This was another recipe that was supposed to be made in December, to send to some friends for Christmas but then I decided that they’d have plenty of food over Christmas and that they’d be better received in the new year (i.e. I ran out of time). I was privileged to be asked to make Oreo cheesecake truffles for said friends’ wedding this summer and thought that these would be a nice reminder of that amazing day.


For the cookies I used a recipe from Erren’s Kitchen and for the filling I opted for a recipe from Sally’s Baking Addiction.



  • 155 g of cocoa powder
  • 190 g of plain flour
  • 0.5 tsp of baking powder
  • 0.25 tsp of salt
  • 225 g of butter, at room temperature
  • 300 g of sugar
  • 110 g of soft brown sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp of vanilla extract
  • 0.5 tsp of instant coffee granules mixed with 0.5 tsp of hot water


  • 60 g of butter, at room temperature
  • 50 g of vegetable shortening, at room temperature
  • 210 g of icing sugar
  • 1 tsp of vanilla extract


  1. Cream the butter and sugars in a large mixing bowl.
  2. Mix in the egg and yolk.
  3. Add the vanilla and coffee, mix.
  4. Sift in the dry ingredients and mix until everything is incorporated.
  5. Divide the mixture into two and knead lightly to make into two balls of dough.
  6. Wrap each ball in cling film and chill in the fridge for at least an hour.
  7. Preheat the oven to 165°C.
  8. Soften the dough by kneading a little.
  9. Place a ball of dough between two sheets of floured baking paper.
  10. Roll the dough to 5 mm thick and cut into two inch circles using a cookie cutter. Scrape up any leftovers and roll into a ball and chill.
  11. Chill any cut out cookies on a tray lined with baking paper for 20 mins.
  12. Repeat steps 8-10 with the second ball of dough.
  13. Cook your cookies for about 20 minutes, making sure the cookies don’t get too dark.
  14. Whilst your first batch cook, roll and cut out the rest of your dough and cook in a second batch.
  15. Once baked place your cookies on a cooling rack to cool completely.
  16. Whilst your cookies are cooling, make your filling.
  17. In a mixing bowl, whisk the butter and shortening until smooth, follow with the vanilla.
  18. Gradually add in the sugar, mixing until smooth.
  19. Using a wide nozzle, pipe the icing in a swirl onto the underside of a cookie and sandwich with a second cookie.
  20. Repeat until all cookies are filled.
  21. Enjoy!!


3 thoughts on “Oreos

  1. I had soooo many recipes left over from Christmas, there’s just not enough time in a day! These look really good though, I don’t like oreos too much but these look softer & more plentiful. Mmmmm mm m

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