Homemade Oreos.

A simple homemade version of your favorite cream-filled chocolate cookie. Plus, make homemade mint Oreos too!

A simple homemade version of your favorite cream-filled chocolate cookie. Plus, make homemade mint Oreos too!

Welcome to Day 6 of Sally’s Cookie Palooza! Be warned: picture overload today. I can’t shake my love for Oreos, you guys.

Sally's Christmas Cookie Palooza

These homemade Oreos are for my fiancé. Oreos are his favorite store-bought cookie. It’s often he digs into my stash of Oreo cookies that are clearly labeled “need for recipe!” Oreos are Kevin’s favorite accompaniment to cold milk and favorite remedy to a chocolate craving. The guy can’t get enough. And oh yeah, I love ‘em too.

Homemade Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com

I made these homemade Oreos as a huge “thank you” to the wonderful early Christmas present he got me. What a fun night that was! The next day, tired and groggy from a late night, we ate homemade Oreos. And it was nothing short of amazing.

Making America’s most popular store-bought cookie is much easier than you ever imagined. They aren’t as crunchy as the authentic, but they aren’t as soft and cakey as whoopie pies either. They’re in between. And I find that they are crunchier on day 2. Perfect-o with some milk and/or ice cream.

Little did I know that I already made Oreo cookies before. Well, sort of. All I did was transform my go-to chocolate cookie recipe, baked them smaller, and sandwiched them together with a sweet cream filling. Which absolutely tastes like the real thing!

Quick: what’s your favorite… the cookie or the cream? Mine’s totally the cream.

Homemade Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com-2

Here’s exactly what I did to my chocolate cookie recipe to turn them into Oreos.

Oreos aren’t as soft, moist, and “melt-in-your-mouth” as my chocolate cookies. So first, I took a look at the flour to cocoa ratio. I increased the flour and decreased the cocoa. I did this to not necessarily make them less chocolate-y, I did it to harden them up a bit.

Likewise, I reduced the brown sugar to only 1/4 cup. This is because brown sugar is moist and I wanted to decrease the moisture in the cookie. Finally, I left out the milk in my chocolate cookie recipe. The milk adds a touch of moisture to the dough, but there is no need for it when making Oreo cookie dough.

That all sounds pretty easy, right? It gets easier! In my original chocolate cookie recipe – the dough requires at least 2 hours of chilling. However, since there is more flour in this Oreo cookie dough (and thus producing a thicker, sturdier dough) – there is only a need to chill it for about 30 minutes.

When you roll the slightly chilled cookie dough, make them small. Only about 2 scant teaspoons of dough per cookie. Roll the dough into little balls and place on your baking sheet. Then, very slightly press down on them. Like so:

How to Make Homemade Oreo Cookies. Step-by-step photos at sallysbakingaddiction.com

Then, bake the cookies for a short 6-8 minutes in the oven. They’re quite small, so they don’t need much time in the oven.

The cookies will slightly spread and flatten out:

How to Make Homemade Oreo Cookies. Step-by-step photos at sallysbakingaddiction.com

I accidentally left 1 batch in for 9 minutes (hey, I got sidetracked because Jude saw the “dreaded” UPS man drive up) and the cookies sort of crack on top. Oh well, still tasty!

The chocolate cookies must cool completely before you add the cream filling. I thought about the cream filling I made for my Homemade Oatmeal Creme Pies. It’s creamy, for sure – but not quite as thick as an Oreo cream filling.

I made a few test creams when writing my cookbook over the summer and found that shortening provides the perfect “sturdiness”  and thickness that we all love in the Oreo filling. To make today’s filling, you’ll use a combination of butter, shortening, confectioners’ sugar, and vanilla extract.

I completely surprised myself. This sweet stuff tastes like the real thing!

Homemade Oreo Cookie Filling. Get the homemade Oreo recipe at sallysbakingaddiction.com

Sandwich some of the cream filling between two cookies. However much or little you want. I am a huge sucker for Double Stuf Oreos, so some homemade Oreos had a bit more filling than others. Mmm mmm good!

Homemade Oreos! Much easier than you think and twice as delicious. Easy recipe at sallysbakingaddiction.com

Oh, but that’s not all. Add a touch of green food coloring and peppermint extract to make…

Mint Oreos!

Homemade Mint Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com

There are so many varieties of Oreos on shelves these days and I think mint is my favorite. Even more than peanut butter Oreos. Yes, I know. I’m surprised too.

And I completely adore homemade mint Oreos!

Homemade Mint Oreo Cookies! So easy to make at home. Get the recipe at sallysbakingaddiction.com

Consider yourself warned.

You’re going to make these homemade Oreos once and then about 100 more times. They’re quite quick, quite easy, and possibly better than the real thing. Forget that – they ARE better than the real thing. At least that’s what Kevin told me and I sorta agree.

You may just never want the store-bought kind again. ;)


Homemade Oreos

Yield: 19-20 sandwich cookies

A simple homemade version of your favorite cream-filled chocolate cookie. Plus, make homemade mint Oreos too!

Prep Time: 35 minutes

Total Time: 45 minutes, plus cooling



  • 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (43g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) 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 vanilla extract

Cream Filling

  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1/4 cup (48g) vegetable shortening, room temperature
  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1 teaspoon vanilla extract


Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.

Preheat oven to 350F degrees. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You'll make 3-4 batches (38-40 cookies total).

While the cookies are cooling, make the cream 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 creamy and combined, about 1 minute. Turn the mixer off and add the confectioners' sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.

Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week. Cookies freeze well, up to 2 months. Cream filling may be made ahead of time (up to 2 days in advance). Cover and chill when storing. Allow to come to room temperature before using.

Additional Notes:

For the mint cream filling - beat 1/4 teaspoon peppermint extract and 2 drops of liquid or gel food coloring (or add more until you reach desired color) when you add the vanilla extract.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Here are a few more sandwich cookies you’d love!

Chocolate Chip Cookie Dough Sandwiches

Chocolate Chip Cookie Dough Sandwiches for cookie dough lovers! Easy recipe at sallysbakingaddiction.com


Cake Batter Cookie Ice Cream Sandwiches

Cake Batter Cookie Ice Cream Sandwiches


Homemade Little Debbie Oatmeal Creme Pies

Homemade Little Debbie Oatmeal Creme Pies by sallysbakingaddiction.com


Chocolate Fudge Cookies with Candy Cane Buttercream

Chocolate Fudge Cookies with Candy Cane Buttercream

See more chocolate recipes.

See more cookie recipes.

The BEST Homemade Oreos Recipe - dare I say... better than the original!




195 Responses to “Homemade Oreos.”

  1. #
    Maryposted January 15, 2014 at 6:20 am

    I am not a huge fan of Oreos, but my sons all love them. I home bake most of my cookies and cakes but they still wanted shop bought Oreos. Just made a batch of your Oreos and I have to say that even I am a fan now. Don’t think they will last long especially when hubbie gets home. Big thanks.


    • Sallyreplied on January 15th, 2014 at 9:11 am

      Hi Mary! I’m very happy you gave these Oreos a try. They are certainly one of our favorites as well. I like them better than regular oreos. Thank you for reporting back!


  2. #
    nickiposted January 16, 2014 at 8:46 pm

    I just made these and omg they are delish! I made them slightly bigger so I only got 28 cookies but they are yummy. Now the problem is trying not to eat allnof them.


    • Sallyreplied on January 17th, 2014 at 6:52 am

      THat’s wonderful Nicki. And it’s so hard not to eat a lot of these. When I make them, I always make sure I have somewhere to bring the extras or else I’ll eat nearly them all!


  3. #
    nickiposted January 17, 2014 at 7:57 am

    I am pregnant and right now I have a major sweet tooth so its very hard to restrain myself. But these may just be a new addition to my holiday cookie collection.


  4. #
    Eyanposted January 23, 2014 at 3:49 pm

    Hi Sally! Love your site. My kids and I made these today. I didn’t have any crisco, so I used coconut oil instead. Super yummy! It gave the cookies and nice tropical flavor. And the frosting was still the perfect thickness.


    • Sallyreplied on January 23rd, 2014 at 4:27 pm

      Eyan, that’s a great substitution. Happy you all loved them!


  5. #
    Kateposted January 26, 2014 at 1:31 pm

    Is there a substitute that I could use for the shortening? I know you say in the post that it adds sturdiness, but I wasn’t sure if it was 100% essential. I have everything else to make these and they look so good!


    • Sallyreplied on January 26th, 2014 at 3:31 pm

      Hi Kate! Butter would be fine instead of the shortening.


  6. #
    Jeremyposted February 2, 2014 at 3:18 am

    I’m planning on making some of these for Valentines Day, but I need to make the “Heads and Tails” variety oreos, where one is chocolate and the other is…not. Any suggestions on how would I alter your recipe above to get perhaps a vanilla flavor or a good “pale” colored cookie to go w/ the chocolate?


    • Sallyreplied on February 2nd, 2014 at 4:19 pm

      Hi Jeremy – that’s a tough question! The first cookie that comes to my mind is my vanilla sugar cookie recipe (you can leave out the sprinkles). When you make them, make sure that the vanilla cookie dough is rolled the same size as the chocolate cookie dough. No need to press down on the vanilla cookie dough like you will with the chocolate. Here is that recipe: http://sallysbakingaddiction.com/2013/04/26/soft-baked-funfetti-sugar-cookies/


  7. #
    Adaposted February 2, 2014 at 3:42 am

    I just made these for a potluck and everyone loved them. Thanks so much!


  8. #
    Sophiaposted February 5, 2014 at 5:55 am

    Omg i just made these cookies and its superb! I used lemon flavor for my cream filling and used medium sized icecream scooper to mold my cookies. The result was huge and super delish! Thank u for sharing your recipe :).. Already planning on selling them for V day using red color for my cream. :)


  9. #
    Nancyposted February 10, 2014 at 10:29 am

    I just made these, and blow me down with a feather they taste sooooo good. Much better than store brought. thanks Sally


  10. #
    Michelleposted February 14, 2014 at 1:32 pm

    Wondering if I could use a whoopie pie pan I have to bake these? They fit 20 cookies per pan…have my dough chilling in the fridge — can’t wait!!


    • Sallyreplied on February 14th, 2014 at 1:34 pm

      Definitely! Enjoy, Michelle.


      • Michellereplied on February 14th, 2014 at 2:57 pm

        thank you, they came out fabulous!

  11. #
    Madisonposted February 24, 2014 at 4:45 pm

    These cookies are DELICIOUS. I’ve always been a die-hard fan of chocolate chip cookies (I love your chocolate chip cookie recipes-I learned so many new techniques for baking cookies!), but these cookies have won me over. I have baked them three times in the past two months. :) My friends at school absolutely adore them (I’m in high school). I also recently mailed some to my sister and they held up perfectly. She loved them! These cookies are even more addictive than the real Oreos. Thanks for the recipe!!


    • Sallyreplied on February 24th, 2014 at 8:38 pm

      I am so glad to hear how much you all loved these homemade oreos, Madison! Thanks so much for taking the time to write to me about them. I love those chocolate chip cookies too!


  12. #
    Angela Reyesposted February 26, 2014 at 8:14 am

    These look great! Although my grocery (and the groceries surrounding my area) doesn’t supply peppermint extract… Any suggestions for alternatives?


    • Sallyreplied on February 26th, 2014 at 8:24 am

      You can leave it out and make the regular version. I’ve never tested the filling with any other peppermint flavoring options.


  13. #
    Annaposted March 3, 2014 at 5:46 pm

    OMG they are so good! I made a batch today and planned to take them to school with me the day after tomorrow but I doubt they’ll last that long. My familly and I absolutely love them ;D My mother said they were way better then storebought Oreos and I totally agree.
    One of the best cookie recipes I’ve ever tried!
    Oh and I used coconut oil instead of shortening and the filling was perfect :D


  14. #
    Erinposted March 14, 2014 at 8:12 pm

    I made these today as a st Patricks dessert to bring to my in laws tomorrow. Yet again, Sally, this recipe is a winner! When I took a bite, the taste and texture reminded me of my favorite mint cookie Ben and Jerry’s ice cream. I may need to make a second batch because I don’t think these will last until tomorrow.


    • Sallyreplied on March 15th, 2014 at 11:03 am

      Erin, I’m so glad you tried these homemade oreos. Definitely one of my favorite cookie recipes. I think you may need to make more. ;)


  15. #
    Vickiposted March 20, 2014 at 12:20 pm

    This recipe looks delicious! I’m definitely going to make them for a dinner party tonight. Is there anything I can substitute for the vegetable shortening for the cream?


    • Sallyreplied on March 20th, 2014 at 7:33 pm

      Hi Vicki! You could use butter instead of the shortening, but the cream will not taste like the Oreo creme filling it’s supposed to taste like – same for substituting milk or half-and-half for the cream.


  16. #
    Jacquieposted March 26, 2014 at 11:49 am

    I made these yesterday for my family, and they were a huge hit!! Waaay better than store-bought Oreos. Yumm. Thanks a lot for posting this recipe, Sally!!


    • Sallyreplied on March 26th, 2014 at 3:21 pm

      Jacquie, I’ve been enjoying reading all your comments this afternoon – thank you! So glad these Oreos were a hit.


  17. #
    Minaposted March 27, 2014 at 12:05 pm

    I found your page just recently,and I couldn’t be happier.The recipes are amazing,and a joyful read of how and what you been doing :)
    I only have one question.while making a filling,or a cream like this , I really don’t like using confectioner’s sugar.Doesn’t matter how long I mix it or beat it.The way i bite into those tiny sugar crystals,just gets me nauseous,same with every butter cream recipe I’ve tried.I was wondering if there is anything to do,or a substitute for this.Thank you for your recipes,I’ll probably enjoy my stay here,as long as you keep these amazing posts.


    • melreplied on September 11th, 2014 at 10:45 pm

      To get rid of the balls of sugar you must SIFT it first (using a fine wire mesh sifter). Twice if necessary. I live on the coast and have to sift everything dry for baking. There will be no balls of sugar to bite into this way-Yuk!!


  18. #
    Angeliaposted April 12, 2014 at 5:43 pm

    I like it when you try a recipe and it WORKS these really taste like Oreo Cookies. I made them a bit larger so they looked more like Whoopie Pies but tasted just like Oreo’s I had a tall glass of milk and it was like Heaven on Earth. Thanks for the recipe absolutely Delicious Keeper


    • Sallyreplied on April 12th, 2014 at 6:07 pm

      Thanks Angelia! We love these copycat Oreos – I make them all the time for friends.


  19. #
    Litaposted April 19, 2014 at 4:43 pm

    So I’m super hesitant to make these because you said you adjusted the cookie recipe to make a harder cookie. I’m a major fan of soft chewy cookies. Oreo caketers are my favorite! When you say these are harder… What do you mean exactly? :)


  20. #
    Jeanneposted April 22, 2014 at 3:36 pm

    Hi Sally,
    I was about to make your recipe for the first time, but I see that I add egg in the instructions, but no mention in the ingredients. How many eggs? I can’t wait to try them, they look scrummy!
    Thanks, Jeanne


    • Sallyreplied on April 22nd, 2014 at 5:27 pm

      Hi Jeanne – the egg is listed above the vanilla and after the brown sugar.


  21. #
    Chelseaposted April 22, 2014 at 7:33 pm

    Does anyone happen to know the nutrition facts for these delicious creations?


    • Sallyreplied on April 22nd, 2014 at 9:57 pm

      I’m unsure, try an online calculator perhaps. Hope you enjoy them!


  22. #
    Allyson Danielsposted April 22, 2014 at 8:18 pm

    I love these! They tasted ubber-wonderful!
    Sally I was wondering if you would be willing to help me make a recipe dairy free but still taste good. My husband has lupus and dairy is his “trigger” but I am having a really hard time converting some of our favorite recipes.



  23. #
    Kristenposted April 23, 2014 at 9:48 am

    Hi are these soft or hard? I really love soft oreos so if these aren’t soft how can you make them softer?


  24. #
    Michelleposted April 25, 2014 at 7:00 pm

    Made tonight and they are amazing! Made me breathless! Used vegan butter, egg replacer, added 1 tsp apple cider vinegar and sub white whole wheat flour for 1/2 and also used coconut sugar instead of white sugar. Made the filling with coconut oil. YUMMO!!!


  25. #
    Lydiaposted May 3, 2014 at 11:17 am

    Would it work out if I used a gluten-free flour?


    • Janereplied on August 9th, 2014 at 7:48 am

      I haven’t made this exact recipe, but I’ve just made a batch of Oreos using a recipe out of a magazine and I’m about to do the buttercream for them. I used gluten free plain flour and gluten free self raising flour, but I added some xanthan gum too. I haven’t tasted them yet, but the texture looks good and they held up fine in the oven.


  26. #
    Alaynaposted May 5, 2014 at 6:03 pm

    I just made these for my husband’s Air Force flight room fundraiser. I’m expecting them to be a huge hit, I already tried a left over cookie with the leftover cream :) Yum!


  27. #
    Lauraposted May 8, 2014 at 7:33 pm

    This recipe is freakin fantastic! My five year old is extremely picky, even with desserts and he loves these! And so does my husband who doesn’t even like sweets that much. Super yummy!


  28. #
    Jennposted May 9, 2014 at 10:57 pm

    Tried these tonight and they were amazing. Thank you very much for the wonderful recipe.


  29. #
    Jeannieposted May 18, 2014 at 2:26 pm

    these look sooooooo good! Store bought are expensive and loaded with preservatives so I’m really looking forward to trying these out!


  30. #
    Mellposted May 31, 2014 at 10:50 pm

    I made these today to bring to a get together with some friends from church and they were all gone! My husband (who doesn’t have a sweet tooth) said they were the best cookies I’ve ever made! :-D Delicious! Thanks for the amazing recipe!


  31. #
    Maryposted July 18, 2014 at 11:37 am

    Can I use cookie cutters for the Oreos? Would they lose their shape after baking?


    • Sallyreplied on July 18th, 2014 at 2:48 pm

      I’m sure you could, Mary – though the dough will be too sticky to roll if you plan to roll it out.


  32. #
    Rick B.posted August 16, 2014 at 11:10 pm

    Just made my third batch and this time I used Hershey’s Special Dark Cocoa and exchanged white sugar for the brown sugar. Now, these really do taste and crunch like Oreos! And I only like the cookie part of the Oreo so I skipped the filling. Your recipe is so easy!


  33. #
    Rick B.posted August 16, 2014 at 11:14 pm

    Forgot to mention in my post above that I make these cookies smaller so I get about 60 per batch. Still cook them at 350 degrees for 8 minutes.


  34. #
    Oliviaposted August 22, 2014 at 1:10 pm

    Hey Sally!

    Made these Oreos with kids at a summer camp and they were AMAZING! Better than real Oreos! Have been using your recipes in all my camps since then! Thanks so much :)


  35. #
    Rachel Hirstposted August 30, 2014 at 7:16 am

    Oh My Gosh! I really need to start thinking about larger clothing sizes. After reading the OREOS recipe I could just eat and eat and eat ha! I really want to make OREO’S for the kids, so this has been extremely helpful. You blog is amazing – Thank you for sharing Rachel X


  36. #
    Julieposted August 31, 2014 at 12:00 am

    I made the mint frosting (with the shortening) and it was absolutely one of the best frostings I’ve ever had! Can’t wait to try it w/out mint too! Thank you!


  37. #
    melposted September 11, 2014 at 10:26 pm

    WONDERFUL! I just finished making these, and they don’t look quite as perfect as your picture…to my chagrin. But, they are super cute and exceptionally tasty! My husband will be home from work the beginning of next week, and I wanted to do a test run to see if they’d work for his homecoming. I’m definitely making a fresh batch the night before he arrives-maybe double the recipe!! Thank you!


  38. #
    Baileyposted September 15, 2014 at 3:17 am

    Love your website. So cute and helpful. I’ll be making these soon thanks for the tips!


  39. #
    Mposted September 22, 2014 at 12:45 am

    These came out delicious and were, as promised, super easy. However, I was disappointed with the texture – they weren’t crunchy at all, but soft, and the filling, while tasting right, was much too fluffy and light. I baked the first batch for 8 minutes, then tried baking them longer to get them crunchy, but they would NOT cooperate! I even tried adding an extra 1/4 cup of cocoa powder to the last batch, but it didn’t help (although it tasted delicious!). We’re on day three, and the last one (yep, they disappeared super fast ;) ) wasn’t crunchy either – is there something I did wrong? Do you have any suggestions to get that crunchy oreo texture?
    Thanks for a great recipe :)


    • Sallyreplied on September 22nd, 2014 at 6:11 pm

      I’m glad you thought they were delicious – how about baking them for an extra minute or two? That will ensure a little extra crisp.


  40. #
    Bloggin'Beaslyposted September 22, 2014 at 11:55 pm

    These are perfectly delicious!! I loved them!!


  41. #
    Deborahposted October 1, 2014 at 12:34 pm

    You should leave out the baking soda, and do it with a rolling pin, rather than the balls, and use all white sugar instead of the brown for a more authentic crunch. :)


  42. #
    Nicoleposted October 19, 2014 at 6:07 pm

    Can I use the cookie dough filling in these cookies or is it the wrong consistency.


    • Sallyreplied on October 19th, 2014 at 8:29 pm

      That would be delicious. Enjoy!


  43. #
    Julesposted October 23, 2014 at 2:35 pm

    Hello Sally…I made these Oreos today and they are so yummy! I can’t wait for my family to try them. I have made so many recipes from your site with great success. I’m going to try the carrot cake one this weekend. Congratulations on your recent wedding!


  44. #
    t-popposted October 26, 2014 at 5:12 pm

    Can i use this recipe for my blog? I loved it so much!


  45. #
    Ginnyposted November 24, 2014 at 7:07 pm

    Hi! Can I chill dough overnight?


  46. #
    Matthewposted December 18, 2014 at 12:25 pm

    Hi Sally,
    I was wondering if there was an alternative to vegetable shortening as I can not seem to find it in my local supermarket.

    Thanks, Matthew.


  47. #
    Natalieposted December 21, 2014 at 4:54 pm

    Oh my, Sally! I just made these today and they are amazing! Better than the real thing! You are seriously a baking genius! I can always trust that your recipes will be amazing! I plan on making your pineapple upside cake for Christmas as well. And I love, love, love, that you provide the measurements in grams and liters! I can’t tell you how immensely helpful that is especially since I bought my digital scale! Please never stop baking and creating new recipes!


  48. #
    Alyssaposted December 21, 2014 at 11:11 pm

    Hey, Sally!
    I made these to bring in for my daughter’s Christmas party at preschool, hoping to do something different than the others might do. Turns out I was the only one who made something homemade. I was sad about that…but was thrilled with how these turned out! Now, I must have made mine wayyy bigger than yours, even though i went with the 2 tsp of dough you suggested (or at least tried to!). I doubled the recipe and only ended up with 14 sandwiches! As big as they were, they looked more like whoopie pies, but either way they were delicious. I did the peppermint filling and put Christmas sprinkles around the middle on the icing. So cute. Gotta try to make them smaller next time, but wow, were they good!


    • Sallyreplied on December 22nd, 2014 at 8:14 am

      Love the festive sprinkles around the edges! The only homemade goodie? Yikes. You came to the rescue!


  49. #
    Angelaposted December 22, 2014 at 6:49 pm

    All my cookies from your site have always been perfect!!!!
    I just made these and came out of the oven in a flat mush .. Your note says to chill for 30 minutes…..This dough has been chilling for 2 days. Could that be the problem? Second time I have had this problem with this chocolate recipe. I’m just not sure what Im doing wrong…help!


  50. #
    Annaposted January 8, 2015 at 5:23 pm

    Hey! So I was wondering if there was anyway to make these cookies softer? I’m making them for a school project and I want them to be softer not hard for my class. We’re trying to make alternative recipes for store bought foods (such as oreos). Thanks!


  51. #
    Dawnposted February 23, 2015 at 5:55 pm

    I’ve been wanting to try these forever – and have made a couple dozen of your recipes in the mean time – all turn out perfect (I have 3 different granolas on my counter at the moment – cannot stay out of the triple chocolate!!). I made tar heel pie for company last weekend and while good, my hubby decided it needed more – a chocolate crust. Not wanting to buy anything, I made these cookies and crushed half of them for the crust, turned the other half into Oreo’s – both AMAZING!! My 6yr old and 4yr old twins loved the cookies – to them these are Oero’s having never had the store bought version. And the pie? Topped off with your salted caramel sauce – a dream :) Thank you Sally – I Christmas cookie palooza’d with you and my husband regularly checks out your site – he’s made the bacon wrapped cheese stuffed jalapenos a few times and he cannot wait to make the Chicago deep dish pizza.


    • Sallyreplied on February 24th, 2015 at 1:39 pm

      Dawn, I think it’s safe to say you’re my biggest fan. I loved reading “I christmas cookie palooza’d with you”– that made my day. Your tar heel pie with the salted caramel sounds incredible!


  52. #
    Tanyaposted March 5, 2015 at 12:08 pm

    Can i ask what exactly is “all-purpose flour”? I leave in Europe(Belgium) and here we don’t have it.Or probably there is another name for it… :)
    Thanks in advance!


  53. #
    Synneposted March 7, 2015 at 5:39 am

    Hi Sally,

    Thank you so much for the recipe – I made mine sugarfree yesterday and they are absolutely delicious :)



  54. #
    jessie walkerposted March 10, 2015 at 12:03 pm

    If I don’t have light brown sugar, can I just use all normal brown sugar? 1 cup total?


    • Sallyreplied on March 10th, 2015 at 8:17 pm

      For the correct texture and taste, you need 3/4 cup of granulated sugar and 1/4 cup of either light or dark brown sugar.


  55. #
    Mathildeposted March 13, 2015 at 11:26 am

    Hi Sally!

    I recently discovered your website by randomly googling “home-made oreo recipe” and since then, I absolutely love your website! I’ve only tried this Oreo cookies recipe for the moment but I’m planning to do many others, they all look so yummy!

    I just wanted to ask you a question, how do you do to make the filling so white? When I’m using the usual butter and shortening I can find in shop, it just ends up light yellow. The vanilla doesn’t help either.
    I live in the UK so I was wondering if the butter here is more yellow than in USA, and I bet the brands are totally different too…

    By the way, I made this recipe yesterday to bring to work for a charity, my colleagues loved these Oreos! They said it was much better than the commercial ones ;) Thank you for this!


    • Sallyreplied on March 13th, 2015 at 6:26 pm

      It definitely has to do with the brand Mathilde. The butter here is pale yellow. Yours might be darker? I’m unsure! I’m so glad everyone loved these. Let me know any recipes you try next!


Leave a Comment