Homemade Oreo Cookies

Oreos are America’s favorite cookie, right? That’s what I’ve always heard. It’s number four on the Huffpost’s list of America’s Favorite Cookies. Also, how many people turn down an Oreo? Not me! Original, double stuff, golden, mint, fudge, there are so many to choose from, and honestly, they are mostly all good. I say mostly because a year ago I did a taste test for Oreo with some of their new flavors and I did not enjoy Coca-cola flavored Oreos. They didn’t last long on the shelves!

Life got just a little better when I came upon this recipe for homemade Oreos. It has been a family favorite ever since. They never last long where ever I bring them. With only three ingredients – that’s right – THREE ingredients for the actual chocolate cookie part, it’s a no brainer. How does that work, you say? What are these three magical ingredients? Chocolate cake mix, eggs, and butter. That’s it!

The filling is equally as easy – a simple buttercream – butter, powdered sugar, vanilla and milk. So simple and yet so tasty. You literally have no excuses to make these. You probably have all these ingredients in your pantry. So what are you doing still sitting here reading this? Hit print and go make these puppies!

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Homemade Oreo Cookies

Simple buttercream filling sandwiched between two equally simple chocolate cookies make a soft, irresistible homemade Oreo Cookie.

Course Dessert

Cuisine American

Keyword butterscotch chocolate chip cookies, homemade Oreo Cookies, Oreo cookies, oreos

Prep Time 15 minutes

Servings 20

Ingredients

Cookies

• 2 boxes chocolate cake mixes
• 1 cup butter
• 4 eggs

Filling

• 1/2 cup butter
• 3 cups powdered sugar
• 1 tsp vanilla
• 4 Tbsp milk

Instructions

Cookies

1. Preheat oven to 350°F and line baking sheets with parchment paper.

2. Add all ingredients to the bowl of a standing mixer. Mix until combined.

3. Make one inch balls of cookie dough by rolling between your hands. Place two inches apart on the baking sheets. Bake for 8-10 minutes. You'll want to see cracks along the top. Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Filling

1. In a medium bowl, combine butter and sugar with a hand mixer or a stand mixer. Add the vanilla and milk, one tablespoon at a time. You may not need all four, keep adding until you have a good spreadable consistency. Mix on high for a couple minutes until fluffy.

2. When the cookies are cool, spread filling on one cookie and top with another cookie, making a sandwich. Enjoy!