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I know it’s not news to most people these days, but you can save major money by making food yourself at home. I don’t just mean making your own dinner instead of going out to a restaurant. For example, consider the curried red beans and lentils I shared recently. The ingredients cost almost exactly as much as a single can or dehydrated cup of high quality prepared soup. Crazy, right? That recipe makes 12 generous servings of protein and fiber-filled, low sodium, no preservative soup for the price of one can of prepared soup. I have to admit these homemade chocolate creme sandwich cookies don’t offer quite the same level of savings over purchasing Oreos, but you do have total control over the ingredients. You can skip the high fructose corn syrup and soy products found in the ‘real deal,’ and even swap out the flour for something whole wheat or gluten-free, so I think it’s still a pretty good situation!
Oh, and you can also make them larger than ‘real’ Oreos, so that’s another up side…
I used the the 2 1/4″ cuter from my circular cookie cutter set. Way bigger than a normal Oreo. =)
These cookies aren’t difficult to make, but it is very important you chill the dough for 45-60 minutes before rolling it out and that you re-chill any scraps before rolling them out. Roll the dough out between two sheets of parchment paper or wax paper to prevent it from sticking to your rolling pin, and don’t be afraid to put it back in the fridge if it gets warm and sticky.
The number of sandwich cookies you’ll get depends on how big your cookie cutter is and how thick/thin you roll out the dough. Using my large cookie cutter, I got about 16 sandwich cookies (or 32 cookies).
I always, always use my Cook’s Illustrated recommended baking sheet. It’s heavy duty so it doesn’t warp in the oven and it helps your cookies bake evenly!
- Vollrath - 5314 - Natural Finish Half Size Sheet Pan - 13 Ga
- Natural Finish Half Size Sheet Pan - 13 Ga
For the cookies
- 10 tablespoons unsalted butter, cut into .5" cubes and allowed to warm to room temperature
- 1/2 cup unsweetened cocoa powder (I used Hershey's Special Dark)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk (I used unsweetened almond milk)
- 1 1/4 cup flour
- 1/4 teaspoon baking soda
For the creme filling
- 4 tablespoons butter, at room temperature
- 4 tablespoons vegetable shortening
- 1 1/4 cup powdered sugar
- 1 tablespoon creamed honey
- 1 1/2 teaspoons vanilla extract
For the filling
- Beat the butter, shortening, vanilla, honey, and powdered sugar in your stand mixer or by hand until fully incorporated and smooth. That's it! For a stiffer filling, omit the honey and add an extra 1/4 cup of powdered sugar.
- Slather filling the "under" side of a cookie (the side that was on the tray) then top with a second cookie for a delicious chocolate sandwich cookie!
These sandwich cookies store well in a sealed container on the counter – they don’t need refrigeration or anything. I know they’re still fresh and easy after five days, but beyond that I can’t vouch for.
If you bake these and make them last more than five days, can you please let me know how well they hold up? I sincerely doubt we’ll ever be able to get a batch to stick around for that long.
Who’s ready to bake some cookies?!