These Homemade Oreos Have a Special Ingredient That Makes Them Extra Delicious

You might have made homemade Oreos, but never like this.

Cookies are a year-round treat, but the holidays are a perfect excuse to bake up a batch or two. These homemade oreos are better than anything you can buy at the store, with a few secret ingredients that make the texture and flavor pop.

Recipe creator and cookbook author Maria Litchy shares her recipe. These cookies sandwich a spread of cream cheese frosting, which is infused with Oreos, between two dark-cocoa cookies.

Find more recipes from Maria on Instagram, @twopeasandpod, and on her website www.twopeasandtheirpod.com.

Oreo Sandwich Cookies

This recipe is found in Maria’s newly-released cookie book, Let’s Eat Cookies. Maria is known far and wide for her cookie creations, and this book features all of her very own favorites. It’s a 232-page hardcover cookbook full of nine chapters of cookies. Maria also includes her favorite baking supplies, tips for entertaining with cookies, and a plethora more of her cookie knowledge. You can purchase Maria’s cookie cookbook on her website, found here.

27 cookies

INGREDIENTS

For the Cookies

• 1 cup Oreo cookie crumbs (12 cookies crushed)
• 2 cups all-purpose flour
• 3/4 cup Dutch-process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract

For the Oreo Cream Cheese Filling:

• 1/2 cup unsalted butter, at room temperature
• 8 oz block full fat cream cheese, at room temperature
• 4 cups confectioner’s sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1 cup Oreo cookie crumbs (12 Oreo cookies crushed)

METHOD

1. Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In a medium bowl, whisk together the Oreo cookie crumbs, flour, cocoa, baking soda, baking powder, and sea salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs and vanilla and mix until combined.
4. With the mixer off, add the dry ingredients and beat on low speed until just combined. Don’t over mix.
5. Form the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet, 2 inches apart.
6. Bake for 8 to 10 minutes, or until the cookies are set but still soft in the center. Don’t over bake.
7. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
8. While the cookies are cooling, make the filling. Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle or whisk attachment. You can also use a hand mixer.
9. Beat the cream cheese and butter together on high speed until smooth and creamy.
10. Add vanilla extract and salt and mix to combine.
11. With mixer on low, gradually add the confectioner’s sugar and mix until combined. Switch the mixer to high speed and beat for 1 minute.
12. Add the Oreo crumbs and mix until cookie crumbs are well incorporated.
13. To assemble the cookies: Transfer the filling to a piping bag or resalable plastic bag and cut off the tip of the bag. Pipe a swirl of filling onto the flat side of one cookie, about 1 tablespoon, and top with a second cookie that is equal in size. Gently press together to form a sandwich. Repeat with additional cookies.
14. Store cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
15. Cookie Crumbs: To make the Oreo cookie crumbs, place the Oreo cookies AND filling in a blender or food processor and blend until you have crumbs. You can also place the cookies in a resealable plastic bag and crush them with a rolling pin. Make sure the bag is sealed so you don’t make a mess!