
- Bake the cookies until they are set (about 20 minutes) be sure not to let them get too dark or the cookie will become bitter.
- Cool completely on cooling racks.
- For the Filling: Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
- Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
- Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
- Repeat with the remaining cookies, re-rolling the fondant if needed.
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