Once you try this recipe for homemade Oreo cookies, you’ll never want the packaged ones again!
I have to admit that Oreo cookies are a guilty pleasure.
When I first moved to the UK, they didn’t sell them here and I used to stock up every time I went home. A few years later, they started making them, but they were different – much to my surprise, they were better.
They weren’t half as sweet which wasn’t actually a good thing because you could eat more in one sitting! That said, I stopped buying them because they were just too over priced. The packages in the UK are pitifully small and probably cost more than the large packages sold in the States.
I saw a cooking show recently where they made sandwich cookies using rolling fondant icing and it gave me the idea to do these little beauties!
If you want to make them look like mine, here’s what you’ll need – I used a double Sided Cookie Cutter Set & for the flower print, I used a fondant press these are great for cookies and you can get them on Amazon by clicking here. UK visitors can get them here. Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent.
I have to stress how important it is to not over cook these cookies. If even slightly burned, the intense chocolate flavor, will turn bitter and they will taste awful.
I intentionally made these cookies less sweet and more intense in flavor than the original Oreos to balance out the sweetness of the filling. They really came out incredible and I hope you enjoy them!
- 1 1/4 cups cocoa powder
- 1 1/2 cups all-purpose flour plus more for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant coffee dissolved into ½ teaspoon warm water
- 6 oz rolling fondant icing
- Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
- In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
- Add the dry ingredients and mix until incorporated.
- Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
- Knead the dough slightly to help soften and avoid cracks when rolling.
- 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.
- Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
- Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
- Preheat the oven to 325f/165c.
- Bake the cookies until they are set (about 20 minutes) be sure not to let them get too dark or the cookie will become bitter.
- Cool completely on cooling racks.
- For the Filling:
- Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
- Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
- Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
- Repeat with the remaining cookies, re-rolling the fondant if needed.