Homemade Oreos.

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

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

Welcome to Day 6 of Sally’s Cookie Palooza! Be warned: picture overload today. I can’t shake my love for Oreos, you guys.

These homemade Oreos are for my fiancé. Oreos are his favorite store-bought cookie. It’s often he digs into my stash of Oreo cookies that are clearly labeled “need for recipe!” Oreos are Kevin’s favorite accompaniment to cold milk and favorite remedy to a chocolate craving. The guy can’t get enough. And oh yeah, I love ‘em too.

Homemade Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com

I made these homemade Oreos as a huge “thank you” to the wonderful early Christmas present he got me. What a fun night that was! The next day, tired and groggy from a late night, we ate homemade Oreos. And it was nothing short of amazing.

Making America’s most popular store-bought cookie is much easier than you ever imagined. They aren’t as crunchy as the authentic, but they aren’t as soft and cakey as whoopie pies either. They’re in between. And I find that they are crunchier on day 2. Perfect-o with some milk and/or ice cream.

Little did I know that I already made Oreo cookies before. Well, sort of. All I did was transform my go-to chocolate cookie recipe, baked them smaller, and sandwiched them together with a sweet cream filling. Which absolutely tastes like the real thing!

Quick: what’s your favorite… the cookie or the cream? Mine’s totally the cream.

Homemade Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com-2

Here’s exactly what I did to my chocolate cookie recipe to turn them into Oreos.

Oreos aren’t as soft, moist, and “melt-in-your-mouth” as my chocolate cookies. So first, I took a look at the flour to cocoa ratio. I increased the flour and decreased the cocoa. I did this to not necessarily make them less chocolate-y, I did it to harden them up a bit.

Likewise, I reduced the brown sugar to only 1/4 cup. This is because brown sugar is moist and I wanted to decrease the moisture in the cookie. Finally, I left out the milk in my chocolate cookie recipe. The milk adds a touch of moisture to the dough, but there is no need for it when making Oreo cookie dough.

That all sounds pretty easy, right? It gets easier! In my original chocolate cookie recipe – the dough requires at least 2 hours of chilling. However, since there is more flour in this Oreo cookie dough (and thus producing a thicker, sturdier dough) – there is only a need to chill it for about 30 minutes.

When you roll the slightly chilled cookie dough, make them small. Only about 2 scant teaspoons of dough per cookie. Roll the dough into little balls and place on your baking sheet. Then, very slightly press down on them. Like so:

How to Make Homemade Oreo Cookies. Step-by-step photos at sallysbakingaddiction.com

Then, bake the cookies for a short 6-8 minutes in the oven. They’re quite small, so they don’t need much time in the oven.

The cookies will slightly spread and flatten out:

How to Make Homemade Oreo Cookies. Step-by-step photos at sallysbakingaddiction.com

I accidentally left 1 batch in for 9 minutes (hey, I got sidetracked because Jude saw the “dreaded” UPS man drive up) and the cookies sort of crack on top. Oh well, still tasty!

How to Make Homemade Oreo Cookies. Step-by-step photos at sallysbakingaddiction.com

Aren’t they cute? They’re about to get cuter, trust me.

The chocolate cookies must cool completely before you add the cream filling. I thought about the cream filling I made for my Homemade Oatmeal Creme Pies. It’s creamy, for sure – but not quite as thick as an Oreo cream filling.

I made a few test creams when writing my cookbook over the summer and found that shortening provides the perfect “sturdiness”  and thickness that we all love in the Oreo filling. To make today’s filling, you’ll use a combination of butter, shortening, confectioners’ sugar, and vanilla extract.

I completely surprised myself. This sweet stuff tastes like the real thing!

Homemade Oreo Cookie Filling. Get the homemade Oreo recipe at sallysbakingaddiction.com

Sandwich some of the cream filling between two cookies. However much or little you want. I am a huge sucker for Double Stuf Oreos, so some homemade Oreos had a bit more filling than others. Mmm mmm good!

Homemade Oreos! Much easier than you think and twice as delicious. Easy recipe at sallysbakingaddiction.com

Oh, but that’s not all. Add a touch of green food coloring and peppermint extract to make…

Mint Oreos!

Homemade Mint Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com

There are so many varieties of Oreos on shelves these days and I think mint is my favorite. Even more than peanut butter Oreos. Yes, I know. I’m surprised too.

And I completely adore homemade mint Oreos!

Homemade Mint Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com

Consider yourself warned.

You’re going to make these homemade Oreos once and then about 100 more times. They’re quite quick, quite easy, and possibly better than the real thing. Forget that – they ARE better than the real thing. At least that’s what Kevin told me and I sorta agree.

You may just never want the store-bought kind again. ;)

Homemade Oreos are so easy to make from scratch! Get the recipe at sallysbakingaddiction.com

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Homemade Oreos

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

Yield: 19-20 sandwich cookies

Prep Time: 35 minutes

Total Time: 45 minutes, plus cooling

Ingredients:

Oreos

  • 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (64g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Cream Filling

  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1/4 cup (48g) vegetable shortening, room temperature
  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1 teaspoon vanilla extract

Directions:

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 350F degrees. 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'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' 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. Cookies freeze well, up to 2 months. Cream filling may be made ahead of time (up to 2 days in advance). Cover and chill when storing. Allow to come to room temperature before using.

For the mint cream filling - beat 1/4 teaspoon peppermint extract and 2 drops of liquid or gel food coloring (or add more until you reach desired color) when you add the vanilla extract.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

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