Homemade Oreo Cookies
User Reviews
4.9
354 reviews
Excellent
Homemade Oreo Cookies
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Perfect homemade Oreo cookies that will have your whole family drooling!
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Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter , room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar , packed
- 1 large egg
- 1 teaspoon vanilla extract
For the filling:
- 1/4 cup butter
- 1/4 cup vegetable shortening , or 4 oz of cream cheese if you'd like a cream cheese frosting for the filling, instead.
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
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Instructions
For the cookies:
- Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
- Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
- Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
- Roll the dough into small, 2 teaspoon sized balls.
- You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
- Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
For the Filling:
- Beat together butter and shortening until smooth.
- Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
- Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
- Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
- Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.
Equipments used:
Notes
- *I used salted butter in the cookies and frosting. You can use unsalted butter and add a tiny pinch of salt to the fry ingredients of the cookie batter.
- *If you'd rather make a traditional cream filling (instead of cream cheese), substitute the cream cheese with 1/4 cup vegetable shortening.
- Recipe makes 15 sandwich cookies (30 single cookies).
- Gluten-free Adaptations: replace regular flour for 1:1 all-purpose gluten-free flour.
Nutrition Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
37g
(12%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
180mg
(8%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
300IU
(6%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 180mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 300IU | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
354 reviews
Excellent
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