Homemade Oreos
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Looking for a killer sandwich cookie? These homemade Oreos will fit the bill! Made with chocolate cake mix, and cream cheese icing, these Oreo cookies are sinfully delicious.
I was younger, and more full of life, when I said yes.
The morning my sister asked me to take part in a cookie exchange with her and a few of her girlfriends, I had just had a piping hot cup of coffee. I was ready to take on the world.
Later on, I realized I was buoyed by caffeine and delirium from lack of sleep. Shit. I had to make seven dozen cookies. Eight if I wanted to keep any.
I started making these, and while they were hella delicious, they were way too much work for a Christmas cookie exchange. So I kept them.
This recipe is dedicated to saving the best for yourself!
Homemade Oreo Cookie Tips & Tricks
These aren’t actually like Oreos. They have a crispy but chewy cookie and cream cheese icing. They look like Oreos, but they taste like gourmet Oreos. This is a recipe I’ve nabbed from a cookbook my mom made us, with recipes from all the women in her family – I hope you love it as much as I do!
Homemade Oreo Ingredients
- Chocolate cake mix
- Oil
- Eggs
- Cream cheese
- Icing (powdered) sugar
- Butter
- Vanilla
Recommended Tools:
Cookie Scoop. Even though I rolled these, I love using my cookie scoop to portion out the sizes. This is especially important because we’re making sandwich cookies, so having a somewhat similar size helps a lot!
Stand Mixer. I love my stand mixer. I hate lifting it, but it does get a workout in this house. I love how easy it makes cookies and icing.
Silicone Baking Mat. This is a personal preference thing. I like to use silicone baking mats whenever possible, it’s less wasteful than using parchment. My baking mats have paid for themselves many times over!
How To Make Homemade Oreos
- Beat the cake mix, the oil, and the eggs together until completely combined.
- Use your cookie scoop to portion the dough. Roll them into balls.
- Bake for 10 or so minutes.
- Allow the cookies to cool a bit before removing them from the baking sheet.
- Meanwhile, whip up the cream cheese, icing sugar, butter, and vanilla together.
- Once the cookies are completely cooled, ice them, and enjoy!
Can I Freeze Homemade Oreos?
If you’ve been reading my blog for a bit, you’ll know that I love anything I can cook and enjoy more than once! These cookies are no different.
Once they’ve been iced, line them up on a cookie sheet or wire cooling rack and place in the freezer until frozen. Once they are frozen through, stack them in a freezer ziplock bag or a freezer container.
Pull the cookies out 10-15 minutes before you’re ready to eat and they’ll be delish!
Other Cookie Recipes You May Like:
📖 Printable Recipe
Homemade Oreo Cookies
Ingredients
Cookies:
- 2 boxes Devil's Food Chocolate Cake mix
- 1 cup vegetable oil
- 4 large eggs
Filling:
- 8 oz cream cheese softened
- 1 tablespoons softened butter
- 1 teaspoons vanilla optional
- 2 cups icing sugar
Instructions
For The Cookies:
- Preheat oven to 350f and prepare a baking sheet by lining with parchment or silicone liner – set aside.
- In the bowl of your stand mixer, combine 2 boxes Devil's Food Chocolate Cake mix, 4 large eggs, and 1 cup vegetable oil. Mix until well combined. If mixing by hand, use a large bowl, whisk the eggs and then add the oil. Whisk the eggs and oil well to combine. Add the cake mix, and mix until well combined and smooth.
- Use a #40 cookie dough scoop, or portion the dough in 1.5 tbsp size balls. Roll them, then flatten the balls slightly.
- Bake for 10-12 minutes at 350F.
- Remove the cookies from the baking rack while they are still warm, and place on a wire rack to cool.
For The Icing:
- In the bowl of your stand mixer fitted with the paddle attachment, combine 8 oz cream cheese, 1 teaspoons vanilla, 1 tablespoons softened butter, and 2 cups icing sugar.
- Beat well, scraping the sides of the bowl down a couple of times, until completely smooth.
- Once the cookies are completely cooled, pipe the icing on the bottom of one cookie and top with another bottom side down!
Notes
Freezing Directions:
Layer the cookies in a single layer on a baking sheet. Place the baking sheet in the freezer until the cookies are frozen. Transfer the cookies to a freezer bag or freezer container. When ready to eat, pull them from the freezer 10-15 minutes before serving.Recommended Equipment + Ingredients
Nutrition
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So I halfed the recipe and the frosting/icing came out too thin. 🙁
Is it possible that the cream cheese is too warm? Can you chill the icing for a bit in the fridge and see if it firms up?