Oreo Recipe
Make Oreo Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie base
Cream filling
Method
Cookie base
- 1
Prep and combine dry ingredients
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl whisk together cocoa powder, all-purpose flour, granulated sugar, baking soda, and salt until evenly combined and no lumps remain.
- 2
Cream fats and sugars
In a separate large bowl, beat the softened butter with an electric mixer on medium speed for 30–45 seconds until creamy. Add corn syrup and vanilla extract and beat until incorporated, about 20 seconds. Add the egg and beat until smooth.
- 3
Make cookie dough
Gradually add the dry mixture to the wet mixture in two additions, mixing on low speed until just combined and a cohesive firm dough forms. The dough should be slightly sticky but rollable; if too soft chill 10–15 minutes.
- 4
Shape cookies
Scoop about 2 teaspoons (approx. 10–12 grams) of dough for each cookie. Roll between palms to form smooth balls, then flatten slightly to a disc about 1 3/4 inches (4.5 cm) wide and 1/8–1/4 inch thick. For an authentic Oreo look, optionally press a fork or small patterned stamp gently to create a design, leaving a small raised rim.
- 5
Bake
Place discs on the prepared baking sheets spaced 1 inch apart. Bake in preheated oven for 8–10 minutes until the surface is set and edges are slightly firm (they will continue to firm as they cool). Rotate sheets halfway through for even baking.
- 6
Cool
Allow cookies to cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Make sure cookies are fully cooled before assembling to prevent filling from melting.
Cream filling
- 7
Prepare filling
In a medium bowl, beat the softened butter and shortening together on medium speed until smooth and fluffy, about 1–2 minutes. Scrape down bowl as needed.
- 8
Add sugar and flavor
With the mixer on low, add the confectioners' sugar in two additions, mixing until mostly incorporated. Add vanilla extract, salt, and 1 tablespoon milk. Increase speed to medium-high and beat until the filling is light, smooth, and pipeable — about 2 minutes. If too stiff, add up to 1 more teaspoon milk; if too soft, add 1–2 tablespoons more powdered sugar.
- 9
Assemble cookies
Turn half of the cooled cookies so the flat side is up. Place approximately 1 teaspoon of filling in the center of each flat cookie. Top with a second cookie (flat side down) and press gently so the filling spreads to the edge but does not ooze out. For neater edges, use a small offset spatula or piping bag fitted with a plain round tip to apply filling.
- 10
Set and store
Let assembled cookies rest at room temperature for 15–20 minutes to allow filling to set. Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Bring to room temperature before serving if chilled.
