Best Homemade Oreos (No Box Mix)

I grew up hating chocolate. If my mom was going in to a store with the the promise of bringing us a surprise, all of my siblings would always confirm that she WOULDN’T choose chocolate, because obviously that would be the worst. Whatever. We were weird. But these cookies—I remember my mom making these cookies. Chewy and chocolaty and just so good. These guys started my love affair with chocolate.

Best Homemade Oreos (No Box Mix)

Fast forward a few years and I had someone share a recipe with me for homemade oreos. Super yummy, but they used a box cake mix which kind tastes like box cake mix. I remembered this childhood cookie recipe and thought I’d give it a try. The combo is pretty magical.

Homemade Oreos

A tower of these bad boys is my son’s current treat of choice. I’m all for it—easier than a big cake—this is what he has chosen for his bday treat the last couple of years. He gets it.

Homemade Oreos
HomemadeOreos

So mix some of these babies up for a special occasion or for a quiet Tuesday. They freeze well and work great to pull out for visitors. Grab the printable below, or pin it for later! Happy chocolate eating!

Homemade Oreos
Yield: 12 big sandwich cookies

Homemade Oreos

These start with an awesome Chewy Chocolate cookie that's great on its own. Fill it with a cream cheese frosting and you won't know what hit you! At our house, we like to serve them cold. Bonus--they freeze well!

ingredients:

Chewy Chocolate Cookies
  • 1 C Butter
  • 2 C Sugar
  • 2 Eggs
  • 2 Tsp Vanilla
  • 2 C Flour
  • 3/4 C Cocoa
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
Cream Cheese Frosting
  • 1/2 C Butter (room temp)
  • 8 oz Cream Cheese (room temp)
  • 4 C Sugar
  • 1 tsp. Vanilla

instructions:

Chewy Chocolate Cookies
  1. Cream butter and sugar.  Add eggs and vanilla, blend well.    Combine dry ingredients and blend into creamed mixture.   Drop by spoonfuls onto ungreased cookie sheets.  bake at 350 degrees for 8-9 minutes.  (Don't over bake.   Cookies will be soft and puffy, they will flatten during cooling.)   Move to wire rack and cool completely before filling.
Cream Cheese Frosting
  1. Cream butter and cream cheese, add vanilla.  After well mixed, whip for an additional 2 minutes.   Add powdered sugar and a splash of milk if needed.
Assembly
  1. Once cookies are completely cooled,  put frosting into a 1 gallon ziploc with a large tip snipped off the corner.    Generously pipe frosting onto flat side of one cookie and make sandwiches.    Good for several days in the fridge or freezer.
Created using The Recipes Generator
Homemade Oreos

White Chocolate Raspberry Bundt Cake

Please tell me you have been to Nothing Bundt Cakes?   I am usually not a huge cake fan, but that place has changed me.  Amazing rich and moist cake and the most amazing cream cheese frosting.  This cake is way easier than it looks and so delicious! 

white chocolate raspberry
White Chocolate Raspberry Bundt Cake

We made this for Easter and it will be a special occasion staple in our house from now on.    Grab the printable recipe below!

print recipe
White Chocolate Raspberry Bundt Cake
This moist cake is packed with flavor and the creamy frosting is the perfect compliment. Perfect for any special occasion (and way easier than it looks). Recipe adapted from Favorite Family Recipes
Ingredients
  • 1 Pkg. White Cake Mix
  • 5 oz. Instant Vanilla Pudding (Dry)
  • 1 Cup Sour Cream
  • 4 Large Eggs
  • 1/2 Cup Water
  • 1/2 Cup Vegetable or Canola Oil
  • 1 1/2 Cups White Chocolate Chips (Chopped)
  • 1 Cup Seedless Raspberry Jam
  • 16 oz. Cream Cheese (Softened)16 oz. Butter (Softened)
  • 4 Cups Powdered Sugar
  • 2 teaspoons Vanilla
Instructions
Butter and flour bundt pan and preheat oven to 350 degrees.Mix cake mix, pudding mix, sour cream, eggs, water and oil with a mixer. Fold in white chocolate chips.Fill prepared pan with half of the batter. Spoon half of the jam over the batter by the spoonful, making sure to distribute it evenly. Swirl the jam throughout the batter using a knife. Top with remaining batter and spoon the rest of the jam on, repeating the swirling process.Bake for 45-50 minutes, check with toothpick to determine doneness. Add 3-5 minutes if needed until done. Remove from over and let cool for 20 minutes before removing from pan. (Cake is best chilled overnight and frosted and served the following day.)Cream together cream cheese and butter. Mix in vanilla, then gradually add powdered sugar. Put frosting in a freezer ziploc bag and chill for at least 30 minutes. Cut a slit in the corner on the bag and pipe onto the cake. I filled the center with extra frosting, because who doesn't love a little extra frosting?
Details
Prep time: Cook time: Total time: Yield: 16