Double Stuf Oreos

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These homemade oreos could not be easier - and they taste JUST like the real thing (maybe even better!).

Full disclosure: Oreos have always been my least favorite cookie. Rolled into a truffle? Or mixed into ice cream? Totally fine. Straight out of the package? Not interested.

So when I came across a recipe for them, I decided I had to try a homemade version. Just about everything homemade tastes better! I was right - these really were so much tastier than the mass produced kind. I mean, there IS real butter in these :)

We ate a couple and I took the rest to work where they were a big hit!

This makes a large batch but they take very little time to assemble. You may find a better icing technique than me. I tried piping, which I'm awful at, and then just straight up smeared it on with a knife, but unfortunately some of the cookie crumbles smeared right into the icing. Not perfect, but tasty!

I am not a baker and I found these to be super simple!

Double Stuf Oreos

For the cookie:

1 cup (2 sticks) unsalted butter, melted

3/4 cup sugar

1 teaspoon vanilla extract

1 cup semisweet chocolate chips, melted and cooled

1 large egg

1-1/2 cups all-purpose flour

3/4 cup cocoa powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

For the filling:

1 cup (2 sticks) unsalted butter, softened

3-1/3 cups powdered sugar

2 teaspoons vanilla extract

2 tablespoons milk

pinch of kosher salt

First, make the cookies. In a large mixing bowl, whisk together the butter and sugar. Whisk in the vanilla and chocolate. Add the egg and whisk until well incorporated.

In a second mixing bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Stir this into the chocolate mixture. You may need to use your hands to combine well. It will look like a mistake but don't worry - let it rest at room temp for 1 hour to firm up.

Transfer the dough to a piece of waxed paper. Using your hands, and working quickly, roll the dough into a long log - about 22 inches long and 1 3/4 inches in diameter. If it begins to stick to the paper, transfer it to a new piece of wax paper. Try to roll it as smooth and even as possible. Lightly wrap the roll in a piece of waxed paper and refrigerate for at least 2 hours, or until very firm.

Preheat oven to 325. Lightly coat a baking sheet with cooking spray and set aside. Roll the log of firm dough back and forth a few times, if needed to correct any settling that may have happened in the fridge. Cut the dough into 1/4 inch slices and place them on the baking sheet about an inch apart.

Bake for 20-25 minutes, or until they're firm when you press the center with the tip of your finger. Transfer to a rack and let cool.

To make the filling, beat together all the ingredients until smooth. Spread onto cooled cookies, about 4 teaspoons per cookie. Store at room temp for up to 5 days.

Source: adapted from Make the Bread, Buy the Butter by Jennifer Reese