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Nutrition Facts
Serving Size 1 sandwich cookies 35g Recipe makes 30 sandwich cookies)
Calories 157
Calories from Fat 67		(42%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 67mg		2%
Potassium 32mg		0%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 0.6g	2%
	Sugars 17.9g
Protein 1.1g		2%
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Homemade Oreos

Recipe #346185 | 20 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: lizbits
Dec 30, 2008

Found this recipe surfing the net, made them for Christmas. Multiple times, as nearly everyone who tasted them demanded more. I will ever buy chocolate sandwich cookies again....they are THAT good. Easy enough that DH and the kids helped me make them-and helped them disappear! Recipe from Retro Desserts, Wayne Brachman, found on www.smittenkitchen.com. *The cookies are very sweet. Traditionally oreo wafers are less weet, which balances with the filling. If you prefer, you can reduce the sugar to 1 cup.

30 sandwich cookies (change servings and units)

Ingredients

For the chocolate wafers

1 1/4 cups all-purpose flour
1/2 cup unsweetened dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup room-temperature unsalted butter, plus
2 tablespoons room-temperature unsalted butter
1 large egg

For the filling

1/4 cup room-temperature unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract

Directions

1
Set two racks in the middle of the oven. Preheat to 375 degrees.
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 2 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 2-3 minutes until filling is light and fluffy.
5
To assemble the cookies, in a pastry bag with a 1/2 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. Dunk generously in a large glass of milk.

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Featured Reviews for This Recipe

From: Chef #899752

On Jan 30, 2010

These cookies are a real treat and made my family very happy. I cut the sugar to 1 cup. The cookie part was still pretty sweet, so I think I'll do as others have suggested and do 2/3 cup next time. I live at a higher altitude and have found that cookie recipes that call for all butter never turn out and melt all over the cookie sheet. So, I did half butter and half shortening and these cookies held their shape. Obviously these are high in fat and sugar, but one sandwich is very satisfying. I can't say the same for real Oreos.

0 people found this review helpful

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From: luluvision

On Dec 30, 2009

I made these cookies and everyone loved them. I'm not too crazy about the vegetable shortening in the cream so I started to just make the chocolate wafers and covering them in dark chocolate mint candy melts (found at the craft store) and thus started all my friend's addiction on these "homemade thin mints"

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From: Little Mama Dia

On Apr 26, 2009

Yummy cookies! Not really "Oreo" texture, but still very good. I would suggest dividing the dough into two portions, rolling both into logs in parchment paper, freezing for four hours and slicing instead of the drop-and-smash technique (though my toddler did enjoy that part). I actually reduced the sugar to 2/3 cup and it was still PLENTY sweet for us!

18 people found this review helpful

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From: Ice Hockey Girl

On Jun 3, 2009

These are SO MUCH more fulfilling to eat than a normal oreo out of the box! Very easy to make, I had all the ingredients already in the kitchen. You first bite in and taste the not-too-sweet chocolate cookie (I used 1 cup of sugar), then taste the sweet, fluffy vanilla filling. I rolled the dough into logs and refrigerated, like another reviewer suggested, then cut them and it worked perfectly.

2 people found this review helpful

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