Gloreos Cookies
Gloreos, a homemade copycat Oreo: deep-chocolate cake-mix cookies sandwiched with a fluffy vanilla cream filling. The gelatin-set filling stays firm, just like the real thing. A fun batch-bake for cookie lovers.
YIELD
50 servingsPREP
20 minCOOK
16 minREADY
60 minIf you grew up twisting apart Oreos, these copycat sandwich cookies will hit the spot, deep chocolate wafers hugging a fluffy white cream center.
The cookie shortcut is clever: a box of devil’s food cake mix, bumped up with extra cocoa, becomes a rich, dark chocolate dough. Flattening the baked cookies with a spatula right out of the oven gives them that flat, crisp-edged Oreo shape.
The filling is the part that really mimics the original. Beaten shortening and powdered sugar make it fluffy and snow-white, but the secret is a little gelatin, which sets the cream firm enough to hold its shape and not ooze out when you bite or twist.
Sandwich a ball of filling between two cookies, press gently until it rounds at the edges, then chill to set. The result is a homemade Oreo that’s bigger, fresher, and arguably better than the boxed kind.
Pro Tips
- Flatten the cookies with a spatula straight out of the oven for that classic flat, crisp shape.
- Soften the gelatin and let it cool before beating it in, so it blends smoothly and sets the filling.
- Beat the filling a full few minutes until light and fluffy for the best texture.
- Chill the assembled cookies about an hour so the filling firms up before serving.
Variations
- Add a little peppermint or almond extract to the filling.
- Tint the cream filling for holidays or parties.
- Stir espresso powder into the dough to deepen the chocolate.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Combine cake mix, eggs + water, oil and cocoa powder.
Blend well until you can form it into a ball.
Let stand 20 minutes.
Form dough into ½-inch balls placed 2 inches apart on lightly greased baking sheet Flatten each ball with bottom of a greased once drinking glass that has been dipped in Nestle’s Quik powder to deepen the color of the cookies to resemble the originals.
Bake 8 minutes.
Immediately out of the oven, flatten each cookie with the back of a pancake turner.
Let cool 20 minutes while you prepare the filling.
The filling:
Soften the gelatin in ¼ cup of cold water and place in a pan of hot water until clear.
Meanwhile, beat the shortening until fluffy, adding the powdered sugar a little at a time.
Add the vanilla and cooled gelatin and beat 6 minutes.
Shape into 1-inch balls and place between the bottom sides of two cookies, pressing them gently but firmly together until the filling becomes nicely rounded at the edges.
Chill about one hour to set the filling.
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