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.

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. 

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Homemade Oreos

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours
  • Yield: 19-20 sandwich cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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



  • 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
  • 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 pure 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 pure vanilla extract


  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 350°F (177°C). 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. 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 food coloring (or add more until you reach desired color).
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: homemade oreos

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


Comments are closed.

  1. Nicole @ Young, Broke and Hungry says:

    Homemade oreos are my favorite!

  2. Oh I love making homemade Oreos! I have done the regular Oreos and then I also made a pumpkin pie version. The regular are still my favorite, but I have to try that mint version too! Love these, Sally! Pinned! 🙂

    1. Thanks for pinning Tieghan! Can you believe Christmas is in ONE WEEK!?

  3. Mimi @ Culinary Couture says:

    I am seriously loving your cookie palooza! This is exactly why I can’t wait to get my hands on your cookbook– you’re a creative genius!

    1. I am thrilled you are loving the cookie palooza, Mimi! Thank you so much for the kind comment. Made me smile this morning to read.

  4. Katrina @ In Katrina's Kitchen says:

    That cream! Oh I just want to live inside this cookie and eat my way out 🙂

    1. Hahaha Katrina this is why I love you.

  5. This is probably a dumb question, but after I put the filling on my cookies, do they need to be refrigerated? Or can I just leave them all put together in an airtight container? These look amazing! Can’t wait to try them!

    1. Hi Leah! I note the storing instructions at the end of the recipe. Let me know how you like them!

      1. 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. 🙂

      2. Perfect! So happy they were a hit, Leah.

  6. One word for you Sally, YUM. I made these today and they are seriously amazing. Everyone loved them. I don’t know how you do it! Will definitely be making this for Christmas. Thank you!!

  7. 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!

    1. Nea, what a compliment! I am thrilled to hear how much you loved these homemade oreos and that they taste authentic to you. I think the same! Great sub for the shortening – I’ll try that sometime!

  8. Thanks Renee! Let me know if you give these a try sometime!

  9. Hi Sally, I’m a big fan of your recipes! These look awesome! I am thinking of making a chocolate/peppermint ice cream sandwich dessert for Christmas, and I would love to use this chocolate cookie recipe for them. I was wondering, do you think the texture of this cookie would be strong enough to hold up to the ice cream? Thanks! 🙂

    1. Hey Ashley – yes! These cookies aren’t soft and falling apart. They are sturdy and hard as they cool (maybe not as hard as a real oreo, but definitely not super soft). Anyway, these would be great as mini chocolate peppermint ice cream sandwich cookies.

  10. Hi Anita – I’m unsure. I’ve never tried it before but I assume 1 flaw “egg” mixture for the egg. So 3 Tbsp warm water mixed with 1 Tbsp flax meal.

  11. Hi! I love your blog and wanted to let you know that these cookies are really good. I just made a batch for Christmas and I’m very impressed. They are VERY rich. I was worried that the recipe wasn’t going to make enough for my cookie tray but I think that it will be fine – they are so rich that I think a lot of people will be satisfied with just one. Or two 🙂 My frosting job was terribly messy until I decided to stuff the rest of the filling into a plastic bag, cut a whole in the bottom and “pipe” it on the cookies. It worked so much better for me than attempting to spread it on neatly with a knife. Thanks for the great recipe!!

    1. Piping the frosting is a great idea, Edie! I didn’t do that but it certainly would make a prettier filling. Happy you liked them!

  12. Your recipes are amazing! Every single one I’ve made, they never fail or taste bad! My family loves the skinny chocolate muffins! Thank you

    1. Thanks Debbi, that’s so nice to hear (read!). Love those muffins.

  13. Oreos rock. Even as a Brit, brought up on chocolate digestives/jammy dodgers/custard creams (a real weakness of mine!)/bourbon biscuits, I can’t resist Oreos. And I can’t quite believe how many different varieties you talk about – we only really get the classic ones and the double filling ones over here. Consider yourselves lucky!

    1. Nicola, there are SO many Oreo versions over here. Gingerbread, candy cane, candy corn, lemon, peanut butter – it’s INSANE! But if you ask me – I like the regular double stuff or the mint the best. And you can easily make them at home with this recipe.

  14. Do these taste anything like Oreo Cakesters? My son LOVED those and they do not make them anymore. I’d love to surprise him with a homemade version. Thanks!

    1. Hi Sherry – no, they aren’t really soft as I suspect Oreo Cakesters to be. These are firm and harder, more similar to regular Oreos.

  15. I just realized that I accidentally put 1 tsp of peppermint extract in the dough instead of the vanilla. I was planning on making the mint oreos, do you think it would still work if i add the vanilla to the dough and just leave out the peppermint in the cream? Thanks.

    1. Hey Lacey! That’s ok. You can add the vanilla extract to the dough or just leave it out. I suggest leaving out the peppermint extract in the cream, yes.

  16. Hailey @ Tasteful Cuisine says:

    I made these yesterday and they were awesome! I think I may whip up another batch for Christmas. Thanks for the recipe!

  17. I made these this afternoon (along with your seasoned pretzels – my husband and I have been eating them since you posted the recipe. I think we’re addicted!) The cookies were much better than regular Oreos, we were beyond impressed! I’m making the mint version on Friday for our guests, assuming I decide to share…

    1. Haha! I think the mint ones will go over well with your guests. They’re the perfect food for company. So happy you love these and those pretzels. Two favorites right now!

  18. Just made a batch of these and I guess I need to adjust the timing in the oven because these came out cracked. They still taste amazing though. It’s just another excuse to make more! These will be brought to my parents for Christmas.

    Thanks so much for the recipe!

    1. Perhaps a minute or so less to avoid the cracks. Happy you enjoyed them Craig! Merry Christmas.

  19. 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!!!!!!

    1. Hey Laurie! So glad you all love these Oreos. I agree – better than the original!

  20. Hi Sally! I was wondering about how to measure the dough. I always use my small cookie scoop, but it is 1.5 tablespoons (4.5 teaspoons). Could I just scoop the dough and break/cut the dough ball in half (2.25 teaspoons)? Or should I just break out the teaspoons and spray them with cooking spray so that they release? Thank you!

    1. Yes, you could use your small cookie scoop and break in half so each half is 2.25 tsp.

  21. 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!

    1. Anna, I’m so glad you said that because they truly DO taste better than store-bought! Anyway, I know everyone at your work will love them. They’re lucky. 😉

  22. I made these for a New Years Day party. The cookies were delicious. The kids and adults loved them!!! Thank you Sally!

    1. Happy to hear it, Scott! Thank you!

  23. Thanks for a great recipe! Somehow, we only got about 30 cookies total, but I was so pleased with the simplicity of the directions (my 4-yr old son helped me) and the lovely visuals. We will make these over and over!

    1. Carolyn, I’m so glad you tried these and that your son was able to help. Thanks so much for reporting back! We have made these a few times since I posted the recipe. Always a hit.

  24. 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!

    1. It’s not mandatory, but I always sift both ingredients when using in mostly all of my recipes.

  25. 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.

    1. 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!

  26. 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.

    1. 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!

  27. 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.

  28. 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.

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

  29. 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!

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

  30. 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?

    1. 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: https://sallysbakingaddiction.com/2013/04/26/soft-baked-funfetti-sugar-cookies/

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally