Perry Santanachote/Thrillist

Triple Stuf Oreos Recipe

Total Time:  2 hours, 20 minutes (including chill time)
Yield:  16


  • 2 sticks unsalted butter, melted and cooled slightly
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips, melted and cooled slightly
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ¾ cup Dutch-processed cocoa powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 3 cups confectioners' sugar
  • ½ cup vegetable shortening
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract


  • In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla, chocolate, and egg until thoroughly mixed.
  • In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Stir the flour mixture into the chocolate mixture until completely blended.
  • Divide the dough into half. Roll each half into balls, wrap in plastic wrap, flatten into discs, and refrigerate until firm, at least 1 hour.
  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • Place one disc of dough between 2 sheets of parchment paper and roll into a ¼-inch-thick slab. Cut out 2-inch rounds using a cookie cutter. Place them about 1 inch apart on the baking sheet. Repeat with the second disc.
  • Bake until firm to the touch, 20 minutes. Let cool on a wire rack.
  • To make the filling, beat together the sugar, shortening, salt, and vanilla in a medium bowl. The mixture will seem very dry at first, but will eventually begin to clump together. Add 2 teaspoons cold water, beating until smooth and spreadable. The filling should be stiff, but still easily pliable.
  • Scoop 1½  tablespoons of the filling and roll into a ball with your hands. Place it onto the bottom of 1 cookie, then top it with a second cookie, bottom side down. Press the cookies together until the filling reaches the edges of the cookies. Repeat until all cookies are filled.
Perry Santanachote/Thrillist