Sourdough Discard Oreos

Homemade, chocolatey sandwich cookies with a rich vanilla cream filling—made extra special (and sustainable!) with sourdough discard.

 

Ingredients

 

Chocolate Cookie

 

 

  • 1¼ cups all-purpose flour

  • ¼ cup sourdough discard (or sub with an additional ¼ cup flour)

  • ½ cup cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • ½ cup butter, room temp

  • ¾ cup granulated sugar

  • ¼ cup brown sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1 tbsp milk

 

Vanilla Cream Filling

 

  • ½ cup butter, room temp

  • 1½ cups powdered sugar

  • 1 tsp vanilla extract

  • 1–2 tsp milk, as needed for consistency

Instructions

 


1. Preheat & Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.


2. Mix Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.


3. Cream Wet Ingredients

In a stand mixer or large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add egg, vanilla, sourdough discard, and milk. Mix until smooth.


4. Combine

Gradually mix the dry ingredients into the wet until a thick dough forms.


5. Shape Cookies

Scoop dough into 1-tablespoon-sized balls, roll them, and flatten slightly.

Place on prepared trays, spacing them apart.


6. Bake

Bake for 10 minutes, or until set and slightly crisp on the edges. Let cool completely on a wire rack.


7. Make the Filling

In a bowl, beat together butter, powdered sugar, vanilla, and 1–2 tsp milk until creamy and smooth.


8. Assemble Oreos

Spread or pipe filling onto the flat side of one cookie, then sandwich with another.

Makes approximately 18 sandwich cookies.

 

Tips

 

  • Store in an airtight container at room temp for 2–3 days, or refrigerate for longer freshness.

  • Want a flavored twist? Add a drop of peppermint or almond extract to the filling.