Oreo Cookies Recipe
Ingredients
For The Cookie Dough:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1 pinch kosher salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg at room temperature
- 1 1/4 teaspoons vanilla extract
For The Filling:
- 1/4 cup unsalted butter softened
- 1/4 cup vegetable shortening
- 1 3/4 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
Instructions
Make And Chill The Cookie Dough:
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and creamy, 2 to 3 minutes, scraping the bowl as needed.
- Add the egg and vanilla, and beat just until smooth and combined.
- Add the dry ingredients in 2 additions, mixing on low speed just until no dry streaks remain and a soft, thick dough forms. Do not overmix.
- Cover the bowl and chill the dough until firm enough to scoop, at least 30 minutes or up to overnight.
Shape And Bake The Cookies:
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a small cookie scoop or two tablespoons, portion the chilled dough into 30 equal mounds of about 2 teaspoons each. Roll each mound into a ball.
- Arrange the balls 2 inches apart on the prepared baking sheets. Use the bottom of a clean glass or your palm to flatten each ball to about 1/2 inch thick.
- Bake until the edges are set and the tops look dry and slightly cracked, 6-9 minutes. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 25 minutes.
Make The Filling:
- In a clean mixing bowl, beat the softened butter and vegetable shortening on medium speed until creamy, 1 to 2 minutes.
- Gradually add the powdered sugar, then the vanilla, and continue beating until very light and fluffy, 2 to 3 minutes. If the filling is too soft, beat in a little more powdered sugar. If it’s too stiff, add a teaspoon of milk or cream.
Assemble And Serve The Cookies:
- Pair the cookies by size. Using a pastry bag fitted with a 1/4‑inch round tip or a small offset spatula, pipe or spread about 1 tablespoon of filling onto the flat side of one cookie.
- Top with a second cookie, flat side down, and gently press until the filling just reaches the edges. Repeat with the remaining cookies
- Serve right away or store in an airtight container.
Nutrition
Calories: 270kcalCarbohydrates: 38gProtein: 2gFat: 13gSaturated Fat: 7gSodium: 103mgFiber: 1g
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