Faux-reos Recipe - Allrecipes.com
Faux-reos Recipe


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"Better than the real thing? You decide."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine all ingredients and mix well. Batter will be thick.
  3. Roll dough into balls the size of nickels. Place on greased cookie sheets about 2 inches apart. Bake for 8 to 10 minutes.
  4. When cookies are cool, frost the bottoms of half of the cookies with Faux-reo filling(see footnote) and stick bottom-to-bottom with another unfrosted cookie.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

very close to the real thing only better since they have that "homemade" taste. i suggest keeping with kathy's instruction of nickel size or even smaller. if they are bigger, they don't spread out as nice and once you add the filling and another layer it becomes a little awkward to bite. also, the smaller they are the crisper they are. if you want them bigger maybe press them out a bit before putting them in the oven. i've made these for the last couple of years and everyone loves them, especially my oreo-freak dad!!

Most Helpful Critical Review
Sep 25, 2008

I couldn't really eat these because of how much shortening was in it. My hubby liked them. they don't really taste like oreos, just chocolate cookies w/ frosting. The recipe made about 32 3inch finished cookies. I found them quite difficult to remove from my parchment lined baking sheets. I won't make again unless asked to.


50 Ratings

Nov 12, 2007

I wouldn't call these a copy of oreos, but they are very good. The ease in which this mixes up, and the great taste and nice presentation makes this cookie a winner. (They look like they were time consuming to make but really weren't.) My kids are asking to make them for their AWANA's club cookie exchange. That's high praise. I mixed marshmallow fluff and creme cheese icing together for the filling as per another suggestion. The tops did slip from the bottoms a bit, probably due to the marshmallow fluff, but it tasted good. This looks like a cookie that can be experimented with different flavored cake mixes and canned frostings for versatility too. A keeper of a recipe. Thanks!

May 22, 2007

I have made these about 5 times since I first found the recipe 2 years ago (I can't believe I haven't reviewed it until now!). I love them! Just make sure you take the author's word for it and make them tiny! :D They get unwieldly if you go bigger than that. DEEE-licious!

Aug 30, 2008

These were fantastic! My kids made them for their home-ec class yesterday. Between making the cookies and the filling, they were time consuming, but worth it! We found that making the dough balls the size of quarters worked best. But the ones we made the size of nickels sure were cute! In fact, my kids shared the cookies with some of their friends, and they chose the small ones first. For the filling, we used the ding dong cake filling recipe(from this site) And added Peanut Butter to the mix. They were a hit. Before you add the filling, the cookies are hard like an oreo, but after adding the filling, they become soft. Either way, they are fantastic!

Aug 22, 2008

These are wonderful, yet so easy. I've made these numerous times and they are always a hit. The last time, I used mint extract and the result was delicious.

May 28, 2004

yum, yum, yum! VERY easy to make. I would also recommend sticking with very small dough balls, since the smaller, the more you end up with! :) The dough even made a very good BIG cookie for my husband. My friends are now asking when I'm going to make it again!

Sep 05, 2008

These are hard to make and messy, but man , oh, man are they good after sitting in the fridge overnight.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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