Homemade Oreo Cookies Recipe

Homemade Oreo Cookies Recipe

Hey everyone, today I will show you a wonderfully easy recipe for homemade Oreo cookies. We all know these little cute American Cookies sandwiches with very intense chocolate flavor and topped with a generous white cream in between. My daughter loves them and so do I (Although I’m having more and more trouble with the taste of store bought Oreo cookies).

The homemade version we made at home, well I can tell you that these cookies were swallowed all up in just a few hours and I made quite a lot. All the people who have tasted them, found this homemade version much better than the store bought ones!

Though those cookies are slightly too sweet for me, but everyone told me that there’s nothing wrong to have a sweet cookie from time to time and yet again it can’t be worse than the store bought version as there are no additional flavorings, preservatives or other artificial stuff!

Homemade Oreo cookies?

So, why buy cookies from the store, when it’s so simple to make them yourself at home, right? In few steps I will show you how to prepare Oreo-type cookies that are as good as those from the trade. Psst ! I must admit that I think they are even better 😉

Below I will share the homemade Oreo recipe (yes it is possible, easy, fast and it is almost too good to be true).

Cooking is my passion, and is something I like to share with my readers, but right now with the current virus epidemic craze situation and like many of us I have a loose head and a heart in crumbs scattered all over. So, I’m having a hard time trying new recipes lately. But no worries I here and will do my best to show you how to make homemade oreo cookies.

In order not to leave too much room for this sadness and so that optimism and love prevail over this heap of horrors I finally decided to make you a home made Oreo cookies to soothe the wave of lonely home locked difficulties that hit us far too hard these days.

I’ll be honest, I’m a crazy Oreo lover, but you already know this because I’ve already talked about it here before.

And who with their mind and properly functioning taste buds doesn’t like oreo cookies? My kids love them, they love them with all the Ice creams, yogurts or sauces(whatever you throw it at), lol. When I ask them if they want a smoothie, they ask me to put oreo cookies in it.

oreo cookie smoothie

If I want to make an ice cream, they prefer it with oreos in it…can’t blame them though.

oreo cookies cream ice cream

In any case, it’s the number one cookie used at our home, although I’ll be honest, I prefer speculoos … but I can’t force my preferences on our little ones.

I even made oreo cheesecake once, it was wonderfully delicious:

oreo cookie cheesecake

How I came up with this homemade Oreos

Many people make homemade Oreos with a white chocolate cream inside, but actually it’s clearly not white chocolate that makes them like real ones.

With white chocolate the recipe is still very good, but it does not look and taste enough like Oreos, the real ones that we find in the stores and that make us addicted!
I tested literally a hundred recipes, and unimaginable combinations in order to never really be satisfied (which explains why I still had not posted them on the blog).

In the end, I found the recipe variation I was looking for and I have to say that we are very close to the recipe of real Oreo (this cream with this little hint of coconut is just magic)

Personally, I find the real store bought Oreo biscuits a little too sweet for my taste, but it did not bother me more than that (the next I will lower the amounts of sugar and I will return to this article to make the necessary update ).

I leave you with this recipe which is a real treat and I think your children will rather love it (and you too) 🙂 as it is much healthier than the filth that can be found in the market.

 

In short, if you have a some spare time (because you will see it is rather fast and not needing too much work )!

 

So here is the recipe which you wouldn’t want to miss!

 

Easy Homemade Oreo Cookies Recipe

 

Preparation time 20 minutes
Cooking time 20 minutes
Total time 40 minutes
30 servings

Ingredients

homemade oreo cookies ingredients

For the oreo cookies:

  • 260 g flour
  • 90 g unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1 pinch of salt
  • 225 gr unsalted sweet butter, softened at room temperature
  • 160 g brown sugar
  • 1 egg yolk (optional, because if your dough is sticky enough, the yolk will not be needed)

For the vanilla cream filling:

  • 125 g softened butter at room temperature
  • 210 g icing sugar
  • 1 teaspoon vanilla extract or 2 sachets of vanilla sugar

Instructions to make the cookies:

In a large bowl, sift together flour, cocoa powder, baking soda and salt.
Beat to combine and set aside.
In the bowl of a stand mixer equipped with the paddle, beat the butter at medium speed until smooth (about three to five minutes).

stand mixer oreo cookie dough
Scrape the edges of the bowl, add sugar and beat for about 2 minutes after that.
Add the flour / cocoa mixture in 2 steps, whole beating at low speed for about 30 seconds after each addition.
– then continue beating on low until the dough gathers on the sides of the bowl. (Note: my dough looked very dry so I added 1 egg yolk and continued mixing until the dough softened.)

Place the dough on a lightly floured surface-form a square block .

oreo cookies dough preparation

Cover tightly with a plastic wrap and refrigerate for at least an hour. (The dough can be refrigerated for up to 2 days.)

Place a grate in the middle of the oven.
Preheat the oven to 160°C.
Prepare two baking sheets of parchment paper.

Take out the chilled biscuit dough – if it is too hard, let it stand at room temperature until it softens.

 

knead oreo cookie dough

Flour a large working area. {You can spread the well-floured dough between two sheets of baking paper. }
With a rolling pin, press the top of the dough, from left to right, to start flattening, then put the dough 90 degrees and repeat (this helps prevent cracking).

Roll out the dough not too thick, and not too thin either, then roll it over with a roller a pattern.
Use a fluted piece cookie cutter and cut as much as possible-be sure you have an even number to make sandwiches.

Collect the dough drops and repeat the operation.
Bake for 15-17 minutes, turning the plates half-baked, until the cookies just begin to develop small cracks on the surface and emit a lovely “chocolate” smell.

Remove the molds from the oven and place on a grate. Let the cookies stand for 10 minutes – then transfer them to the grate until completely cooled.

While the cookies cool down, make the cream filling :

In the bowl of the blender, put the soft butter, beat at high speed until creamy consistency, about 1 minute.
Add icing sugar and vanilla. Beat at low speed for 1 minute, then pass at high speed and beat for 1 minute, until creamy consistency and everything is well amalgamated. The cream is thick.
Spread the vanilla cream, using a sleeve pocket, on a cooled chocolate cookie, then place another on top, and press to evenly distribute the cream, between the two cookies.
Repeat the operation with the rest.

To make a double oreo, do the same operation, fill cream with the sleeve pocket on top of an oreo, and place a chocolate cookie on it, squeeze a little, you get a double oreo.

Homemade Oreo Cookies Recipe
Ingredients
  • 260 g flour
  • 90 g unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1 pinch of salt
  • 225 gr unsalted sweet butter, softened at room temperature
  • 160 g brown sugar
  • 1 egg yolk (optional, because if your dough is sticky enough, the yolk will not be needed)
  • For the vanilla cream filling:
  • 125 g softened butter at room temperature
  • 210 g icing sugar
  • 1 teaspoon vanilla extract or 2 sachets of vanilla sugar
Instructions
  1. Instructions to make the cookies:
  2. In a large bowl, sift together flour, cocoa powder, baking soda and salt.
  3. Beat to combine and set aside.
  4. In the bowl of a stand mixer equipped with the paddle, beat the butter at medium speed until smooth (about three to five minutes).
  5. Scrape the edges of the bowl, add sugar and beat for about 2 minutes after that.
  6. Add the flour / cocoa mixture in 2 steps, whole beating at low speed for about 30 seconds after each addition.
  7. – then continue beating on low until the dough gathers on the sides of the bowl. (Note: my dough looked very dry so I added 1 egg yolk and continued mixing until the dough softened.)
  8. Place the dough on a lightly floured surface-form a square block .
  9. Cover tightly with a plastic wrap and refrigerate for at least an hour. (The dough can be refrigerated for up to 2 days.)
  10. Place a grate in the middle of the oven.
  11. Preheat the oven to 160°C.
  12. Prepare two baking sheets of parchment paper.
  13. Take out the chilled biscuit dough – if it is too hard, let it stand at room temperature until it softens.
  14. Flour a large working area. {You can spread the well-floured dough between two sheets of baking paper. }
  15. With a rolling pin, press the top of the dough, from left to right, to start flattening, then put the dough 90 degrees and repeat (this helps prevent cracking).
  16. Roll out the dough not too thick, and not too thin either, then roll it over with a roller a pattern.
  17. Use a fluted piece cookie cutter and cut as much as possible-be sure you have an even number to make sandwiches.
  18. Collect the dough drops and repeat the operation.
  19. Bake for 15-17 minutes, turning the plates half-baked, until the cookies just begin to develop small cracks on the surface and exudes a “chocolate” smell”
  20. Remove the molds from the oven and place on a grate. Let the cookies stand for 10 minutes – then transfer them to the grate until completely cooled.
  21. While the cookies cool down, make the cream filling :
  22. In the bowl of the blender, put the soft butter, beat at high speed until creamy consistency, about 1 minute.
  23. Add icing sugar and vanilla. Beat at low speed for 1 minute, then pass at high speed and beat for 1 minute, until creamy consistency and everything is well amalgamated. The cream is thick.
  24. Spread the vanilla cream, using a sleeve pocket, on a cooled chocolate cookie, then place another on top, and press to evenly distribute the cream, between the two cookies.
  25. Repeat the operation with the rest.
  26. To make a double oreo, do the same operation, fill cream with the sleeve pocket on top of an oreo, and place a chocolate cookie on it, squeeze a little, you get a double oreo.
Notes
Store the biscuits in the covered cool for 1 Week. Cookies freeze very well, up to 2 months.Notes: vanilla butter cream can be prepared in advance (up to 2 days in advance) . Covered and chilled. Allow to return to room temperature before use.

 

 

Nutritional Information

Per serving (1 biscuit): 224 calories; protein 2 g; fat 11 g; carbohydrates 33 g; fiber 2 g; iron 1 mg; calcium 13 mg; sodium 27 mg

 

milk cup and Homemade Oreo Cookies

Enjoy!

Chocolate Peppermint Patty Cookies

You know it’s going to be a good day when your breakfast involves pumpkin in two ways.

I layered my usual after-lunch pumpkin yogurt with chunks of the whole wheat pumpkin cake I made yesterday. Although I call this a cake, it’s perfect for breakfast! There’s very little added sugar, so it’s a good way to start your morning.

I didn’t have work today, so after grocery shopping in the morning, I busted out the ingredients to make the famous anise cookies my family loves. Unfortunately, the recipe is top secret! Let’s just say that it involves lots of shortening. I don’t think my kitchen will ever be clean again. It also involves stirring five pounds of flour (no joke) by hand into the mix. I am covered with flour from head to toe.

 

I doubled the recipe, so it makes at least a couple hundred cookies. For some reason, the dough is really hard to roll out. My arms were actually shaking from the effort! I was feeling guilty for skipping the gym today, but I swear to God, this was strength training and cardio rolled into one!

Cutting cookies can be dangerous. Just ask my bloody hand. The picture is blurry because my arms were shaking from being overworked…

 

I could be going crazy from spending my entire day in the kitchen, but does this not look like Zeus? Jesus? Cthulhu? I should have left this on my counter and charged people money to pray to whatever deity appeared on my floured counter.

 

I only baked about one hundred cookies or so. It’s so much effort to make these that I’m going to hold off on baking the rest until Christmas, to share with my aunt and cousins when they come here. They’re not making them this year- I don’t think anyone has time except me – so I’m sure they’ll be glad to see them. I haven’t frosted them yet, so they’re not very pretty. I’ll post pictures tomorrow!

After eating leftover veggie pie for lunch, I had pumpkin ice cream for dessert, topped with Fiber One (OBSESSED.)

 

I was so happy to see it at the store (and on sale!) that I couldn’t resist getting it. I learned my lesson last year when I put off buying it and it disappeared right after Thanksgiving! I still see the seasonal summer flavors at the store, so I’m hoping pumpkin sticks around for a while. I didn’t see peppermint, though. Bummer!

Between the ice cream, lunch, an apple with orange and peanut butter, and a little bit of dough, I was still hungry! Even though I could feel a sugar high coming on, I set out to bake another batch of cookies. I made these last year on Christmas Eve, and I swear to God they are the best cookies I have ever made. I can’t take credit for the recipe, but I modified it last year to use what I had on hand. The result was incredible! I wish I had written down what I did, but instead of using unsweetened chocolate (which I didn’t have) I was throwing in chocolate chips, M&Ms, and cocoa powder instead. Besides, I promised my sister I would make these today, and I didn’t want to let her down! They’re that good.

Chocolate Peppermint Patty Cookies Recipe

(Adapted from Sunset.com)

For cookies:

  • 10 ounces semi-sweet chocolate
  • 2 ounces M&Ms (if you like your cookies with chunks, use the M&Ms- they don’t melt. If you prefer a smoother cookie, use 12 ounces semi-sweet chocolate and leave out the M&Ms.)
  • 1/4 cup  butter, cut into chunks
  • 3/4 cup sugar
  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt (if using unsalted butter)

Directions:

  • Melt the butter and chocolate together, using either a double boiler or the microwave. (I used the microwave this time… very easy!) Remove from heat and let it cool slightly.
  • Mix in the sugar and eggs, stirring until combined. Mix in the flour, baking powder, and salt, if using. Cover the dough and chill for two hours, or until it’s firm.
  • Remove the dough from the fridge and let it sit for 15 minutes. Roll into balls and bake on a parchment lined baking sheet for 8-10 minutes (mine took about 12 minutes, but they were pretty big.) Let cool before frosting.

For frosting:

  • 2 cups powdered sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
  • 3-4 candy canes, crushed.

Directions:

  • Mix the first three ingredients until combined. Spread the mixture onto the bottom of one cookieand top with another cookie. Press them together until the frosting is coming out of the sides. Roll the sides in the crushed candy canes.

Unfortunately, all the pictures I took of the cookies are on my camera, but not my memory card, and I have no idea how to transfer them to the computer. But rest assured, although putting them together can be a little messy, they turn out very cute and festive! Be warned- these things are addicting. My hands are actually shaking from the sugar high I’m currently experiencing. If you make these, guard your plate- every time someone tried to eat one of these last year, I would snag it off their plate before they got a chance. Sorry, family. Maybe you can try these this year, if I don’t get to all of them first.

Chocolate Peppermint Patty Cookies
Ingredients
  • 10 ounces semi-sweet chocolate
  • 2 ounces M&Ms (if you like your cookies with chunks, use the M&Ms- they don’t melt. If you prefer a smoother cookie, use 12 ounces semi-sweet chocolate and leave out the M&Ms.)
  • 1/4 cup  butter, cut into chunks
  • 3/4 cup sugar
  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt (if using unsalted butter)
  • Directions:
  • Melt the butter and chocolate together, using either a double boiler or the microwave. (I used the microwave this time… very easy!) Remove from heat and let it cool slightly.
  • Mix in the sugar and eggs, stirring until combined. Mix in the flour, baking powder, and salt, if using. Cover the dough and chill for two hours, or until it’s firm.
  • Remove the dough from the fridge and let it sit for 15 minutes. Roll into balls and bake on a parchment lined baking sheet for 8-10 minutes (mine took about 12 minutes, but they were pretty big.) Let cool before frosting.
  • For frosting:
  • 2 cups powdered sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
  • 3-4 candy canes, crushed.
Instructions
  1. Mix the first three ingredients until combined. Spread the mixture onto the bottom of one cookieand top with another cookie. Press them together until the frosting is coming out of the sides. Roll the sides in the crushed candy canes.
  2. Unfortunately, all the pictures I took of the cookies are on my camera, but not my memory card, and I have no idea how to transfer them to the computer. But rest assured, although putting them together can be a little messy, they turn out very cute and festive! Be warned- these things are addicting. My hands are actually shaking from the sugar high I’m currently experiencing. If you make these, guard your plate- every time someone tried to eat one of these last year, I would snag it off their plate before they got a chance. Sorry, family. Maybe you can try these this year, if I don’t get to all of them first

 

Does your family have any baking traditions? As far back as I can remember, someone has been bringing anise cookies to Christmas gatherings. My mom was lucky enough to snag the original copy of the recipe- that piece of paper has to be at least 50 years old!

Also, check out my no eggs coffee chocolate cookies recipe.