Homemade Oreos Recipe
These Homemade Cookies 'n Cream Oreos are soft and perfect! Fill a homemade Oreo recipe with cookies 'n cream frosting for a DIY treat!
Servings: 16 sandwiches depending on size
Cost: 8
Ingredients
For the cookies
- 1 ¼ cups (155g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup (17g) Hershey's Special Dark unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
FOR THE FILLING:
- ½ cup (113g) unsalted butter
- ⅓ cup (47g) Marshmallow Fluff
- ¼ teaspoon salt
- 1¼ cups (141g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
- 6 Oreos , finely crushed
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- Whisk flour, salt, baking soda, and cocoa powder in a medium sized bowl. Set aside.
- Cream butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, or you can use a hand mixer. Mix until smooth, scraping the sides of the bowl as needed, until smooth. Mix in egg and vanilla, then slowly mix in dry ingredients. Mix until smooth. Dough is sticky.
- Scoop 1- or 2-tablespoon size balls of cookie dough onto prepared cookie sheets. Bake cookies for (small) 8-11 minutes or (large) 12-15 minutes, or just until they are no longer glossy. Cool before removing from cookie sheets.
- Make the filling: beat butter, salt, and marshmallow fluff with a hand mixer in a large bowl until smooth, about a minute. Slowly mix in powdered sugar until the mixture is smooth and thick, then add vanilla and 1 tablespoon of heavy whipping cream. Beat for 30 seconds, then add more cream as needed for consistency, up to 1 more tablespoon. You want it smooth and spreadable, but not runny. (I used 2 tablespoons.) Stir in crushed Oreos.
- Pipe the filling onto half the cookies and sandwich with a second cookie. Store in an airtight container for up to 3 days or freeze for up to one month.
Video
Notes
- You can make these 1 tablespoon or 2 tablespoon size (use a cookie scoop so they're all the same size). They do spread so make sure to spread them out on your cookie sheet. Photos shown are from a 1 tablespoon cookie scoop.
- You know the cookies are done when they just lose their glossy sheen.
- When removing from the oven, tap the pan on top the stove to flatten the cookies.
- You can fill these cookies with any kind of frosting or filling you want. Try making Peanut Butter Oreos, Mint Oreos, or use caramel frosting or mocha buttercream.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- You can use regular unsweetened cocoa (but they won't be as much of that classic flavor). In a pinch a better swap is Dutch Process or Black cocoa.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 133mg | Potassium: 69mg | Fiber: 1g | Sugar: 25g | Vitamin A: 383IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg
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