Homemade Oreos taste just like the classic packaged cookies, but with a homemade touch. Dark cocoa cookies are sandwiched with sweet cream filling for a nostalgic taste of Americana. With only 10 minutes of dough-chilling time and no rolling pin required, making a batch of these iconic sandwich cookies from scratch is quicker and easier than you think!
I originally published this recipe in 2013. The only change I have made over the years is reducing the chill time, so they’re even quicker now.
Arguably the most recognizable cookie on the planet, there’s something about Oreo cookies that brings out the kid in everyone. From the classic black-and-white sandwich cookie in the blue package, to the dozens of flavor variations available now, Oreos have securely held their place of honor on American grocery store shelves for over a century. What could be better?
A fresh-baked homemade version, that’s what. 🙂
These Homemade Oreos Feature:
- Soft, buttery, dense chocolate cookies
- Sweet, thick cream filling
- The same comfortingly familiar flavor as the original
- A demand for a glass of milk
Are They an Exact Copycat? No.
While the flavor is all there, my homemade version is a touch softer than the store-bought kind. Don’t think of whoopie pies or anything; they’re much crunchier and crispier than cake-style cookies. Today’s sandwich cookies still have a nice crunch on the edges. And if you leave them lightly covered overnight, they develop a crunchier crust.
They also have a fresher-tasting flavor, something you can really only achieve with a homemade dough and cream filling. The cream filling tastes extremely similar to the packaged cookies. It’s also nice and thick, so it doesn’t really spill out the sides when you bite into the cookie.
One reader, Cyndi, commented: “I just made these and they are delicious! Way better than store-bought! I used black cocoa and they even smell like Oreos! That distinct aroma! ★★★★★“
One reader, Kimberly, commented: “I made these today and the whole family loved them! My son told me not to lose this recipe. They are a little different than store-bought Oreos, but we liked them better! ★★★★★“
Make the Cookies First
All of the ingredients required for this chocolatey cookie dough are basic baking staples. You need:
- Dry ingredients: Flour, Dutch-process cocoa powder (more on this below!), baking soda, and salt
- Wet ingredients: Butter, white & brown sugars, egg, vanilla extract
The cookie dough comes together quickly and easily with an electric mixer. Unlike many cookie recipes—such as my favorite chocolate chip cookies—you don’t have to chill the dough for hours.
To shape them, take a small piece of dough, just about 2 teaspoons (13–15g each), and roll it into a ball. Place the balls of dough onto a lined baking sheet. Flatten gently with the bottom of a measuring cup. Chill the shaped cookies on the baking sheet for 10 minutes in the refrigerator before baking as you preheat the oven. The cookies should spread out nicely into little round discs. Like double chocolate chip cookies, but crispier and flatter.
Before baking:
After baking:
Use Dutch-Process Cocoa Powder
If you’ve never paid much attention to the label on the cocoa powder you use for baking, here’s a super-quick overview:
- Dutch-process cocoa powder is made from cocoa beans that have been alkalized. Alkalizing cocoa neutralizes its acidity, making it darker in color and more mellow in flavor. Oreo cookies are made with Dutched cocoa, which is why they’re so dark!
- Natural cocoa is just that—natural powder from roasted cocoa beans. It’s acidic and bitter, with a very strong and concentrated chocolate flavor. Natural cocoa powder (acid) is often used in recipes calling for baking soda (base) because the two react with each other to allow your baked good to rise. If you live in the U.S., the cocoa powder you often see in the baking aisle is natural. And in fact, the majority of my baking recipes with cocoa powder call for the natural kind.
(If you want to learn more, see this post on Dutch-Process vs. Natural Cocoa Powder.)
Today’s cookies, while made with baking soda (base), also contain a little brown sugar (acid) to help the cookies slightly rise and then fall as they cool. If you made these with natural cocoa (acid), the cookies would rise more, making them a little too puffy. You would also lose some of the flavor, and the cookies would be lighter in color.
You could also use something called black cocoa, which I have learned over the years, is heavily-Dutched/extra-alkalized cocoa. I really like this brand, and I purchase right there on Amazon.
Now, the Thick Filling:
While the cookies are cooling, make the filling. Did you know that Oreo creme filling is spelled that way because there’s no dairy in the filling, so they can’t call it “cream”? But in this homemade version, we’re using a mix of butter and shortening. Which I think makes this filling, well, the crème de la crème of creme fillings!
Why shortening? Using half butter and half shortening in the filling creates a flavorful cream that’s sturdy, thick, and not overly rich. It’s more comparable to the store-bought filling. If you prefer to skip the shortening, use all butter. The filling won’t taste as similar to the packaged kind.
I use a round piping tip to pipe the filling. You could also just spread it on with a knife or icing spatula.
Absolutely. To make these homemade Oreos “Double-Stuf” style, simply double the filling and pipe/spread extra on the cookies. Keep in mind that the more filling you use, the more it will squish out the sides when you take that first bite.
No. Do not use these homemade Oreos in recipes that call for Oreo cookies, such as an Oreo cookie crust. These are just for eating and not repurposing into another baking recipe.
Yes! Add in 1/4 teaspoon of your favorite flavor extract, and/or add a couple drops of gel food coloring if you wish. Peppermint extract + green food coloring = mint Oreos!
P.S. Do you like Nutter Butters? Try my peanut butter cookie sandwiches next, for another homemade version of a familiar packaged cookie.
Print
Homemade Oreos
- Prep Time: 35 minutes
- Cook Time: 9 minutes
- Total Time: 2 hours (includes cooling)
- Yield: 20-21 sandwich cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Originally published on my website in 2013, my homemade version of store-bought Oreo cookies feature two dark cocoa cookies with a sweet cream filling. With only 10 minutes of dough-chilling time and no rolling pin required, making a batch of these iconic sandwich cookies from scratch is quicker and easier than you think!
Ingredients
Oreos
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened Dutch-process cocoa powder (see Note if using natural cocoa)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) 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 (4 Tbsp; 56g) 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
Instructions
- Make the cookies: Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until combined and creamed, about 3 minutes. Scrape down the sides and the bottom of the bowl as needed. Beat in the egg and vanilla extract. Pour the dry ingredients into the wet ingredients and beat on low speed until a thick dough forms.
- Line large baking sheets with parchment paper or silicone baking mats. Roll the dough into small balls, 2 teaspoons or 13–15g of dough each. Place the cookie dough balls on the lined baking sheets, and feel free to squeeze as many as you can onto one (since you’re refrigerating these and may not have space in your refrigerator for multiple baking sheets). Using the flat bottom of a measuring cup or drinking cup, flatten the balls into discs that are about 1.5 inches in diameter (doesn’t need to be exact). Place the baking sheet(s) in the refrigerator for just 10 minutes to help set the cookies’ shape.
- Meanwhile, preheat oven to 350°F (177°C).
- Space the cold flattened cookies out to be 3 inches apart on the baking sheets. There will be a couple batches of these cookies, so keep the shaped cookies in the refrigerator while the first batches bake. Bake for 8–10 minutes, or until the edges appear set and the tops are slightly cracking. Remove from the oven and allow to cool for at least 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
- While the cookies are cooling, make the 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 totally combined and creamy, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat on low speed for 1 minute and then switch to high and beat for 1–2 more minutes until creamy and combined. The filling is very thick.
- Spread or pipe the cream filling on the bottom sides of half of the cookies. I usually use Wilton piping tip #12. Sandwich the remaining unfrosted cookies on top of the cream filling, pressing down gently.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Cream filling can be made ahead up to 2–3 days ahead of time. Cover and refrigerate, and then bring to room temperature before using on the cookies. Filled cookie sandwiches freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. I don’t recommend freezing the cookie dough, because even after thawing, the cookies won’t flatten out very much.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack | Piping Bag (Reusable or Disposable) and Wilton Piping Tip #12 (if piping filling)
- Dutch-Process Cocoa vs. Natural Cocoa: For the darkest color and best cocoa flavor, use Dutch-process cocoa powder. If you make these with natural cocoa, the cookies will rise more, so they will be puffier. You will also lose some of the flavor, and the cookies will be lighter in color. For best results that look and taste more like Oreo cookies, I recommend Dutch-process cocoa. I usually use Ghirardelli brand, this from NuNaturals, this from Rodelle, or this Dutched/black cocoa blend from King Arthur Baking. You could also plain black cocoa, which is heavily Dutched/extra-alkalized cocoa. I really like this brand.
- Shortening: Using half butter and half shortening in the filling creates a flavorful cream that’s sturdy, thick, and not overly rich. It’s more comparable to the store-bought filling. If you prefer to skip the shortening, replace with butter (use 113g/8 Tbsp of butter total). The filling won’t taste as similar to the packaged kind.
- 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 green food coloring.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
can i use softened cream cheese instead of shortening?
Hi Terri, you absolutely could. Keep in mind the frosting will be much thinner, and may squish out the sides of the sandwiches.
Hi Sally!! I hope you and yours are all well!!!
I LOVE your recipes and explanations—always thorough & the outcome scrumptious!!
As I’m sure you know, Nestles discontinued their choc. wafers. If I need choc. wafer crumbs for crusts, do you think the wafers from your Oreo Cookie recipe work for that purpose?
Hi Marcie, The old wafers were more like the store bought Oreo thins. Those are thinner and crunchier than this homemade version, so these are not an exact substitute.
Do you think I could leave the chocolate out and make it a golden Oreo? 🙂
Hi Lily, you could try replace the cocoa powder with flour but I have not tested this. You may want to increase the vanilla, or add some vanilla bean seeds. Let me know if you test it!
I see that you do not recommend using these as an ingredient in making an oreo cookie crust. But – can this be spread into a round or square pan, baked, and used as a crust?
I’m sure you could use this dough as a crust. Obviously without mixing in the cream filling. Let me know what you try.
I have tried other homemade Oreo recipes but this one is my favorite.
I made these yesterday, they were so easy and SO delicious. I didn’t use the vegetable shortening and the icing still came out great! I did half vanilla and half strawberry (added strawberry powder to half the icing.) They taste just like oreos but better! I love that they are softer than oreos. After seeing that oreos and all oreo knockoffs have bad ingredients I decided to make them and i am never looking back. Thank you so much ♡♡♡
These are cute and delicious! I used a cookie stamp to flatten them a little. The pattern wasn’t too obvious after baking, but still visible. The cookies were soft though, not crunchy. Do you think I should have baked them another minute or two?
Hi Kat! These cookies aren’t super crunchy like the original. For a crunchier cookie, you could try using our chocolate sugar cookie dough (that would hold the stamp shape better, as well). Let us know what you try!
I made these today and the whole family loved them! My son told me not to lose this recipe. They are a little different than store bought Oreos, but we liked them better! Thank you for sharing the recipe!
I love this recipe and have made them many times! Curious if you’ve ever made a gluten free version? I was thinking to try it to bring to dinner party where a friend can’t have gluten.
Hi Rebecca, We have not tried this recipe using gluten free flour but let us know if you try it!
Can’t wait to try making these!!
I will make them at least once as written and then probably the mint version as my family LOVES mint anything (especially your mint brownies!!!)
What about converting the filling to a peanut butter Oreo filling? Could you swap some of the butter or shortening for peanut butter?
Hi Rebecca we would try this creamy peanut butter frosting as the filling – yum!
I just made these and they are delicious! Way better than store-bought! I used black cocoa and they even smell like Oreos! That distinct aroma! I will be making these again and again! Thanks so much for the recipe!
These were SO cute and delicious!!
Very easy, and we really liked them. I will definitely make them again!
These were deliciously yummy! Thank you for creating yet another tasty recipe.
Do you think these would stand up being mailed to my nephew in arkansas?
These look amazing and my husband and I LOVE Oreos. Can you freeze them as sandwiches or do you need to freeze the cookies and filling separately?
I made these as ice cream sandwiches. The cookies stayed soft with the ice cream. It was perfect.
Made this today and they are delicious! My daughter wanted pink oreos so we added four drops of red food colouring to the icing and got a nice pink. How long with the icing last in the fridge, or can it be frozen? We ended up with about 1/2 cup extra. Maybe I was too skimpy on the filling!
Hi Sally, can we turn it into one giant oreo cookie?
Hi Aleena, We haven’t tested it although I’m sure you could. I’m unsure of the bake time you would need. Let us know if you try it!
Is there a substitute for the shortening?
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. 🙂
Forgot to mention! Let the coffee cool before using it or it will melt your icing!!!
The husband says this recipe is a keeper! Easy to make, richly chocolate and the filling is spot on.
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!
Can you use all butter in the cookie filling? I never buy shortening and am a complete butter loyalist
Definitely!
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!
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.
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.
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.
These were phenomenal!!! Thank you so much!!!!!
Delicious.
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!!