Oreofilling Recipes

OREO® FROSTING

Steps:

• Twist open sandwich cookies and scrape out cream filling; discard. Crush cookies.
• Beat butter and cream cheese together in a bowl using an electric mixer. Beat in powdered sugar, milk, and vanilla extract. Fold in crushed cookies.

HOMEMADE OREOS

Steps:

• Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
• Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You'll make 3-4 batches (38-40 cookies total).
• In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners' sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.
• Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.

'OREO' COOKIES

Steps:

• Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
• Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
• Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
• Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
• Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
• Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
• Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

HOMEMADE OREOS RECIPE BY TASTY

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

OREO FILLING

Steps:

• Dissolve unflavored gelatin in cold water.
• Set in heat proof cup in pan; Simmer until clear.
• Let cool.
• Cream together shortening, powdered sugar, and vanilla.
• add gelatin.
• Beat for 10 minutes.
• Put a spoonful onto one cookie top with another cookie then press cookies gently together.

OREO FROSTING

Steps:

• Crush the Oreo cookies (centers and all) in a food processor until they're super fine and no large bits remain. Set aside.
• Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Mix in the vanilla and salt on a medium speed.
• Slowly mix in the powdered sugar on a low speed. Place a kitchen towel over the stand mixer to help reduce the powdered sugar clouds. Halfway through add the heavy cream to make the frosting easier to mix.
• Add in 1 cup of crushed Oreos and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).

OREO CREAM CHEESE FROSTING

Steps:

• In a stand mixer, cream together cream cheese and butter until smooth. Add the vanilla extract and mix.
• At med-low speed, mix in the powdered sugar. After mixed slightly, bump the speed up to medium or medium-high and whip until a firm consistency, about 2-5 minutes. It will thicken as you whip. If the frosting is too thick, add milk one tsp at a time until you reach the consistency you want.
• In a food processor or manually, finely crush the oreos into crumbs (use the whole oreo and cream center).
• With a rubber spatula or spoon, mix the oreos into the frosting.
• Chill in refrigerator before piping if creating high topped cupcakes.

OREO FROSTING

Steps:

• Cut the cold butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
• Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it's incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
• In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
• In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side. Store in an air tight container.

OREO COOKIE FILLING DIP

Steps:

• Mix all ingredients with mixer for 2 minutes.
• Store in an airtight container for up to a week.

COPYCAT OREO'S

Steps:

• 1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
• 2. Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
• 3. Cream together the soft butter with both sugars until fluffy with a handheld or stand mixer, about 2 minutes. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.
• 4. Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes.
• 5. Turn the dough out onto a lightly floured surface. Roll ¼ inch thick and cut into small circles. Place on your prepared trays and bake 8 to 10 minutes, or until the edges are slightly curled. Cool completely before frosting.
• 1. Add the butter to a mixing bowl. Whisk with a handheld or electric mixer until fluffy, about 1 minute.
• 2. Add 1/2 of the powdered sugar. Mix until incorporated. Stir in the remaining sugar and vanilla and continue to stir.
• 3. It will look like the frosting isn't going to work and will be rather clumpy. Keep mixing and it will come together into a creamy filling texture.
• 4. Spread onto the back of a cooled cookie. Sandwich with a second cookie and enjoy!