Homemade Oreos
Rich and chocolatey Oreo cookies sandwiched with vanilla buttercream.
Servings: 20 cookies
Equipment
- handmixer
Ingredients
Cookies
- 80 grams butter softened
- 100 grams cane sugar
- 50 grams brown sugar
- 1 egg
- 1 teaspoon vanilla paste
- 1 tablespoon maple syrup
- 125 grams plain white flour
- 40 grams cocoa powder unsweetened
- 1 teaspoon baking soda 4 grams
- ½ teaspoon sea salt
Filling
- 80 grams butter softened
- 100 grams powdered sugar
- 1 teaspoon vanilla paste
- 2 tablespoons milk
Instructions
Cookies
- Preheat the oven to 175°C fan (347°F).
- Whip the butter and sugars together in a medium bowl for 3-4 minutes until creamy. I use a hand mixer for this.
- Add the egg, vanilla, and maple syrup. Whip again until incorporated.
- Pour in the dry ingredients.
- Beat on low until a dough forms (it will be on the sticky side).
- Measure the cookie dough into 10-gram balls.
- Roll them and space them out on a lined baking sheet (I had 16 on mine).
- Bake for 5-6 minutes.
- Immediately, flatten them with a cookie stamp or the bottom of a glass (in this case, use a small piece of parchment paper so they don't stick).
- Let the cookies cool 1-2 minutes on the baking sheet, then transfer them to a wire rack.
- Roll the remaining dough into balls and bake them the same way.
Filling
- Mix the softened butter with about half of the powdered sugar using a handmixer on low.
- Gradually add the remaining powdered sugar until creamy.
- Pour in the milk and vanilla paste. Whisk again until fluffy.
Assembly
- Spoon about a teaspoon of the cream filling onto half of the cooled cookies.
- Top with the other half.
- Serve.
Video
Nutrition
Calories: 142kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 169mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 214IU | Calcium: 12mg | Iron: 1mg
