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. 


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. 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. 🙂

  2. Hi sally:)
    I love all the recipies of yours that I have made!! 
    I was thinking of trying the oreos. I have a gluten-free  flour blend that is cup for cup. Do you know or have you heard if gluten free flour would work in your oreos? 

  3. These look great! I’m planning on making them for my boyfriend for Valentines Day and I was wondering if there was any way I could make the cookies in the shape of a heart? I found another recipe where you roll the dough out with a rolling pin and cut them with a cookie cutter, but your recipe sounds better than the other one and I was just wondering how I might do that. I know you said they spread in the oven, so I didn’t know if with this particular recipe you can’t make them shapes.

    1. Hmm. I’m not really sure because these are drop cookies– not cookie cutter cookies. Could you maybe decorate these with heart sprinkles instead? Ahh sorry!

  4. Dear Sally,

    The Oreos turned out great! I’m from Israel, and shortening isn’t a product that’s used commonly (it’s pretty hard to get by,and for all I know, there’s only one store in the whole the country that sells it). I was lucky though cause my dad had just traveled to NYC, and he bought me tons of Crisco! how exotic, eh? 🙂
    so the Oreo filling is to die for, and I would like to thank you for all your great recipes here, I sure learn a lot about American baking (and baking in general), and its as fascinating as it is delicious. I’ve tried the peanut butter cup cookies and the pumpkin snickerdoodles (WOW) and just made the amazingly easy salted caramel sauce – yummy!
    more so, thanks for the clear, easy to grasp instructions. your posts are delightful and inspiring! 

  5. hello! I was just wondering if there was a substitute for the shortening in this recipe? thanks and this looks soooo good!

  6. I made these over the weekend and they were a hit with my friends. They were way more similar to actual Oreos than I expected them to be. I’m not much of an Oreo fan, actually, but my brother couldn’t stop raving about them… “Just like real Oreos, but a million times better!”

  7. Can I use butter in place of vegetable shortening? Or would that mess with the flavor? These look amazing! I’m hoping to make them for a baking contest! Thanks so much!!!

    1. It’s key for the correct texture! Butter would be the best sub, for sure, but you’ll lose that authentic creme filling taste/texture.

  8. I was browsing around for a cookie recipe to try this weekend and this looks like an excellent candidate! If I wanted to make a chocolate filling for these, could I add some cocoa/melted chocolate to the creme filling? Do you have recommendations on the quantities to be added?

    1. I can’t see why not. I’d add 1/2 cup of cocoa powder or about 4 ounces of melted (and slightly cooled) chocolate.

  9. Hi! How would adding some marshmallow fluff to the shortening and butter mixture be?! Would that be more like middle of an oreo or no?

  10. Well my 7 yr. old granddaughter and I made these today and first I’d like to say YUM!

    Next, I guess I totally mixed up the line about “2 tsp. per cookie” I didn’t realize half an oreo counted as one cookie! lol Needless to say we ended up with 16 big and fluffy oreos!

    That being said, I think the format here is difficult, at best to make from a PC/tablet/Ipad etc. screen. I’m an “old school” Grandma with my “old school” index cards written out from which I’m accustomed to working with. Still, I’d suggest that you do at least read the top portion well, then, print so its not quite so confusing “scrolling” up and down the screen while trying to follow the recipe!
    Thank you for a fun and delicious take on America’s favorite Cookie!

  11. 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!

  12. Hello and thank you for this recipe! 

    I notice people were asking about substituting vegetable shortening. I didn’t have any at home and I didn’t feel like leaving the house just to buy some. So I used coconut oil. It worked quite well. I also didn’t have vanilla extract so I used 1/2 the amount of almond. So not quite 100% Oreo flavour but still quite addicting! 

    I am contemplating substituting lard instead but I feel you might have to cook it. Not 100% sure and will need to read up. But the coconut oil was great! 

    Thank you again. 🙂

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

  14. I want to make these for a party.  How far in advance could I make these?  How would you suggest storing until the event?


    1. Hi Brandi– Cookies stay fresh covered at room temperature for up to 1 week. Cookies freeze well, up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

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

    1. Butting in here – I just made these using Ghirardelli unsweetened cocoa (it’s the only cocoa I use) and they turned out great. I am thinking that the Hershey’s special dark would be too much for these cookies.

  16.  Hi Sally,
    I know this is a really weird question and most people don’t really eat this cookie compared to normal Oreos, but is there a way to convert this cookie to golden Oreos? The vanilla  type of Oreos? Chocolate Oreos are my absolute favorite, but a lot of my family members love the golden Oreos is there a way to do this?

  17. The filling is really yummy. Nice firm consistency. I used a small scooper to plop the filling onto the cookies. A versatile staple. Thank you!

  18. Hey Sally. I have enjoyed your blog for a long time but recently came across this recipe. I have a question about it.

    I know you do not deal with vegan recipes, but do you know how you could make these vegan? I ask because although these are homemade Oreos, Oreos are actually vegan. I got excited when I saw the recipe thinking I could make them for a coworker as she’s vegan and loves Oreos, but then I realized the store bought ones are still better.

    Thank you!

    1. Hi Samantha! That’s a great question. My suggestions would be to use a vegan butter (such as Earth Balance brand). For the egg, perhaps a flax egg instead? I have not tried them this way, nor am I a pro at vegan baking. But that’s where I would start.

  19. These were incredible! Thanks so much for posting this. I couldn’t believe how accurate the taste on the cream was. I wasn’t excited about the shortening either, but once I tasted it…who cares!!!

  20. 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)

    1. I think vegetable shortening in India would be Dalda!! I have used ghee for substituion of shortening in the pie crust recipe. It worked fine.

    1. You could probably use 1/2 cup butter instead of 1/4 cup of butter and 1/4 cup shortening. It would just taste like buttercream frosting but it wouldn’t be quite as firm/sturdy.

  21. 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?

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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