Homemade Oreos - Flour Bakery + Cafe

1. 1

   Cookies:.

2. 2

   In a medium bowl, whisk the butter and the sugar until combined. Whisk in the vanilla and melted chocolate. Add the egg and stir until well blended.

3. 3

   In another bowl, combine flour, cocoa powder, baking soda, and salt. Stir to blend them. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The finished dough should feel like Play-Doh. Cover the dough with plastic, and set aside for 1 hour or until firm.

4. 4

   Place the dough on a long sheet of parchment paper. Use your hands to shape it into a rough log, about 10 inches long and 2 1/2 inches in diameter. Place the log at the edge of the parchment. Roll the parchment around the log. With your hands on the paper, roll the dough into a tighter log, keeping the diameter the same.

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   Refrigerate the dough for at least 2 hours, or until it is firm enough to slice without crumbling.

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   Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.

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   Remove the dough from the paper. Cut the log into 32 slices, each a quarter-inch. Set them on the baking sheets 1 inch apart.

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   Bake the cookies for 20 to 25 minutes, checking them often after 15 minutes, or until they are firm when touched in the center.

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   Cool completely on the sheets.

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    Filling:.

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    In the bowl of an electric mixer, beat the butter on low speed for half a minute. Add the vanilla and confectioners sugar and beat until smooth.

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    Beat in the milk and salt. The filling will look and feel like spackle.

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    Place 1 tablespoon of filling on the flat side of 16 cookies. Press the remaining 16 cookies on the filling, flat sides against the cream, to evenly distribute the filling.

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    Store in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.