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!
- 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.
PrintHomemade 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. 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.
The homemade Oreos were easy to make and delicious! I will definitely be making them again.
Really fun recipe – the cookies would also be the perfect base for ice cream sandwiches. I was a little intimidated by this one, but once again the instructions and tips yielded a perfect result. Thanks Sally!
So glad for an alternative challenge recipe this month as I can’t eat ice cream and my husband couldn’t eat an entire cake himself! This recipe was easy to make and smelled delicious as they were baking. They have just the right amount of crunch and the filling is very tasty!
This was so simple and very tasty! I wouldn’t say it tasted identical to an Oreo but it certainly tasted delicious!
Chocolate flavor is so good. Cream center is much like an Oreo. If you like Oreos you will love these
Delicious! I just used my smallest scoop and they still ended up bigger than I expected so I would make mine smaller next time. Fun to make, clear instructions, terrific flavor! Will definitely make again!
This is an excellent recipe. The cookie turns out a bit crunchy but still chewy. The icing is a perfect texture. It’s the second time I’ve made homemade Oreos, but my first time using this recipe. As this recipe states, this is not a guaranteed copycat Oreo. It’s a really delicious cookie, just make sure your expectations are in line!
These were simple, delicious, and it made so many! Definitely going to make these again
Great recipe! The cookies were delicious and the recipe was simple to make. I will be making these again. I didn’t have the recommended icing top, but used Alteco 803 instead. It worked great. I also save a couple of cookies back to make ice cream sandwiches.
This was a fantastic recipe!!! So much fun and tasty. Next time I will pay more attention to the edges of my cookies – when I pressed w measuring cup to flatten them a bit, it left some jagged edges.
Delicious! I made smaller cookies (10g) and they came out perfect.
I used baking paper to prevent sticking when pressing down the cookies. Also had trouble piping the thick cream, ended up rolling them into little balls and squishing them into thin discs, similar method to shaping the cookies. Then peeled them off the baking paper and layered into the cookies.
I really loved the result of this recipe, however my cookies turned out more soft– kind of like mini whoopie pies in the end. If there are any suggestions for how to get a crispier cookies, that would be appreciated. Despite this, I really enjoyed making this recipe and were delicious.
Hi Julia! Over-measuring the flour or cocoa powder would yield softer, more cake-like cookies – how did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
I used Black Cocoa in the recipe. They are so much better than store bought!
These are really tasty, but they don’t really taste like Oreos. The filling is spot on taste wise, but the cookie is slightly off. I think if I had gone with my gut and waited until I could order black cocoa powder it would have tasted more like Oreos. I used the Ghirardelli dutch cocoa and it was still good, just not quite right. Also a lot of people said the filling was too thick to pipe, which I thought was true at first too, but I was just using too big of a bag. I tied off the end of my bag and squeezed closer to the piping tip then it piped quite easily and made quick work of filling all the cookies. I also made a double batch and that worked quite well.
Great nostalgic recipe! Would double the recipe next time and roll each cookie just a little bit smaller. Learning curve on my part.
This recipe was so much fun and delicious!
This is a great Oreo cookie hack. The cookies are chocolately, with just a hint of chewy, and the filling is sweet and delicious. It was so fast to put together. I know the whole family will enjoy these. I left a few cookies without filling so I can fill them with homemade ice cream instead of icing. I’m sure whipped cream will be yummy, too. If I leave the whipped cream between cookies in the fridge overnight, I’ll bet the result is cake. I don’t know, but I’m going to try. Thanks, Sally!
I want to make the homemade Oreos but wonder if I need to make adjustments for high altitude?
Most likely. I don’t have enough experience baking at high altitude to give proper instructions, though. Many readers have found this chart/page helpful though: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Do I substitute dark cocoa 1:1 and change nothing else?
Yes, you can use that here as a 1:1 substitute.
Love Oreos and these are even better. Just wondering best way to cover the cookies.
Hi Cathie, we’re so glad you enjoyed these! We like to store the cookies in an air-tight container for best freshness.
Another great recipe! The whole family loved them. I used King Arthur gluten free flour, and they were still so delicious!
They taste so good!
Thanks Sally!!
Would it be a bad idea to use Irish Butter as a substitute for the butter in the Oreo cream or cookie?
Hi Bridget! Irish butter has a higher fat content and can change the results of baked goods, we haven’t tested it here.
Just made these cookies and they came out really good. The cookie consistency was beautiful and rolled really nicely. I added about 1 tsp coffee granules, dissolved, into the cream and love the taste!!!
I plan on making soon. I want to use a cookie stamp for design. Do you think the stamp will work with this dough?
Hi Diane, these cookies won’t hold a stamp design. For a crunchier cookie, you could try using our chocolate sugar cookie dough (that would hold the stamp shape better, as well). Let us know what you try!
These were delicious! I probably made them a little large so I would try to make them smaller next time. Everyone loved them!
These taste just like Oreos! Easy to make, my only complaint was that it was really hard to pipe the filling with the recommended tip size since it was so thick. Otherwise, delicious and fun to make.
I love this! Simple, tasty and full of good ingredients. In fact everything the original is not. It is unhealthy being full of sugar and fat, including palm oil. Also tastes like dust in your mouth. I will probably be stoned for this. The USA has so many amazing cookies. I guess it is the marketing. Thank you Sally. Whenever anyone asks me for a recipe, I recommend you because all your recipes work.
This recipe is perfect. I doubled the recipe with no issues. The amount of filling was just the right amount–it ran out when I filled the last cookies. My husband raved about these. I’m sure the folks at church tomorrow will enjoy them! I keep a document of all the things I’ve made and want to make. Many of the recipes link to SBA! Thanks, Sally and Team!
This recipe is great! They are so easy to make and so much fun. Would love more homemade versions of products like this!
I absolutely loved this recipe! So easy and fun to make