Homemade Oreos

One of the advantages in making something homemade is that you can control the amount of ingredients used in the recipe. I have nothing against store-bought oreos. They’re one of my faves, but I do find them a tad too sweet for my liking.


homemade oreos

Homemade Oreos
Yield: 2 1/2 dozen
Prep time: 3 1/2 hours (includes resting)
Cook time: 20 minutes

Ingredients:
For the cookies:
1 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup dark chocolate chips, melted and slightly cooled
1 egg
1 1/2 cups all-purpose flour
3/4 cup unsweetened dark cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking soda


For the filling:
1/2 cup unsalted butter, softened
1 1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons milk
Pinch of kosher salt

Directions:
1. 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.
2. In another bowl, whisk flour, cocoa, salt, and baking soda until combined. Stir flour mixture into the chocolate mixture. Let the dough sit for an hour to firm up.
3. Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. 4. Refrigerate at least two hours, or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.
5. Heat oven to 325ºF and line a baking sheet with silpat baking mat or parchment paper.
6. Cut dough in quarter inch thick slices and place on prepared baking sheet. Bake for about 20 minutes, or until cookies are firm to the touch. Cool and prepare the filling.
7. In a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again. Place about a tablespoon of filling on the bottom of one cookie and sandwich with a second. Repeat with remaining cookies.

Recipe adapted from Bakerella

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