Oreo Cookies
Submitted by wrenski
Homemade chocolate sandwich cookies with a stabilized vanilla cream filling. These Oreo-style treats use cake mix for the cookies and gelatin-enriched frosting.
YIELD
24 servingsPREP
20 minCOOK
35 minREADY
1 hrsDeep chocolate cookies get sandwiched with a fluffy white cream filling that’s stabilized with gelatin for the perfect texture.
Using devil’s food cake mix makes the cookie dough incredibly simple, while flattening them twice (before and after baking) creates that classic thin, crisp cookie.
The gelatin trick keeps the filling from getting too soft, just like the store-bought version.
Pro Tips
- Dip glass in cocoa: This prevents sticking when flattening the dough balls
- Flatten twice: Once before baking, then immediately after for the thinnest cookies
- Cool gelatin completely: It must be cooled but not set before adding to the filling
- Shape filling into balls: This makes assembly easier and ensures even distribution
- Press gently: The filling should spread to the edges without squishing out
Variations
- Add peppermint extract to the filling for mint Oreos
- Use food coloring to tint the filling for holidays
- Double-stuff them by using twice the filling
Ingredients
Directions
Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball.
Let it stand 20 minutes, loosely covered.
Form dough into marble-sized balls.
Place 2 inches apart on greased cookie sheet.
Flatten each with smooth bottom of drinking glass greased once and dipped into the cocoa powder. Makes 2 dozens.
Bake at 400℉ (200℃). for 8 minutes.
Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner.
Let cool 20 minutes. Fill with COOKIE FILLING mixture.
Soften gelatin in cold water.
Place in heatproof cup in pan of hot water til gelatin is transparent.
Meanwhile beat Crisco until fluffy, adding vanilla and sugar gradually.
Beat in gelatin mixture when it is completely cooled, but not yet set or firm.
This is used to give the filling stability - as well as protein! When cooled, shape filling into 1 inch balls.
Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded-out like the originals.
