Disclaimer:
You will finish all of these in less than 24 hours. You will try to bring them to work to “share”, but change your mind and hog them to yourself.
Great, now that that’s out of the way…these are the yummiest homemade Oreos I have tried! I became obsessed with Oreos when I was preggers, I was probably going through a package every 2-3 days, as well as jars of peanut butter, because seriously, you can’t have Oreos without peanut butter..so postpartum I decided it wasn’t such a good idea to continue to eat Oreos like that, (not that it ever was a good idea in the first place!) or rather my hips, thighs, and ass decided for me, however 5 months later and here I am again. HOWEVER, my justification? 1) There aren’t half as many in this recipe as there are in a store-bought package, 2) with these I can (try) to stop at one, (yea right), and 3) These are SO much better, especially if you love a super soft center in a cookie, which I DO!! And even better, if you’re like me and loooove the double stuffed Oreo, you can stuff AS MUCH filling as you’d like- look at my bulging beauties!!
I’ve tried about 4 or 5 different Oreo recipes while perusing around the internet, and I ALWAYS come back to this one. I made these last night before I went into work around 5 and there are currently only two left on my counter. They. are. awesome. period. So do yourself a favor, don’t buy another package or store-bought Oreos and plop yourself on the couch with them, that’s just awful, DO IT WITH THESE! 😀
And don’t forget a HUGE glass of milk!!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (I just used Hershey's Brand)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup sugar
- 1 1/4 sticks butter, room temperature
- 1 egg
- 1/2 cup butter, 1 stick
- 2-3 cups confectioners sugar, depending how sweet you want it
- 2 teaspoons vanilla extract
Directions
- Pre-heat oven to 375 degrees
- Combine the flour, cocoa powder, baking soda, baking powder, and sugar in the bowl of a stand mixer with the paddle attachment. Mix until combined.
- While mixing on low add the butter and egg, continuing to mix until a ball of dough is formed, about 2 minutes.
- Line baking sheets with parchment paper. Take about 1-2 teaspoons of dough in your hand, roll into a ball, and place on the baking sheet approximately 2 inches apart. Continue until all the dough is gone.
- Once all the balls are formed, wet your fingers and slightly flatten each ball.
- Bake for about 8 minutes, or until cookies are done, rotating once halfway through.
- To make your filling, add butter,sugar and vanilla in a bowl and beat until mixture is light and fluffy.
- Once your cookies are done, allow them to cool before frosting.
- To assemble your cookies, fill a pastry bag, or zip blog bag with your filling, and snip a small amount off the corner. Squeeze your desired amount onto one cookie, (I did about a tablespoon onto each because the cookies were slightly thick) and top with another while slightly pushing down.
- Now plop on the couch with a big glass of milk and ENJOY!!
Notes
Slightly Adapted From: Smitten Kitchen
**For the greatest, mess free decorating tip EVER, watch this video, its mind-blowing.
[youtube=http://www.youtube.com/watch?v=QxE-pnqmsE0&feature=player_embedded]
Isn’t that GENIUS!! It’s the only way I pipe frosting now!! So easy & mess free! If you’ve ever tried to pipe frosting with a pastry bag & tip then CLEAN IT, then you will REALLY appreciate this!! Now go make & enjoy these marvelous cookies!!
