Flour Bakery in Boston is hands down my favorite place to go for a sweet treat in the city. My last job was only a 5-minute walk away and it was deadly when that afternoon sugar craving hit. If you are ever looking for a good housewarming or engagement gift, I always get my friends the Flour Cookbook. If you make no other recipe in this book other than this one, it will be worth it. If you buy these Oreos at Flour, they are huge and absolutely delicious. I like to make the recipe but make the oreos mini, so I don’t send everyone who eats them into a sugar coma.




  • 1  cup (2 sticks) unsalted butter, melted and cooled slightly
  • 3/4  cup granulated sugar
  • 1  teaspoon vanilla extract
  • 1  cup semisweet chocolate chips, melted and cooled slightly
  • 1  egg
  • 1 1/2  cups flour
  • 3/4  cup cocoa powder
  • 1  teaspoon salt
  • 1/2  teaspoon baking soda


Cream Filling:

  • 1/2  cup (1 stick) unsalted butter, at room temperature
  • 1 2/3  cups confectioners’ sugar
  • 1  teaspoon vanilla extract
  • 1  tablespoon milk
  •  1/2 teaspoon salt


Step 1: Melt butter and put it aside or in the fridge to cool. Whisk together butter and granulated sugar in the mixer. Add in vanilla extract. In a separate bowl melt the chocolate chips and then add into the mixer. (For the record, I still hate melting chocolate chips and can’t do it right the first time ever without ruining it). Add the egg in.

Step 2: In a separate bowl sift together flour, cocoa powder, salt and baking soda. You know that I hate sifting things, but you really do need to break out the sifter in this case because of the cocoa powder. I just mixed the ingredients in a bowl and put the sifter right on top of the mixer to sift right in the mixing bowl since I was lazy today. Let the mixer go on a low speed until the wet and dry ingredients are well incorporated.



Step 3: The dough will have the consistency of Play-Doh. Put it in a separate bowl or just cover the mixer with Saran Wrap and let it sit at room temperature for about an hour to firm up. My mom is a big fan of the Press and Seal plastic wrap, so thats what I use.


Step 4: Once the dough has firmed up it’s time to roll it into logs. The real Flour bakery makes huge Oreos, so if you want fewer but bigger cookies, you’ll want to roll the log about 10 inches long and 2 and 1/2 inches in diameter. I am more of a mini-Oreo kind of girl so I actually rolled it into four smaller logs about an inch and change in diameter. Honestly, I don’t know how to measure things so that might be completely wrong, but let’s just go with it. I had my mom and sister in the kitchen today, so mom and I were in charge of rolling out the dough logs. We also matched today because we clearly have excellent fashion sense.


Step 5: Refrigerate the dough for at least 2 hours or until firm. If you’re in a rush, stick them in the freezer. You’re supposed to re-roll it every 15 minutes while you refrigerate it so that it maintains its log-like circularness but honestly who has time for that.

Step 6: Preheat the oven to 325 degrees.  Line your baking sheets with parchment paper or the sil-pats. Cut the logs into even size slices about 1/4 inch thick. Again, I am making that measurement up, so use your best judgement. Place the cookies about an inch or so apart on the baking sheet. They will not spread out so you can put them relatively close together. Bake for 15-20 minutes or until the cookies are firm to touch. As soon as they feel firm remove them from the oven. You won’t be able to judge just by looking at them and you definitely don’t want to burn these.


Step 7: Once the cookies are done, put them on a rack to cool. Turn them upside down so that the size you are putting the cream filling on is face up.



Step 8:  Making the frosting is the easy part. Beat the softened butter until it is completely soft and smooth. You really need to let the butter sit out first to soften. That’s key. Don’t try to be all rushy rushy. Add the confectioners’ sugar and vanilla and beat until perfectly smooth. Add milk and salt and beat again. This should make about one cup of frosting. Try not to eat it yet or you won’t have enough for the filling.

Step 9: The easiest way to fill these cookies is to make your own piping bag. Put the frosting in a zip log bag, squeeze it tight (don’t pop it) and cut the bottom off.

Step 10: Squeeze a dollop of frosting on every other cookie. Top with a non-frosted cookie and voila! Homemade Oreo deliciousness.



I am telling you, these are not as hard as they look and you will impress all your friends with these much more than if you showed up to a party with a bag of regular Oreos that you put on a plate. Serve with a big glass of milk and enjoy!