Post Malone Oreo Cookies
A DIY twist on Post Malone’s limited-edition Oreos with swirled salted caramel and shortbread creme between chocolate and golden wafers.
Equipment
- 1 Baking sheet Lined with parchment
- 1 Mixing bowl For dough
- 1 Rolling Pin For dough shaping
- 1 Cookie cutter (round) Optional
- 1 Toothpick For filling assembly
Ingredients
- 1 cup Unsalted butter Room temperature
- 1 cup Granulated sugar
- ½ cup Sifted powdered sugar
- 2 large Eggs
- 2 tsp Vanilla extract
- 2 cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- ½ tsp Baking soda
- ½ tsp Salt
- ¼ cup Caramel syrup Salted caramel flavor
- ¼ cup Shortbread-flavored creme
- 2 each Pre-baked chocolate wafers Optional for layering
- 2 each Pre-baked golden wafers Optional for layering
Instructions
- Prepare Ingredients:
- Gather all ingredients. Allow butter and eggs to reach room temperature.
- Make Cookie Dough:
- In a mixing bowl, cream butter with granulated and powdered sugars until smooth.
- Add eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients until a soft dough forms.
- Shape Cookies:
- Roll dough to ¼-inch thickness on a floured surface. Cut into rounds using a cookie cutter or fork.
- Assemble Cookies:
- Place dough rounds on a parchment-lined baking sheet. Spread caramel syrup and shortbread creme evenly over half the rounds.
- Top with remaining dough rounds or pre-baked wafers. Press gently to seal.
- Bake:
- Preheat oven to 350°F (175°C). Bake for 10–12 minutes until edges are golden.
- Cool:
- Transfer cookies to a wire rack to cool completely.
Notes
-
Vegan Version: Replace butter with vegan margarine and use flax eggs (3 tbsp flaxseed + 9 tbsp water per egg).
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Storage: Keep airtight at room temperature for up to 5 days.
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Toppings: Dust with powdered sugar or drizzle extra caramel for flair.