Homemade Oreo Cookies
on Feb 07, 2012, Updated Aug 22, 2024
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Homemade Oreo Cookies made with dark cocoa powder are crispy on the outside with a perfect cream filling in the middle. An easy homemade Oreo cookie recipe!
A homemade Oreo in my neck of the woods is soft, and they are good, but if that’s what you are looking for, this isn’t it. Try my soft and puffy cake mix Oreo recipe for that!
I love making this classic Oreo cookie recipe at home. I find joy in creating food from scratch and these little cookies are fun to try. There is something nostalgic about dipping an Oreo in a cold glass of milk . It brings back so many childhood memories.
Table of Contents:
Table of Contents
Why You’ll Love This Recipe:
- A true classic recipe you can make at home that tastes just as good if not better!
- Delicious-everyone will love them!
- You can use different types of cocoa powder to get the chocolate cookie how you like it
Ingredients:
Dough:
- Butter– at room temperature makes it flavorful
- Powdered sugar-adds sweetness and softness
- Dutch processed cocoa or dark cocoa powder, (I used Hershey’s Special Dark Cocoa)
- Salt
- Vanilla
- Flour
Filling:
- Powdered Sugar
- Melted butter
- Vanilla extract
- Water
See recipe card below for full information on ingredients and quantities
Pro Tips & Tricks:
The dark color of the Oreo cookie comes from the cocoa powder. A true dark chocolate cocoa powder will get you that almost black dark brown cookie. A dutch-process cocoa powder will get you what you see in my photos. A traditional cocoa powder will get you a light brown with a hint of red cookie. I like the dark or dutch-process cocoa best for these cookies and highly recommend finding some.
The cream filling is really simple. It contains powdered sugar, butter, vanilla, and water.
Yes, but it isn’t ideal. The issue is that they lose some of the crunch when you take them out of the freezer. If you do want to freeze these, I recommend freezing the cookies and the filling separately.
They will last about a week in an air-tight container. I found the issue with these is that they lose their crunch quicker than they actually spoil. In order to avoid that, is keeping the cookies and filling separate until you’re ready to serve them.
More Cookie Recipes to Try:
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Cut Out Cookies
Sugar Cookie Icing Recipe for Perfect Holiday Decorating
Simple Gingerbread Recipes
Easy Gingerbread Sandwich Cookies
From Scratch Recipes
Free Printable Gingerbread Man Cookie Templates for Holiday Baking
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Oreo Cookies Recipe
Ingredients
Dough
- 1 1/4 cups butter, at room temperature
- 2 cups powdered sugar
- 1 cup Dutch processed cocoa or dark cocoa powder, (I used Hershey's Special Dark Cocoa)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 to 1 3/4 cups flour
Cream Filling
- 4 cups powdered sugar
- 1/2 cup butter, melted and cooled
- 1 tablespoon vanilla extract
- Water
Instructions
- In a stand mixer with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix.
- Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. You don’t want the dough to be sticky at all and it might even crumble just a little. Don’t be worried about a dry dough; we want a crispy cookie that doesn’t spread when baked.
- Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
- Now if your world is crazy like mine and 3 hours instead of 15 minutes pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it’s too cold.
- Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking 1/4 inch to an 1/8 inch thick.
- Use a 2 inch circle cutter to cut out the cookies.
- Place on a cookie sheet and bake for 8-9 minutes. It’s super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you’ll need to adjust as you go.
- Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
- While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the consistency of play dough.
- Divide the filling in half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.
- After the cookies are cool, it’s time to assemble! Remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between 1/4 to a 1/2 inch thick.
- This is the fun part of making your own Oreos. You can have traditional cream thickness, double stuffed, or even triple stuffed.
- Stack a cookie, cream, and then another cookie. Press lightly together. Repeat, repeat, repeat.
- Store in an air-tight container for up to a week.
Notes
- The dark color of the cookie comes from the cocoa powder. A true dark chocolate cocoa powder will get you that dark brown, almost black, cookie. A Dutch-process cocoa powder will get you what you see in my photos. A traditional cocoa powder will get you a light brown with a hint of red cookie. I like the dark or Dutch-process cocoa best for these cookies and highly recommend finding some.
So happy with this cookie – delicious – totally changed my decorating game – leveled way up – thank you!
This is an old recipe but one I really like and make often still. I’m so glad you liked them.
I’ve made these a few times now. So good! I developed a soy allergy and missed Oreos (they have soy in them). Instead of slicing the filling, I roll a small amount into a ball and flatten to get a more uniform look. These are great! Thank you!
Approximately how many sandwich cookies does this make?
Around 2 dozen. I need to update this recipe, it’s an old one but we still love it!
Hi, I just read your post and my my, you got me craving these. I have a question for you though. How would I go about using the cookie filling as a cake filling. I make an Oreo cookie cake that I think this filling would go better with than the buttercream filling I use.
It’s really thick and I don’t think you’d like that much of it on a cake… the idea is fun but I think it might be a little weird. But who am I to judge! LOL, if you try it let me know how it turned out!
They taste UHHHmazing , but more like brownies than Oreos (bc Oreos are basically made of chemicals). I didn’t have dark cocoa powder so I used Dutch processed cocoa. The cookie part was perfectly crispy and delicate. I baked them for 6 min at 350 but I could’ve made them a bit thicker. We froze the rest of the dough so we can make more later 🙂 thank you for the recipe! Definitely one to try out if you love cookies in general
can you freeze it
Sharing on my blog today! These were delicious!
Salted or unsalted butter?
Unsalted!
Unsalted!
350 degrees Fahrenheit or Celsius?
Everything on my blog is in Fahrenheit! Thanks for asking!
These have officially replaced a more labour intensive Martha Stewart version I used to use. Thanks! Family loves them. I actually rolled out the cream filling too and used same cutter to achieve a perfectly matched circle. Worked like a charm.
Ugh my dough came out like cake batter. I have no idea why. Idk what to do now. I try adding more flour more sugar more cocoa… It’s still slick and not even slightly dry
Ugh… botched recipes are the worst! Hhmmm. I have no idea what happened, but I hope you can try it again. This is one I’ve made lot and lots with success. Did you salvage your dough at all??