This post may contain affiliate links. Please read my disclosure policy.

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

homemade Oreo cookies piled on a yellow plate

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

cookie palooza logo image

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

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

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:

2 images of homemade Oreo cookie dough balls on a silpat baking mat and flattened Oreo cookie dough balls on a silpat baking mat

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:

homemade Oreo cookies on a baking sheet in the oven

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!

Oreo cookie filling in a blue bowl with a spatula

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 Oreo cookies piled on a yellow plate

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

Mint Oreos!

homemade mint Oreo cookies

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!

stack of homemade mint Oreo cookies

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. 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade Oreo cookies piled on a yellow plate

Homemade Oreos

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours
  • Yield: 1920 sandwich cookies 1x
  • 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 (156g) all-purpose flour (spoon & leveled)
  • 1/2 cup (41g) 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

collage of 4 images of homemade Oreo cookies

Reader Questions and Reviews

  1. These cookies look great!  Do you know if they will be ok if frozen in order to keep for a few weeks before needed?  Thanks!

  2. I made these but I used coconut oil instead of the veg short and made them vegan 🙂 they came out wonderful ! Thank you for the recipe:)

  3. This is another great recipe from this site! These were super easy to make and they are so delicious. 

  4. 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. 🙂

  5. 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!

  6. Made these as a gift for a friend and they came out so delicious! The recipe is amazing! Would highly recommend.

  7. Hi Sally!  Could Hershey’s Special Dark be used even though it’s partially dutched? Or should I go with Ghirardelli’s Unweetened Cocoa?

  8. These are amazing!! Thank you. I made them gluten and dairy free (Cup 4 Cup gf flour blend and dairy free spread) and they turned out wonderful (just don’t slightly flatten these as the spread helped them flatten out by themselves)

  9. 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?

  10. 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 🙂

  11. Hi Sally,

    Just wondering, would I be able to use the Hersheys Special Dark cocoa powder here in place of the natural so they’re a little darker like the store bought oreos?


    1. Hi Beth! The Special Dark variety should be just fine in this homemade oreos recipe.

    1. Hi Michelle, What about using the filling from my peanut butter cookie sandwiches?

  12. Would these freeze well with the icing, or should I just freeze the baked cookies and make the icing as needed?

  13. I’m making oreo cupcakes and want the frosting to taste like oreo creme but lighter. Do you think it would work to follow your recipe for the cream and fold in some whipped cream ? I thought about just scraping oreo filling off of the cookies and mixing it with whipped cream but thought this might be easier to just make it all.

    1. Absolutely! Especially after folding in whipped heavy cream. Whip until stiff peaks form and fold in slowly. Let me know how it turns out!

  14. Sally. I’ve made the copycat Oreos several times with great success. My question is can I made the balls first before refrigerating? It would make ball making a whole lot easier.

    1. Hi Andrea! The dough is a little sticky right after mixing together, so that’s why I recommend chilling BEFORE rolling into balls.

  15. I made these and they were incredible. I froze two completely made cookies (including the icing) to see what they would taste like and 5 days later defrosted one and it was still delish. Made another batch of dough, made them into the balls and froze them. Will bake them off for Christmas and then cool and fill them. They were so good!!

  16. This was the second time I’ve made these, but it’s been several years. They’re still amazing!! Trying the oatmeal creme pies next.

  17. By the way, I have been hunting around (and trying out) about a dozen different homemade Oreo recipe and this one is the winner! To make this the most intensely chocolate tasting cookie, don’t scrimp on the cacao. I recommend Drost cacao. It will give you that deep, very dark (nearly black) chocolate look of an Oreo.

  18. Hi Sally! Super excited to bake these for my cheat day tomorrow. Is there a possible substitution for the vegetable shortening? I’m based in New Zealand and it isn’t readily available here.

    1. Hi Becky, You can replace the shortening with more butter so that it’s more of a buttercream filling. Enjoy!

  19. If you like Oreos, stop what you’re doing and make these now!! They are everything good about a store bought Oreo but with a softer cookie. So so delicious and not overly sweet. Just perfect.

  20. These are very delicious! One thing I did different was press the cookies down a little extra so they look more like oreos. They turned out great! Thank you Sally!

  21. Can you use all butter in the cookie filling? I never buy shortening and am a complete butter loyalist

  22. Can I use cream cheese instead of the shortening?
    Cant wait to make these

    1. Hi Carol, We haven’t tested this with cream cheese but you certainly can. You could use butter instead of the shortening, but the cream will not taste like the Oreo creme filling, it will be more of a buttercream. Let us know what you try!

  23. Another dynamite recipe, Sally! I was making these for a friend who is obsessed with oreos, and here’s a few tips to make them even closer to the real thing! I used dark cocoa powder (hershey’s brand) so my cookie color nice and dark, almost black. Also, I baked them for 6 min in ball form (no flattening), then removed from the oven and flattened with a metal measuring cup with a flat bottom, the baked for 2 more min. This created perfectly flat cookies with no divots, cracks or sunken middles. I was also thinking how cool it would be to make an “oreo” stamp to flatten the cookies with and press that into the cookies 6 min in…but I decided I didn’t need to be that extra. Ha! Maybe next time!

  24. If you want espresso filling: brew a cup of dark roast/espresso, add a table spoon of vanilla extract to your cup, then use this instead of your vanilla. 🙂

    1. Forgot to mention! Let the coffee cool before using it or it will melt your icing!!!

    1. Hi Kirstein, You can replaced the shortening with more butter so that it’s more of a buttercream filling. Enjoy!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.