No one will ever guess that just nine ingredients is all it takes to produce your very own batch of Homemade Oreos with Mocha Cream Filling. These chocolatey cookies come together in absolutely no time and their decadent mocha cream filling is just as easy.
My name is Melanie and I love Oreos. There. I said it. It’s the one store bought cookie that I will purchase with any sort of regularity. Especially in the fall. This year, I swear I bought at least 25 packages of Halloween Oreos. Yes, I’m serious. For awhile, I had quite the stockpile. Note the two key words – for awhile. Which means, I think I have a package and a half left? Le sigh. All this to say, that when I was trying to come up with a new recipe for the 2015 Food Blogger Cookie Swap, I knew I wanted to try to make my own homemade version of Oreo cookies.
And then, it was like fate intervened. I was scrolling through Instagram and my friend Kristina posted a recipe that she was making – homemade Oreos. I immediately had to give them a try but I also can’t leave well enough alone and made my own cream filling incorporating one of my favorite flavors. Mocha all the things, I say!
The chocolatey cookies come together in absolutely no time and their decadent mocha cream filling is just as easy. No one will ever guess that just nine ingredients is all it takes to produce your very own batch of Homemade Oreos with Mocha Cream Filling. The cookies are crisp after emerging from the oven but once they’re sandwiched with the filling, they absorb some of the moisture and soften. They’re equally delicious either way but I think my favorite is when the cookies have softened!
Melanie Bauer
Yields 18 Homemade Oreos
30 minPrep Time
10 minCook Time
40 minTotal Time
Save RecipeIngredients
- 2 16.5-ounce boxes Devil's Food cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 tablespoon instant coffee
- 1/2 cup cocoa
- 2-1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, add cake mix, eggs and oil. Beat on medium speed until thoroughly combined, about 1-2 minutes.
- Using a tablespoon cookie scoop , place dough on silicone mat or parchment lined baking sheet.
- Bake for 10 minutes and allow cookies to cool for 2 minutes before removing to cooling rack to cool completely.
- Add cream cheese and butter to bowl of an electric mixer. Beat on medium speed until smooth and well combined.
- In a small bowl, stir together instant coffee with a splash of water. Add to mixer with cocoa, powdered sugar and vanilla and mix until combined.
- Spoon desired amount of filling onto flat side of one cookie. Sandwich filling with the flat side of another cookie.
Notes
Adapted from Homemade Oreos .
Even though the postal service tried to hold my cookies hostage and the three food bloggers I sent them to didn’t get them until a week and two weeks after I sent them – because that is what 2 Day Priority Mail is?! – it definitely didn’t dampen my experience in participating in this cookie swap for an amazing cause.
My cookies arrived on the doorsteps of Julie at The Little Kitchen, who I’ve had the pleasure of meeting previously, Sheryl at Lady Behind the Curtain and Claire-Lauren at Simply Sweet Justice. I love that not only does this cookie swap raise funds for childhood cancer research, but I always learn of new-to-me food bloggers as well.
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