Homemade Oreos
Soft Brownie-like cookies filled with fluffy vanilla buttercream. You might also enjoy them with cream cheese frosting as well! Many people love to keep these in the fridge and eat them cold.
Servings large sandwich cookies
Ingredients
Cookies
- 15.25 oz Devil's Food Box Cake Mix ignore box directions
- 2 eggs
- ½ cup shortening I use butter flavored Crisco, see notes
Filling
- ½ cup real butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
- For cookies, preheat oven to 350℉ and line a baking sheet with parchment or a silicone baking mat and set aside.
- Place cake mix in a bowl and add shortening and eggs. Beat until well combined into a smooth cookie dough. Use a cookie scoop to portion dough into round balls onto the cookie sheet (photos show a scoop that is 1 ½tablespoons and produces a cookie on the larger side, 2 ½ teaspoons to 1 tablespoon produces an Oreo-sized cookie).
- Bake for about 10-12 minutes for larger cookies. All ovens cook differently so keep an eye on them. Edges should be set and tops nice and craggly. If your cookies are smaller than 1 ½ tablespoons they will bake faster, more like 8-10 minutes.
- Let cool on the baking sheet for about 5 minutes and then transfer to cooling rack. Cool completely before filling.
- Filling
- Beat butter until soft and creamy. Add vanilla, and then powdered sugar a little at a time, beating until incorporated. Continue to beat for 1-2 minutes until super creamy and fluffy. If for any reason your frosting is too thick, you can add tiny amounts of milk or cream until it reaches consistency, but it should be fine as-is!
- Scoop frosting into a zip-top bag and slice the corner off. Turn half of your cookies over with the bottom side facing up and then pipe your frosting on. Sandwich cookies together.
Notes
- This recipe is commonly made with vegetable oil in place of the shortening. You can certainly make it that way, however I find that the dough is often much to loose to scoop when using oil so I prefer shortening for more consistent results.
- Cake mixes are continuously changing sizes, which affects recipes like this based around them. If you use a different brand of cake mix than I do, results may vary. I have found if using oil in the recipe, or a box mix that is less than 15.25 oz, adding 1/4-1/3 cup of all purpose flour helps.
- Store finished cookies in an airtight container and store at room temperature. Enjoy these cookies within 3-4 days for best results.
- Using 1 1/2 tablespoons of dough per cookie, I got about 24 single cookies, or 12 sandwich cookies. If you use a smaller scoop, you can increase the yield. If using a smaller scoop (2 1/2 teaspoons - 1 tablespoon dough per cookie), you'll get more like 36-44 individual cookies, or 18-21 sandwich cookies.
Nutrition
Serving: 1Sandwich cookie (made with 1.5 tablespoons dough for each half, Calories: 367kcal, Carbohydrates: 41g, Protein: 3g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 369mg, Potassium: 132mg, Fiber: 1g, Sugar: 29g, Vitamin A: 277IU, Calcium: 61mg, Iron: 2mg
Calories: 367kcal
Cost: $6
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