1 rating

Homemade Oreos


Try making homemade oreo cookies at home for a fun and delicious treat.

Recipe courtesy of pastry chef Kathleen Miliotis of Davio's.


For the white chocolate cream filling

  • 2 Pounds white chocolate, 29 percent
  • 1 Tablespoon unsalted butter
  • 1 1/4 Cup heavy cream

For the cookie

  • 2 1/3 Cups all purpose flour
  • 1 1/4 Cup Extra Brute 100 percent Unsweetened Cocoa Powder
  • 1 Teaspoon baking soda
  • 10 Ounces unsalted butter
  • 1 1/2 Teaspoon salt
  • 1 Cup sugar


For the white chocolate cream filling

Bring cream to boil. Pour over chocolate and butter, whisk and add salt. Let this chocolate base chill overnight.

For the cookie

Cream butter until soft, add sugar and salt. Mix on low speed. Next, add cocoa powder and mix until smooth. Add all purpose flour and mix until combined. Wrap in plastic wrap. Refrigerate for at least 1 hour. Place dough on table with two pieces plastic wrap. With rolling pin, roll out and flatten to 1/8 inch thickness. Use a 3-inch round cutter. Bake at 325 degrees. Any scraps can be pushed together and rerolled. Bake for 15-18 minutes, then let cookies cool completely for 20 minutes.

Filling the Cookies: Place filling in bowl with paddle. Beat until smooth. Turn cookies over, pipe dime size circle in the center of the cookie. Then, top each cookie with top, pressing gently.