Homemade Oreos

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375℉. Line two baking sheets with parchment paper.

Step 2

In a food processor, combine the flour, cocoa powder, baking soda and powder, salt, and sugar.

Step 3

While pulsing, or on low speed, add the butter in several pieces at a time, then add the egg. Continue processing until the dough comes together in a mass, about 1 minute.

Step 4

3. Divide dough into tablespoon-sized balls using a small cookie scoop and drop onto prepared baking sheets, at least 2 inches apart. Dampen the palm of your hand before flattening each ball of cookie dough to about ⅛ inch thickness.

Step 5

Chill each tray of flattened dough for at least 10 minutes in the fridge before baking.

Step 6

Bake for 9-10 minutes, rotating top to bottom and front to back, or until the cookies are fragrant and completely set.

Step 7

In a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium-low speed until well combined.

Step 8

Gradually add the powdered sugar then the salt. Turn the mixer on high and beat for 2-3 minutes until light and fluffy.

Step 9

Drop filling into the center of one cookie. Place another cookie equal in size to the first on top of the cream. Lightly press down, so that the filling spreads to the end.