Homemade Oreo’s are so easy and so good! Make an even better version of everyone’s favourite cookie!
Oh hey, I made you some homemade oreo’s! Once you bake and eat these, you’ll never want to eat a packaged Oreo again!
Despite the fact that I end up eating a fair number of oreo’s (Lee is always buying them!) I have to admit that I don’t particularly like them a lot (although they’re definitely addictive). The creme filling I understand, but the actual biscuit part? Not that great tasting. Or is it just me? Though that doesn’t stop me eating the ones that I buy to bake with!
My homemade version is made with real melted chocolate as well as good cocoa powder for a rich chocolatey flavour. The creme filling is made with cream cheese and vanilla bean paste – a great complement for the dark chocolate biscuit.
I made my homemade oreo’s super sized! They were so big they were better eaten broken in half, so I’d recommend making yours smaller – there’s a reason that shop bought oreo’s are so small – they’re really sweet! You want to make each ball of biscuit dough just about the size of a 10 pence piece.
These homemade Oreo’s aren’t quite as crunchy as the store-bought version – they have a crunchy exterior and then a softer, chocolatey interior. They truly melt in your mouth!
- 145g / 1 cup plus 2 tbsp plain flour
- 90g / 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch salt
- 115g / 1/2 cup or 1 stick unsalted butter
- 100g / 1/2 cup brown sugar (if you've only got caster - you can make your own! See link above)
- 70g / 1/3 cup caster sugar
- 1 large egg
- 1 tbsp vanilla bean paste
- 170g / 1 cup plain chocolate, chopped - I use tesco everyday value plain chocolate
- 120g cream cheese - I prefer Goldessa from Lidl
- 1 tsp vanilla bean paste
- 300g / 2 1/2 cups icing sugar
- First, preheat your oven to 160C/gas mark 3/325F and line two large baking trays with parchment or silicone baking paper.
- Then, prepare a large bowl and whisk together the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Set aside. In another bowl, or stand mixer if you have one, beat the softened butter and the two sugars until the mixture is soft and fluffy. Beat in an egg, and the vanilla bean paste.
- Melt the plain chocolate in the microwave on 25 second intervals, until it's completely liquid. Allow the chocolate to cool a little, and then slowly beat into the butter sugar egg mixture. Finally, with the mixture on low, add the dry ingredients until everything is incorporated.
- Time to bake the cookies! Using a teaspoon or melon baller if you have one (it's the right size!) scoop portions of the dough into your hand and roll into balls. It doesn't matter if they're not all exactly the same size, but try to make them as even as you can. Pop them onto your baking sheets at least 2 inches apart, and smush each ball of dough down with the palm of your hand into a flatter disc.
- Cook for no more than ten minutes, keeping an eye on the ones on the top of the oven and swapping around with the ones on the middle shelf so that none of them get too browned. Remove from the oven and let cool completely.
- Stir the cream cheese together with the vanilla bean paste, and then sift in the icing sugar - I like to sift it in a bit at a time so that I can get the filling the sweetness I like it - you may not need to use all of the icing sugar.
- Partner up your cookies with a friend of the same size, and then use a palette knife or the back of a spoon to decorate with the filling. Sandwich together with another cookie. You'll need to refrigerate on a warmer day.
There are so many fun things you can do to customise your homemade Oreo’s. How about rainbow oreo’s? Pink red and white for valentine’s, or even red white and blue for st george’s day/ july the 4th! You’d just need a little gel colouring to tint the cream cheese frosting with – it’s really easy.
Have fun making these! I think they’d be great to make with kids – and you can use a stand mixer, or do it by hand – they’ll taste great either way!