In honor of National Cookie Day, we dug up these awesome homemade Oreos from our very own Amy Allen Johnson.
Don’t be fooled—using 2 boxes of mix turns out 2 times the cookies since your homemade oreos need a top and a bottom. Makes around 4 dozen cream-filled cookies.
Homemade Oreo Cookies
2 boxes Devil’s Food cake mix
½ cup shortening
¾ cup butter
1 teaspoon vanilla
4 eggs
Cream the butter and shortening in a large bowl. Add eggs one at a time and mix until incorporated. Add vanilla. Mix in cake mixes on low speed. Dough will look dry, but be patient and keep mixing on low until all the cake mix is blended in. Place cherry-sized ball of dough onto ungreased or parchment-lined cookie sheet. (I use a small cookie scoop and snip each ball in half with kitchen shears). Bake at 350 degrees for 8-10 minutes. Let cool on the pan.
Cream Cheese Filling
8 oz cream cheese, softened
1/4 cup butter softened
4 cups powdered sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
4 drops green food coloring (optional)
Blend the cream cheese and butter. Add flavorings and powdered sugar. Tint filling with food coloring (optional).
Assemble the cookies by turning half of your cooled cookies over, adding a spoonful of filling and topping with a second cookie.
Options: Orange, almond and peanut butter are all great flavors with chocolate. For the holidays, tint the filling pink and roll the edge in crushed candy cane.
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