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Homemade Oreo Cookies with Cream Filling Recipe

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Classic homemade Oreo cookies featuring rich cocoa-flavored chocolate cookies sandwiched around a creamy vanilla frosting. This recipe combines a soft, chewy texture with the iconic sweet filling, perfect for cookie lovers seeking a nostalgic treat made from scratch.

Ingredients

For the Cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 pinch kosher salt
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 large egg (at room temperature)
  • 1 1/4 teaspoons vanilla extract

For the Filling

  • 1/4 cup unsalted butter (softened)
  • 1/4 cup vegetable shortening
  • 1 3/4 cups powdered sugar (sifted)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make And Chill The Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine the dry ingredients thoroughly. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and creamy, about 2 to 3 minutes, scraping the bowl as needed. Add the egg and vanilla extract, beating just until smooth and combined. Gradually add the dry ingredients in two portions, mixing on low speed until no dry streaks remain and a soft, thick dough forms—avoid overmixing. Cover the dough and chill in the refrigerator until firm enough to scoop, from at least 30 minutes up to overnight.
  2. Shape And Bake The Cookies: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. Using a small cookie scoop or two tablespoons, portion the chilled dough into 30 equal mounds, approximately 2 teaspoons each. Roll each portion into a ball and place them about 2 inches apart on the baking sheets. Gently flatten each ball to about 1/2 inch thick using the bottom of a clean glass or your palm. Bake in the preheated oven for 6 to 9 minutes, or until the edges are set and the tops appear dry and slightly cracked. Remove from the oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 25 minutes.
  3. Make The Filling: In a clean mixing bowl, beat together the softened butter and vegetable shortening on medium speed until creamy, about 1 to 2 minutes. Gradually add the sifted powdered sugar, then the vanilla extract, and continue beating until the filling is very light and fluffy, about 2 to 3 minutes. Adjust the filling consistency if needed by beating in a little more powdered sugar if too soft, or adding a teaspoon of milk or cream if too stiff.
  4. Assemble And Serve The Cookies: Pair the cooled cookies by size. Using a pastry bag fitted with a 1/4-inch round tip or a small offset spatula, pipe or spread about 1 tablespoon of the vanilla filling onto the flat side of one cookie. Top it with the matching cookie, flat side down, and gently press together until the filling reaches the edges. Repeat with the remaining cookies. Serve the classic sandwich cookies immediately or store them in an airtight container for freshness.

Notes

  • Ensure butter and egg are at room temperature for better mixing and texture.
  • Chilling the dough helps to prevent spreading and intensifies flavors.
  • If desired, add a teaspoon of milk or cream to the filling to adjust the texture.
  • For crisper cookies, bake for the longer end of the time range; for chewier, bake for less.
  • Store assembled cookies in an airtight container at room temperature for up to a week.

Find it online: https://recipethrive.com/homemade-oreo-cookies-with-cream-filling-recipe/