These homemade Oreo cookies are chewy and filled with a delicious creamy filling with a hint of coconut. I promise you will love them!
Preheat oven to 375*F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer, cream together the salted butter and sugars until light and airy. Add the eggs, one at a time, making sure it's well incorporated.
In another bowl, sift the flour, cocoa powder, baking soda, baking powder and cream of tartar.
On low, gradually add the dry ingredients into the butter mixture. Mix until it's just combined.
Using a 1 inch scoop or roll the dough into 1 inch balls and place on a cookie sheet 2 inches apart. Slightly flatten and bake for about 9 minutes until the tops are cracked.
Let cool on the cookie sheet for about 2-3 minutes then transfer the cookies to a wire rack to cool completely.
In the bowl of a stand or using a hand mixer, cream together the butter and coconut oil. Add the vanilla and mix until well combined.
Add the icing sugar a couple tablespoons at a time and beat until it's light and fluffy.
Transfer the filling into a piping bag to pipe onto the cookies. Sandwich the cookies together and enjoy!
Store in an airtight container.