Stoner Snacks: Homemade Oreos Recipe
If you’ve been feeling overwhelmed lately, might we recommend stress-baking a batch of these delicious homemade chocolate sandwich cookies? Perfect for afternoon stoner snacks or the late night munchies, crunchy cookies and creme filling hit the spot, day or night! If you’re a baker already, your pantry probably has everything you need for this DIY oreos recipe.
Use this recipe as a starting point to create your own custom fillings. Peanut butter? Mint? Cookies and cream? All is possible! You can even make the filling ahead time (up to 2 days!).
This is a great cookie recipe to make when you’re out of eggs!
Don’t forget to chill
One really important step in this homemade oreos recipe is chilling the dough. If you don’t chill it, your cookies won’t have the shape and consistency you’re looking for after baking.
Homemade Oreos Recipe
Prep Time: 35 minutes Cook Time: 8 minutes Total Time: 2 hours Yield: 19-20 sandwich cookies
1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
1/2 cup (43g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup (60g) unsalted butter, softened to room temperature
1/4 cup (48g) vegetable shortening, room temperature
1 and 3/4 cups (210g) confectioners’ sugar
1 teaspoon pure vanilla extract
Make the cookies:
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined.
Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten.
Keep an eye on your cookies
Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You’ll make 3-4 batches (38-40 cookies total).
While the cookies are cooling, make the cream filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick.
Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.
Make Ahead & Freezing Instructions: Cookies freeze well, up to 2 months. Cream filling may be made ahead of time (up to 2 days in advance). Cover and chill when storing. Allow to come to room temperature before using.
Mint Cream Filling: When you add the vanilla extract to the cream filling, also add 1/4 teaspoon peppermint extract and 2 drops of liquid or gel food coloring (or add more until you reach desired color).
Originally posted on Sally’s Baking Addiction, December 17, 2013
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