Recipe from The Messy Baker: Double-stuff über-oreo cookies

All of the chocolate and vanilla goodness without the chemicals

Charmian Christie The Messy Baker

"This 'Oreo' cookie is actually a classic pâte sablée pastry loaded with cocoa and acting as bookends for a decadent buttercream icing. I knew I nailed the recipe when a friend bit into one and giggled. She’s not a giggler. Like the famous cookie that inspired it, this ultrarich chocolate treat with its double-thick middle pulls apart easily. While these cookies aren’t a grab-a-handful after-school snack screaming for a glass of milk, they do gently request a second helping." -Charmian Christie, the original messy baker


1 1⁄2 cups unsalted butter, at room temperature
1 1/2 cups sifted confectioner's sugar
1/2 tsp fine sea salt
2 egg yolks
1 tbsp pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups Dutch-processed cocoa powder

Using an electric mixer or a stand mixer fitted with a paddle, beat the butter, confectioners’ sugar, and salt together until light and fluffy. Add the yolks and vanilla and beat until soft and light.

Into a medium bowl, sift the flour and cocoa together. Using a large wooden spoon or the stand mixer on its lowest setting, blend the flour mixture into the butter mixture. When all of the flour mixture is incorporated, increase the speed to medium and beat to ensure the dough is well blended.

Divide the dough in half and spoon onto plastic wrap. Form each half into a roll 10" long and approximately 2" wide. Make the rolls as round as you can. If you can’t make them uniformly round, make the rolls square. The aim is to be uniform, so pick the shape you can make best. Refrigerate for at least 2 hours or overnight. Alternatively, the raw dough can be frozen for a couple of months.

When you’re ready to bake, preheat the oven to 325°F and line 2 baking sheets with parchment paper.

Using a sharp, thin-bladed knife, slice the dough into scant 1⁄4"-thick rounds and place on the baking sheets about 1" apart. Bake for 15 to 18 minutes, or until the cookies are firm when touched in the middle. Cool on racks.


1 cup unsalted butter, at room temperature
3 cups sifted confectioner's sugar
Generous pinch fine sea salt
2 tsp pure vanilla extract

While the cookies are baking, prepare the filling. Using an electric mixer or a stand mixer fitted with a whisk, beat the butter until smooth. Add the confectioners’ sugar, salt, and vanilla and beat on low speed to incorporate the sugar. When the sugar is fully absorbed, increase the speed and beat until the filling is very light. Keep beating. A bit more. This takes up to 5 minutes. You want the filling to be almost white.

To assemble, place 1 tablespoon of filling on the bottom of a cooled cookie, place a second cookie on top (bottom against the filling), and gently press. Repeat with the remaining cookies and filling.

Note: The cookies can be stored in an airtight container. Leftover filling can be frozen for the next time.

Variations: Feel free to play with the filling. Make it orange, coffee, mint, or any other chocolate-friendly flavour you like.

Tip: If you don’t have Dutch-processed cocoa powder, use regular and add 1⁄2 teaspoon baking soda.

36-50 oreos