Selfmade Oreos style similar to the traditional packaged cookies, however with a do-it-yourself contact. Darkish cocoa cookies are sandwiched with candy cream filling for a nostalgic style of Americana. With solely 10 minutes of dough-chilling time and no rolling pin required, making a batch of those iconic sandwich cookies from scratch is faster and simpler than you suppose!
I initially revealed this recipe in 2013. The one change I’ve made over time is decreasing the coolness time, so that they’re even faster now.
Arguably essentially the most recognizable cookie on the planet, there’s one thing about Oreo cookies that brings out the child in everybody. From the traditional black-and-white sandwich cookie within the blue package deal, to the handfuls of taste variations out there now, Oreos have securely held their place of honor on American grocery retailer cabinets for over a century. What might be higher?
A fresh-baked do-it-yourself model, that’s what. 🙂
These Selfmade Oreos Function:
- Delicate, buttery, dense chocolate cookies
- Candy, thick cream filling
- The identical comfortingly acquainted taste as the unique
- A requirement for a glass of milk
Are They an Actual Copycat? No.
Whereas the flavour is all there, my do-it-yourself model is a contact softer than the store-bought sort. Don’t consider whoopie pies or something; they’re a lot crunchier and crispier than cake-style cookies. In the present day’s sandwich cookies nonetheless have a pleasant crunch on the sides. And in the event you go away them calmly coated in a single day, they develop a crunchier crust.
Additionally they have a fresher-tasting taste, one thing you’ll be able to actually solely obtain with a do-it-yourself dough and cream filling. The cream filling tastes extraordinarily much like the packaged cookies. It’s additionally good and thick, so it doesn’t actually spill out the edges whenever you chew into the cookie.
One reader, Cyndi, commented: “I simply made these and they’re scrumptious! Approach higher than store-bought! I used black cocoa they usually even scent like Oreos! That distinct aroma! ★★★★★“
One reader, Kimberly, commented: “I made these immediately and the entire household liked them! My son informed me to not lose this recipe. They’re a little bit totally different than store-bought Oreos, however we favored them higher! ★★★★★“
Make the Cookies First
All the substances required for this chocolatey cookie dough are fundamental baking staples. You want:
- Dry substances: Flour, Dutch-process cocoa powder (extra on this beneath!), baking soda, and salt
- Moist substances: Butter, white & brown sugars, egg, vanilla extract
The cookie dough comes collectively rapidly and simply with an electrical mixer. Not like many cookie recipes—comparable to my favourite chocolate chip cookies—you don’t have to relax the dough for hours.
To form them, take a small piece of dough, nearly 2 teaspoons (13–15g every), and roll it right into a ball. Place the balls of dough onto a lined baking sheet. Flatten gently with the underside of a measuring cup. Chill the formed cookies on the baking sheet for 10 minutes within the fridge earlier than baking as you preheat the oven. The cookies ought to unfold out properly into little spherical discs. Like double chocolate chip cookies, however crispier and flatter.
Earlier than baking:
After baking:
Use Dutch-Course of Cocoa Powder
For those who’ve by no means paid a lot consideration to the label on the cocoa powder you employ for baking, right here’s a super-quick overview:
- Dutch-process cocoa powder is made out of cocoa beans which have been alkalized. Alkalizing cocoa neutralizes its acidity, making it darker in colour and extra mellow in taste. Oreo cookies are made with Dutched cocoa, which is why they’re so darkish!
- Pure cocoa is simply that—pure powder from roasted cocoa beans. It’s acidic and bitter, with a really robust and concentrated chocolate taste. Pure cocoa powder (acid) is usually utilized in recipes calling for baking soda (base) as a result of the 2 react with one another to permit your baked good to rise. For those who stay within the U.S., the cocoa powder you typically see within the baking aisle is pure. And in reality, the vast majority of my baking recipes with cocoa powder name for the pure sort.
(If you wish to study extra, see this publish on Dutch-Course of vs. Pure Cocoa Powder.)
In the present day’s cookies, whereas made with baking soda (base), additionally comprise a little bit brown sugar (acid) to assist the cookies barely rise after which fall as they cool. For those who made these with pure cocoa (acid), the cookies would rise extra, making them a little bit too puffy. You’ll additionally lose among the taste, and the cookies can be lighter in colour.
You could possibly additionally use one thing known as black cocoa, which I’ve discovered over time, is heavily-Dutched/extra-alkalized cocoa. I actually like this model, and I buy proper there on Amazon.
Now, the Thick Filling:
Whereas the cookies are cooling, make the filling. Do you know that Oreo creme filling is spelled that means as a result of there’s no dairy within the filling, to allow them to’t name it “cream”? However on this do-it-yourself model, we’re utilizing a mixture of butter and shortening. Which I believe makes this filling, properly, the crème de la crème of creme fillings!
Why shortening? Utilizing half butter and half shortening within the filling creates a flavorful cream that’s sturdy, thick, and never overly wealthy. It’s extra akin to the store-bought filling. For those who want to skip the shortening, use all butter. The filling received’t style as much like the packaged sort.
I exploit a spherical piping tip to pipe the filling. You could possibly additionally simply unfold it on with a knife or icing spatula.
Completely. To make these do-it-yourself Oreos “Double-Stuf” model, merely double the filling and pipe/unfold further on the cookies. Take into account that the extra filling you employ, the extra it can squish out the edges whenever you take that first chew.
No. Don’t use these do-it-yourself Oreos in recipes that decision for Oreo cookies, comparable to an Oreo cookie crust. These are only for consuming and never repurposing into one other baking recipe.
Sure! Add in 1/4 teaspoon of your favourite taste extract, and/or add a pair drops of gel meals coloring if you want. Peppermint extract + inexperienced meals coloring = mint Oreos!
P.S. Do you want Nutter Butters? Strive my peanut butter cookie sandwiches subsequent, for one more do-it-yourself model of a well-known packaged cookie.
Selfmade Oreos
Prep Time: 35 minutes
Cook dinner Time: 9 minutes
Complete Time: 2 hours (consists of cooling)
Yield: 20-21 sandwich cookies
Class: Cookies
Methodology: Baking
Delicacies: American
Description
Initially revealed on my web site in 2013, my do-it-yourself model of store-bought Oreo cookies characteristic two darkish cocoa cookies with a candy cream filling. With solely 10 minutes of dough-chilling time and no rolling pin required, making a batch of those iconic sandwich cookies from scratch is faster and simpler than you suppose!
Directions
- Make the cookies: Whisk the flour, cocoa powder, baking soda, and salt collectively in a big bowl. Put aside.
- Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high pace till mixed and creamed, about 3 minutes. Scrape down the edges and the underside of the bowl as wanted. Beat within the egg and vanilla extract. Pour the dry substances into the moist substances and beat on low pace till a thick dough kinds.
- Line massive baking sheets with parchment paper or silicone baking mats. Roll the dough into small balls, 2 teaspoons or 13–15g of dough every. Place the cookie dough balls on the lined baking sheets, and be at liberty to squeeze as many as you’ll be able to onto one (because you’re refrigerating these and should not have area in your fridge for a number of baking sheets). Utilizing the flat backside of a measuring cup or ingesting cup, flatten the balls into discs which are about 1.5 inches in diameter (doesn’t must be precise). Place the baking sheet(s) within the fridge for simply 10 minutes to assist set the cookies’ form.
- In the meantime, preheat oven to 350°F (177°C).
- Area the chilly flattened cookies out to be 3 inches aside on the baking sheets. There can be a pair batches of those cookies, so hold the formed cookies within the fridge whereas the primary batches bake. Bake for 8–10 minutes, or till the sides seem set and the tops are barely cracking. Take away from the oven and permit to chill for not less than 5 minutes on the baking sheets earlier than transferring to a wire rack to chill fully.
- Whereas the cookies are cooling, make the filling: In a small bowl utilizing a handheld or stand mixer with a paddle attachment, beat the butter and shortening collectively on excessive pace till completely mixed and creamy, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat on low pace for 1 minute after which change to excessive and beat for 1–2 extra minutes till creamy and mixed. The filling may be very thick.
- Unfold or pipe the cream filling on the underside sides of half of the cookies. I normally use Wilton piping tip #12. Sandwich the remaining unfrosted cookies on high of the cream filling, urgent down gently.
- Cookies keep recent coated at room temperature for as much as 1 week.
Notes
- Make Forward & Freezing Directions: Cream filling could be made forward as much as 2–3 days forward of time. Cowl and refrigerate, after which convey to room temperature earlier than utilizing on the cookies. Stuffed cookie sandwiches freeze properly for as much as 3 months. Thaw in a single day within the fridge and convey to room temperature, if desired, earlier than serving. I don’t suggest freezing the cookie dough, as a result of even after thawing, the cookies received’t flatten out very a lot.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack | Piping Bag (Reusable or Disposable) and Wilton Piping Tip #12 (if piping filling)
- Dutch-Course of Cocoa vs. Pure Cocoa: For the darkest colour and greatest cocoa taste, use Dutch-process cocoa powder. For those who make these with pure cocoa, the cookies will rise extra, so they are going to be puffier. Additionally, you will lose among the taste, and the cookies can be lighter in colour. For greatest outcomes that look and style extra like Oreo cookies, I like to recommend Dutch-process cocoa. I normally use Ghirardelli model, this from NuNaturals, this from Rodelle, or this Dutched/black cocoa mix from King Arthur Baking. You could possibly additionally plain black cocoa, which is closely Dutched/extra-alkalized cocoa. I actually like this model.
- Shortening: Utilizing half butter and half shortening within the filling creates a flavorful cream that’s sturdy, thick, and never overly wealthy. It’s extra akin to the store-bought filling. For those who want to skip the shortening, exchange with butter (use 113g/8 Tbsp of butter whole). The filling received’t style as much like the packaged sort.
- Mint Cream Filling: Once you add the vanilla extract to the cream filling, additionally add 1/4 teaspoon peppermint extract and a pair of drops of liquid or gel inexperienced meals coloring.
- Make sure you try my high 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
