These homemade Oreo-style cookies feature crisp chocolate wafers and a creamy white chocolate filling that rivals the store-bought original. The combination of cocoa powder and baking soda creates that signature snappy texture.
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To make the filling, heat heavy cream in a saucepan until hot but not boiling. Pour the hot cream over the white chocolate and cubed butter in a heatproof bowl.
Cover the bowl with plastic wrap and let it sit for 5 minutes to allow the chocolate and butter to melt.
Uncover and stir with a spatula until the mixture is smooth and fully combined. Place in the refrigerator to chill and firm up.
For the cookies, combine the softened butter and granulated sugar in the bowl of a stand mixer. Cream together until light and fluffy.
Add the all-purpose flour, cocoa powder, baking soda, and salt to the mixer. Mix on low speed until a stiff dough forms.
Form the dough into a rectangle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 325°F (160°C). Place the chilled dough between two sheets of parchment paper and roll it out very thinly.
Use a round cookie cutter to cut out circles from the dough.
Carefully transfer the cookie circles to a parchment-lined baking sheet.
Bake for approximately 17 minutes. Let the cookies cool completely on the baking sheet.
Once the filling is chilled and firm, transfer it to the bowl of a stand mixer and whip for about 10 seconds to lighten its texture.
Transfer the filling to a piping bag.
Pipe the filling onto the flat side of one cookie, then top with another cookie to create a sandwich.
Repeat with the remaining cookies and filling. Enjoy!
Store assembled cookies in an airtight container at room temperature for up to 5 days; freeze for up to 3 weeks. Keep wafers and filling separate if storing longer than 2 days to prevent sogginess.
stand mixer or hand mixer · rolling pin · cookie cutters
The key is the ratio of cocoa powder and baking soda in the dough. Bake until the edges look set but the centers still look slightly underbaked—they'll firm up as they cool. Don't overbake or they'll be hard and bitter.
Yes. Make the white chocolate filling, let it cool completely, and refrigerate in an airtight container for up to 5 days. Let it soften slightly at room temperature before piping onto cooled wafers.
Store assembled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 weeks. Keep wafers and filling separate if storing longer than 2 days to prevent soggy cookies.
If too thin, chill it longer before piping. If too thick, warm it gently over low heat or add 1 tablespoon heavy cream at a time until you reach piping consistency.
Yes. Double all ingredients and bake in batches to avoid overcrowding the sheet. The filling recipe scales directly—just multiply all quantities by 2.
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