I think it’s evident that I like making fun and yummy desserts. I love desserts that wow people and that people enjoy eating. And I never want desserts to be “too serious”. I enjoy making my desserts and I want people to have fun eating them.
These Oreos were really fun to make! And even more fun to eat 🙂. And they were so simple to put together. The cookies took no more than 10 minutes to make and the filling took even shorter. The best part about this recipe is that the cookie dough does not need to chill in the refrigerator. You can bake the cookies right after making the dough. This recipe couldn’t be easier and better!
These homemade oreos taste just like the ones you buy from the store – I would say even better! They are better because they taste fresh and have the comforting, homemade quality. And sometimes the store-bought oreos are way too sugary, where you can only eat one and your done. These are not like that. They have the perfect sweetness, that keep you wanting more!
What I like most about these oreos is the cookie. The cookie is not overwhelmingly hard like some oreos are. They have a slight softness to them that’s makes them sooooo amazing. Added with the sugary filling, makes the perfect oreo! The perfect, most unbelievably delicious oreo you will ever have!
Now that I have made these classic [chocolate] oreos, I really want to find a recipe for Golden Oreos (vanilla flavored oreos, where the cookie is white). I love golden oreos as well, so I am sure I can find some type of recipe to make them. I can’t wait for those!
Dip this delicious treat into milk and your set 🙂.
For Printable Recipe, Click here!
Makes: About 25 Oreos
For the Chocolate Cookies
1 ¼ cups All Purpose Flour
½ cup Cocoa Powder (I used Valrhona)
1 tsp. Baking Soda
¼ tsp. Baking Powder
¼ tsp. Salt
1 cup Sugar
½ cup + 2 tbsp. (1 ¼ sticks) Unsalted Butter, Softened
For the Filling
¼ cup (1/2 stick) Unsalted Butter, Softened
¼ cup Vegetable Shortening
2 cups Confectioners Sugar
2 tsp. Pure Vanilla Extract
2 tsp. Milk (Optional)
Preheat the oven to 375 degrees F.
To make the cookies, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar, in the bowl of a stand mixer. On low speed, slowly add the butter until it is incorporated. Mix in the egg. Continue beating the mixture until the dough comes together.
Line 2 baking sheets with a silicone mat or parchment paper. With a cookie scoop, or a teaspoon, place rounds of batter on the baking sheets, 2 inches apart. Slightly flatten the cookies.
Bake the cookies for 9 minutes. Transfer to a cooling rack and cool until room temperature and completely cooled.
While the cookies are cooling, make the filling. Place the butter and shortening in the bowl of a stand mixer. Gradually beat in the sugar. Beat until the sugar is fully incorporated. Mix in the vanilla. Beat until the mixture is light and fluffy, about 3 minutes.
To assemble the cookies, match up the cookies by size and set aside in pairs. Place one cookie of each pair bottom side up. Fill a pastry bag, fitted with a round tip, with the filling. Pipe small rounds of filling on the bottom side of one cookie in each pair. Place the other cookie of each pair on top of the filling. Lightly press the top cookie to work the filling out to the sides. Serve and Enjoy 🙂!
Recipe from Smitten Kitchen.