Homemade 'Oreo' dupe cookies

Homemade 'Oreo' dupe cookies

Chocolate with vanilla cream-filled sandwich cookies, for the win!
You're going to want to make these asap friends.
homemade oreo dupe cookie sandwiches
For the cookies:
1 1/2 cups all purpose flour
1/2 cocoa
1 tsp. baking soda
1/2 tsp baking powder
1/4 tsp salt 
1/2 cup (1 stick) butter, room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp. vanilla extract
2 Tbsp. milk 
For the Vanilla cream filling: 
1/3 cup butter, room temperature
1/3 cup coconut oil
2 cups powdered sugar 
1 tsp. vanilla extract
1 Tbsp. milk 
Pre-heat oven to 350 degrees Fahrenheit.  Line a large baking sheet with parchment paper. 
In mixing bowl, sift/whisk together flour, cocoa, baking soda, baking powder and salt. 
In stand mixer on a medium speed, cream together the butter, granulated sugar, and brown sugar until its smooth and fluffy. *you may need to scrape bowl edges to get everything mixed.  Add in the egg, vanilla extract, and milk. Mix again to incorporate. 
Slowly add in the dry ingredients (flour mixture) into the wet ingredients with stand mixer on a low speed.  This dough is very thick and fudge-y. 
Scoop out dough by the tablespoon and form into balls by giving it a quick roll in your hands (balls should be about an inch big).  Place them a few inches apart on baking sheet.   *You should get a total of around 36 dough balls, which will make 18 cookie sandwiches.  
Before they go in the oven, lightly grease the bottom of a measuring cup or drinking glass (cooking spray or butter). Press down on each dough ball to flatten to about half way down. If they stick to the glass, gently pull the edges of the dough and reshape if needed on baking sheet. 
Bake cookies for 7 minutes. Let rest on pan for a few minutes, and then transfer to wire cooling rack. 
While cookies are cooling, make the cream filling: 
Beat the butter and coconut oil in a medium mixing bowl using electric hand mixer, until smooth.  Add in powdered sugar, milk and vanilla extract. Start on a very low speed and increase as the sugar is incorporated.  Mix until smooth. 
Using a small spoon or spatula, scoop out desired filling onto one cookie, and top with similar size cookie to make sandwiches. *tip: twist and gently push top cookie down on top of filling, so it doesn't break* 
Cookies can be stored on counter or in the fridge. 


Andrea Russell

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