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You are here: Home / Sweet baking / Homemade Artisan Oreo Cookies

Homemade Artisan Oreo Cookies

5 Comments Sweet baking Cookies

I love the white stuff baby, in the middle of an oreohooo!

Klik hier voor de Nederlandse versie
The secret of the intense chocolate flavor (much more than with any original store bought cookie!) is in the addition of the high quality cacao powder and above all the 100% chocolate to the dough. The chocolate we use is the one from Willie’s wonky chocolate factory, the Venezuelan black. It has a nice acidity and spiciness that comes through even when using just a small amount. We also love the stuff in our chili sin or con carne. You can of course replace the 100% chocolate with the darkest chocolate you can find.

Ed has extensively tested my oreo cookie baking results and this version was the clear winner. The filling is a very simple butter and sugar concoction with vanilla. So real chocolate and real vanilla without the 36 or so factory cookie ingredient additions. The joy of home baking!

Homemade artisan oreo cookies
Homemade artisan oreo cookies
Homemade artisan oreo cookies
Homemade artisan oreo cookies
Homemade artisan oreo cookies

IMG_3566

Ingredients for the Cookie Dough

260 g pastry flour

5 g (1 heaped tsp) baking powder

40 g cocoa powder (Dutch processed)

pinch of salt

110 g butter, softened

170 g icing sugar

1 egg

15 g milk

25 g 100% pure cacao chocolate, grated

1 tsp vanilla extract

Ingredients for the Filling

250 g icing sugar

50 g butter, softened

30 g milk

1/2 tsp vanilla extract

Making the Oreo Cookies
In a bowl, combine flour, cocoa, baking powder and salt. Beat the softened butter and the egg until smooth. Add the icing sugar, milk and vanilla extract and beat with a dough whisk or wooden spoon until smooth again. Sift the flour, cocoa and baking powder mixture and add it to the butter mixture.

IMG_3539

Then add the grated 100% pure chocolate. Stir until everything comes together and you end up with a nice cookie dough, this will take no more than 30 seconds. If necessary give it a very quick knead by hand but keep it to an absolute minimum. Wrap the dough in plastic foil, press in a flat disk and let it rest in the fridge for 30 minutes.

Preheat the oven to 175ºC / 350ºF.

Roll out the dough to a thickness of about 3 mm / 0.12 inches, press your cookie stamp gently in the dough. Cut out the cookies and place them on a baking sheet or silicone baking mat. Bake the cookies for 12 to 14 minutes (depending on your oven). With these chocolate cookies it is very difficult to see if they are ready, so it might take you a few bakes to figure out your own optimum baking time.

Remove the cookies from the oven, leave them on the baking sheet for a few minutes and then transfer them to wire rack to cool completely.

Make the filling by beating the icing sugar with the soft butter, milk and vanilla extract until smooth. Spread half of the cookies generously with the filling and press a second cookie on top.

These cookies can also be baked well in advance and stored in the freezer. You can either store them already filled or you can make and add the filling just before serving.

Other tasty suggestions: put little morsels in ice cream, make oreo cookie brownies or make mini versions and use as cake decorations! Whatever you do, bake don’t buy!

Enjoy!

Sweet baking Cookies

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Comments

  1. Dona says

    September 9, 2016 at 15:26

    Hi..great recipe.. What kind of milk did you used to your filling?

    Reply
    • Weekend Bakers says

      September 14, 2016 at 23:31

      I think you would call it full fat milk maybe (we always use organic) with around 3.5% fat.

      Reply
  2. John Nicholls says

    November 23, 2013 at 09:02

    Your recipe looks fine but I wonder about the baking powder as there is no instruction on how much to put in in the ingredients but it is there in the instructions.
    Hope you can help out.

    John N

    Reply
    • Weekend Bakers says

      November 23, 2013 at 09:30

      Hello John,
      I am so sorry, you are right, the baking powder was missing from the list. I immediately corrected it.
      Thank you so much for noticing.

      Happy baking,

      Marieke

      Reply

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