My husband has a serious Oreo addiction. We’re talking a pack a week here, if I let him. And I get it! There’s something seriously addictive about those little chocolate sandwich cookies. We’d run out of our third package when I started wondering if I couldn’t make some myself.
There’s nothing inherently secret about Oreo cookies — it says right on the package that they’re cream-filled chocolate cookies. I already had a killer chocolate sugar cookie recipe that I love, so that was the base of the sandwich covered. All I needed was to figure out the cream. Look, here’s the thing: I don’t care what that cream is made of. I could have gone through all the effort to make my own homemade version of it. They hint at a lot of the ingredients when they discuss making the modern filling. But who really cares?
I knew I could mimic the flavor with a classic American buttercream flavored with vanilla extract. I just had to make sure it crusted enough to not explode when you bit it and not so crusting that cookies didn’t hold together. When assembling, I piped the buttercream in a thin layer to keep the frosting explosion to a minimum and maintain the balance of chocolate to vanilla.
For extra spooky fun, I tinted the buttercream with gel food coloring to get a bright, classic Halloween orange. I used cookie stamps to punch “BOO!” and “SPOOKY” on the chocolate discs. I had thought of rolling the edges in sprinkles, like I’ve done with other sandwich cookies in the past, but thought against it. I was really trying to recreate Oreos, and that would have added to much crunch.
1 cup unsalted butter, softened
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 cup dark cocoa powder
pinch of salt
In a stand mixer fitted with the beater attachment, mix butter and sugar together until just incorporated — DO NOT OVER-MIX!
Add the egg and vanilla extract. Mix on low speed, stopping to scrape the sides of the bowl as needed.
In a medium bowl, whisk together flour, cocoa and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and sort of clinging to the beater.
Line a baking sheet with parchment paper, and set aside. Turn the dough out onto it a sheet of wax paper and top with a second sheet. Roll the dough into a 1/6-inch-thick sheet. Transfer the dough still surrounded by wax paper onto a large cookie sheet. Wrap the entire sheet in cling wrap tightly so the cookies don’t dry out. Let dough chill in the refrigerator for 1 hour.
Preheat the oven to 350 degrees.
Cut out circles and transfer those to the prepared cookie sheet. Refrigerate the cut out shapes for 30 minutes. Bake the cookies for 8-12 minutes. Let the cookies cool on the sheet before transferring to a wire rack. When completely cooled, fill with a buttercream frosting.