I was so excited when I came across this recipe on Annie’s Eats. I’ve had plenty of “homemade” Oreos in my life and sure they are good but they are not Oreos to me. All the ones I have had were more like whoopie pies; made from a cake mix and cream cheese frosting in the middle. Not really capturing the amazingness of the Oreo. Annie mentioned how these cookies are more of a crispy chocolate wafer cookie with cream filling. She is an amazing baker so I knew I could trust her.
You can determine the size of the cookie by how big you roll the balls. I think they are cute small but it’s less work if you make them a little bigger. I was so excited when these were done. I took a bite and loved the amazing texture of the chocolate cookie. It was slightly crispy but slightly soft and chewy as well. Then the filling had that amazing Oreo creaminess to it which we all love.
The best part of making these cookies was when I took some over to my neighbor as a thank you for watering my little garden while I was gone. As soon as she answered the door she took one look at the Oreos and just lit up with excitement. I’m excited to make these again and share the yumminess with more people. I also think it would be fun to color the filling different colors for holidays or baby showers etc.
Recipe from Annie’s Eats
For the cookies:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa powder
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1-1½ cups sugar*
10 tbsp. (1¼ sticks) unsalted butter, at room temperature
1 large egg
4 tbsp. (¼ cup) unsalted butter, at room temperature
¼ cup vegetable shortening
2 cups confectioners’ sugar, sifted
2 tsp. vanilla extract
Preheat the oven to 375˚ F. Line two baking sheets with silicone baking mats or parchment paper.