Homemade Oreos 

These Homemade Oreos capture the nostalgic taste of the classic store-bought cookie but with a fresher, homemade twist. The dark cocoa cookies are soft yet crisp, sandwiched with a sweet, thick cream filling that mirrors the original. With minimal chilling time and no rolling pin required, this recipe is both quick and straightforward. Perfect for those craving a homemade version of the iconic treat, these cookies are sure to satisfy your sweet tooth. 

Ingredients

For the Cookies:

• 1 cup (120g) all-purpose flour
  
  

• 1/2 cup (45g) Dutch-process cocoa powder
  
  

• 1/2 teaspoon baking soda
  
  

• 1/4 teaspoon salt
  
  

• 1/2 cup (115g) unsalted butter, softened
  
  

• 1/2 cup (100g) granulated sugar
  
  

• 1/4 cup (50g) packed light brown sugar
  
  

• 1 large egg
  
  

• 1 teaspoon pure vanilla extract
  
  

For the Cream Filling:

• 1/4 cup (60g) unsalted butter, softened
  
  

• 1/4 cup (60g) vegetable shortening
  
  

• 2 cups (240g) powdered sugar
  
  

• 1 teaspoon pure vanilla extract
  
  

Directions

1. Prepare the Cookie Dough:
   
   

   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
     
     

   • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
     
     

   • In a separate large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
     
     

   • Add the egg and vanilla extract to the butter mixture and beat until combined.
     
     

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     
     

2. Shape the Cookies:
   
   

   • Scoop about 2 teaspoons of dough and roll it into a ball. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
     
     

   • Flatten each ball gently with the bottom of a measuring cup or your fingers.
     
     

3. Bake:
   
   

   • Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set.
     
     

   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
     
     

4. Prepare the Cream Filling:
   
   

   • In a medium bowl, beat together the softened butter and vegetable shortening until smooth.
     
     

   • Gradually add the powdered sugar and vanilla extract, beating until the filling is light and fluffy.
     
     

5. Assemble the Cookies:
   
   

   • Once the cookies have cooled, spread a generous amount of cream filling onto the flat side of one cookie.
     
     

   • Top with another cookie, flat side down, to form a sandwich.
     
     

Nutritional Information (per cookie, approximate):

• Calories: 150 kcal
  
  

• Carbohydrates: 22g
  
  

• Protein: 1g
  
  

• Fat: 7g
  
  

• Saturated Fat: 3g
  
  

• Cholesterol: 15mg
  
  

• Sodium: 80mg
  
  

• Potassium: 50mg
  
  

• Fiber: 1g
  
  

• Sugar: 14g
  
  

• Vitamin A: 60 IU
  
  

• Vitamin C: 0mg
  
  

• Calcium: 10mg
  
  

• Iron: 1mg