Any oreo lovers out there?
If you’re one of them, these cookies are going to be your new favorite for sure!
The chocolate wafers can either be soft or crunchy. I like mine crunchy so they have the same texture as an oreo. The filling is probably as close as you can possibly get to the real thing. You know how the cream in an oreo kind of “molds” together if you mush it with your fingers? Well, this has the exact same texture. I’ve seen lots of recipes that have you pipe frosting into the center of the cookie sandwiches. That’s not an oreo! I guess everyone has their own version of a homemade oreo, though. And this is mine! 🙂
Aren’t these hearts so cute? I take full advantage of Valentine’s Day to make everything either shaped like hearts or be pretty and pink!
Can you believe that you can actually make oreos at home?! These are so easy to make, too. First, get your dough all together, roll out on a floured surface between some parchment paper, cut out the shapes you want, and bake. Then, it’s cream filling time! Mix all of the ingredients together. It may seem to not be coming together, but just keep on mixing and it will, eventually. It should be very, very thick. Like this.
If you have it at the right consistency, it should be very pliable. Now, it’s time to get it between the cookies! I like to use my fingers for this part, it just makes it so much easier. I tried using a spoon but i kept cracking the cookies – not fun! So, use your fingers and just press down onto the cookie and sandwich another on top and you’ve got yourself an oreo!
These are Mike’s all time, favorite type of store bought cookie. Especially, the “mega stuffed” ones. So, you know I had to really pack the filling in these! You can put however much or little you want, though. He was so shocked at how close these come to the real deal. He thought these were even better! Now I know these are gonna be a new request for a while!
- Chocolate Wafer:
- 3/4 cup butter room temperature
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup + 1 tbs flour
- 1 cup dark cocoa I used Hershey's Special Dark
- 3/4 tsp baking soda
- Cream Filling:
- 1/4 cup unsalted butter room temperature
- 1/4 cup shortening
- 3 cups confectioner's sugar
- 2 tsp vanilla
- 1-2 tsp heavy cream or half and half / milk
- Pinch of salt
- I doubled the filling to extra stuff mine! That's optional, of course*
- For the cookie:
- 1. Preheat oven to 350°.
- 2. Line baking sheets with parchment paper and set aside.
- 3. In the bowl of your stand mixer, cream butter and sugar together until smooth.
- 4. Add in egg and vanilla and mix until smooth.
- 5. Incorporate all dry ingredients and mix on low speed until just combined.
- 6. Take dough out of bowl and knead it a little bit to gather into a ball.
- 7. Roll out on a floured surface under a piece of parchment or wax paper until it's about 1/4 - 1/8in thick.
- 8. Cut out your selected shapes and place on prepared baking sheet. You can place them close together because they pretty much hold their shape.
- 9. Bake for 12-14 minutes depending on how crunchy or soft you want your cookies to be.
- When done, let them completely cool on the baking sheet.
- For the Cream Filling:
- 1. In the bowl of your stand mixer, cream butter and shortening together.
- 2. Add in half of the confectioner's sugar and mix on LOW (or else it will be snowing sugar in your kitchen) until combined.
- 3. Add in vanilla and cream.
- 4. Pour in the second half of the confectioners sugar and mix on low again. It may seem a little crumbly, but keep mixing and it will come together. About 2 minutes.
- 5. When it is ready, you should be able to pull it apart and mold it with your fingers.
- 6. Start spreading some on your cookies and sandwiching them together.
- 7. Next step: Eat them up! Enjoy 🙂