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oreo cookie

The "O-re-o" Cookie

Keyword Cookie, Cookies, Milkandhoneythebakery, Oreo, Oreos, recipe, Trump
Author hannahabaffy


For the Chocolate Wafers

  • 1 3/4 cups + 1 1/2 Tablespoons All-purpose Flour
  • 1 cup + 1 1/2 Tablespoons Unsweetened Cocoa Powder
  • 3/8 teaspoon Baking Soda
  • 8 ounces Unsalted Butter
  • 2 teaspoons Salt kosher
  • 3/4 cup + 1 Tablespoon Sugar

For the White Chocolate Filling

  • 4 ounces White Chocolate chopped
  • 1 Tablespoon Unsalted Butter
  • 1/2 cup Heavy Cream
  • 2 1/2 cups Confectioner's Sugar


For the Chocolate Wafers

  1. Place the flour in a medium bowl. Sift in the cocoa and baking soda, whisking to combine. 

    Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until light and fluffy, add the sugar and salt and thoroughly cream ingredients together. 

    Add half the dry ingredients, mixing until the dough just begins to come together then add the remaining half of the dry ingredients. Mix again until the dough comes together. 

    Pour out the still slightly crumbly dough and press it together with your hands until it becomes cohesive. 

    Form the dough into a square shape about 6x6 inches and wrap in plastic. 

    Refrigerate for at least an hour and up to 2 days.

    Position the racks in the upper and lower thirds of the oven and preheat at 325℉. Line your sheet pans with parchment.

Rolling + Baking

  1. Position the racks in the upper and lower thirds of the oven and preheat at 325℉. Line your sheet pans with parchment.

    When the dough has finished chilling bring it back out and roll to ⅛ inch thick and cut out into whatever shapes you fancy. 

    After rolling and cutting, transfer to your prepared sheet pans and bake for 15-17 minutes, turning the pans halfway through baking. 

    Allow to cool for 5-10 minutes before transferring to a cooling rack to finish cooling completely.

    -These can be stored at room temperature for up to a week.

For the White Chocolate Filling

  1. Melt together the white chocolate and butter in a heavy-bottomed saucepan. Simultaneously bringing the cream to a simmer in a separate saucepan. 

    Pour the cream over the melted chocolate/butter and whisk thoroughly to combine. Pour into a container and refrigerate until cool (approximately 1 hour).

    Remove the cooled chocolate and give it a brisk stir. Sift in your confectioner’s sugar in two to three additions. 

    If the filling seems thin continue to add sugar until it reaches a thick pipeable consistency. 


  1. Lay out your cooled chocolate wafers.

    Using a pastry bag filled with your white chocolate, pipe your icing. 

    When you are done, top your filling with the second wafer and voila! A giant Oreo. Good, immediately but best served the next day.