Homemade Oreo Cookies
A delicious homemade version of your favorite chocolate sandwich. And you can make them peppermint-flavored too! Win-win 🙂
My husband gets in trouble for eating my stash of Oreos on the regular.
Even though I’ve explained to him MULTIPLE times that I buy Double Stuf Oreos for eating, and I buy regular Oreos for work (because regular Oreos work better for crusts and crumbling). And frankly, I just can’t see where the confusion is.
Double Stuf tastes like 50 bajillion times better than a regular Oreo. Right?? I mean, after one bite he should be thinking *these are clearly the Oreos meant for Ashton’s blog. Maybe I shouldn’t continue to eat the whole package…*
Right?! It’s not that hard. And yet the problem continues…
So today I’m sharing with you a recipe that absolutely cannot be mistaken for the Oreos I set aside for blog recipes ????.
These homemade cousins of the Oreo are made with soft cake mix cookies and filled with a delicious cream cheese icing. And they are OUTRAGEOUSLY good.
You can roll the edges in crushed candy canes (I used Andes Peppermint Baking Bits) to make a holiday version too!
- 1 Devil's Food Cake mix (don't make the cake batter, just use the dry mix)
- 2 eggs
- 1/3 cup vegetable oil
For the Frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla
- optional: crushed peppermint
Preheat the oven to 350ºF.
Mix the cake mix, eggs, and oil. Scoop out heaping tablespoons and roll them into balls. Slightly flatten with your palms and place on a cookie sheet lined with parchment paper.
Bake for 8 minutes. Let cool completely.
Use a stand mixer to whisk together the butter and cream cheese. Mix in the powdered sugar 1 cup at a time, scraping down the side between each addition. Mix in the vanilla.
Spread the frosting in between two chocolate cookies.