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Chocolate Oreo Sandwich Cookies

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Anna Olson, Level 25
Anna Olson
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Welcome to Anna Olson's Quintessential Cookies Series! Over this series of 10 recipes, you will be taught all the fundamental techniques and methods to create perfect cookies every time. In the eighth episode, Anna will show you the America classic, the Chocolate Vanilla Sandwich Cookie, better known as an Oreo. So grab a glass of milk and join Anna Olson in this Grokker Premium Video, as she helps you to master her Quintessential Cookies.

Cooking Recipe

Serving: Makes about 2 dozen 2-inch (5 cm) sandwich cookies

Ingredient:
½ cup + 2 Tbsp (155 ml) unsalted butter at room temperature
½ cup (125 ml) sugar (caster sugar)
1 large egg yolk
1 tsp (5 ml) vanilla extract
1 ¼ cups (310 ml) all-purpose flour (plain flour)
¼ cup (60 ml) cocoa powder
¼ tsp (1 ml) baking powder
¼ tsp (1 ml) salt

Cream Filling:
¼ cup (60 ml) unsalted butter at room temperature
¾ cup (185 ml) icing sugar, sifted
2 Tbsp (30 ml) milk
½ tsp (2 ml) vanilla extract

Direction:
1. Beat the butter and sugar until light and fluffy. Beat in the egg yolk and then beat in the vanilla.

2. In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Add this to the butter and stir just until blended. Divide this into 2 discs, wrap and chill until firm, at least an hour.

3. Preheat the oven to 350°F (175°C) and line 2 baking trays with parchment paper. Give the dough one or two kneads on a floured work surface to soften it (this will prevent the dough from cracking when rolling) and then roll it out to just less than 1/4-inch (6 mm) thick. Cut out cookies using a 2-inch (5 cm) cookie cutter and lift onto the baking trays. Any scraps can be re-rolled, and if the dough gets too soft when rolling, simply chill it for 15 minutes before rolling again.

4. Bake the cookies for about 8 minutes, until they lose any shine to them. Allow the cookies to cool on the tray before removing to fill.

5. For the filling, beat the butter with ½ cup (125 ml) of the icing sugar until fluffy. Beat in the milk and vanilla, and then beat in the remaining ¼ cup (60 ml) of icing sugar.

6. To assemble the sandwich cookies, spread a generous teaspoonful of the filling on the bottom side of one cookie and press the bottom side of a second cookie to cover the filling. Repeat this until all the cookies are sandwiched. Store the cookies in an airtight container for up to 3 days.

Enjoy!

Chocolate Oreo Cookies

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Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
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