If you love cookies as much as we do, also try our chewy peanut butter cookies, egg-free chocolate chip cookie, or peanut butter raisin oatmeal cookies. This cookie takes a step away from softer homemade versions for an authentic cookie crunch and firm, sugary center. Dunk ’em in milk, twist the layers apart and nibble the cream or eat in one or maybe two big bites—all the classic eating methods apply. It’s surprisingly easy to make these oreo cookies from scratch, and the extra bit of effort is totally worth it. Bake a big batch for a cookie exchange and everyone will swoon over them. They’re also perfect for special occasions, plus you can feel good about serving them! Here’s what you’ll need to make the cream filling:
Powdered sugar – powdered sugar is key for a smooth and sweet cream filling. Light corn syrup – corn syrup helps give the filling its creamy and smooth texture. Milk Vegetable shortening
Step 1 – Whisk the flour, melt the chocolate, and mix the dough.
Start by whisking the dry ingredients for the cookies together in a large bowl. Then, melt the chocolate and beat the butter, shortening, and sugar until it’s light and fluffy. To finish the cookie dough, mix in the eggs followed by the melted chocolate. Then add the dry ingredients and mix it until a soft dough forms.
Shape the dough into two discs, wrap them in wax paper or parchment paper, and refrigerate them for at least one hour. This step makes the dough much easier to roll out. Roll the dough out on the waxed or parchment paper you wrapped it in. Then, stamp out the cookie rounds and transfer them to a baking sheet. Bake the cookies until they feel hard when touched in the center. Make sure to let them cool completely on a wire rack before filling.
Mix the powdered sugar, corn syrup, milk, and shortening on low speed until it’s no longer powdery. Then, increase the speed to whip it slightly so it’s light and fluffy. Spoon a teaspoon (or go crazy and make your dream Oreo!) of the filling onto the center of a cookie, top with a second cookie, and press to spread the filling to the edges. The cookies you don’t eat right away can be kept at room temperature in an airtight container for up to a week.
Use quality ingredients, especially butter. In baking, butter makes all the difference. Skip the plastic wrap and instead wrap the dough in waxed or parchment paper. Both work just as well and can be put into your compost after you are done making the cookies. Don’t skip the dough cooling step. Putting the dough into the fridge helps to solidify the cookies so that they’re easier (less sticky!) to roll out and they retain their shape while cooking. Make sure the cookies are completely cool before filling them with cream, or the filling will turn into a melty mess. Store the cookies in an air-tight container for up to a week.
Double-stuffed Oreos: double the filling for double the fun! Flavored Oreos: add mint or strawberry extract to the filling to give them a flavored center. Chocolate-covered Oreos: dip them in white or dark chocolate for all the chocolate lovers out there.
Did you make this?
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