Homemade Oreos

I am updating my homemade oreos recipe because the cookie part always turned out super greasy and they spread way too much. Plus, they were so soft that they usually just fell apart. So I kept the cream cheese frosting and swapped the cookie out for a much more sturdy, but still soft, cookie.

Homemade Oreos

·        1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)

·        1/2 cup (43g) unsweetened natural cocoa powder

·        1 teaspoon baking soda

·        1/8 teaspoon salt

·        1/2 cup (115g) unsalted butter, softened to room temperature

·        3/4 cup (150g) granulated sugar

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

·        1 large egg, at room temperature

·        1 teaspoon pure vanilla extract

Filling:

4 oz cream cheese

2 1/4 cup powdered sugar (1/2 lb)

2 Tbsp butter

1 tsp vanilla extract

Cream butter and sugars in mixer until fluffy. Add vanilla, egg and salt. Mix in remaining dry ingredients until just combined. Refrigerate dough, wrapped in plastic wrap, for 30 minutes (don’t skip this step).

Preheat oven to 350. Roll balls (about 2 tsp) of dough and place about 1.5 inches apart on cookie sheets lined with parchment paper. Using a glass, slightly smash the balls flat – not too much, just a bit. Bake for about 5-6 minutes. Let cool on cookie sheet for 5 minutes, then transfer to cooling rack and let cool completely.

Using hand mixer, cream the butter and cream cheese until fluffy. Add vanilla and powdered sugar and mix until well combined. Fill piping bag with frosting and swirl on the inside of one cookie, then top with another to make a sandwich. Repeat until all cookies are filled.