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An easy and delicious gourmet version of everyone's favorite childhood treat - Homemade Oreo Cookies are crisp chocolate cookies with a cream-filled center.

Homemade Oreo Cookies

Angelina
An easy and delicious gourmet version of everyone's favorite childhood treat - Homemade Oreo Cookies are crisp chocolate cookies with a cream-filled center.
Prep Time 15 mins
Cook Time 10 mins
Total Time 21 hrs 35 mins
Course Cookies

Ingredients 

  • cup 100 g black sesame seeds
  • 7 oz 200 g dark chocolate
  • 1 cup 226 g butter
  • 1 ¼ cup 170 g flour
  • ¾ cup 85 g dark cocoa powder
  • 1 tsp salt
  • ½ tsp baking soda
  • cup 140 g sugar
  • 1 egg
  • 1 tsp vanilla

Cream Filling

  • 2 ½ cups 300 g confectioner's sugar
  • ½ cup 113 g butter, room temperature
  • pinch of salt
  • 1 tbsp milk
  • 1 tsp vanilla

Instructions 

  • Add the black sesame seeds to a high speed blender and grind to a fine powder.
  • In a medium size saucepan, melt chocolate and butter over medium heat. Remove from heat and let cool slightly.
  • To the bowl of a food processor, add ground black sesame seeds, flour, cocoa powder, salt, and baking soda. Pulse to combine. Add slightly cooled chocolate/butter mixture, sugar, egg, and vanilla. Mix until a dough forms.
  • Wrap the dough in cling wrap and refrigerate for 30 minutes.
  • Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Working with ⅓ of the chilled dough at a time (keep remaining dough in refrigerator until ready to use), roll out between two pieces of parchment paper. Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Place cut out cookies on prepared baking sheets and bake 9-11 minutes. Let cool on baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely. Repeat with remaining dough.
  • To make the filling, add all of the ingredients to a food processor. Blend until smooth. Transfer filling to a piping bag fitted with a large circle icing tip. Pipe filling onto the flat side of half of the cookies. Top with flat side of remaining cookies.
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