Homemade Oreos with Cookies & Cream Filling

According to my husband, there is no cookie greater than the Oreo.  I'm pretty certain that he could eat an entire box (of double-stuff) all by himself.  He also believes that all Oreos should be double-stuffed.  So when I came up with the idea to use a cookies and cream filling for homemade Oreos, I knew he would be fully supportive.

I used this recipe for homemade Oreos back when I made red velvet Oreos.  This time I made the classic chocolate cookie, but I mixed some crushed up Oreos into the vanilla filling.  And now I'm a firm believer that the only way to improve upon an Oreo is to stuff it with more Oreo flavor.  These cookies are rich, sweet, and pretty much perfect.  I'm obsessed.  Joey is obsessed.  I'm pretty sure you'll be obsessed too.

Homemade Oreos with Cookies & Cream Filling

cookies adapted from Retro Desserts, via Annie's Eats and Smitten Kitchen

filling is my own recipe

makes about 20-24 sandwich cookies

Chocolate Cookies

• 1 1/4 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 10 Tbs. unsalted butter, at room temperature
• 1 egg

Preheat the oven to 375 and line 2 baking sheets with parchment paper or silicone baking mats.

In the bowl of a food processor or stand mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar.  Pulse a few times to combine.  Add the butter, and pulse a few more times to incorporate, then add the egg and mix until a cohesive dough forms.

Scoop a scant tablespoon of the dough onto the baking sheets, and press lightly with moistened fingers to slightly flatten.  Repeat with the remaining dough, spacing the cookies a few inches apart.

Bake 9-11 minutes, rotating the pans halfway through.  Allow to cool completely before filling.

Cookies & Cream Filling

• 10 Tbs unsalted butter, at room temperature
• 1 3/4 cups confectioner's sugar, sifted
• pinch of salt
• 1 1/2 tsp vanilla extract
• about 8 Oreo cookies, crushed into crumbs

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium-high speed until smooth and creamy.  Add the confectioner's sugar and salt, and mix at low speed until incorporated.  Increase the speed to medium high and mix until fluffy.  Reduce the speed to medium-low, add the vanilla and cookie crumbs, and mix until well-incorporated.

To assemble the cookies, match each pair according to size.  Spread or pipe the filling onto one half, then lightly press the other cookie on top to form a sandwich.