Homemade Oreos
Discover the joy of crafting your own version of a classic treat with this homemade Oreos recipe! Featuring a rich chocolate cookie paired with a creamy vanilla filling, these delightful sandwich cookies strike the perfect balance of crisp, chewy, and decadent. Made from simple pantry staples like unsweetened cocoa powder, butter, and powdered sugar, this recipe brings a nostalgic favorite to life right in your own kitchen. With just 30 minutes of prep time, you'll whip up a batch of perfectly sweet, cookies-and-cream indulgence that's ideal for snacking, gifting, or serving at your next gathering. Surprise your family with this irresistible DIY Oreo recipe that redefines comfort food!
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Recipe Information
Ingredients
- 170 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 65 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 180 grams Powdered sugar (for filling)
- 115 grams Unsalted butter (softened, for filling)
- 1 teaspoons Vanilla extract (for filling)
- 1 teaspoon Whole milk (optional, for filling)
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Beat in the egg and 2 teaspoons of vanilla extract until well-combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Scoop 1 tablespoon of dough and roll it into a ball. Flatten slightly and place on the prepared baking sheet, leaving about 2 inches of space between each cookie. Repeat with remaining dough.
Bake in the preheated oven for 8-10 minutes, or until the cookies are firm around the edges. Allow them to cool completely on a wire rack.
While the cookies cool, make the filling: In a medium bowl, beat the softened butter with the powdered sugar until light and creamy. Add the vanilla extract and (if desired) the milk, and continue to mix until smooth.
Transfer the filling to a piping bag with a round tip or use a small spatula to spread about 1 teaspoon of filling onto the flat side of one cookie.
Top with another cookie, flat side down, and gently press together to form a sandwich. Repeat with the remaining cookies.
Store the homemade Oreos in an airtight container at room temperature for up to 5 days or in the refrigerator for longer freshness. Enjoy!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 19.0 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
