Happy new week! I’m back after a few days of germs and life getting in the way of baking and blogging. All ready now to give you guys homemade Oreooooos! No, really, they do taste like the original. Dark and rich, and stuffed with a peanut butter filling that will make you weak in the knees.
The recipe for these comes from Hummingbird High, but I changed up the filling from white chocolate to peanut butter, because that’s what I had on hand, and also, The Parent Trap. I halved the recipe, but it still makes a decent-sized batch of about 12 sandwich cookies, so get ready to share!
What sets these apart from other chocolate cookies, is the cocoa powder. Oreos typically use Dutch-process cocoa powder for that deep, dark colour. It’s basically cocoa that has no acidity vs regular cocoa which is acidic. More on all of the cocoa science here. I’m not sure if the results will be the same with regular cocoa, so ideally, get yourself some Dutched cocoa. I used Indah Cocoa, available on Amazon. It’s delicious!
The cookies themselves are like chocolate shortbread, and in flavour, similar to these. They aren’t excessively sweet, and go perfectly with the super quick peanut butter filling. I didn’t add a sweetener to the filling because I was using a honey-roasted peanut butter, but feel free to do so. Salty, chocolatey, nutty. YUM.
These need to be chilled for a while before they’re firm enough to eat. I shot them immediately after filling which is why they look a little melty here. Alternatively, you can chill the filling itself and pipe it into the cookies instead of spooning it on like I did.
The dough needs to be cold before it can be rolled out and definitely use either baking paper or clingfilm for the rolling bit of it. Do not attempt to place a rolling pin directly on it, it’s too sticky a dough for that to work. Other than that, these are actually very straightforward. Ok, let’s make some Oreos!
- For the cookies
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa*
- ¼ tsp baking soda
- ¼ tsp salt if using unsalted butter
- ½ cup butter, room temp (115 gms)
- Scant ½ cup caster sugar (1 to 2 tbsps less than ½ cup)
- For the filling
- ⅓ cup creamy peanut butter
- 2 tbsps butter, at room temp
- In a large bowl, sift the flour, cocoa, baking soda and salt, if using. Set aside.
- Beat the butter and sugar in a mixing bowl using a hand mixer, till light and fluffy.
- Fold in the flour mixture, using your hands to bring the dough together if needed. It will be soft but manageable.
- Wrap the dough in clingfilm and chill for at least 1 hour.
- Preheat the oven to 160 C and lay a silicone baking mat on the kitchen counter. The mat will help you easily transfer the cookies to the oven.
- Place the chilled dough on the mat, cover it with a large piece of clingfilm or baking paper and roll it out slowly to about ⅛ inch thickness. You don't want it paper thin, but not too thick either.
- Using a 2-inch round or fluted cookie cutter, cut out cookies from the dough, re-rolling the scraps as needed. You should get between 24 to 28 cookies, for 12 to 14 cookie sandwiches.
- Space them out ½ inch apart on the mat and slide the mat onto a baking tray. I found it easier to move the ones that are already cut to the side, and continue rolling on the mat itself, but do whatever is convenient to you. Make sure the dough isn't getting too warm, or the cookies will get misshapen as you place them around on the tray. Chill the dough again if required.
- Bake the cookies for 10 to 12 mins, or until fragrant, darkened and with small cracks on the tops. Let them cool for 10 minutes before transferring to a wire rack to cool completely before filling.
- To make the filling, beat the peanut butter and butter in a small bowl, you can even just use a spoon to do this. Chill in the fridge for 15 minutes, then spoon about 1 heaped teaspoon of the filling onto the bottom side of half the cookies and top with the remaining half to make your cookie sandwiches.
- Keep chilled at all times and enjoy!
*If your peanut butter isn't sweetened, you can add 1 to 2 tbsps icing sugar to the filling, depending on how sweet you want it.
*If you work with a small oven/small kitchen, it's a good idea to divide the chilled cookie dough in two parts and bake one batch at a time. If you don't have a silicone baking mat, you can use baking paper.
*Prep time does not include chilling time.
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