Do you love Oreos as much as I do? If so, you're in luck because I'm teaching you how to make Homemade Oreos. Two crispy chocolate cookies are sandwiched together with sweet rich buttercream to recreate these classic chocolate sandwich cookies with a gourmet touch.
To the bowl of a stand mixer fitted with the paddle attachment add the butter, sugar, and brown sugar. Beat at medium-high speed until light and fluffy: about 3-5 minutes.
Add in the egg and beat again to combine.
Next, add the flour, cocoa powder, salt, and baking soda to the butter mixture. Mix on low until evenly combined and there are no traces of flour.
Divide the dough in half. Roll out each half of the dough between two pieces of parchment or wax paper. Roll out to a thickness of 1/8th inch.
Refrigerate for 30-40 minutes.
Preheat your oven to 350 degrees F.
Using a 1 1/2-inch round cookie cutter, cut circles from the rolled dough.
Place the circles at least 1-inch apart on a baking sheet lined with parchment paper.
Bake for 12-14 minutes or until the dough is set and cookies start to brown. Remove from the pan and cool completely on a cooling rack.
Repeat with the remaining dough.*
While your cookies cool, prepare your buttercream filling.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and smooth. Add in half of the confectioners' sugar and beat slowly. Once mostly combined, add the remaining powdered sugar. Beat till incorporated.
Add in the milk, vanilla extract, and salt. Beat on medium speed for an additional 1-2 minutes.
Transfer the frosting to a piping bag fitted with a large round tip.
Pipe the icing onto the bottom of one cookie and put the sandwich together with another cookie, bottom sides together.
Pack and store in an airtight container.
Notes
You can also make this recipe with a hand mixer. *Dough scraps can be formed into a ball, rerolled, refrigerated, and cut again. Cookies can be stored for about 5-7 days at room temperature, 3-4 weeks refrigerated, and up to 3 months frozen.