Homemade Oreos taste just like the classic packaged cookies, but with a homemade touch. Dark cocoa cookies are sandwiched with sweet cream filling for a nostalgic taste of Americana. With only 10 minutes of dough-chilling time and no rolling pin required, making a batch of these iconic sandwich cookies from scratch is quicker and easier than you think!
I originally published this dessert recipe in 2013 and have since added photos and a video tutorial. The only change I have made over the years is reducing the chill time, so they’re even quicker now.
Arguably the most recognizable cookie on the planet, there’s something about Oreo cookies that brings out the kid in everyone. From the classic black-and-white sandwich cookie in the blue package, to the dozens of flavor variations available now, Oreos have securely held their place of honor on American grocery store shelves for over a century. What could be better?
A fresh-baked homemade version, that’s what. 🙂
These Homemade Oreos Feature:
- Soft, buttery, dense chocolate cookies
- Sweet, thick cream filling
- The same comfortingly familiar flavor as the original
- A demand for a glass of milk
Are They an Exact Copycat? No.
While the flavor is all there, my homemade version is a touch softer than the store-bought kind. Don’t think of whoopie pies or anything; they’re much crunchier and crispier than cake-style cookies. Today’s sandwich cookies still have a nice crunch on the edges. And if you leave them lightly covered overnight, they develop a crunchier crust.
They also have a fresher-tasting flavor, something you can really only achieve with a homemade dough and cream filling. The cream filling tastes extremely similar to the packaged cookies. It’s also nice and thick, so it doesn’t really spill out the sides when you bite into the cookie.
One reader, Cyndi, commented: “I just made these and they are delicious! Way better than store-bought! I used black cocoa and they even smell like Oreos! That distinct aroma! ★★★★★“
One reader, Kimberly, commented: “I made these today and the whole family loved them! My son told me not to lose this recipe. They are a little different than store-bought Oreos, but we liked them better! ★★★★★“
Make the Cookies First
All of the ingredients required for this chocolatey cookie dough are basic baking staples. You need:
- Dry ingredients: Flour, Dutch-process cocoa powder (more on this below!), baking soda, and salt
- Wet ingredients: Butter, white & brown sugars, egg, vanilla extract
The cookie dough comes together quickly and easily with an electric mixer. Unlike many cookie recipes—such as my favorite chocolate chip cookies—you don’t have to chill the dough for hours.
To shape them, take a small piece of dough, just about 2 teaspoons (13–15g each), and roll it into a ball. Place the balls of dough onto a lined baking sheet. Flatten gently with the bottom of a measuring cup. Chill the shaped cookies on the baking sheet for 10 minutes in the refrigerator before baking as you preheat the oven. The cookies should spread out nicely into little round discs. Like double chocolate chip cookies, but crispier and flatter.
Before baking:
After baking:
Use Dutch-Process Cocoa Powder
If you’ve never paid much attention to the label on the cocoa powder you use for baking, here’s a super-quick overview:
- Dutch-process cocoa powder is made from cocoa beans that have been alkalized. Alkalizing cocoa neutralizes its acidity, making it darker in color and more mellow in flavor. Oreo cookies are made with Dutched cocoa, which is why they’re so dark! I really love this brand for Dutch-process cocoa powder.
- Natural cocoa is just that—natural powder from roasted cocoa beans. It’s acidic and bitter, with a very strong and concentrated chocolate flavor. Natural cocoa powder (acid) is often used in recipes calling for baking soda (base) because the two react with each other to allow your baked good to rise. If you live in the U.S., the cocoa powder you often see in the baking aisle is natural. And in fact, the majority of my baking recipes with cocoa powder call for the natural kind.
(If you want to learn more, see this post on Dutch-Process vs. Natural Cocoa Powder.)
Today’s cookies, while made with baking soda (base), also contain a little brown sugar (acid) to help the cookies slightly rise and then fall as they cool. If you made these with natural cocoa (acid), the cookies would rise more, making them a little too puffy. You would also lose some of the flavor, and the cookies would be lighter in color.
You could also use something called black cocoa, which I have learned over the years, is heavily-Dutched/extra-alkalized cocoa. I really like this brand, and I purchase right there on Amazon.
Now, the Thick Filling:
While the cookies are cooling, make the filling. Did you know that Oreo creme filling is spelled that way because there’s no dairy in the filling, so they can’t call it “cream”? But in this homemade version, we’re using a mix of butter and shortening. Which I think makes this filling, well, the crème de la crème of creme fillings!
Why shortening? Using half butter and half shortening in the filling creates a flavorful cream that’s sturdy, thick, and not overly rich. It’s more comparable to the store-bought filling. If you prefer to skip the shortening, use all butter. The filling won’t taste as similar to the packaged kind.
I use a round piping tip to pipe the filling. You could also just spread it on with a knife or icing spatula.
Absolutely. To make these homemade Oreos “Double-Stuf” style, simply double the filling and pipe/spread extra on the cookies. Keep in mind that the more filling you use, the more it will squish out the sides when you take that first bite.
No. Do not use these homemade Oreos in recipes that call for Oreo cookies, such as an Oreo cookie crust. These are just for eating and not repurposing into another baking recipe.
Yes! Add in 1/4 teaspoon of your favorite flavor extract, and/or add a couple drops of gel food coloring if you wish. Peppermint extract + green food coloring = mint Oreos!
P.S. Do you like Nutter Butters? Try my peanut butter cookie sandwiches next, for another homemade version of a familiar packaged cookie. Or check out these copycat desserts to make at home for more ideas!
Print
Homemade Oreos
- Prep Time: 35 minutes
- Cook Time: 9 minutes
- Total Time: 2 hours (includes cooling)
- Yield: 20-21 sandwich cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Originally published on my website in 2013, my homemade version of store-bought Oreo cookies feature two dark cocoa cookies with a sweet cream filling. With only 10 minutes of dough-chilling time and no rolling pin required, making a batch of these iconic sandwich cookies from scratch is quicker and easier than you think!
Ingredients
Oreos
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened Dutch-process cocoa powder (see Note if using natural cocoa)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Cream Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1/4 cup (48g) vegetable shortening, room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the cookies: Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until combined and creamed, about 3 minutes. Scrape down the sides and the bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Beat in the egg and vanilla extract. Pour the dry ingredients into the wet ingredients and beat on low speed until a thick dough forms.
- Line large baking sheets with parchment paper or silicone baking mats. Roll the dough into small balls, 2 teaspoons or 13–15g of dough each. Place the cookie dough balls on the lined baking sheets, and feel free to squeeze as many as you can onto one (since you’re refrigerating these and may not have space in your refrigerator for multiple baking sheets). Using the flat bottom of a measuring cup or drinking cup, flatten the balls into discs that are about 1.5 inches in diameter (doesn’t need to be exact). Place the baking sheet(s) in the refrigerator for just 10 minutes to help set the cookies’ shape.
- Meanwhile, preheat oven to 350°F (177°C).
- Space the cold flattened cookies out to be 3 inches apart on the baking sheets. There will be a couple batches of these cookies, so keep the shaped cookies in the refrigerator while the first batches bake. Bake for 8–10 minutes, or until the edges appear set and the tops are slightly cracking. Remove from the oven and allow to cool for at least 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
- While the cookies are cooling, make the filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until totally combined and creamy, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat on low speed for 1 minute and then switch to high and beat for 1–2 more minutes until creamy and combined. The filling is very thick.
- Spread or pipe the cream filling on the bottom sides of half of the cookies. I usually use Wilton piping tip #12. Sandwich the remaining unfrosted cookies on top of the cream filling, pressing down gently.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Cream filling can be made ahead up to 2–3 days ahead of time. Cover and refrigerate, and then bring to room temperature before using on the cookies. Filled cookie sandwiches freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. I don’t recommend freezing the cookie dough, because even after thawing, the cookies won’t flatten out very much.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack | Piping Bag (Reusable or Disposable) and Wilton Piping Tip #12 (if piping filling)
- Dutch-Process Cocoa vs. Natural Cocoa: For the darkest color and best cocoa flavor, use Dutch-process cocoa powder. If you make these with natural cocoa, the cookies will rise more, so they will be puffier. You will also lose some of the flavor, and the cookies will be lighter in color. For best results that look and taste more like Oreo cookies, I recommend Dutch-process cocoa. I usually use Ghirardelli brand, this from NuNaturals, this from Rodelle, or this Dutched/black cocoa blend from King Arthur Baking. You could also plain black cocoa, which is heavily Dutched/extra-alkalized cocoa. I really like this brand.
- Shortening: Using half butter and half shortening in the filling creates a flavorful cream that’s sturdy, thick, and not overly rich. It’s more comparable to the store-bought filling. If you prefer to skip the shortening, replace with butter (use 113g/8 Tbsp of butter total). The filling won’t taste as similar to the packaged kind.
- Mint Cream Filling: When you add the vanilla extract to the cream filling, also add 1/4 teaspoon peppermint extract and 2 drops of liquid or gel green food coloring.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
Pretty straightforward recipe… no complaints. To get them to look like the pictures you will have to spend a lot of time shaping though.
This recipe was a hit with friends and family!! It truly tastes so much like an Oreo, and I had a lot of fun baking and assembling these tasty treats. Definitely a keeper that I will make again.
These were great! It’s a little tedious to weigh each ball and then flatten them but it’s definitely worth it!
Made this recipe for the alternate June Baking Challenge and it was so simple! Not only was it easy and fun to make, they are tasty too. The cookies firm up and the filling is delicious. They are even better dunked in milk! I think next time I’m going to try black cocoa powder and maybe adding some other flavors to the frosting like peanut butter, mint, etc the options seem endless.
I made this as part of the June 2024 baking challenge. It was a hit and my husband couldn’t stop stealing the frosting!
This dough was easy to make. I found pressing out these cookies a little difficult, however. In the end, I found that covering the bottom of a glass with plastic wrapping, pressing down, and then pulling the plastic wrap of the glass worked best to release the cookies. The end result was very fun!
Perfection! Followed the recipe exactly and it came out perfect!
These cookies were delicious and so quick and easy to make! They’re definitely better than store-bought Oreos, especially the filling! My only issue was that the dough stuck to the bottom of the glass when I flatted it.
I made these oreo cookies and they were amazing. Much easier than I thought!
And so delicious!!!
Very easy and delicious! The cookies spread more than I expected them to (but I’m not sad about a little bigger cookie!) The filling was incredibly thick and difficult to spread. I was worried I would run out at first but had plenty.
These cookies are BETTER than Oreos! So easy!!! The filling is thick so I had better luck spreading than piping but 10/10 will make these again.
Loved this recipe! They were gone quickly! Delicious.
I actually made this recipe for a bake sale, so I made them about twice the size. They looked delicious and sold wonderfully well. I used Hershey’s special dark cocoa (dutch), but I still wish they would have tasted a bit more chocolate. Overall, I was very happy with them though.
Delicious. Would love to make again.
Taste like Oreos but soft. Easy and yummy. Made for the June 2024 Baking Challenge (alternate recipe)
These cookies are delicious. They definitely have the flavor of Oreos, with the biggest difference being that the cookie is softer than an actual Oreo cookie. I thought about baking them a bit longer to try to get them the same texture as the original, but I actually like the softer cookie (both on this case and in general).
What a fun recipe to try for my first of Sally’s Baking Challenges! My kids were so excited to see these cookies come together, and these homemade Oreos did not disappoint! Thank you for keeping baking fun, Sally!
Very very super duper extra yum!
Absolutely delicious! Simple, easy to follow directions!
These were super yummy and simple to bake! Homemade tastes so much better than shop bought!
These were so good! They were so yummy and my family loved them! I will definitely be making them again soon!!!
These cookies turned out wonderful! Thank you Sally!
As much as I love mint Oreos, my favorite growing up were hydrox cookies. I remember them having a hint of coconut in them. Instead of using a tsp of vanilla extract in these, could I use 1/2 vanilla and 1/2 coconut extract in them or 3/4 vanilla and 1/4 coconut extract?
Hi Paula, absolutely! We’d start with 1/2 vanilla 1/2 coconut and adjust for future batches.
THANK YOU SOOO MUCH!
These are delightful and easy to make! The center of the cookie is soft but the edges have a nice slight crispiness to them, making them great for dunking in milk if that’s your thing! I added 1 tsp of strawberry emulsion to the filling and it was a nice twist. I will make these again and possibly try other flavors for the filling!
I really liked these! They were super simple to make, and I had all the ingredients on-hand already. They turned out much bigger than regular Oreos, which didn’t bother me at all because they were so good. I made the cookies at night, and left them out on the counter to get a little crispier. Then, I frosted them the next day. By doing it this way, I’d say the cookie part was pretty close to Oreo texture. The filling was much softer than commercial Oreo filling and it really squishes out of the cookies when you bite them. I didn’t pipe my filling; I just spread it on with a knife, and it worked fine. I would definitely make these again, but maybe try to make thicker icing like store-bought Oreos. What if you increased the powdered sugar and/or decreased the butter or shortening?
Hi Gwyn, we’re so glad you enjoyed the cookies! You can certainly try adding more confectioners’ sugar to help thicken the filling to your liking.
My kids loved these! I found the filling a touch too sweet and difficult to pipe until it warmed up a bit. The cookie portion was delicious though!
I made half a batch for the June challenge and I loved the cookie but really didnt care for the filling.
So i only filled half with recommended filling and did the other half with caramel, those were much better
This is a great recipe. The coworkers demolished the plate I brought in and they all requested the next time I double-stuff the filling. Thanks for this recipe.
The filling is spot on. I could eat it with a spoon.
Omg!!! I cannot even put into words how yummy these are!! And, quite easy to make as well. These will for sure be my go to treats to take somewhere.
These were a HUGE hit at church coffee hour. My 10 year old grandson said they tasted better than Oreos! I then told him the recipe’s name.