Oreo Cookie Sandwich Recipe

Split cookies

Carefully twist each jumbo Oreo cookie to separate into two halves. If the factory cream comes off more on one side, scrape any excess from the side with more cream using a small offset spatula or the back of a knife so both halves are clean and level. Reserve 4 clean cookie halves (two tops and two bottoms) for assembly and keep the other halves for snacking.

Warm dairy

In a small saucepan, combine the whole milk and heavy cream. Warm over medium heat until steam appears at the edges and small bubbles form, stirring occasionally. Do not boil. Remove from heat when warm (about 170°F/76°C) and set aside.

Whisk yolks and dry ingredients

In a medium bowl, whisk the egg yolks with the granulated sugar, cornstarch and salt until the mixture is smooth and slightly paler (about 30–45 seconds).

Temper eggs

Slowly pour about 1/3 of the warm milk mixture into the yolk mixture while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.

Cook custard

Return the saucepan to medium-low heat. Cook the mixture, stirring constantly with a heatproof spatula or whisk and making sure to scrape the bottom and corners, until it thickens to a pudding-like consistency and coats the back of the spatula, about 3–6 minutes. Once thickened, remove from heat.

Finish custard

Stir in the vanilla extract and unsalted butter until fully incorporated and the custard is glossy. For an extra-smooth texture, press the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully cold, at least 1 hour (or 30 minutes in an ice bath if you're short on time).

Optional whip

If using the optional chilled heavy cream, whip it to soft peaks and fold 2–3 tablespoons into the chilled custard to lighten the texture before assembly.

Fill cookies

Once the custard is chilled and spreadable, transfer it to a piping bag fitted with a round tip (or use a small spoon). Pipe or spoon about 2–3 tablespoons of custard onto the flat side of 2 cookie bottoms (or roughly 30–40 g per sandwich depending on cookie size). Smooth the filling to the edges, leaving a slight mound so it fills when sandwiched.

Sandwich and settle

Gently press a cookie top onto each filled bottom to create a neat sandwich. Avoid pressing too hard to prevent the custard from spilling out; a gentle press until the filling reaches the edges is ideal. Place the assembled sandwiches on a tray and refrigerate for 15–20 minutes to let the filling set.

Serve

Dust with a light sprinkle of powdered sugar if desired and serve chilled. These are best eaten within 24 hours. Store leftovers covered in the refrigerator for up to 2 days.