I always thought it would be really difficult to try and make these kind of cookies at home, but obviously I was wrong. It’s such a simple recipe, and well worth the effort.
To be honest with you, I think these are even better than the originals – and that’s a lot coming from me because I really love Oreos. So get a glass of milk and dunk one (or two, or six) of these in there. I bet you will be as crazy about these as I am!
Ingredients
Dough:
1 1/4 cups Land O’ Lakes butter, at room temperature
2 cups Domino powdered sugar
1 cup dark cocoa powder
1/2 tsp. salt
1 tsp. vanilla
1 1/2 to 1 3/4 cups Gold Medal flour
Cream filling:
4 cups Domino powdered sugar
1/2 cup Land O’ Lakes butter, melted and cooled
1 T. vanilla extract
Water
Instructions:
In a stand mixer, with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix. Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. You don’t want the dough to be sticky at all and it might even crumble just a little. Don’t be worried about a dry dough…we want a cookie that doesn’t spread when baked and is crispy! Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
Now if your world is crazy like mine and 3 hours instead of 15 minutes pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it’s too cold.
Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking 1/4 inch to an 1/8 inch thick.
Use a 2 inch circle cutter to cut out the cookies. Place on a cookie sheet and bake for 8-9 minutes. It’s super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you’ll need to adjust as you go. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the constancy of play dough.
Divide the filling in half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.
When the cookies are cool, remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between 1/4 to a 1/2 inch thick.
Stack a cookie, cream, and then another cookie. Press lightly together.
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Quick tip: Add a bit of food coloring to the cream filling!