Homemade Oreos Recipe

Homemade Oreos Recipe

Who knew homemade Oreos could taste just as great as the regular ones? Well, when I made these fresh homemade Oreo cookies, I just had to share them. There are a lot of Oreo recipes, but this one is not only delicious, it’s also easy to make at home. The ingredients are similar to making chocolate chip cookies, just minus the mini chocolate chips. So, if you’re familiar with that recipe, then you can surely make these wonderful homemade Oreos on your own.

Just like the original Oreos, this homemade Oreo cookie recipe has that iconic Oreo cream filling everyone loves. I only used butter, confectioner’s sugar, vanilla, and vegetable shortening. After blending all of these ingredients together, I got a smooth and creamy vanilla filling that’s absolutely delightful. I recommend making more homemade Oreo filling when you want a double and extra creamy cookie filling.

I made the filling first since it was easier, but feel free to begin with the actual Oreo cookies first. When making the Oreo cookie batter, make sure to chill for at least 30 minutes before shaping it. It’s an important step when you want to make these homemade Oreos last long while baking. Chilling it would help hold its shape better when cut into small circles.

Similar to the Oreo filling, the sandwich cookies were also a delight to make. I enjoyed making the Oreo cookies and turning them into a cookie sandwich with the cream filling. They turned out great and similar to their original counterpart, and I had fun munching on them. These tasty and sweet homemade cookies are perfect when served alongside a warm glass of milk.

How To Make Homemade Oreos

Enjoy these homemade Oreos full of vanilla creamy goodness that’s sandwiched between two chewy Oreo cookies. It’s a sweet treat perfect for snacking!

Preparation: 35 minutes
Cooking: 8 minutes
Chill Time: 30 minutes
Total: 1 hour 13 minutes

Serves:

Ingredients

For Oreos:

  • cupsall purpose flour,spoon & leveled
  • ½cupnatural cocoa powder,unsweetened
  • 1tspbaking soda
  • tspsalt
  • ½cupunsalted butter,softened to room temperature
  • ¾cupgranulated sugar
  • ¼cuplight brown sugar,packed
  • 1largeegg,at room temperature
  • 1tsppure vanilla extract

For Cream Filling:

  • ¼cupunsalted butter,softened to room temperature
  • ¼cupvegetable shortening,room temperature
  • cupsconfectioner’s sugar
  • 1tsppure vanilla extract

Instructions

  1.  Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy. Scrape down the sides and the bottom of the bowl as needed. 

  3. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. 

  4. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed.

  5. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.

  6. Preheat oven to 350 degrees F. Remove the cookie dough from the refrigerator.

  7. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  8. Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten.

  9. Bake each batch for 6 to 8 minutes. These cookies are small and bake very quickly. They will appear soft when done.

  10. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Cream Filling:

  1. In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined. Turn the mixer off and add the confectioners’ sugar and vanilla.

  2. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined.

  3. The cream filling is thick.

  4. Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.

Nutrition

  • Calories: 198.57kcal
  • Fat: 10.08g
  • Saturated Fat: 5.28g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 3.04g
  • Polyunsaturated Fat: 1.07g
  • Carbohydrates: 27.04g
  • Fiber: 1.01g
  • Sugar: 19.64g
  • Protein: 1.62g
  • Cholesterol: 27.60mg
  • Sodium: 83.49mg
  • Calcium: 9.13mg
  • Potassium: 50.01mg
  • Iron: 0.73mg
  • Vitamin A: 62.23µg
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