Homemade Oreos
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Ingredients
Cookies
  • 1 cup unsalted butter, melted
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, melted
  • 1 egg
  • 1 and ½ cups flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
Frosting Filling
  • ½ cup unsalted butter (1 stick), at room temperature
  • 1 teaspoon vanilla extract
  • 1 and ⅔ cup confectioners' sugar
  • 1 tablespoon milk
  • 1 pinch salt
Instructions
Cookies
  1. Mix the melted butter and sugar together with a whisk in a medium-sized bowl. Whisk in the vanilla and melted chocolate. Add the egg and stir until combined.
  2. In a separate bowl, combine all the dry ingredients for the cookies (flour, cocoa powder, baking soda, and salt) and stir together. Add the dry ingredients to the chocolate mixture and stir until combined. Cover the bowl with plastic wrap and allow to chill in the fridge for 1 hour (or until firm.)
  3. Once the dough has firmed up, remove it from the fridge and place it on a long sheet of parchment paper. Using your hands, roll it into a long long. The original recipe calls for the log to be about 10 inches long and 2 and 2/1 inches in diameter. I thought these cookies ended up rather large, so I would recommend rolling the log to about 12 inches long and 2 inches or less in diameter. Roll the parchment around the log and wrap tight. Refrigerate the log of dough for about 2 hours (or until firm.)
  4. After the two hours has passed, set to oven to 325 degrees F. Prepare two baking pans by lining them with parchment paper.
  5. Remove the dough from the fridge, then remove the paper from the log. The original recipe calls for the log to be cut into 32 slices, but if you wanted smaller cookies, I would recommend aiming for 40 slices. A good trick is to cut the log in half, then halve each half again. You can then get a pretty good sense of what each slice needs to be for each quarter log. Place each slice on the baking sheet about an inch apart (they will expand while baking.)
  6. Bake the cookies for 20-25 minutes. They are done when the centers are firm. Once done, remove the pans from the oven and allow the cookies to cool on the sheets.
Frosting Filling
  1. Meanwhile, begin to prepare the frosting. Using an electric mixer, beat the butter on low speed for 30 seconds. Add the vanilla and confectioners' sugar and beat until smooth.
  2. Next, add in the milk and salt. Continue to beat frosting filling until well-mixed and smooth.
  3. Once cookies are cool, spread ~1 tablespoon frosting filling on the flat side of a cookie. Place the flat side of another cookie on the frosting and press two cookies together. Continue to frost the remainder of the cookies.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/01/homemade-chocolate-sandwich-cookies/