homemade oreos

<em>A simple homemade version of your favorite cream-filled chocolate cookie. Plus, make homemade mint Oreos too!</em>

Homemade Oreos

(43 grams) unsweetened natural cocoa powder

baking soda

salt

(115 grams) unsalted butter, softened to room temperature

(150 grams) granulated sugar

(50 grams) packed light brown sugar

egg,

vanilla extract

(60 grams) unsalted butter, softened to room temperature

(48 grams) vegetable shortening, room temperature

sugar

Make the cookies

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

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. 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. 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. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.

Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

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 as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. 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. You&#8217;ll make 3-4 batches (38-40 cookies total).

While the cookies are cooling, make the cream filling

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, about 1 minute. Turn the mixer off and add the confectioners&#8217; sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.

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

I made these and they were incredible.  I froze two completely made cookies (including the icing) to see what they would taste like and 5 days later defrosted one and it was still delish.  Made another batch of dough, made them into the balls and froze them.  Will bake them off for Christmas and then cool and fill them.  They were so good!!

This was the second time I’ve made these, but it’s been several years. They’re still amazing!! Trying the oatmeal creme pies next.

If you like Oreos, stop what you’re doing and make these now!! They are everything good about a store bought Oreo but with a softer cookie. So so delicious and not overly sweet. Just perfect.

These are very delicious! One thing I did different was press the cookies down a little extra so they look more like oreos. They turned out great! Thank you Sally!

Another dynamite recipe, Sally! I was making these for a friend who is obsessed with oreos, and here's a few tips to make them even closer to the real thing! I used dark cocoa powder (hershey's brand) so my cookie color nice and dark, almost black. Also, I baked them for 6 min in ball form (no flattening), then removed from the oven and flattened with a metal measuring cup with a flat bottom, the baked for 2 more min. This created perfectly flat cookies with no divots, cracks or sunken middles. I was also thinking how cool it would be to make an "oreo" stamp to flatten the cookies with and press that into the cookies 6 min in...but I decided I didn't need to be that extra. Ha! Maybe next time!

If you want espresso filling: brew a cup of dark roast/espresso, add a table spoon of vanilla extract to your cup, then use this instead of your vanilla. :-)

Forgot to mention! Let the coffee cool before using it or it will melt your icing!!!

This classic cookies and cream ice cream is made with homemade Oreos for maximum crunch and flavor.   Its packed with chunks of delicious, chocolatey cookies and creamy vanilla ice cream.  Served on its own or in a ice cream cone, its sure to become a family favorite!

Cookies and cream ice cream

Approx. 35 (265 gramsms) unfilled homemade Oreos (*or store brough Oreos)

(250 milliliterss) full fat milk (3.5%)

(500 milliliterss) thickened cream (*or heavy cream

(120 gramsms) white or castor sugar

vanilla essence

(15 gramsms) glucose syrup (*optional. Or light corn syrup

Pour the milk and cream into a pot.

Add the tapioca starch to a small bowl and add about two tablespoons of the cream and milk mix.  Mix well to make a thin slurry.

Add the sugar and glucose syrup to the pot and mix well over a medium heat untill mix just starts to bubble.

Reduce heat to low, add tapioca slurry and stir well.  Continue to cook for another couple of minutes, then remove from heat.

Add vanilla essence and stir well.

Transfer mix to a heat proof container, cover and chill in fridge for at least four hours.

While the ice cream base is chilling chop you your Oreo cookies.

To get a range of textures in your ice cream you need to cut up the cookies into two separate batches and freeze them while the ice cream base is chilling.

For batch one, take half the cookies and cut into quarters.  Put into an airtight container and freeze.

For batch two, take the other half of the cookies and cut into finer pieces.  You can give them a bash in a mortal and pestle or with a rolling pin if needed.  Put into an airtight container and freeze.

Put your ice cream storage container into the freezer to chill.

If using a self refrigerating ice cream machine turn it on for about ten minutes to chill before churing the ice cream.

Remove the ice cream base from the fridge, give it a stir if you need to and pour into ice cream machine to churn.  When the ice cream thickens up and has almost finnished churning add the smaller cookie pieces.

Allow ice cream to finishe churning.

Take your ice cream storage container and the larger cookie pieces out of the freezer.

Working quickly put about a third of the larger pieces on the bottom of the container.  Put half the churned ice cream on top.

Put another third of the larger cookie pieces, followed by the rest of the churned ice cream.

Add the last of the large cookie pieces and pat down briefly to put them into the ice cream.

Cover and freeze for at least four hours, or untill firm.

To serve remove from the freezer, scoop and enjoy!  Fabulous on its own, or with some extra cookies crumbled over the top.  Delicious!

These intensely chocolatey cookies are even better than store bought and making them at home is truly gratifying.

Homemade Oreo Cookies

cocoa powder

all-purpose flour (plus more for dusting)

baking powder

butter (softened)

brown sugar (packed)

coffee

rolling fondant icing

Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside

In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg &amp; yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.

Add the dry ingredients and mix until incorporated.

Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.

Knead the dough slightly to help soften and avoid cracks when rolling.

Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.

Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.

Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.

Preheat the oven to 325f/165c.

Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.

Cool completely on cooling racks.

Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.

Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.

Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.

Repeat with the remaining cookies, re-rolling the fondant if needed.

For the Filling:

https://embed.mediavine.com/videos/cvqza9xtxgmv7hhomvyi

Try this recipe for homemade Oreo cookies with their deep chocolate flavor and cream filling, you'll never want the packaged ones again!

Soft Brownie-like cookies filled with fluffy vanilla buttercream.  You might also enjoy them with cream cheese frosting, as well!  Many people love to keep these in the fridge and eat them cold.

15.25 oz Devil’s Food Box Cake Mix (ignore box directions)

eggs

real butter

vanilla

For cookies, preheat oven to 350 degrees and line a baking sheet with parchment or a silicone baking mat and set aside.

Place cake mix in a bowl and add shortening and eggs.  Beat until well combined into a smooth cookie dough.  Use a cookie scoop to portion dough into round balls onto the cookie sheet (photos show a scoop that is 1 1/2 tablespoons and produces a cookie on the larger side).

Bake for about 10-12 minutes.  All ovens cook differently so keep an eye on them.  Edges should be set and tops nice and craggly.  If your cookies are smaller than 1 1/2 tablespoons they will bake faster, more like 8-10 minutes.

Let cool on the baking sheet for about 5 minutes and then transfer to cooling rack.  Cool completely before filling.

Beat butter until soft and creamy.  Add vanilla, and then powdered sugar a little at a time, beating until incorporated.  Continue to beat for 1-2 minutes until super creamy and fluffy.  If for any reason your frosting is too thick, you can add tiny amounts of milk or cream until it reaches consistency, but it should be fine as-is!

Scoop frosting into a zip-top bag and slice the corner off.  Turn half of your cookies over with the bottom side facing up and then pipe your frosting on.  Sandwich cookies together.

great idea, fun too, homemade is always better, so thank you!

Love this easy recipe - sooo good.  Around Christmas time I will add a little peppermint extract and crushed candy canes to the frosting and that is super yummy too.

Craving a classic snack? Try these homemade Oreos! The dark chocolate cookies sandwiched around vanilla creme filling are so nostalgic!

unsalted butter (softened)

cornstarch

all-purpose flour ((approximately)*)

cream cheese

Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.

In a large mixing bowl, beat the sugar and butter together on medium speed, until smooth (about 1 minute).

Scrape the bottom and sides of the bowl with a silicone spatula, and mix in the in the egg and vanilla.

Add the dark cocoa powder, cornstarch, and salt, and mix on low speed to combine.

Add the flour, a little at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl (you might not need all the flour*).

Roll out the dough between two sheets of parchment paper, to a thickness of 1/4-inch (rolling pin rings will help you to get an even thickness).

Use a 2-inch diameter fluted round cutter to cut shapes, place on the prepared baking sheets, and bake until crisp around the edges and set in the centers (approx. 9 to 12 minutes).

Cool completely, and sandwich with creme filling.

To make the dark chocolate cookies:

In a large mixing bowl, beat the powdered sugar, cream cheese, vanilla, and salt together until smooth.

To make the creme filling:

regarding the spreading oreo cookies, they were baked on a silpat

i made the oreo cookies using the same cookie cutter that is in the photo. They spread considerably even  though
i chilled them in the freezer for at least 30 minutes. Any suggestions? They were very good, just not as pretty as the photo.

Hi, TY, You specify KS in your presented recipe, as well. I’m wondering why. Also now, lol, why do you utilize it for development and testing?

Thank you for this recipe! My spouse can’t have artificial sugars or high fructose corn syrup due to some allergies and intolerances but I am so excited to try this recipe soon. I have a cookie stamp that I would like to use to imprint designs. Do you think these cookies could hold the design? 

https://www.youtube.com/watch?v=kikXjaa73hg

Craving a classic snack? Try these homemade Oreos! The dark chocolate cookies sandwiched around vanilla creme filling are so nostalgic!

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These super easy homemade Oreos are made with just a few simple ingredients and are naturally vegan, gluten free, refined sugar free, and healthier! Just like the classic chocolate creme sandwich cookie we know and love, but better!

Quick &amp; Easy Homemade Oreos (Vegan + Gluten Free!)

(125 grams) all-purpose flour flour

(90 grams) coconut sugar sugar

(45 grams) cocoa powder or black cocoa powder

tbsp (10 grams) arrowroot

(120 grams) vegan butter or coconut oil, cold

tbsp dairy free yogurt

coconut whipped cream, vegan buttercream, coconut butter

Preheat the oven to 350F and make sure you have 2 medium dark colored baking sheets. Make sure to read all directions beforehand, and measure out all ingredients before beginning.

Make the Oreo dough: Cube the vegan butter or coconut oil, and set aside. In a large food processor, add in the flour, coconut sugar, dark cocoa powder, arrowroot starch, dairy-free yogurt, and vegan butter/coconut oil. Pulse the ingredients until a thick and smooth dough forms. This will take about 2-3 minutes.

Roll out the dough: lightly flour a piece of parchment paper and a rolling pin, and roll the dough to be about ¼” thick. Use a round cookie cutter (such as a Linzer cookie cutter) to make 36 cookies. You’ll need to re-roll the dough to achieve the 36. Place 18 cookies onto each piece of parchment paper and place the parchment paper onto the baking sheets. If the dough has warmed up, you can place the baking sheets into the fridge to chill for 10 minutes. 

Bake the Oreos: place the baking sheets into the oven to bake the cookies for 10 minutes, or until the cookies have slightly puffed up and the edges are set. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. They will be soft so be careful! Then carefully transfer them to a cooling rack, where they will solidify. 

Assemble the Oreos: once cool, pipe about 1 tsp of frosting onto 18 of the cookies. Place the remaining cookies on top and chill on the cooling rack in the fridge for 10 minutes. 

Serve and enjoy! 

Store any leftover cookies in an airtight container and in the fridge for up to 7 days or in the freezer for up to 3 months.

Really tasty! I've been looking for a long time to find an oreos recipe that is crunchy, and this one made my search no longer necessary. 😋😋😋😋😋

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