Homemade Cookies ‘n Cream Oreos are soft and tasty with the perfect amount of cookies and cream in the middle.
That’s right – I made Homemade Cookies ‘n Cream Oreos. #yourewelcome
I’ve been wanting to make these Oreos for almost two years, ever since I first made copycat Peanut Butter Oreos. For some reason other recipes kept getting in the way and I just never got around to it, until now. And thank goodness I did – because these are the BEST homemade Oreos I’ve ever made!
The night before I was planning to make these cookies, I was watching TV with my husband and all of a sudden I had a huge conundrum:
If I make homemade Cookies ‘n Cream Oreos but use actual Oreos in the filling does that make them not homemade?
I asked my husband, of course, adding in I thought it might create a paradox. While I’m sure that he was rolling his eyes in the darkness and thinking “Who the heck did I marry??” he actually answered me. He confirmed what I was thinking, that a homemade Oreo had to be just that – homemade.
In a grip of anxiety I wondered how in the heck I was going to make this recipe, and then I had a light bulb moment.
In order to make a cookies ‘n cream filling without using Oreos, I had to use the homemade Oreos themselves. That would still make the frosting taste like cookies ‘n cream but keep them totally DIY. Does that even make sense? Or am I writing paradoxically?
(I know, you guys. These are actually things I think about!! I blame it all on the internet trolls: that is NOT homemade you USED OREOS…)
So, these Homemade Cookies ‘n Cream Oreos are COMPLETELY homemade. And they’re soft and pillowy. AND SO FREAKING GOOD.
I gave them to a friend of mine for her birthday. She couldn’t stop raving about them – so I did my job as a friend. Also, I’m doing my job as a blogger, because, amazing recipe and all.
Let’s break down the recipe a bit:
The cookie is just an easy chocolate cookie recipe. It’s no chill (yay!) and it actually tastes like an Oreo because I used Special Dark cocoa powder. That cocoa gives them the Oreo taste, so try not to skip it. If you can’t find it, use regular cocoa powder, but you can find it in most grocery stores, as well as Walmart and Target.
The filling is like a vanilla frosting except that I added marshmallow cream. This makes it extra fluffy and gives it that little bit of extra sweetness that you expect from the filling of an Oreo.
In both the cookie recipe and the filling I’ve used butter. I know that Oreos do not contain butter; they use shortening as their fat. I prefer butter, but you can probably substitute shortening if you want a crunchier cookie or if there’s a dairy allergy (but they won’t get as flat as the pictures).
And, last, but not least, the filling is made into cookies ‘n cream flavor by using two of the baked and cooled cookies. Simply make your filling using a hand mixer, then crumble two cookies into the mixture and beat again with the mixer. That will distribute the crumbles into every bite of filling. Then sandwich the cookies and then inhale them.
That’s what I wanted to do…but I gave most of mine away. So…it’s my weekly project to make more! 🙂
Homemade Cookies ‘n Cream Oreos
Homemade Cookies 'n Cream Oreos
- 1/3 cup Hershey’s Special Dark unsweetened cocoa powder you can use regular unsweetened but they won’t be as “Oreo” like
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup unsalted butter
- 1/3 cup marshmallow fluff
- 1/4 teaspoon salt
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream for consistency (you can also use milk)
- 2 of the baked and cooled cookies
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined.
- Scoop 1 tablespoon sized balls of dough onto the cookie sheets. Bake for 8-9 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Let cool completely before filling and making sandwiches.
- To make the filling: beat butter and marshmallow fluff in a large bowl with a hand mixer. Mix in salt, then slowly beat in powdered sugar. Add vanilla, then 1 tablespoon of cream. Pick 2 of the baked and cooled cookies and crumble them into the frosting. Beat with the hand mixer to evenly spread the crumbles throughout the filling.
- Frost half of the cookies with the frosting and sandwich with the other half. The best way to do this is to place your frosting in a gallon size ziploc bag and cut off one tip. Place a very large squeeze of frosting in the center of the bottom of a cookie, then press the top cookie on top, causing the frosting to spread to the edges. You will have just enough frosting to do all the cookies.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 17, 2016