So, the other day I was searching for just the right brand of graham crackers (there is only one correct one, you know), and I couldn’t help but notice that every single person in the cookie aisle grabbed a bag of Oreo Thins as they passed me. Literally, every single person. I’m starting to think they sprinkle crack on one side of the Oreo, because it seems people are obsessed! But, I won’t buy ’em. I’ll make them myself, and in, like, 5 minutes, too!
The real secret to homemade oreos:
You know those chocolate wafer cookies that are used so much in no-bake desserts? I put a photo of the box above just for reference. You also typically buy these wafers around Christmas to make Thin Mints or other quick chocolate-dunked lovelies. Well, when you stuff them with a buttercream that tastes like Oreo filling, you have quick, homemade Oreo thins! I saw homemade Oreo thins on Thirsty For Tea’s site made with matcha, and after devouring them (I have a serious matcha dessert problem lately…see: matcha tiramisu), I knew I wanted to make them for you, small-batch style! Because we are NOTHING if we don’t limit our Oreo intake. Nothing, I tell you!
We’re doing vanilla, strawberry and chocolate Oreos today, and you can definitely double stuff them, if you like. Of course you like that. I know you. The Oreo on top is lookin’ a little double-stuffed, no? Each flavor of buttercream makes enough to fill 10-12 cookies, so if you make all 3 flavors, you’ll have 30 Oreos on your hands. That’s a little too dangerous, and I don’t think you should do that. Instead, store the chocolate wafers in the freezer and make one filling at a time, as your craving strikes.
You could also double stuff your homemade Oreos with two different flavors! One Oreo with a layer of chocolate plus a layer of strawberry filling? Yes, please. That would make us Neapolitan homemade oreos, I believe! If you dunk them in chocolate, you will go to jail.
