Homemade Heart Oreo Sandwich Cookies!
These sweet, adorable heart mini wafer cookies are loaded with rich, chocolate flavor, creamy filling and you guessed it...addictiveness. What's cool about making your own Oreo Cookies, is you can control how much frosting you want and how big you want your cookies. You can make your own "double" double stuffs if you want to! :)
Calories:
Ingredients
Oreo Sandwich Cookies
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- Hint: Use cocoa powder for rolling/cutting cookies instead of flour so you don't have any white marks on your cookies!
Oreo Filling
- ¼ cup unsalted butter room temperature
- ¼ cup shortening
- 1 ½ cups powdered sugar sifted
- ½ teaspoon vanilla extract
Instructions
Oreo Sandwich Cookies
- Preheat oven to 350 and prepare baking sheets lined with parchment paper.
- Cream the butter and sugar with a mixer on medium speed about a minute. Do not over beat, as this will incorporate air into the dough, which leads to spreading.
- Add the egg and vanilla and mix just until incorporated.
- Sift your flour, cocoa powder and salt together, add to wet mixture and mix on low speed for about an half a minute. (Again, make sure you do not over-mix the cookie dough.)
- Roll the dough between 2 lightly cocoa powder - floured sheets of parchment paper, a thickness of 1/8 to 1/4 inch.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Bake cookies for 12-15 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
- Cool completely before decorating or filling.
Oreo Filling
- Once the cookies are baked and cooled, begin to prepare the filling.
- Using a mixer, cream butter and shortening until fluffy.
- Beat in powdered sugar and vanilla. (Mixture will be stiff.)
- Once incorporated, transfer mixture into a piping bag and fill one side of the cookie however thick you want it and add another cookie to the filling and voila! Oreo Cookies!!!!
- You can freeze the extra filling for later use using a freezer bag. Bring to room temperature naturally when when ready to use. Or save it up to 30 days in fridge sealed.
Notes
Remember, if you want a crisp Oreo cookie, the longer you bake it, the more crispy it will be, depending on the size of the cookies you are cutting out. These here are small, so I baked them for 12 minutes and they were 1/4 inch thick. For normal sized cookies, bake 15 minutes.
Also, if you only want to use half of the cookie dough, you can refrigerate the remainder for up to a week.
Also, if you only want to use half of the cookie dough, you can refrigerate the remainder for up to a week.