The Non-Oreo, Oreo

I’m gonna share a little (or maybe I should say large, very large) tidbit with you. I was a FAT kid. I don’t mean like a cute chubby kid you might want to call a chubby monkey, I mean FAT FAT FAT.  I know with my currently muscular physique this may come as a bit of a surprise to you (don’t worry, that was indeed a joke). I remember going to my grandparents house, dipping my hand into the cookie jar loaded with Oreos and filling up my plate. I would than proceed to crumble the mountain of Oreos into milk and spoon them into my huge fat kid face. I mean, I must have eaten truckloads of the things. I’m not proud of this, I still have nightmares. Nowadays, the taste of Oreos don’t do it for me. The all shortening “cream” filling is hyper sweet and gross. I thought it was time to make something better, the non-Oreo, Oreo. So here I give you a chocolate shortbread cookie adapted from the Bouchon Bakery Cookbook filled with my very own vanilla buttercream. These blow Oreos out of the water! (or should I say milk).

Non-Oreo Oreos
Makes about 3 dozen sandwiched cookies

What you’ll need:


1 3/4 cup + 1 1/2 tablespoon (259grams) – all purpose flour

1 cup + 1 1/2 tablespoons (87 grams) – dutch process cocoa powder

3/8 teaspoon – baking soda

2 sticks (227 grams) – unsalted butter, room temp

2 teaspoons (6 grams) – salt

3/4 cup + 1 tablespoon 61 grams) – sugar

1/4 teaspoon – instant espresso powder

1/8 teaspoon  – cinnamon

     Vanilla Bean Buttercream:

2 1/2 sticks (283 grams) – unsalted butter

1 vanilla bean, cut lengthwise and scraped

2 1/2 cups – powdered sugar

1 1/2 teaspoons – vanilla extract

2 tablespoons – heavy cream


Put the flour into a large bowl. Sift in the cocoa powder and baking soda. Whisk to distribute the ingredients evenly.

In the bowl of a stand mixer, beat the butter until smooth. Add the salt and beat for a few seconds.

Add the sugar to the butter and beat for about to minutes until fluffy. Scrap down the bowl.

Add the the flour cocoa mixture in two additions, mixing on low for 15-30 seconds after each addition or just until combined.

Turn the dough out onto a very light floured surface. Push the dough into a 6-inch square block. Wrap with plastic wrap and refrigerate for about an hour.

Preheat the oven to 325.

Unwrap the dough and place the block between two pieces of parchment or two silpats. With a rolling pin, pound the top of the dough to began to flatten it.

Roll the dough to 1/8 inch thick. If the dough gets too soft while rolling, place it in the freezer for a mintues to cool it down.

Using a round 1 1/2 inch cutter, cut out as many cookies as you can. Place the cookies on a sheet pan lined with parchment. Push the dough scraps together and re-roll and cut. Repeat until you run out of dough.

Bake the cookies for 9-11 minutes rotating the pan halfway through baking. It’s hard to tell when these are done but it should not take more than 11 minutes so if you’re unsure pull out after 11 minutes.

Set the cookies aside to cool.

For the buttercream, beat the butter until fluffy. Add the vanilla extract and the vanilla bean scrapings and beat until fully combined.

Slowly add the powdered sugar in two additions to prevent making a huge mess in your kitchen.

Add the cream and turn the mixer to medium high and beat for about 4 minutes until nice, fluffy and smooth.
Pipe the buttercream onto half of the cookies. Top with the remainging cookies and, viola, you just made Oreos! Treat yourself to the whole batch now! 
The espresso powder and cinnamon are added to enhance the chocolate flavor. You can leave both or one of these out if you don’t have it.

Make the chocolate shortbread and smash up to make cookie crumbs for a pie crust or as an ice cream topping.


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