Giant Oreo Cookie

No matter how much cream you stuff in your average Oreo, it probably won't compare to this giant cookie!


  • Cookie Dough:
  • 1 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup unsalted butter, room temperature
  • 1 large egg
  • Black food coloring
  • Filling:
  • 1 cup unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups confectioner's sugar


  1. Bake the cookie:
  2. Combine the flour, cocoa powder and salt in a bowl.
  3. In a separate bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Add the egg and black food coloring and mix until combined. Add the flour mixture and mix until just combined.
  4. Divide the dough into 2 balls. Working with one ball of dough at a time, sandwich the dough between 2 large sheets of parchment paper and roll out to a 9' circle. Remove the top sheet of parchment paper and place each round on a baking sheet. Transfer the dough to the fridge and chill until firm, about 30 minutes.
  5. Bake the 2 large cookies at 350F for 15 minutes. Cool the cookies on the pan for 20 minutes, then transfer them, along with the parchment paper, to a wire rack and cool completely.
  6. Make the filling:
  7. Beat the butter with an electric mixer until pale and fluffy. Add the salt and vanilla extract and beat until combined. Add the confectioner's sugar one cup at a time, then beat for 3-4 minutes, until fluffy.
  8. Assembly:
  9. Place the buttercream in a piping bag fitted with a large, round piping tip.
  10. Flip one of the cookies over and pipe a clean border of buttercream around the rim of the cookie. Then fill in the remaining space with buttercream.
  11. Place the other cookie on top and gently press down. Enjoy!