Homemade Oreo Cookies

Try this recipe for homemade Oreo cookies with their deep chocolate flavor and cream filling, you’ll never want the packaged ones again!

An Oreo Cookie Recipe You Can Make at Home

I have to admit that Oreo cookies are a guilty pleasure.

When I moved to the UK, they didn’t sell them there and I used to stock up every time I went home. Then I saw a cooking show where they made sandwich cookies using rolled fondant icing as a filling and it gave me the idea to make these little beauties!

These Homemade Oreo cookies are everything you’d want in a sandwich cookie and more! My family couldn’t get enough of them, my son and his friends kept telling me how delicious they were and had them finished off in no time! I also have an amazing recipe for a No Bake Chocolate Oreo Cheesecake and Homemade Oreo Christmas Cookies , if you love Oreo-style cookies as much as me, you should check these out!

Why This Recipe Works

• The instant coffee in the cookie recipe intensifies the chocolate flavor so you get that deep Oreo flavor.
• Using brown sugar instead of all granulated sugar keeps the sweetness down without affecting the flavor.
• Using store-bought fondant keeps things easy.

What Are the Ingredients to Make Oreos

To make this recipe, you’ll probably need a lot less than you think:

• Cocoa Powder
• All-purpose flour
• Baking powder
• Salt
• Butter
• Sugar
• Brown sugar
• Eggs
• Vanilla extract
• Instant coffee
• Fondant icing

Making these cookies is super simple. I’ll walk you through the whole thing with step by step photos and a video so you’ll know exactly what to do.

How to Make Homemade Oreo Cookies

Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside.

In a large mixing bowl, cream the butter, sugar and brown sugar.

Add the egg & yolk one at a time.

Then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next. Add the dry ingredients.

Mix until incorporated.

Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour. Knead the dough slightly to help soften and avoid cracks when rolling. Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1?4-inch-thick.

Using a 2 inch round cookie cutter, cut the dough into circles.

To make the flower design, I used a fondant press.

Just press it into the dough, but be careful not to cut through the dough (all you want is an indention of the design).

Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter. Cool completely on cooling racks. Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie-cutter as for the cookies. Brush one side of the fondant with a little milk and press this onto the bottom of one cookie. Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.

I intentionally made these cookies less sweet and more intense in flavor than the original Oreos to balance out the sweetness of the filling. They really came out incredible and I hope you enjoy them!

Other Cookie Recipes You’ll Love

• Chocolate Marshmallow Sandwich Cookies
• Homemade Golden Oreos
• T he Best Chocolate Chip Cookies
• Chocolate Chip Oatmeal Cookies
• Classic Peanut Butter Cookies

Baker’s Tips

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crisp texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Tools Used:

Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent.

Ingredients

• ▢ 1¼ cups cocoa powder
• ▢ 1½ cups all-purpose flour (plus more for dusting)
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 cup butter (softened)
• ▢ 1½ cups granulated sugar
• ▢ ½ cup light brown sugar (packed)
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon instant coffee (dissolved into ½ teaspoon warm water)
• ▢ 6 ounces rolling fondant icing

Instructions

• Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
• In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
• Add the dry ingredients and mix until incorporated.
• Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
• Knead the dough slightly to help soften and avoid cracks when rolling.
• Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
• Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
• Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
• Preheat the oven to 325f/165c.
• Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.
• Cool completely on cooling racks.

For the Filling:

• Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
• Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
• Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
• Repeat with the remaining cookies, re-rolling the fondant if needed.

Tips

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crispt texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Nutrition

Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, a video, and new photos.

Homemade Oreo Cookies

Ingredients

• 1¼ cups cocoa powder
• 1½ cups all-purpose flour plus more for dusting
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup butter softened
• 1½ cups granulated sugar
• ½ cup light brown sugar packed
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon instant coffee dissolved into ½ teaspoon warm water
• 6 ounces rolling fondant icing

Instructions

• Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
• In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
• Add the dry ingredients and mix until incorporated.
• Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
• Knead the dough slightly to help soften and avoid cracks when rolling.
• Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
• Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
• Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
• Preheat the oven to 325f/165c.
• Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.
• Cool completely on cooling racks.

For the Filling:

• Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
• Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
• Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
• Repeat with the remaining cookies, re-rolling the fondant if needed.

Video

Notes

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crispt texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Nutrition

Thank you for visiting Erren’s Kitchen!

Try this recipe for homemade Oreo cookies with their deep chocolate flavor and cream filling, you’ll never want the packaged ones again!

An Oreo Cookie Recipe You Can Make at Home

I have to admit that Oreo cookies are a guilty pleasure.

When I moved to the UK, they didn’t sell them there and I used to stock up every time I went home. Then I saw a cooking show where they made sandwich cookies using rolled fondant icing as a filling and it gave me the idea to make these little beauties!

These Homemade Oreo cookies are everything you’d want in a sandwich cookie and more! My family couldn’t get enough of them, my son and his friends kept telling me how delicious they were and had them finished off in no time! I also have an amazing recipe for a No Bake Chocolate Oreo Cheesecake and Homemade Oreo Christmas Cookies , if you love Oreo-style cookies as much as me, you should check these out!

Why This Recipe Works

• The instant coffee in the cookie recipe intensifies the chocolate flavor so you get that deep Oreo flavor.
• Using brown sugar instead of all granulated sugar keeps the sweetness down without affecting the flavor.
• Using store-bought fondant keeps things easy.

What Are the Ingredients to Make Oreos

To make this recipe, you’ll probably need a lot less than you think:

• Cocoa Powder
• All-purpose flour
• Baking powder
• Salt
• Butter
• Sugar
• Brown sugar
• Eggs
• Vanilla extract
• Instant coffee
• Fondant icing

Making these cookies is super simple. I’ll walk you through the whole thing with step by step photos and a video so you’ll know exactly what to do.

How to Make Homemade Oreo Cookies

Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside.

In a large mixing bowl, cream the butter, sugar and brown sugar.

Add the egg & yolk one at a time.

Then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next. Add the dry ingredients.

Mix until incorporated.

Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour. Knead the dough slightly to help soften and avoid cracks when rolling. Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1?4-inch-thick.

Using a 2 inch round cookie cutter, cut the dough into circles.

To make the flower design, I used a fondant press.

Just press it into the dough, but be careful not to cut through the dough (all you want is an indention of the design).

Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter. Cool completely on cooling racks. Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie-cutter as for the cookies. Brush one side of the fondant with a little milk and press this onto the bottom of one cookie. Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.

I intentionally made these cookies less sweet and more intense in flavor than the original Oreos to balance out the sweetness of the filling. They really came out incredible and I hope you enjoy them!

Other Cookie Recipes You’ll Love

• Chocolate Marshmallow Sandwich Cookies
• Homemade Golden Oreos
• T he Best Chocolate Chip Cookies
• Chocolate Chip Oatmeal Cookies
• Classic Peanut Butter Cookies

Baker’s Tips

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crisp texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Tools Used:

Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent.

Ingredients

• ▢ 1¼ cups cocoa powder
• ▢ 1½ cups all-purpose flour (plus more for dusting)
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 cup butter (softened)
• ▢ 1½ cups granulated sugar
• ▢ ½ cup light brown sugar (packed)
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon instant coffee (dissolved into ½ teaspoon warm water)
• ▢ 6 ounces rolling fondant icing

Instructions

• Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
• In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
• Add the dry ingredients and mix until incorporated.
• Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
• Knead the dough slightly to help soften and avoid cracks when rolling.
• Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
• Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
• Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
• Preheat the oven to 325f/165c.
• Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.
• Cool completely on cooling racks.

For the Filling:

• Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
• Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
• Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
• Repeat with the remaining cookies, re-rolling the fondant if needed.

Tips

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crispt texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Nutrition

Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, a video, and new photos.

Try this recipe for homemade Oreo cookies with their deep chocolate flavor and cream filling, you’ll never want the packaged ones again!

An Oreo Cookie Recipe You Can Make at Home

I have to admit that Oreo cookies are a guilty pleasure.

When I moved to the UK, they didn’t sell them there and I used to stock up every time I went home. Then I saw a cooking show where they made sandwich cookies using rolled fondant icing as a filling and it gave me the idea to make these little beauties!

These Homemade Oreo cookies are everything you’d want in a sandwich cookie and more! My family couldn’t get enough of them, my son and his friends kept telling me how delicious they were and had them finished off in no time! I also have an amazing recipe for a No Bake Chocolate Oreo Cheesecake and Homemade Oreo Christmas Cookies , if you love Oreo-style cookies as much as me, you should check these out!

Why This Recipe Works

• The instant coffee in the cookie recipe intensifies the chocolate flavor so you get that deep Oreo flavor.
• Using brown sugar instead of all granulated sugar keeps the sweetness down without affecting the flavor.
• Using store-bought fondant keeps things easy.

What Are the Ingredients to Make Oreos

To make this recipe, you’ll probably need a lot less than you think:

• Cocoa Powder
• All-purpose flour
• Baking powder
• Salt
• Butter
• Sugar
• Brown sugar
• Eggs
• Vanilla extract
• Instant coffee
• Fondant icing

Making these cookies is super simple. I’ll walk you through the whole thing with step by step photos and a video so you’ll know exactly what to do.

How to Make Homemade Oreo Cookies

Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside.

In a large mixing bowl, cream the butter, sugar and brown sugar.

Add the egg & yolk one at a time.

Then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next. Add the dry ingredients.

Mix until incorporated.

Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour. Knead the dough slightly to help soften and avoid cracks when rolling. Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1?4-inch-thick.

Using a 2 inch round cookie cutter, cut the dough into circles.

To make the flower design, I used a fondant press.

Just press it into the dough, but be careful not to cut through the dough (all you want is an indention of the design).

Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter. Cool completely on cooling racks. Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie-cutter as for the cookies. Brush one side of the fondant with a little milk and press this onto the bottom of one cookie. Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.

I intentionally made these cookies less sweet and more intense in flavor than the original Oreos to balance out the sweetness of the filling. They really came out incredible and I hope you enjoy them!

Other Cookie Recipes You’ll Love

• Chocolate Marshmallow Sandwich Cookies
• Homemade Golden Oreos
• T he Best Chocolate Chip Cookies
• Chocolate Chip Oatmeal Cookies
• Classic Peanut Butter Cookies

Baker’s Tips

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crisp texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Tools Used:

Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent.

Ingredients

• ▢ 1¼ cups cocoa powder
• ▢ 1½ cups all-purpose flour (plus more for dusting)
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 cup butter (softened)
• ▢ 1½ cups granulated sugar
• ▢ ½ cup light brown sugar (packed)
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon instant coffee (dissolved into ½ teaspoon warm water)
• ▢ 6 ounces rolling fondant icing

Instructions

• Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
• In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
• Add the dry ingredients and mix until incorporated.
• Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
• Knead the dough slightly to help soften and avoid cracks when rolling.
• Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
• Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
• Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
• Preheat the oven to 325f/165c.
• Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.
• Cool completely on cooling racks.

For the Filling:

• Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
• Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
• Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
• Repeat with the remaining cookies, re-rolling the fondant if needed.

Tips

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crispt texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Nutrition

Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, a video, and new photos.

Try this recipe for homemade Oreo cookies with their deep chocolate flavor and cream filling, you’ll never want the packaged ones again!

An Oreo Cookie Recipe You Can Make at Home

I have to admit that Oreo cookies are a guilty pleasure.

When I moved to the UK, they didn’t sell them there and I used to stock up every time I went home. Then I saw a cooking show where they made sandwich cookies using rolled fondant icing as a filling and it gave me the idea to make these little beauties!

These Homemade Oreo cookies are everything you’d want in a sandwich cookie and more! My family couldn’t get enough of them, my son and his friends kept telling me how delicious they were and had them finished off in no time! I also have an amazing recipe for a No Bake Chocolate Oreo Cheesecake and Homemade Oreo Christmas Cookies , if you love Oreo-style cookies as much as me, you should check these out!

Why This Recipe Works

• The instant coffee in the cookie recipe intensifies the chocolate flavor so you get that deep Oreo flavor.
• Using brown sugar instead of all granulated sugar keeps the sweetness down without affecting the flavor.
• Using store-bought fondant keeps things easy.

What Are the Ingredients to Make Oreos

To make this recipe, you’ll probably need a lot less than you think:

• Cocoa Powder
• All-purpose flour
• Baking powder
• Salt
• Butter
• Sugar
• Brown sugar
• Eggs
• Vanilla extract
• Instant coffee
• Fondant icing

Making these cookies is super simple. I’ll walk you through the whole thing with step by step photos and a video so you’ll know exactly what to do.

How to Make Homemade Oreo Cookies

Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside.

In a large mixing bowl, cream the butter, sugar and brown sugar.

Add the egg & yolk one at a time.

Then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next. Add the dry ingredients.

Mix until incorporated.

Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour. Knead the dough slightly to help soften and avoid cracks when rolling. Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1?4-inch-thick.

Using a 2 inch round cookie cutter, cut the dough into circles.

To make the flower design, I used a fondant press.

Just press it into the dough, but be careful not to cut through the dough (all you want is an indention of the design).

Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter. Cool completely on cooling racks. Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie-cutter as for the cookies. Brush one side of the fondant with a little milk and press this onto the bottom of one cookie. Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.

I intentionally made these cookies less sweet and more intense in flavor than the original Oreos to balance out the sweetness of the filling. They really came out incredible and I hope you enjoy them!

Other Cookie Recipes You’ll Love

• Chocolate Marshmallow Sandwich Cookies
• Homemade Golden Oreos
• T he Best Chocolate Chip Cookies
• Chocolate Chip Oatmeal Cookies
• Classic Peanut Butter Cookies

Baker’s Tips

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crisp texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Tools Used:

Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent.

Ingredients

• ▢ 1¼ cups cocoa powder
• ▢ 1½ cups all-purpose flour (plus more for dusting)
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 cup butter (softened)
• ▢ 1½ cups granulated sugar
• ▢ ½ cup light brown sugar (packed)
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon instant coffee (dissolved into ½ teaspoon warm water)
• ▢ 6 ounces rolling fondant icing

Instructions

• Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
• In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
• Add the dry ingredients and mix until incorporated.
• Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
• Knead the dough slightly to help soften and avoid cracks when rolling.
• Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
• Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
• Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
• Preheat the oven to 325f/165c.
• Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.
• Cool completely on cooling racks.

For the Filling:

• Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
• Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
• Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
• Repeat with the remaining cookies, re-rolling the fondant if needed.

Tips

• I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
• Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crispt texture.
• Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.

Nutrition

Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, a video, and new photos.