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
Made these today and they are so delicious! The recipe was very simple to follow. I did 3 frosting flavors – plain creme, peppermint and peanut butter! I simply added a spoonful of PB to a portion of the icing and mixed it in. Once the cookies were assembled, I rolled the cookies in crystal sprinkles for a wintery look! Thanks for sharing the recipe 🙂
How long can I chill the dough? Can I make the dough and leave it to chill in the fridge for a day? Can I freeze the dough?
These are delicious! My family loved them! I will be making these again.
Made these as a gift for a friend and they came out so delicious! The recipe is amazing! Would highly recommend.
My husband and I are missionaries living in western Kenya. Our home is in a rural area which means we must drive about 90 minutes to find stores that sometimes offer comfort foods from the USA. Double Stuffed Oreos are a HUGE fav of my hubby so I knew I had to try your recipe. What a homerun this treat is! My hubby’s comment upon eating the first cookie – “Woman, keep baking!” 🙂 So eady easy and made from ingredients i can even find in our small village shops. Yummy!
Sally, these look delicious and I can’t wait to make them. First, though, I’m thinking of using the cream filling for my son’s oreo birthday cake (devil’s food cake with cream filling and whipped cream frosting). Will the consistency work with the recipe as is? Looks like it to me, but I thought to ask the expert. 🙂
This is another great recipe from this site! These were super easy to make and they are so delicious.
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!
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!
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 🙂
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!
Can I use cookie cutters for the Oreos? Would they lose their shape after baking?
I’m sure you could, Mary – though the dough will be too sticky to roll if you plan to roll it out.
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! 😀 Delicious! Thanks for the amazing recipe!
Tried these tonight and they were amazing. Thank you very much for the wonderful recipe.
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!
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!
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!!!
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
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!!
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!!
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!!
Definitely! Enjoy, Michelle.
I just made these for a potluck and everyone loved them. Thanks so much!
Hi Sally! One quick question; in the cookies, should I sift the dry ingredients, and in the cream, should I sift the confectioners’ sugar? Thank you!
I made these for a New Years Day party. The cookies were delicious. The kids and adults loved them!!! Thank you Sally!
I made these and doubled it for a half mint and half regular turn out and OMG.. pure magic. Closed my eyes and tasted way better than store bought Oreos. When I bring them to work today I know they’ll be ecstatic 🙂 thank you for this recipe which will be a staple in my house!
Made these today to serve for Christmas tomorrow. O….M…..G. They are like Oreos but BETTER. They were so good that we had to make two batches because we think they will be gobbled up quickly. Absolutely delicious and amazing. Thank you so much and MERRY CHRISTMAS!!!!!!
I made these yesterday and they were awesome! I think I may whip up another batch for Christmas. Thanks for the recipe!
These turned out so great! Oreos are the hubby’s all time favorite, and now that I can make them, I think they’ll Definitely end up in the cookie rotation. 🙂
As soon as I saw these posted, I knew I had to make them! I made them Tuesday night, stayed up until one in the morning baking, and brought them to school on Wednesday for a holiday celebration! Everyone loved them. To me, they tasted more like Oreos than any other “home-made Oreo” recipe that I have ever tried. I want to make them again and again, they are a great snack. I did make one change to the recipe. We don’t keep shortening in the house, so I subsisted coconut oil. It worked very well and the texture of the cream was still very rich and yummy. I just had to beat it for a much longer time with the butter to get all the little lumps of oil worked out. Thanks for posting these!