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

  2. 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. 🙂

  3. I don’t have vegetable shortening. Is there anything I can replace it with?

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

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

  5. 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!!

    1. Definitely! Enjoy, Michelle.

      1. thank you, they came out fabulous!

  6. 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!!

    1. 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!

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

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

  8. 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 😀

  9. 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.

    1. 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. 😉

  10. 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?

    1. 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.

  11. 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!!

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

  12. 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.

    1. 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!!

  13. 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

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

  14. 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? 🙂

    1. They’re crunchy like oreo cookies. You can try to use this chocolate cookie base instead if you’d like: https://sallysbakingaddiction.com/2013/04/21/inside-out-chocolate-chip-cookies/

  15. 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

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

  16. Allyson Daniels says:

    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.


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

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

  19. 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!!!

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

    1. 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.

  21. 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!

  22. 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!

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

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

  25. 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!

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

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

  27. 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!

  28. 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.

  29. 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 🙂

  30. Rachel Hirst says:

    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

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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