Homemade Oreo Recipe by Savory Spice
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Test Kitchen Approved Recipe

These taste like the real deal! Perfect with a glass of milk and a youthful attitude.


YIELD
About 20 sandwich cookies

TIME
Active Prep: 15 min
Cook: 10 min

INGREDIENTS
  • For chocolate cookies:

  • 1 1/4 cups flour
  • 1 cup granulated sugar
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup Dutch Cocoa Powder
  • 1/4 cup Black Onyx Cocoa Powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. Kosher Salt
  • 10 Tbsp. unsalted butter, room temperature
  • 1 large egg
  • For creamy filling:

  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 2 cups powdered sugar
  • 2 Tbsp. milk
  • 1 Tbsp. Pure Madagascar Vanilla Extract

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DIRECTIONS

For chocolate cookies: Preheat oven to 375 degrees, set rack in middle of oven, and line a baking sheet with parchment paper. In the bowl of a stand mixer, combine flour, sugars, cocoa powders, baking soda, baking powder, and salt. Add butter and mix for 1 min. on low speed. Add egg and mix for 2 more min. Scoop dough to form balls (2 tsp. each) and place on baking sheet about 2 inches apart. Use the bottom of a glass to slightly flatten each ball. Bake 9 min., rotating sheet halfway through. Let cool for 10 min., then move to a wire rack. Repeat with remaining dough. 

For creamy filling: In the bowl of a stand mixer, mix butter and shortening on low for 30 seconds, or until combined. Add powdered sugar 1/2 cup at a time, mixing after each addition. Add milk and vanilla, mix on low for 30 seconds, then beat on high speed for 2 to 3 min., or until filling is light and fluffy.

To assemble: Scoop frosting into a quart-sized zip top bag and cut off one corner. Lay out half of the cooled cookies, bottom-side up, and use bag to pipe about 1 Tbsp. of filling onto each. Sandwich the filling with remaining cookies and press together. Store leftover cookies at room temperature in an airtight container.



THANKS TO
Adapted by Becky Schiffle from My Baking Addiction

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

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