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Homemade Oreo Cookies are even better than store bought and super easy to make!
OREOS!! The greatest box snack of all time (or at least in my humble opinion). I went through a phase a few years ago of making all of my favorite packaged foods into homemade versions and these Homemade Oreo Cookies were at the top of the list. Now that Kenya and Chloe are older I thought I would try them again since they have tasted the Trader Joes version and know just how addictive they can be. If you like the Oreos you grew up on I bet you’re going to become totally obsessed with the Weelicious Homemade Oreo Cookies. Crunchy chocolate cookies with a creamy center that’s so similar in taste yet that much more fresh since you made them with love in your own kitchen. For this rewind Wednesday I’m bringing back one of my all time favorites!
As soon as I was old enough to bike to the grocery by myself with a pocket full of change, I was buying Oreo Cookies. I was obsessed with them. My mom didn’t let us have packaged cookies or other treats when I was growing up, so I’m sure that only made me want them even more.
In high school, my friends and I would buy a half pound bag after school and sit around twisting apart the chocolate cookies, making the monumental decision of whether to first lick off the thick creamy center stuck to one side or devour the unadorned crunchy cookie side instead. I don’t remember a ton of moments from, say, science class, but I sure do remember eating a lot of Oreos.
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Even though I don’t buy Oreos anymore, I still dream about them. One day I decided to stop fantasizing and come up with my own take on an Oreo that I’d feel good about letting my kids eat. My husband doubted I could replicate the classic taste and experience of the classic, but I plowed ahead and came up with a recipe.
Oh. My. Goodness. This homemade version is crazy good. And the part I love most is that you can use cookie cutters to make homemade oreos in an unlimited array of shapes.
Instead of depriving kids of sweets entirely, get into the kitchen and make them something special like these delectable treats. Your little ones won’t have an easier time deciding which side of the cookie to eat first, but you will certainly feel better about them eating these than what you’d buy in the store.
Photos by Matt Armendariz
Homemade Oreo Cookies
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cubed and chilled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable shortening
- 1/4 cup unsalted butter, room temperature
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 ℉.
- Sift together the flour, cocoa powder, baking soda, and salt. Place in the bowl of a food processor.
- Add the chilled and cubed butter and the white and brown sugars to the food processor and pulse until it resembles coarse meal. Add the egg and continue to pulse until a dough forms.
- Roll the dough between two pieces of parchment paper or on a lightly floured surface until 1/4 inch thick and cut out cookies with a 2-inch scalloped edged round cookie cutter, or any of your favorite cutters.
- Bake for 12-15 minutes. Cookies will be soft at first, but harden as they cool.
- In the bowl of a standing mixer or with an electric mixer, cream together the shortening and butter, then gradually add the powdered sugar until the filling is soft and fluffy.
- Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.
Oh wait….I made a second batch and cooked them longer than I thought I should be cooked. They came out soft but got hard once cooled. And they tasted like Oreos! Sorry for doubting you Catherine – let’s chalk it up to “operator error”.
The shortening is for the filling so oil won’t work for that. You could use all butter and add a little vanilla extract to make it more of a classic buttercream frosting!
Can i substitute the shortening for just vegetable oil and i not what can i substitute it for?
Not like oreos at all actually.
I stored them in an airtight container on the counter for three days!
Do you store these in the refrigerator or out?
These chocolate cookies may work for ice cream sandwiches!
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love the idea of making these at home!
Hmmm that’s a good one! I’ll have to start working on it!
These look delish! I was also dreaming of oatmeal cream pies
The other day. Any thoughts on a recipe?
I had the same problem with the dough as Sarah, and I used a food processor. Too dry, but after adding 1 t vanilla and 2 T water, it was sticky and even stuck to the parchment paper. Ended up getting them made and they taste good. Made some w/ the filling in the recipe. The rest we filled with a pumpkin, cream cheese, and powder sugar mixture for Halloween.
These are great! I had to make them without my food processor and I probably wouldn’t do that again. After adding the egg they were still way too dry so I had to add another egg and it made them a bit too sticky. I think the food processor would have eliminated the initial dryness. Other than that, they turned out great. Oh, and I won’t use shortening so I subbed coconut oil and ended up having to add more powdered sugar to the filling, which really wasn’t a big deal since so little filling is used per cookie. However, to compensate for that extra sugar, I only used 2/3 cup of sugar in the cookie dough (I only had organic cane sugar so didn’t do brown and white). They were plenty sweet with the sugar reduction in the dough, so I’d definitely make them that way again.
Wow, these look great! Can’t wait to try out the recipe – I love oreos too!
Hi Ashley, thank you so much for the delicious repcie for making Oreo Bark. Talk about decadent!! I’m going to make it sometime soon. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
So excited to try this . I had a different recipe I was going to try tomorrow . I will try yours instead. Thank you for sharing