I have always loved eating Oreo cookies! Especially when I was a little girl. I remember sitting down during lunchtime at school and twisting them open to eat the frosting in the middle because that was my favorite part.

Then I would devour the cookies, ha! Just curious, but how many of you would eat your Oreo cookies the same way?

Anyways, I decided to make from scratch a batch of fresh homemade Oreo cookies! Hope you enjoy this recipe as much as I do. I highly recommend making this because it is a lot easier to make than you think.

What You Need

(makes 2 dozen cookies)
2 sticks of softened unsalted butter
1 cup of granulated sugar
1 tsp of vanilla extract
1 egg
2 cups of all-purpose flour
3/4 cup of dutch process cocoa powder
1 1/2 tsp of baking powder
1 tsp of salt
1 stick of softened unsalted butter
3 tbsp of half and half
1 tsp of vanilla extract
Pinch of salt
4 cups of powdered sugar

What You Need To Do

In a bowl mix together the 2 sticks of butter and sugar with an electric hand mixer.
Once that is mixed well together add the egg and vanilla extract and blend.
In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
Then add it to the butter mixture.
Once you have mixed the butter and flour mixture together, split the dough in half and wrap it with plastic wrap.
Shape it into a disk and refrigerate it for about an hour.
When the dough has chilled take it out of the refrigerator and preheat the oven to 350 degrees.
Then grab some flour and spread it on a flat surface to work on.
Flour the rolling pin and cookie dough as well and begin rolling out the dough.
Roll out the dough until it is a 1/4 inch thick then use any shape cookie cutter to cut the shapes out.
Place the cookies on an oven tray covered with parchment paper and cook them for 12 minutes in the oven.
When they are done take them out to cool for about 10 minutes. While the cookies cool down begin to make the filling.
In a bowl mix together the butter, half and half, vanilla extract, and salt with an electric hand mixer.
Then slowly add in the 4 cups of powdered sugar and continue blending until smooth and creamy.
Place the filling in a piping bag with a tip and frost the bottom side of the cookie and top it with another cookie.
It should look like a mini macaroon.