Homemade Oreos

by Tiffany · July 23, 2014

I reviewed this really cool cookbook a few weeks ago and finally got around to trying out one of the recipes- Homemade Oreos. I’m cooking up a meal for a woman at my church who is going through a dark time, and she has little ones so I thought- why not add a few of these in for a treat?

This recipe comes almost right from Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today) by Jennifer Steinhauer.

Ingredients for the Cookie:

1 1/3 cups salted butter, softened
1 cup sugar
2 1/2 cup flour
1 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt

Directions for the Cookie:

1. In a big bowl, cream together butter and sugar until light and fluffy. In a medium bowl, mix together the flour, cocoa powder, baking soda and salt. With the beaters on low, slowly add the dry ingredients to the butter/sugar mix. After everything is mixed (it will be look a bit dry), dig those hands in and press together. Divide the dough into 2 balls. Shape each one into a 1-inch thick disk. Wrap each in plastic wrap and put in the fridge for 30 minutes.

2. Preheat oven for 325 degrees. Line 2 baking sheets with parchment paper.

3. Take out one batch, place it in-between two pieces of wax paper dusted with cocoa powder and roll out until it’s about 1/8 inch thick. Use a 1 1/2 inch circle cookie cutter (or your kid’s play kitchen cup) and make as many circles as possible :). If you have little stamps, you could stamp your cookie to make a little design. I used a monster face and an ice cream cone stamp.

4. Bake for 18 minutes and let the cookies cool completely on a wire rack.

5. Repeat with the other batch of dough.

Ingredients for the Filling:

3 Tb half-and-half
2 Tb salted butter, softened
3 cups powdered sugar

Directions for the Filling:

1. In a small saucepan, combine half-and-half and butter, stirring constantly over medium heat. When the mixture begins to bubble, remove from heat and let rest for 5 minutes.

2. In a medium bowl, place the powdered sugar and slowly add the half-and-half/butter mixture, stirring by hand until smooth. Transfer the mixture to a ~~piping bag~~ baggie with a corner cut off and pipe about a teaspoon onto each cookie OR roll tiny balls of icing, flatten them and place on a cookie (my preference).