My homemade Oreos are what you need to make when you want a cookie in a hurry. These simple cookies require only 4 ingredients and has the creamiest filling inside…YUM!
These cookies were purely made out of my love for oreos. That chocolate cookie sandwich with rich vanilla filling can make anyone go bananas but this homemade version isn’t any less inviting. My homemade oreos are completely egg free and are made using 4 ingredients only!
Before your mind runs wild and you start guessing the 4 ingredients let me just tell you this is a cheats recipe! This is not the authentic chocolate cookie recipe but the quicker version of it, so to avoid doing any effort I went ahead and used cake mix for the first time in my life. Yes..no kidding.. first time! I have never used cake mixes or brownie mixes ever in my life but now that I see people making a gazillion recipes from one cake mix I thought I should see if I can work with these too. Turns out I can and happily! The taste of the cake mix was nice (I did add more cocoa though, just in case) and the texture was great! Of course its not the real thing but when a box of cake mix lets you bake the same thing (almost) with a lot less effort, you use it! Its great when you run out of ingredients or when you just need cakes and cookies in a hurry.
The second ingredient I’ve used is butter, softened butter is what you’re looking for. Make sure its not melted or the cookies will spread more and we don’t want that…do we? Once the butter is all creamed you add in the cocoa powder, which is our 3rd ingredient. Even though I used chocolate cake mix I was still skeptical of the amount of cocoa the mix has. I didn’t want to take any chances so I used extra cocoa just to be on the safe side… who doesn’t like extra chocolate anyway?!
Since the dough was teeny bit dry I added 2 tbsps of milk..Its merely there to bind everything and get it all together. Since the cookie dough already had many dry ingredients, there was no need to chill it for an hour or 2, 30 minutes in the refrigerator and these cookies are ready to bake. Whilst the cookies are baking you can make the glorious filling which is actually the cherry on the cake. You can’t call these cookies oreos until you sandwich them together with a rich creamy filling…right?! My filling is pretty darn easy to make too..No complex ingredients, just butter, sugar and vanilla and if you don’t have a mixer, that will work too because you don’t have to work it too much. Nice and creamy consistency is what we’re looking for.
Once your cookies are all cooled down, just sandwich them with the filling in the centre, I like to pipe the filling in so that’s its evenly distributed (looks pretty too :p) and then you can get down to business…of…eating these beauties! These cookies aren’t s crunchy as the real ones but aren’t really cakey too. Although they’re made from a cake mix, they still have a slight bite to them. They turn crunchier after being refrigerated and taste better the next day!
RECIPE: Homemade Oreos (Eggless)
Makes: 7-10 sandwiches Prep Time:10 mins+30 mins Baking Time: 11 minutes
For the Cookies
- Softened Butter, 100 grams
- Cocoa Powder, 4 tablespoons
- Chocolate Cake Mix, 250 grams
- Milk, 1-2 tablespoons
For the Filling
- Unsalted Butter, 1/2 cup
- Powdered Sugar, 1 1/2 cups
- Vanilla essence, 1 teaspoon
Preheat your oven to 180 degrees (for 5 minutes).
In a bowl, whisk butter until light and fluffy, add in the cocoa powder and mix. Toss in all of the cake mix, followed by the milk. You can add in a little vanilla essence too if you like. I didn’t and my cookies were alright.
Wrap this dough in a cling film or foil and refrigerate for 30 minutes. Take the dough out, roll into small dough balls (1 tablespoon cookie dough per ball) and line on a baking tray (lined with foil). Flatten the dough balls a little and bake in a preheated oven at 180 degrees for 11 minutes. The cookies might not fit all at once so bake the leftover cookie dough next. (Make sure to keep the leftover cookie dough in the refrigerator while the cookies are baking).
Let the cookies cool completely while you make the filling.
For the filling, beat the butter until its light and fluffy. About 3-4 minutes and add in the powdered sugar little by little. Keep mixing and add in the vanilla essence. Whisk everything together for a couple of minutes and refrigerate for 15-20 minutes so that it thickens up.
Once the cookies are cool and the filling is ready, pipe the filling as much as you like on the bottom of one cookie and sandwich the other on top. Your homemade oreos are ready!
Store them in refrigerator. Do not leave out.
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