Pastry Chef Attempts To Make Gourmet Oreos
Pastry Chef Attempts To Make Gourmet Oreos is a medium American recipe that serves 12. 320 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 1 hr 26 min | Cook: 25 min | Total: 2 hrs 11 min
Cost: $60.69 total, $5.06 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 0.5 cup Bread Flour (adds chew and structure)
- 3 tablespoons Black Cocoa Powder (deep chocolate flavor)
- 2.33 tablespoons Dutch-Process Cocoa Powder (smooth, less acidic cocoa)
- 0.5 teaspoon Kosher Salt (enhances flavor)
- 0.5 teaspoon Baking Soda (leavening agent)
- 155 grams Unsalted Butter (browned then cooled to room temperature)
- 0.66 cup Granulated Sugar (sweetener)
- 0.25 cup Light Brown Sugar (adds moisture and caramel note)
- 1 teaspoon Vanilla Extract (pure vanilla)
- 50 grams Refined Coconut Oil (neutral‑flavored oil for filling)
- 50 grams Raw Cocoa Butter (solid at room temperature, gives buttery mouthfeel)
- 100 grams Powdered Sugar (sifted)
- pinch Kosher Salt (for filling, balances sweetness)
Instructions
Sift Dry Ingredients
In a large mixing bowl, sift together the all‑purpose flour, bread flour, black cocoa powder, Dutch‑process cocoa powder, kosher salt, and baking soda until fully combined and no lumps remain.
Time: PT5M
Brown the Butter
Melt the butter in a saucepan over medium‑low heat, stirring constantly. Cook until it turns a deep golden brown and releases a nutty aroma, about 5 minutes. Transfer the browned butter to a bowl of ice water to stop cooking and cool to room temperature (about 5 minutes).
Time: PT10M
Cream Butter and Sugars
In the mixing bowl, beat the cooled browned butter with granulated sugar and light brown sugar on medium speed until the mixture is light, fluffy, and pale in color, roughly 5 minutes.
Time: PT5M
Add Vanilla
Mix in 1 teaspoon of pure vanilla extract until just incorporated.
Time: PT1M
Combine Wet and Dry
Add the sifted dry ingredient mixture to the butter‑sugar mixture. Mix on medium speed just until no dry flour pockets remain, about 3 minutes.
Time: PT3M
Portion and Press Dough
Weigh out 9‑gram portions of dough. Press each portion firmly into the cavities of the food‑grade silicone Oreo mold, ensuring the dough fills the shape completely.
Time: PT2M
Freeze Molded Dough
Place the filled silicone mold in the freezer for about 10 minutes, or until the dough is solid enough to pop out cleanly.
Time: PT10M
Bake Cookies
Pop the frozen dough pieces out of the mold onto a parchment‑lined baking sheet. Bake in a preheated 350°F oven for 14–16 minutes, or until the edges are crisp and the tops are set.
Time: PT15M
Temperature: 350°F
Cool Cookies Completely
Transfer baked cookies to a wire rack and let them cool completely, about 15 minutes, before handling the filling.
Time: PT15M
Melt Filling Fats
Combine the refined coconut oil and raw cocoa butter in a small saucepan. Melt over low heat, stirring gently, until fully liquid, about 5 minutes.
Time: PT5M
Temperature: low
Cool Melted Fats
Remove the pan from heat and let the melted mixture sit at room temperature until it thickens slightly but is still pourable, roughly 10 minutes.
Time: PT10M
Whisk Filling
In a medium bowl, combine the cooled fat mixture with powdered sugar, a pinch of kosher salt, and 1 teaspoon vanilla extract. Beat with a hand mixer on medium speed until the filling is smooth and glossy, about 5 minutes.
Time: PT5M
Shape Filling Discs
Spread the filling between two sheets of parchment paper to a thickness of about 1/8 inch. Chill for a few minutes, then use a round cutter slightly smaller than the cookies to punch out discs. Freeze the discs for about 5 minutes until firm.
Time: PT15M
Assemble Gourmet Oreos
Place a filling disc on the flat side of a cooled cookie, let it sit at room temperature for a minute, then top with a second cookie, pressing gently to adhere. Repeat for all cookies.
Time: PT5M
Nutrition Facts
- Calories
- 320
- Protein
- 3 g
- Carbohydrates
- 40 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by substituting butter with vegan butter
Allergens: Wheat, Dairy, Soy
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour, spelt flour
- Instead of Bread Flour: All-Purpose Flour
- Instead of Black Cocoa Powder: regular cocoa powder with extra cocoa
- Instead of Dutch-Process Cocoa Powder: regular cocoa powder
- Instead of Kosher Salt: sea salt
- Instead of Baking Soda: baking powder (use 1.5×)
- Instead of Unsalted Butter: clarified butter
- Instead of Granulated Sugar: coconut sugar
- Instead of Light Brown Sugar: dark brown sugar
- Instead of Vanilla Extract: vanilla bean paste
- Instead of Refined Coconut Oil: vegetable oil
- Instead of Raw Cocoa Butter: unsweetened white chocolate
- Instead of Powdered Sugar: confectioners' sugar
- Instead of Kosher Salt: sea salt
Equipment Needed
- Mixing Bowl
- Electric Mixer
- Silicone Oreo Cookie Mold
- Baking Sheet
- Parchment Paper
- Oven
- Saucepan
- Grater
- Spatula
- Freezer
- Kitchen Scale
- Wire Rack
Critical Steps — Do Not Skip
- Browning the butter for deep flavor
- Freezing the molded dough before baking
- Baking from frozen to retain shape
- Melting cocoa butter and coconut oil gently
- Shaping and chilling the filling discs
Chef Tips from the Video
- Use a high‑quality black cocoa for a richer, less bitter chocolate flavor.
- For extra snap, bake the cookies on a pre‑heated baking stone.
- A pinch of sea salt on the top of each assembled Oreo adds a subtle flavor contrast.
Troubleshooting
Cookies spread too much and lose shape.
Chill the dough longer before baking and ensure the butter is fully cooled after browning.
Filling is too soft and runs when assembling.
Re‑chill the filling discs in the freezer for an additional 5‑10 minutes before sandwiching.
Cookies are too hard or dry.
Do not over‑bake; remove them at 14 minutes and let them finish setting while cooling.
Storage
Refrigerator: Store assembled cookies in an airtight container for up to 5 days.
Freezer: Unassembled cookies and filling can be frozen separately for up to 1 month; re‑heat briefly before assembling.
Room temperature: Best enjoyed within 2 days at room temperature; after that, refrigerate to maintain texture.
Make-Ahead Tips
- Freeze the dough in the silicone mold; bake directly from frozen when ready.
- Prepare the filling up to step 12 and store it in the refrigerator for up to 3 days.
- Assembled cookies keep best at room temperature for a day; for longer storage, keep them refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Oreo cookies in American snack culture?
Oreo cookies, introduced in 1912 by Nabisco, quickly became an iconic American snack. Their simple chocolate‑and‑cream construction made them a staple in school lunches, milk‑dunking rituals, and countless flavor variations over the decades.
What traditional regional variations of Oreo exist in the United States and abroad?
Beyond the classic chocolate‑cream version, the U.S. sees Double Stuf, Golden Oreos, and limited‑edition flavors like Mint or Birthday Cake. Internationally, Japan offers Matcha, Strawberry, and even Wasabi Oreos, while the UK has limited‑edition flavors such as Orange Creme.
How are authentic Oreo cookies traditionally served in American households?
The classic method is to twist the cookie apart, lick or scoop the cream, and dunk the halves in cold milk for a few seconds to soften the chocolate before eating.
What occasions or celebrations are Oreos traditionally associated with in American culture?
Oreos are a popular treat for birthday parties, school events, and holiday gatherings. Seasonal limited‑edition flavors are often released for Halloween, Christmas, and Valentine’s Day, making them a festive snack.
What makes this gourmet Oreo recipe special compared to the standard store‑bought version?
This recipe uses a blend of black cocoa and Dutch‑process cocoa for deeper chocolate flavor, browns the butter for nutty richness, and creates a silky filling from coconut oil, cocoa butter, and powdered sugar, resulting in a more complex taste and texture.
What are the most common mistakes to avoid when making gourmet Oreo cookies?
Common pitfalls include over‑mixing the dough (which creates tough cookies), not chilling the dough before baking (causing spread), and letting the filling become too warm, which makes it leak between the cookies.
Why does this gourmet Oreo recipe use browned butter instead of regular melted butter?
Browning the butter adds a nutty, caramelized flavor that elevates the cookie beyond the plain butter taste of the original, giving the homemade version a richer, more complex profile.
Can I make the gourmet Oreo filling ahead of time and how should I store it?
Yes, prepare the filling up to step 12 and store it in an airtight container in the refrigerator for up to three days. Before assembling, chill the filling discs again briefly to firm them up.
What texture and appearance should I look for when the gourmet Oreo cookies are done baking?
The cookies should have a crisp, dry snap when broken, with a deep chocolate color and clean edges from the silicone mold. The surface should be lightly browned but not burnt.
How do I know when the gourmet Oreo cookies are fully baked and ready to cool?
After 14‑16 minutes at 350°F, the edges will be firm and the tops set. A light tap on the bottom should sound hollow, indicating they are fully baked and ready to cool.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit produces a wide range of cooking content, from recipe tutorials and culinary experiments to food culture deep‑dives, often featuring professional chefs and a playful, approachable style.
How does the YouTube channel Bon Appétit's approach to American snack food recipes differ from other cooking channels?
Bon Appétit blends rigorous technique with a relaxed, personality‑driven format, often testing unconventional twists—like this gourmet Oreo—while maintaining a focus on high‑quality ingredients and clear, step‑by‑step instruction.
Last updated: August 21, 2026
