Homemade Sourdough Oreo Cookie Recipe

These homemade sourdough Oreo cookies are soft, chocolatey sandwich cookies with a rich cream cheese filling and just enough sourdough discard to make the chocolate flavor deeper.

These homemade sourdough Oreo cookies are soft, rich, and filled with a thick cream cheese frosting. The sourdough discard does not make them taste sour, but it gives the chocolate cookie that deep, rich flavor.

I love a good sandwich cookie situation, clearly, because these feel like the chocolate cousin to my sourdough oatmeal sandwich cookies. And if you are in a sourdough cookie mood but don't want a sandwich cookie, try my sourdough gingerbread cookies. My sourdough discard chocolate chip cookies are another one worth making.

Key Ingredients

• Sourdough discard: It adds a subtle tang and helps deepen the chocolate flavor without making the cookies taste sour.
• Cocoa powder: This gives the cookie shells their rich chocolate flavor. Dutch-process cocoa will make them darker and smoother, but regular unsweetened cocoa powder works too.
• Brown sugar: A little brown sugar adds moisture and helps give these sourdough Oreo cookies a softer, slightly chewy texture.
• Cream cheese: The cream cheese filling is what makes these feel more bakery-style than a regular chocolate sandwich cookie. It adds a tangy, creamy contrast to the rich cocoa shells.
• Powdered sugar: This sweetens and thickens the filling so it holds between the cookies instead of sliding out like it has somewhere better to be.
• Vanilla extract: Vanilla rounds out both the chocolate cookies and the cream cheese filling, making the whole cookie taste warmer and richer.

How to make sourdough oreo cookies

Step 1: Preheat the oven to 350ºF and line two baking sheets with parchment paper. If you plan to chill or ferment the dough, wait to preheat the oven until you are ready to bake.

Step 2: In the bowl of a stand mixer, beat the softened butter on medium speed for about 1 minute. Add the brown sugar and granulated sugar, then cream together until light and fluffy.

Step 3: Add the sourdough discard and egg yolk to the butter mixture. Mix until smooth and creamy, scraping down the sides of the bowl as needed.

Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 5: Add the dry ingredients to the butter mixture and mix just until combined.

The dough should come together into a firm chocolate cookie dough.

Step 6: At this point, you can scoop and bake the cookies right away, or cover the dough and chill it in the refrigerator for 4 to 6 hours or overnight for more flavor.

Step 7: Scoop the cookie dough into small, equal portions. Roll each scoop into a ball and place the dough balls on the prepared baking sheets, leaving space between each one. You should have about 24 to 28 cookie dough balls.

Step 8: Bake for 10 minutes, or until the edges are set and the centers still look slightly soft.

Step 9: Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack to cool completely.

Step 10: Beat the butter and cream cheese together until smooth.

Step 11: Add ½ cup powdered sugar, vanilla, and a pinch of salt. Mix until fluffy. If the filling seems too thin, add more powdered sugar a little at a time until it is thick enough to hold between the cookies.

Step 12: Spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies, press down lightly, and enjoy.

FAQ's

More Sourdough Dessert Recipes

Looking for other ways to use up sourdough discard? Try these yummy recipes:

If you tried this Sourdough Oreo Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!