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. People are obsessed!
But I won’t buy ’em. I’ll make ’em!
And I’ll make ’em in, like, 5 minutes, too!
You know those chocolate wafer cookies that are used so much in no-bake desserts? You also tend to buy them 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 yeah, you can 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. And that’s dangerous. Don’t do that. Store the chocolate wafers in the freezer and make one filling at a time, as your craving strikes.
Ooh ooh! You know what else you could do? Double stuff two different flavors! One Oreo with a layer of chocolate plus a layer of strawberry filling? Yes, please.
If you dunk them in chocolate, you will go to jail.
Save RecipeIngredients
- 1 package Famous Chocolate Wafers
- 4 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons corn starch
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- splash of milk, if needed
- 4 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons corn starch
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla
- 1/2 teaspoon chocolate extract (optional)
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons corn starch
- 2 tablespoons strawberry jam
- 1/4 teaspoon salt
Instructions
- Each flavor of buttercream makes about 10-12 cookies, so lay out the number of cookies you want to make.
- Make each buttercream filling separately: beat together all of the ingredients, adding milk if necessary to make a thick buttercream. (I found only the plain flavor needed milk to come together).
- Move the mixture to a piping bag (or a plastic bag with the tip cut off).
- Pipe a walnut-sized amount of buttercream on one cookie. Top with another cookie to sandwich together.
- Repeat until all buttercream is used. Each flavor will make 10-12 cookies
Comments