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I’m not kidding when I tell you these Homemade Sourdough Oreo Cookies may be one of my favorite cookies I’ve ever eaten. And that’s saying something considering my kids run a successful cookie business in our community that produces amazing cookies.
But the thing is, I love a cookie sandwiched with buttercream. And I really love a super soft chocolate cookie (even softer than these chocolate sourdough crinkles) sandwiched with buttercream. Add in some sourdough discard and honestly, this is one of my favorite cookies – EVER.
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Why You’ll Love Sourdough Oreos
- Rich Chocolate Flavor: These cookies are sooo soft and chocolatey. If you love my chocolate sourdough bread, you’re going to love the rich chocolate flavor in these Homemade Oreo Cookies!
- Marshmallow Frosting: Based off my favorite sourdough sugar cookie frosting, but with extra soft marshmallow flavor, the frosting is silky smooth and perfectly sweet.
- Quick and Easy: Everyone needs an easy, no-chill cookie recipe in their back pocket (I’m looking at you oatmeal chocolate chippers) and the hardest part about this one is waiting for the cookies to cool so you can frost them!
Important Ingredients
- Sourdough Discard – To avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. If you want to play up the tang, use discard that is a couple of days old.
- Dutch Processed Cocoa Powder – Using a dark/Dutch processed cocoa powder is really important for these cookies’ rich, deep chocolate flavor.
- Marshmallow Fluff Buttercream – I buy any generic marshmallow fluff from the store and add it into the buttercream while mixing. This gives a lighter, creamier texture to the buttercream.
See the recipe card for full information on ingredients and quantities
Substitutions
- Cocoa Powder: If you don’t have a Dutched Cocoa Powder, you can substitute a regular version, but the cookie won’t taste as richly chocolate.
- Buttercream: Substitute any favorite buttercream in place of the marshmallow buttercream. My sourdough sugar cookie buttercream would also be delicious sandwiched between homemade sorudough Oreos.
- Sourdough Discard: If you don’t have discard on hand, use ripe, active sourdough starter instead. You are not using the starter for any leavening benefit, but mainly for added moisture in this cookie.
- Sprinkles: We love rolling the edges of the cookies in colorful sprinkles to match any celebration or just for fun.
How to Make Homemade Oreos
Mix and Scoop the Cookie Dough
Step 1: Add softened butter to a medium bowl and beat until light and fluffy. Add the sugars and cream together. Then add sourdough discard and egg yolk and mix for 1-2 minutes until fluffy and smooth.
Step 2: In a separate bowl, fluff together dry ingredients and then add them to the butter mixture. Mix until the wet and dry ingredients are incorporated.
Step 3: Use a cookie scoop to shape cookie dough into small balls, about 25 grams each.
Step 4: Line two baking sheets with parchment paper and place cookie dough balls on the baking sheets, about 12-14 cookies per cookie sheet.
Bake, Cool and Frost
Step 5: Bake cookies in a preheated, 350º F oven for 10 minutes. After 10 minutes, the cookies should be puffed up and baked through. For uniform/round cookies run a large biscuit cutter in a circular motion around the cookie right after it comes out of the oven. Let cool completely.
Step 6: Whip together the marshmallow buttercream. Add frosting to a piping bag and pipe frosting onto half of the cooled cookies. Add a cookie on top of the frosted cookie and press down lightly. Enjoy!
How to Store Leftovers
Leftover Homemade Oreo Sourdough Cookies can be frozen for up to a few months. While they are delicious fresh, I also enjoy them chilled—just take them out of the freezer and let them come to room temperature (or slightly cooler) before enjoying!
Amy’s Recipe Tip
I love this recipe as is. It’s incredible. BUT, if you really want to take the marshmallow flavor to the next level, try adding in some toasted marshmallows to your buttercream.
Line a sheet pan with parchment paper and broil 4-5 marshmallows in your oven until toasty brown (this happens quickly). Let marshmallows cool slightly and then add to the toasted marshmallows to the buttercream mixture. Whip together until all the pieces of toasted marshmallow are spread throughout the buttercream. Enjoy!
Frequently Asked Questions
Sourdough discard is inactive sourdough starter that has already gone through a fermentation cycle and is in its fermented state. People used to throw it away and feed their sourdough starter again. Now, many people use it and add it to sourdough discard recipes.
I love adding sourdough discard to many recipes. Some recipes enhance the flavor, some use it for the moisture and benefits of fermented flour, and some just want to use up discard so it doesn’t go to waste. For these cookies, I prefer using a fresh or young discard so I don’t get any sour flavor.
For this recipe, I don’t recommend chilling the cookie dough. I often chill my brown butter sourdough cookie dough for a chewier texture and more height to the cookie. These homemade Oreo cookies, however, I want the texture to be super soft and I don’t want a lot of height – flat is preferred for sandwiching cookies.
Yes. Scoop the cookie dough into balls. Place the dough balls in the refrigerator after mixing and let sit in the refrigerator overnight for up to a couple days. The longer the dough ferments, the more sour flavor the cookies can have, but they will also have more of the benefits from sourdough fermentation.
More Delicious Cookie Recipes
If you tried these Homemade Sourdough Oreo Cookies or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Homemade Sourdough Oreo Cookies
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Equipment
- Hand Mixer or stand mixer
Ingredients
Oreo Cookie Dough
- 226 grams unsalted butter, softened, about 1 cup
- 150 grams granulated sugar, about 3/4 cup
- 55 grams brown sugar, about 1/4 cup
- 100 grams sourdough discard, scant 1/2 cup
- 1 egg yolk, about 20 grams
- 200 grams all-purpose flour, about 1 1/2 cups
- 60 grams cocoa powder, scant 3/4 cup, good quality dutch processed or dark
- 5 grams baking soda, about 1 teaspoon
- 4 grams salt, about 1/2 teaspoon
Marshmallow Fluff Buttercream
- 113 grams unsalted butter, softened, about 1/2 cup
- 120 grams powdered sugar, about 1 cup
- 60 grams marshmallow fluff , scant 2/3 cup
- 15 grams heavy cream, about 1 Tablespoon
- 8 grams vanilla extract, about 2 teaspoons
- 1 gram salt, about 1/8 teaspoon
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper.
- To a medium sized bowl add the softened butter and beat until light and fluffy for about a minute. Add the brown sugar and granulated sugar. Cream together. Add the sourdough discard and egg yolk and mix for 1-2 minutes until fluffy and smooth.
- To a small bowl, fluff together flour, cocoa powder, baking soda and salt. Add the flour mixture to the butter mixture and mix until the wet and dry ingredients are incorporated and form a cohesive dough.
- Scoop the cookie dough into small balls, about 25 grams each. Roll each scoop into a ball and place on a baking sheet, spread apart, about 12-14 cookies per sheet. You will end up with 24-28 cookie dough balls.
- Bake cookies in a preheated, 350º F oven for 10 minutes. After 10 minutes, the cookies should be puffed up and baked through. Let the cookies cool on a baking sheet for 5-10 minutes until they set up completely and are easy to remove from the baking sheet. Note: If you want perfectly circular cookies, immediately after they are removed from the oven, take a large biscuit cutter or any circular cutter that is larger than the cookie and run it in a circular motion around the cookie to set the edges in a circle (see photo in Step 5).
- While the cookies cool whip together the marshmallow frosting. Mix butter, marshmallow fluff, powdered sugar, heavy cream, vanilla extract and salt together. Whip together for 2-3 minutes until light and fluffy.
- Once cookies have cooled completely, scoop frosting into a piping bag or ziplock bag. Snip off the end of the bag and pipe frosting onto half of the cookies. Add the other cookie on top of the frosted cookie to make an Oreo sandwich. Press down lightly. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are super good and pretty easy to whip up. Will be making these again.
They are a favorite in our house – enjoy!
Do they taste like Oreos? Not at all, really. Are they one of the most delicious sandwich cookies I’ve ever had? 100% yes.
Thanks for the review Alexis!
These turned out amazing! The perfect consistency and flavor!
So glad you loved this recipe. Thank you for sharing!
It’s not often I take the time to leave a recipe review, but these are expletive-inducing! So good, my entire family loved them, demolished the batch, and asked when they’d be made again. Thanks for a remarkable (and quick!) dessert solution!
So glad you love this recipe. I agree – they are some of my favorites and kind of dangerous to keep around. Thanks for sharing!