Homemade Stuffed Oreos
What if we stopped buying Oreos and made 'em ourselves? I like the sound of that! So I made a great recipe that's amazing for at home desserts or party treats!
A wonderful dessert for any time of the year, these are wonderful at-home treats or wonderful for potlucks and party gatherings!
This was inspired by Oatmeal Cream Pies and my Brownie Cookies recipe on this site, and pairs well with a nice glass of milk!
Storage
Container: Place the Oreo sandwiches in an airtight container. Separate layers with parchment or wax paper to prevent them from sticking together.
Refrigeration: Store the container in the refrigerator to keep the filling from becoming too soft or melting. Homemade stuffed Oreos can last in the refrigerator for up to 1 week.
Freezing: Place the cooled stuffed Oreo sandwiches on a baking sheet lined with parchment paper and freeze them until they are solid. This prevents them from sticking together when stored. Frozen Oreo sandwiches should last up to 3 months.
Thawing: When ready to eat, thaw the Oreo sandwiches in the refrigerator for a few hours or at room temperature for about 30 minutes.
Top tip
The chiller your dough is before hitting the oven, the less your cookies will spread. This makes for fluffier and chewier cookies!
FAQ
Yes! Substitute the all-purpose flour with gluten free flour. Ratio should be 1:1.
Depending on the size of your cookies, you should be able to make 10-12 large cookie sandwiches or 20-24 mini cookie sandwiches from this recipe.
Homemade Stuffed Oreos Recipe Card
12
45 minutes
36 minutes
American
Dessert
Let's make some Oreos!
Ingredients
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- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tablespoon baking powder
- 1 sprinkle salt
- 8 tablespoon unsalted butter melted
- 1 cup cane sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tablespoon vanilla extract ...2 if you're sexy 😉
- 1 teaspoon cayenne
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- 4 tablespoon unsalted butter room temperature
- 2 cups powdered sugar
- 1 tablespoon vanilla extract ...2 if you're sexy 😉
Directions
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Grab your KitchenAid Standing Mixer and combine Oreo ingredients on medium-low speed until dough comes together into a brown play dough like dough.
Transfer Oreo dough to a large mixing bowl, cover, and chill in the fridge for at least 30 minutes to an hour. Five minutes before dough is done chilling, preheat oven to 350℉. Work on your *Cream Filling while dough chills.
After dough is done chilling, grab your baking sheet and line with parchment paper. Grab a handful of Oreo dough and roll into a ball. Space out on baking sheet (I would aim for 8 evenly spaced cookies per sheet).
Bake cookies (per sheet) for 10-12 minutes. Depending on the size of your cookies, you may need to add a few minutes more to cook through. Just keep an eye on them while in the oven. When finished, remove and let cool completely on cooling rack. Repeat the process until all your dough is used up (or you can refrigerate remaining dough and use for another time).
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Clean out your KitchenAid mixing bowl and reattach to KitchenAid. Combine ingredients on medium-low speed until you get a thick frosting like texture.
Detach the KitchenAid mixing bowl and cover. Set aside in fridge until cookies are done baking.
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Once cookies are done cooling, remove Cream Filling from fridge. Grab 2 cookies from your cooling rack and grab your spreading knife. Scoop a dollop of Filling and spread on the bottom of one cookie. Then grab the second cookie and add to the other side to make a cookie sandwich. Now you have your own stuffed Oreo cookie sandwiches! Enjoy!
