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Thursday, February 11, 2010

Homemade Oreos

No matter your opinion of Valentine’s Day, we can all agree it’s a good excuse to binge on chocolate, right? So, that’s what I’m giving you this week.  Chocolate. Because that, my friends, is how I show my love.

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For the Super Bowl, my friend Rachel made us two utterly delectable chocolate treats. Today I share with you her homemade oreos.  Tomorrow…well, it’s a surprise! But it is most certainly Valentine’s Day worthy!

I’m not a huge fan of store-bought Oreos. I know, how can I call myself an American? But even I, the evil Oreo-disser, loved these cookies. It’s certainly a derivative of the classic Oreo, but much so much better.

Rachel found the recipe on Smitten Kitchen, one of the best food blogs out there.

Homemade Oreos
Recipe type: Dessert
Serves: 25-30 cookies
  • Chocolate Wafers:
  • 1¼ cups all-purpose flour
  • ½ cup unsweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups sugar
  • ½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
  • 1 large egg
  • Filling:
  • ¼ cup (1/2 stick) room-temperature, unsalted butter
  • ¼ cup vegetable shortening
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract
  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a ½ inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Thank you, Deb, for a great recipe! Thank you, Rachel, for making them for us!


  1. 1

    Perfect for Valentine’s Day!

  2. 2

    can’t wait to eat…i mean, make these! 🙂

  3. Wow. Those looks so good. I’m definitely going to have to add this to my baking queue. Thanks for sharing Jane!

  4. I’ve never thought about making a homemade version but these look simple enough to try. I love how they look homemade too – not perfectly smooth and round – love that.

  5. Going to make these for v-day and dye the cream red…I think it’ll be a perfect v-day dessert…

  6. Those look so good- At first glance I thought they were mini whoopie-pies. Gotta make ’em!

  7. 7
    Jane Maynard

    they made my husband think of whoopie pies, too! he loves those…maybe i’ll have to make those too!

  8. 8
    Andrea MacDonald

    I love these cookies. I usually make them at Christmas for my dad (his favorite). You just gave me another excuse to make them : )

  9. I am seriously impressed by your Oreos!!Can’t wait to try the Oreos.Great share..

  10. 10

    I made these for Valentines day. They were great. Just make sure you only put a small amount-little bigger than a quarter size They grow as they cook.

  11. 11

    These were sooooo delicious. I made them for a party and everyone just loved them! Thank you so much for the delicious recipe! I even made them again, the next day and put ice cream in the middle of a few instead of the cream and they make excellent ice cream sandwiches. Sooooo good! Thank you!

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