Well helllllooooo, homemade oreos.
Double stuf oreos are one of my most FAVORITE cookies. Especially the holiday ones. Something about that sky blue center…yuuuuummy. So I needed to recreate them!
Lucky I bought that FLOUR cookbook. These oreos are perfect! Crispy chocolate cookies, sweet buttercream frosting. They taste pretty much exactly how you would expect (and hope) a homemade oreo would taste.
Here’s the recipe:
Whisk together 1 cup unsalted butter (melted and cooled) with 3/4 cup granulated sugar.
Melt 1 cup semisweet chocolate chips and allow to cool slightly.
Whisk together butter, sugar, chocolate, 1 tsp vanilla, and 1 egg.
In a separate bowl, mix together 1 1/2 cup all-purpose flour, 3/4 cup cocoa powder, 1 tsp salt, 1/2 tsp baking soda.
Mix the dry ingredients into the wet ingredients. It should have the consistency of play-dough. Allow the dough to come together for an hour at room temperature. Then, shape the dough into a log 10 inches long and 2 1/2 inches wide. Roll the log in parchment paper, then roll again in another piece of parchment. Refrigerate for at least 2 hours.
Preheat oven to 325 degrees. Cut the log into 1/4 inch slices and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes. Check the cookies around 17 minutes. They are ready when the centers are slightly firm.
For the filling, beat 1/2 cup butter for 30 seconds. Add 1 2/3 cup confectioner’s sugar and 1 tsp vanilla; beat until smooth. Add 1 tbsp milk and a pinch of salt; beat until smooth. Scoop a tablespoon of filling onto a cookie, then sandwich with another.
You can also make a peanut butter filling by adding some peanut butter to the frosting. YUM!