Simple easy-to follow recipe for Homemade Oreos – Soft baked chocolate cookies sandwiched with a creamy filling in the centre. A must try for all Oreo lovers.
Listen up Oreo lovers, I’ve got a treat for y’all- Homemade Oreo Cookies! These Homemade Oreo cookies are made with my classic chocolate cookie recipe and are sandwiched with a very very creamy filling in the center. If you’re a fan of licking the filling you’re in for a treat because it is the best part about these cookies and something that’ll surely remind you of store-bought Oreo cookies.
This cookie recipe is my absolute favorite and I’ve used it to make my ultimate dark chocolate chip cookies, half and half chocolate chip cookies, and my giant dark chocolate chip sprinkle cookie. It’s one of those recipes that you need to treasure forever, because nothing comes close to it.
But what’s best about these cookies is not the cookies themselves but the filling, because that’s what makes them Oreo like. The creamiest possible filling made with nothing but unsalted homemade butter, icing sugar and some vanilla essence. Just mix these three things in and you create something that’s hard to resist. I’m trying to control my sugar intake (for obvious reasons) but god bless me, because with these Oreos cookies around the house that’s just impossible to do. FYI These are one of the top 10 on my list of guilty pleasures.
Just one warning before you start, the cookies like all my cookies are soft baked, meaning they don’t give a massive crunch when you bite into these. I just like my cookies really soft and gooey so if that’s not your thing, try it and it will become your thing. I’m warning you because I don’t want you to make these with the expectation of the cookies being crunchy, because they won’t be. What they will be is tasty and delicious and mouth-watering. So here’s the recipe, get your equipment ready and get started. Ready. Set. Go.
- For the Chocolate Cookies
- • Softened Butter, ½ cup or 100 grams approx.
- • Powdered White Sugar, ½ cup
- • Dark Brown Sugar, ½ cup or 100 grams approx.
- • Egg, 1 (substitute in notes)
- • Vanilla Essence, 1 teaspoon
- • All Purpose Flour (Maida), 1 cup or 130 grams approx.
- • Baking Powder, 1 teaspoon
- • Cocoa Powder, ⅔rd cup or 75 grams approx.
- • Salt, ¼ teaspoon
- • Milk, 3 tablespoons
- For the Filling
- • Icing Sugar, 1 ½ cup or 165 grams
- • Unsalted Butter (or White Butter), ½ cup or 100 grams
- • Vanilla Essence, 1 teaspoon
- To make the cookies - In a bowl whisk butter, powdered sugar and brown sugar until the sugar is completely combined with the butter and the mixture is really fluffy. This should take about 4 minutes with an electric mixer and longer with a hand whisk.
- Once your butter mix is ready, whisk in the egg and mix for about 1½ minutes or until the egg is completely combined. Add in the vanilla and mix again.
- Sieve in the dry ingredients directly into the bowl with the butter egg mix and mix using a spatula. Add milk to the mixture to make a sticky cookie dough. Wrap the dough in a cling film and refrigerate for about an hour.
- Preheat your oven at 180 degrees Celsius while you take out the cookie dough from the fridge.
- Make balls with cookie dough and flatten them slightly. Take a tablespoon of cookie dough per cookie. This will ensure that all your cookies are the same size. Remember to make cookies in an even number because you're going to sandwich them together.
- Line the cookies on a baking tray lined with butter paper. Use aluminum foil to cover your baking tray if it's is black in color. This will prevent it from heating up too quickly.
- Bake your cookies for about 9 minutes at 180 degrees Celsius and let them cool completely before lifting them.
- Prepare your filling while your cookies are cooling down.
- For the filling whisk butter with an electric mixer for about 5 minutes or until it's really light and fluffy. Add in the icing sugar and vanilla essence and whisk again until combined. Transfer the filling to a piping bag.
- Once your cookies have cooled down completely, pipe the filling on the flat side of the cookie and sandwich another cookie on top of it.
- Store the cookies in an air tight container in the refrigerator.