Late night cravings? Next time you need an Oreo fix, try making your own. This easy recipe makes tasty homemade Oreos that far surpass the chemical-filled ones from Safeway.

Ingredients for the chocolate cookies:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened Dutch process cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
• 1 large egg

Ingredients for the cream filling:

• 1/4 cup (1/2 stick) room-temperature, unsalted butter
• 1/4 cup vegetable shortening
• 2 cups sifted confectioners’ sugar
• 2 teaspoons vanilla extract

Instructions:

1. Set two racks in the oven. Preheat to 375°F.
2. In a food processor or electric mixer bowl, thoroughly mix the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter and then the egg. Continue processing or mixing until dough comes together.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for nine minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for two to three minutes until the filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Recipe adapted from Smitten Kitchen.

Photos of recipe directions

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