| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 40 min |
| Inactive: | 20 min |
| Cook: | 20 min |
| Yield: | 32 cookies |
Ingredients
- 1 1/3 cups Dutch-process cocoa powder
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
- Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
- Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
- Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
- Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
- Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla.
- Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 224 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 2 g |
| Cholesterol | 34 mg |
| Sodium | 25 mg |
Reviews
It looks good.
So the dough doesn’t need refrigeration, I laid out half on a silpat and then rolled it out to about 1/8” thick w parchment on top, then used a pills cutter and made squares rather than rounds, put it right into a 325 degree oven for 20 minutes and they were great. HOWEVER they taste like brownie bark NOT Oreos in any way shape or form…. super tasty cookie though and I made an awesome sugar creme filling in 3 different flavors that the cookies were scarfed right on up by everyone anyway so it gets a 5 star for YUM factor but sadly a 3 star as an Oreo …..
Great recipe. I made these low carb, using almond flour and erythritol in the place of flour and sugar, respectively. I added a tiny bit of peppermint extract to the filling to give them more of that Oreo tang.
Very tasty, darker chocolate than Oreos which I like, but hard to get them crunchy without burning them. Used a slightly bigger than 2″ cutter and all of the dough and ended up making another half-batch of the filling to complete them all. They are a bit of work but then again so are any sandwich cookies. Freezing works better than refrigerating. Will try smaller cookie size and maybe thinner cookies next time!
My rating:
Don’t do the second refrigeration it’s unnecessary as the cookie is short and has lots of sugar to prevent toughness. Use a fluted cookie cutter it looks better. Also use a lot of flour during roll out- it melts away. Bake at 350 for 10 minutes. I added a tablespoon and a half of granulated sugar to the filling- it needed more sweetness and texture. Assemble and keep in refrigerator. Adults and kids both love them. Great recipe. It’s a new family favorite.
Good cookie but taste nothing at all like an oreo. Thanks for recipe though.
My cookies didn’t look anything like the picture, apart from the colour. They were rolled and cut to the thickness and size in the recipe, but they spread on the tray and joined together. I ended up with thin, hexagonal cookies.
The dough was very soft. I even went back to the recipe to check that I hadn’t left out some of the flour. I rolled it and chilled it for over an hour. By the time I cut about six cookies, the dough was so soft, they were difficult to handle and put on the tray.
I loved the filling – it tasted just like the bought stuff. The finished cookies were very nice, but didn’t look or taste much like Oreos.
The dough was very soft. I even went back to the recipe to check that I hadn’t left out some of the flour. I rolled it and chilled it for over an hour. By the time I cut about six cookies, the dough was so soft, they were difficult to handle and put on the tray.
I loved the filling – it tasted just like the bought stuff. The finished cookies were very nice, but didn’t look or taste much like Oreos.
Had a hard time rolling out the dough and cutting with a cookie cutter. I ended up hand rolling the dough into small balls and squashed them with the bottom of a measuring cup dusted with flour.
The frosting tasted too buttery but I wanted them to taste sickeningly sweet like Oreos so I added one more cup of powdered sugar and one more teaspoon of vanilla.
10 minutes was a better texture for me. 20 minutes if you want to crack a tooth on them.
Otherwise, great recipe. I’ll be making them again. My family also had similar comments: “no frosting needed” “taste like brownies”
Thanks.
As an Oreo, this gets one star. As an original cookie, this gets two stars.