Homemade Sourdough Oreo Cookies
These Homemade Sourdough Oreo Cookies are soft, chewy chocolate sandwich cookies made with sourdough discard, black cocoa powder, and chopped Oreo cookies. Filled with a smooth cream cheese frosting, they deliver rich chocolate flavor with a subtle tang from the sourdough, making them a perfect bakery-style dessert for any occasion.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber Spatula
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale (optional)
- Cookie scoop (2 tablespoons)
- Baking sheets
- Parchment paper
- Cooling rack
- Piping bag or offset spatula
Ingredients
Cookie Dough
- ½ cup 120g sourdough discard, room temperature
- ½ cup 113g unsalted butter, melted and slightly cooled
- ½ cup 100g granulated sugar
- ½ cup 100g packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1¼ cups 150g all-purpose flour
- ½ cup 50g black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coarsely chopped Oreo cookies
Cream Cheese Filling
- 2 ounces 56g cream cheese, softened
- ½ cup 60g powdered sugar
- 1-2 tablespoons milk
Instructions
- Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the sourdough discard, egg, and vanilla extract, then whisk until fully combined.
- In a separate bowl, whisk together the flour, black cocoa powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Fold in the chopped Oreo cookies evenly throughout the dough.
- Cover the bowl and refrigerate the dough for 45-60 minutes.
- Scoop about 2 tablespoon-size balls of dough for each cookie and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Beat the softened cream cheese and powdered sugar until smooth.
- Add the milk one tablespoon at a time until the filling is smooth and spreadable.
- Once the cookies are completely cool, pipe or spread the filling onto the flat side of one cookie.
- Top with another cookie and gently press together to form a sandwich.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Nutrition Information (Approximate, Per Sandwich Cookie)
- Calories: 315 kcal
- Carbohydrates: 44g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 42mg
- Sodium: 185mg
- Sugar: 25g
- Fiber: 2g
