Homemade Oreos

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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.

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. 😉

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Homemade Oreos

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

Ingredients:

Oreos

  • 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

Directions:

  1. Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.

Recipe 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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 

 

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

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

 

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Homemade Little Debbie Oatmeal Creme Pies

Homemade Little Debbie Oatmeal Creme Pies by sallysbakingaddiction.com

 

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

 

 

278 Comments

  1. I can’t get Oreos where I live- let alone Oreo style cookies! Can’t wait to try these and I bet they’ll work in Oreo balls too just with less cream cheese 🙂

    1. They were so fun Jocelyn – and you can dye the cream filling any other colors. I’m thinking pink for Valentine’s Day 😉

  2. You are so clever. There is something about real Oreos that isn’t chocolatey enough for me (I can’t quite put my finger on it) so these look about 20x better than real Oreos. Yummm! Sign me up for these. 🙂 Hope you had fun at the concert!

    1. Thanks Erin! The cookie part of an Oreo is almost salty – not very sweet, which is why I guess the cream is so sweet – but anyway my version is definitely a bit more chocolatey!

  3. Oh my goodness these look incredible! I could totally see myself eating a whole batch of these Oreos all by myself! I can’t stop thinking about all the different versions of filling I could use as well! Awesome as always, Sally!

  4. My favorite thing to do with Oreos were to separate them and add whipped cream to the side with the crème filling. SO good. I don’t know what it is but whipped cream just tastes SO good on an Oreo cookie! These look delish, as always!

  5. Mmmm…I am thinking how fabulous it would be to spoil someone on their birthday with a box of these. I would put sprinkles on the edges though. (you have totally changed how I look at everything…ha ha ha!!!)

    I am still in the middle of my self-imposed granola-palooza…my husband and I can’t decide between your Nutella Chocolate Cherry Granola and your Oatmeal Cookie Granola…both are fabulous! In fact, my husband announced he is never buying store bought granola again now that he has experienced how fresh this tastes..and easy too! Anyways…they are making beautiful gifts along with recipe cards with your information on them…spreading the word! 🙂

    1. I love homemade granolas, Christine. My fiancé loves the oatmeal cookie and I love how crunchy the nutella cherry is. And yes – sprinkles around the edges of these Oreos. EXACTLY.

  6. The cream filling is worth the price of admission right there! I’ve always wanted to just create that and while I’ve seen tons of online recipes for it, they always use shortening. Not really my thing in large doses b/c I can always taste it. So I want to dive right into that bowl!

    And the mint version. So clever! The pale green, with the dark choc, is just beautiful, Sally!

    And love that you created these. Years ago when I was strictly raw/vegan, I almost made them following some recipes I researched back then, but made raw vegan Samoas instead. What a project but I digress 🙂 Anyway, you rocked these! Pinned

  7. Yay for homemade Oreo’s!!! the cookie is of course my fave part, chocolate duhhh. I love spreading pb on oreo’s, and I would love to spread some on these!

    so sweet that you guys got to go see Jimmy Eat World and then you were such a sweet fiance’ and made him these!

  8. I love the idea of homemade oreos! These look absolutely delicious! I agree with your fiance’, they are the best cookies! And I love the spin you put on them with the mint! They seem so much simpler than I would have ever thought, thanks for sharing Sally! 🙂

    Also, I burnt an entire batch of sugar cookies this weekend cause I got distracted by my dog when she stole an ornament off the tree, it happens to the best of us! 🙂

  9. Wow they look so much better then the original ones!
    I’d love to make them but I’m not sure how to get shortening here. Could I substitude butter or margarine for it??

    1. Just use an extra 1/4 cup of butter instead of the shortening – the cream filling won’t be as thick and reminiscent of Oreo cookie filling though. However, it will still be wonderful!

  10. People who prefer Oreo cookies to the Oreo cream are like the Loch Ness monster: you hear stories that they exist, but I don’t believe it! 😉 Who are these people? Same with the alleged fans of crunchy chocolate-chip cookies, or the people who say they don’t like their desserts “too sweet”. On par with yetis, I tell ya. Urban myths! Anyway, these look so cute and so delicious and so WOW! I kind of want that bowl of filling, just with a spoon. 😀

    1. I hear ya Caley!! You have GOT to make this filling. Even if you don’t make the cookies. Trust me on this. Trust me, my friend.

  11. Hi Sally! I must say that I love your blog and all the recipes you share with us. I’m from Argentina and a friend told me about this web page because shw knows how much I love baking.
    I hace a question about this recipe, particularly about the filling, is there any other product which I can replace the vegetable shortening with? Because here in Argentina we don’t have that or at least not that I’m aware of.
    Best wishes!

    1. Hey Lucie! So happy you found my blog. We both love to bake, so you’ve come to the right place. You can just use an extra 1/4 cup of butter instead of the shortening.

      1. Great! Thank you Sally 🙂 When I tried these cookies I’ll come again and I’ll tell you how delicious they were 😉

  12. This is my favorite of your “cookie palooza” so far! I like how they aren’t as dry as the original–I’ve always disliked that about Oreos, how crumbly they are, although I love the flavor. Bookmarked for future baking endeavors!

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