This Valentine’s Day, make your sweetie something sweet.
Cookie Ingredients
We figured out how to recreate the beloved Oreo at home: the crisp, chocolate-y cookie on either sides of rich, sweet icing.

You start, of course, with the cookie dough. Tons of cocoa powder make this dough something special. Your sweetie won’t have any idea if you sneak a delicious bite while you’re baking.
Chocolate Cookie Dough

After some time in the fridge, the dough rolls out into an easy slab.

Rolling Chocolate Dough

Get out the heart-shaped cutters! Each cookie will include two whole hearts.

Homemade Heart-Shaped Oreos | Blue Apron

While the cookies bake, whip up some icing.Icing Ingredients

Dye it pink (whatever shade you like!).Oreo Icing

Then, it’s a labor of love to spread icing between each pair of cookies. No one said cookie-making would be easy, but when you end up with a pile of these, it’s totally worth it.

Homemade Heart-Shaped Oreos | Blue Apron

Keep reading for the recipe!

Homemade Oreos


For the cookies:
2 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 cup sugar
1 teaspoon baking powder
1 egg
1 cup unsalted butter, softened
1 teaspoon vanilla extract

For the filling:
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
2 teaspoons whole milk
1 teaspoon vanilla extract
Red Food Coloring

To make the cookies: In a small bowl, combine the flour, baking powder, cocoa and 1 teaspoon salt. Set aside.

In the bowl of a stand mixer if you have it, combine the butter and sugar. Beat on medium until light and fluffy. Add the egg and vanilla extract; beat until well combined. (If you don’t have a mixer, you can use your arm!)

Whisk in the flour mixture just until the dry ingredients are incorporated.

Divide the dough in half and shape into 2 discs. Wrap tightly in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°F. Working one disc at a time, roll each chilled dough disc to a 1/4-inch-thickness, cut into desired shapes using cookie cutters. Place the cut out shapes on a parchment-lined sheet pan, spacing them about 1 1/2 inches apart. Re-roll any remaining dough and continue cutting shapes until all of the dough is used.

Bake the cookies 10 to 12 minutes, or until the cookies are set.

To make the filling: While the cookies cool, in a large bowl, gradually beat the powdered sugar and milk into the butter until smooth. Beat in the vanilla extract and red food coloring.

To assemble the cookies: Transfer the filling to a plastic sandwich bag and cut off a small corner (or use a pastry bag). Pipe the filling into the center of half the cookies and top with the remaining cookies to form the sandwiches.