Top Secret Recipes Version of Nabisco Oreo Cookies
Recreate the magic of your favorite classic snack with this Top Secret Recipes Version of Nabisco Oreo Cookies! Perfectly crisp, chocolatey cookies sandwich a velvety vanilla cream filling, capturing the iconic flavor and texture you love—all made from scratch in your own kitchen. With simple pantry staples like unsweetened cocoa powder, powdered sugar, and vegetable shortening, plus a straightforward preparation process, this recipe is both approachable and endlessly satisfying. Ideal for bake sales, dessert platters, or indulging in a nostalgic treat, these homemade Oreo-style cookies are sure to impress. Plus, they’re ready in just under an hour and can be stored for days of snacking. Dive into this copycat cookie recipe for a delicious DIY twist on a beloved classic!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 cup Cocoa powder (unsweetened)
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1.5 cups Powdered sugar
- 0.5 cup Vegetable shortening
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. The dough will be thick, so mix slowly to avoid overworking it.
Roll the dough into 1-inch balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Using the bottom of a glass or a fork, flatten each ball slightly until it's about ¼-inch thick.
Bake in the preheated oven for 12-14 minutes, or until the edges are firm (avoid overbaking to keep the cookies tender). Allow the cookies to cool completely on a wire rack.
To prepare the filling, beat the powdered sugar, vegetable shortening, and vanilla extract together in a mixing bowl until light, fluffy, and smooth.
Once the cookies are completely cooled, spread 1-2 teaspoons of the filling onto the flat side of one cookie. Top it with another cookie to create a sandwich, pressing gently to distribute the filling evenly.
Repeat with the remaining cookies and filling. Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 16.0 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 86 mg | 2% | |
*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.
