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Homemade Oreos

adapted from Sweet Potato Chronicles



  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweet­ened Dutch process cocoa
  • 1 tea­spoon bak­ing soda
  • 1/4 tea­spoon bak­ing pow­der
  • 1/4 tea­spoon salt
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons room-temperature unsalted but­ter
  • 1 large egg


  • 1/4 cup room-temperature unsalted but­ter
  • 1/4 cup veg­etable short­en­ing
  • 2 cups powdered sugar
  • 1 tea­spoon vanilla extract


  1. Pre­heat oven to 375°F.
  2. In a food proces­sor, or bowl of an elec­tric mixer, thor­oughly mix the flour, cocoa, bak­ing soda and pow­der, salt, and sugar. While puls­ing, or on low speed, add the but­ter, and then the egg. Con­tinue pro­cess­ing or mix­ing until dough comes together in a mass.
  3. Take rounded tea­spoons of bat­ter and place on a parch­ment paper-lined bak­ing sheet approx­i­mately two inches apart. I used a mini scooper to form the cookies. Make sure to follow directions here, or you'll end up with cookies that are way too big. With moist­ened hands, slightly flat­ten the dough. Bake for 9 min­utes, rotat­ing once for even bak­ing. Cool completely.
  4. To make the cream filling, place but­ter and short­en­ing in a mix­ing bowl, and at low speed, grad­u­ally beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 min­utes until fill­ing is light and fluffy.
  5. To assem­ble the cook­ies spread a bit of the filling onto the bottom of the cookie (flat side). You may use a pas­try bag with a 1/2 inch, round tip, to fill the cookies, but I think spreading the filling on works just as well. Place another cookie, equal in size to the first, on top of the cream. Con­tinue until all of the cookies have been sand­wiched with cream. Store in a sealed container.
  6. Makes about 25-30 small (about 3 inch cookies).