Homemade Oreo Cookies

Get your hands on some homemade Oreos with this easy to make recipe!

Drumroll, please. It’s hard to mess with the perfection of an Oreo, the most popular cookie in America—but that hasn’t stopped high-end chefs and home bakers alike from trying. This cookie takes a step away from softer homemade versions for an authentic cookie crunch and firm, sugary center. Dunk ’em in milk, twist the layers apart and nibble the cream, or eat in one or maybe two big bites—all the classic eating methods apply. Want a Double Stuf Oreo? Just make twice the amount of filling and load up.

Tell me you love Oreo cookies as much as I do. Or how about Cool Ranch Doritos? Or Goldfish Crackers? Or Hostess Cupcakes? Or Cheetos, Twinkies, Klondike Bars, Corn Nuts, Sour Patch Kids, Pop Tarts, Cheez Whiz or Tater Tots?  Ya, ok. I know you do.

Well I'm here to tell you that today is a wicked awesome day. Why? Two reasons:

1.  I'm going to share with you a recipe for some homemade Oreo cookies that taste so damn close to the real thing that you'll never have to sheepishly hide that blue and white box in your shopping cart again. (I'm not the only one who gets embarrassed buying junk food, am I?)
2. You have a chance to win a copy of Casey Barber's Classic Snacks Made From Scratch. 

Reading Classic Snacks Made From Scratch was like a trip back to childhood for me. I was rarely ever allowed to eat junk food so when I was it was a serious treat. It's probably why I secretly love Oreo cookies so much.

If you have a favorite treat or two (or twenty), I'll almost guarantee you'll find out how to make it in this book. There's everything from cookies to ice cream treats and cheesy snacks to sweets and candies, plus many many more.

And the part I love the most? These treats are way healthier than the store-bought varieties that are filled with ingredients I can't pronounce. What I really mean is that I can eat more Oreos and not feel bad about it.

AND … no one's stopping you from making a triple (or quadruple) stuffed Oreo 🙂

Also, make sure to check out these gluten-free Oreo balls. They're delicious!

You can get your hands on a copy of Classic Snacks Made From Scratch here.

If you make these Homemade Oreo Cookies, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Homemade Oreo Cookies

• Author: Casey Barber
• Prep Time: 1 hour 50 mins
• Cook Time: 10 mins
• Total Time: 2 hours
• Yield: 3 dozen filled cookies 1x
• Category: Dessert
• Method: Baked
• Cuisine: North American

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Description

Drumroll, please. It’s hard to mess with the perfection of an Oreo, the most popular cookie in America—but that hasn’t stopped high-end chefs and home bakers alike from trying. This cookie takes a step away from softer homemade versions for an authentic cookie crunch and firm, sugary center. Dunk ’em in milk, twist the layers apart and nibble the cream, or eat in one or maybe two big bites—all the classic eating methods apply. Want a Double Stuf Oreo? Just make twice the amount of filling and load up.

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Ingredients

Cookies:

• 3 cups (12¾ ounces) unbleached all-purpose flour
• ½ cup (1½ ounces) unsweetened cocoa powder
• 1 tablespoon baked soda
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt
• 2 ounces semisweet chocolate, coarsely chopped (a scant 1⁄3 cup)
• 8 tablespoons (4 ounces) chilled unsalted butter, cut into ½-inch cubes
• ½ cup (3¼ ounces) vegetable shortening
• 1 cup (7 ounces) granulated sugar
• 2 large eggs

Filling:

• 2½ cups (10 ounces) powdered sugar
• 2 tablespoons light corn syrup
• 2 tablespoons whole or reduced-fat milk
• 1 tablespoon vegetable shortening

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Instructions

Make the cookies:

1. Whisk the flour, cocoa powder, baked soda, baking powder, and salt together into a large bowl until no lumps remain.
2. Melt the chocolate in a small saucepan over low heat, stirring constantly, or microwave at 15-second intervals, stirring between each burst, until liquefied. Set aside to cool slightly.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed for 3 to 4 minutes, until light, fluffy, and creamy. Reduce the speed to low and add the eggs one at a time, mixing thoroughly before adding the next. Pour in the melted chocolate and mix until just combined.
4. Add the dry ingredients and mix until a soft dough forms. Shape into 2 discs of roughly equal size and wrap each in plastic wrap. Refrigerate for at least 1 hour, until firm.
5. Preheat the oven to 375˚F and line 2 baking sheets with parchment paper or Silpat liners.
6. On a floured work surface, roll one of the dough discs to ¼-inch thickness and stamp out cookie rounds, using a 1½-inch cookie or biscuit cutter. Transfer the rounds to the prepared baking sheet and repeat with the remaining disc of dough.
7. Bake for 10 to 12 minutes, or until the cookies are slightly crispy at the edges and puffed but still pliable in the center. Cool completely on a wire rack before filling.

Fill the cookies

1. Using the stand mixer fitted with the paddle attachment, mix the powdered sugar, corn syrup, milk, and shortening on low speed until combined, about 30 seconds. Increase the mixer speed to medium and beat for 30 more seconds to whip slightly.
2. With the flat side of a cooled cookie facing up, spoon 1 teaspoon filling onto the center. Top with a second cookie, flat side down, spreading the filling evenly. Repeat to fill all the cookies.
3. Store the cookies at room temperature in an airtight container for up to a week.

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