Baking, Food

Homemade Oreos…by popular demand

Being the good wife that I am, I have been making baked goodies for the hubs to take to his office to share with his co-workers on Fridays. First it was Vegan Pumpkin Muffins. This time, there was a request for cookies. As soon as you say homemade cookies to hubs, he squeals like a small child at the idea of said cookies being my Oreos.

By my Oreos, I mean Bakerella’s Oreos. She’s a baking genius and not just with her adorable cake pops. I posted a few pics along the way yesterday via Instagram and the “RECIPE PLEASE!!!” comments started flooding in.

1 cup (2 sticks) unsalted butter, melted and slightly cooled
3/4 cup sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips, melted and slight cooled
1 egg
1 1/2 cups unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder (My first attempt at this recipe failed miserably as I didn’t use Dutch-processed cocoa powder. Just check the back label, it’ll tell you if it’s Dutch-processed)
1 tsp salt
1/2 tsp baking soda
1/2 cup unsalted butter, softened
1 2/3 cups powdered sugar
1 tsp vanilla extract
1 tablespoon milk
Pinch of salt
In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined.
In another bowl, whisk flour, cocoa, salt and soda until combined. Stir flour mixture into the chocolate mixture. Let the dough sit for an hour to firm up.
From here, Bakerella’s directions say to form the dough into a log, wrap it in wax paper and pop it in the fridge for a couple hours, rotating every 15 minutes or so to keep the round log shape. That’s just too much waiting around for me. I skipped this step and kind of did my own thing. 
Heat oven to 325 degrees and line baking sheet with parchment paper.
*Roll out dough (sandwiched in between two pieces of wax/parchment paper) to 3/4 inch thickness. Use a cookie cutter of your choice to cut your cookies. As the hubs and I are fans of holiday cookies, both Halloween and Christmas, that is all the cookie cutters we have, and yet, no circles. I have used a shot glass before, and this time I used a fancy-schmancy metal napkin ring. Whatever works for you.
Bake for about 20 minutes. She said she baked hers for half that time and hers came out great. Thanks to some good old fashioned trial and error, I found that mine baked to perfection at 13 minutes. But it all depends on location, oven heat, patience, etc. Just keep an eye on them. They can burn but it’s kind of hard to see as the cookie is fairly dark.
As your cookies are cooling, prepare the filling. In a mixer, or in my case, a glass bowl with my hand mixer ready to go, cream the butter. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again.
You can use a knife or spoon or finger, or whatever you want to spread the filling onto the cookie. I filled a piping bag and using the #12 tip from Wilton, I just piped the filling onto each cookie. Top the cookie sandwich with another cookie and there ya go!
 *If you see her pictures of her finished cookies, you’ll see hers held shape perfectly. Mine did not. The cookies spread in the oven. It’s most likely because I didn’t follow her specific instructions. But it’s ok. They don’t have to look 100% like the store-bought kind. They taste just like them…well…better, because they weren’t made with chemicals and assembled by machines.
And there it is. Let me know if you try them out.


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