DIY Oreo cookies

Based on 8 ratings

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
10
min.
Resting

Ingredients

Servings:-15+
245 g butter (divided)
340 g confectioner’s sugar (divided)
50 g cocoa
1½ tsp vanilla extract (divided)
¼ tsp salt
125 g flour
2 tbsp milk
flour for dusting
Metric
Imperial

Utensils

  • large bowl
  • hand mixer with beaters
  • plastic wrap
  • baking sheet
  • oven
  • parchment paper
  • cutting board
  • knife
  • bowl
  • decorate tip
  • whisk
  • rubber spatula
  • piping bag

Nutrition per serving

Cal
300
Protein
5g
Fat
17g
Carb
32g

Step 1/5

In a large bowl beat butter until creamy, approx. 1 min with the hand mixer with beaters. Gradually add in confectioner’s sugar, cocoa, vanilla extract, and salt. Add flour and knead using your hands until dough is smooth.
  • 125 butter
  • 100 confectioner’s sugar
  • 50 cocoa
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 125 flour
  • large bowl
  • hand mixer with beaters

In a large bowl beat butter until creamy, approx. 1 min with the hand mixer with beaters. Gradually add in confectioner’s sugar, cocoa, vanilla extract, and salt. Add flour and knead using your hands until dough is smooth.

Step 2/5

Roll dough into an approx. 5-cm/2-in. thick log. Wrap in plastic and let chill in the fridge for approx. 30 min.
  • plastic wrap

Roll dough into an approx. 5-cm/2-in. thick log. Wrap in plastic and let chill in the fridge for approx. 30 min.

Step 3/5

Preheat oven to 160°C/320°F. Cut log into an even number of slices. Transfer slices to a parchment paper-lined baking sheet and bake for approx. 10 min. Remove from oven and let cool completely.
  • baking sheet
  • oven
  • parchment paper
  • cutting board
  • knife

Preheat oven to 160°C/320°F. Cut log into an even number of slices. Transfer slices to a parchment paper-lined baking sheet and bake for approx. 10 min. Remove from oven and let cool completely.

Step 4/5

In the meantime, prepare the filling. Add butter together with milk, vanilla extract, and confectioner’s sugar to a bowl and whisk to combine. Add the filling into a piping bag fitted with a decorating tip.
  • 120 butter
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 240 confectioner’s sugar
  • bowl
  • decorate tip
  • whisk
  • rubber spatula
  • piping bag

In the meantime, prepare the filling. Add butter together with milk, vanilla extract, and confectioner’s sugar to a bowl and whisk to combine. Add the filling into a piping bag fitted with a decorating tip.

Step 5/5

Pipe the filling on one cookie half and cover with another cookie half. Gently press them together. Enjoy!

Pipe the filling on one cookie half and cover with another cookie half. Gently press them together. Enjoy!