Homemade Oreo cookies
I usually try to make healthy recipes, but once in a while a decadent recipe catches my attention. On this occasion, it was the turn for this amazing homemade Oreo cookies. My brother’s birthday is this week, and he is the definition of an Oreo lover. He can eat a complete package of Oreo cookies in one sitting, especially if they are the ones cover in white chocolate. 
I made the cookie dough the day before and refrigerate it overnight. The next day I remove the log-shaped dough from the refrigerator, and with the tines of a fork I made small marks along the length of the dough, so when I cut it, it was really easy to make them uniform and most of my cookies came out with the same thickness. Without counting the corners, I think I got good results with the fork technique. 
If you try the cookies without the filling, they have a super intense chocolate flavor, not sweet at all. All the sweetness comes in the filling. After making the sandwiches, they cookies plus the filling make a spectacular balance. They definitely taste a hundred times better than the originals, the only thing is that they don’t have a very “commercial” appearance. 
Although they carry a lot of sugar and butter, I think they are still healthier than the retail version, with all its conservatives and unpronounceable chemical ingredients hahaha. When I do this type of desserts, I try to make small portions, in that way I don’t have any cravings and I can have a little bite. That’s why I came with a lot of cookies, around 30 sandwiches, but obviously you can make them bigger. 
You have to try these homemade Oreo cookies, I’m sure you will not want to return to the retail type.
- 228 gr (8 oz) unsalted butter, melted and cooled
- 131 gr (4.6 oz) sugar
- 1 teaspoon vanilla extract
- 200 gr (7 oz) semisweet chocolate chips, melted
- 1 egg
- 220 gr (7.76 oz) flour
- 90 gr (3.2 oz) Dutch-processed cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 114 gr (4 oz) butter, softened
- 230 gr (8.11 oz) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- Pinch of salt
- In a medium bowl mix the melted butter with the sugar until well combined. Add the vanilla extract and the melted chocolate chips. Mix until well combined. Add the egg and mix well.
- In another medium bowl mix the flour, cocoa, salt and baking soda. Mix until combined. With a wooden spoon, mix the dry ingredients with the wet ingredients. You will notice that at the end, it’s better to mix the dough by hand. Let the dough stand for one hour at room temperature, this will allow to harden a little.
- Transfer the dough to a square waxed paper, 38 cm x 38 cm (15 in x 15 in). With your hands, make a log about 30-35 cm long (12-13.7 in), with a diameter about 6 cm (2.36 in). Placed the dough in one of the corners of the waxed paper and wrap.
- Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 165°C (325°F). Prepare two baking sheets with parchment paper or silicon mats.
- Cut the log in slices of 0.5 cm (¼ in). You can use the tines of a fork to mark the dough. Place on the baking sheets with a separation of 2.5 cm (1 in). Bake for 20-25 minutes. Because they have a dark color, you have to check if they are done with your hand, they should feel slightly firm.
- In a stand mixer fitted with the paddle attachment, beat the butter for 30 seconds. Add the confectioners’ sugar and the vanilla extract. Mix well. Add the milk and salt. Mix until incorporated.
- While the cookies are still a little bit hot, add to the bottom of a cookie, 1½ teaspoon of the cream filling. With a spatula spread to smooth. Cover with another cookie.
- Store them in an airtight container.
- Enjoy!
Je suis une blogueuse française et je dois dire que le biscuit oreo fait parti de mes ingrédients préféré pour mes gâteaux.