Homemade Oreos are the perfect way to recreate the classic chocolate sandwich cookie right in your own kitchen. These rich chocolate cookies are crisp on the outside, tender in the center, and filled with a sweet vanilla cream filling. Whether you’re making them for a family dessert, holiday treat, or afternoon snack, this Homemade Oreos recipe delivers bakery-quality results with simple ingredients.
Why You’ll Love This Recipe
- Rich chocolate flavor from Dutch-process cocoa powder
- Smooth and creamy vanilla filling
- Easy-to-follow recipe for beginners
- Perfect for parties, lunchboxes, and special occasions
- Better than store-bought cookies
- Family-friendly and freezer-friendly
Ingredients
Cookies
- 1 1/4 cups (156g) all-purpose flour
- 1/2 cup (41g) unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Cream Filling
- 1/4 cup (56g) unsalted butter, softened
- 1/4 cup (48g) vegetable shortening
- 1 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer, beat the butter, granulated sugar, and brown sugar until light and creamy, about 3 minutes.
- Add the egg and vanilla extract and mix until combined.
- Gradually add the dry ingredients and mix on low speed until a thick dough forms.
- Line baking sheets with parchment paper.
- Roll dough into small balls using about 2 teaspoons of dough for each cookie.
- Place on prepared baking sheets and flatten each ball into a 1.5-inch disc using the bottom of a glass or measuring cup.
- Refrigerate the shaped cookies for 10 minutes.
- Preheat the oven to 350°F (177°C).
- Arrange chilled cookies about 3 inches apart on baking sheets.
- Bake for 8–10 minutes until edges are set and tops begin to crack slightly.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the filling, beat the butter and shortening together until creamy.
- Add confectioners’ sugar and vanilla extract. Beat until smooth and fluffy.
- Spread or pipe the filling onto half of the cooled cookies.
- Top with remaining cookies and gently press together to create Homemade Oreos.
Tips & Tricks
- Chill the dough briefly to help cookies keep their shape.
- Use Dutch-process cocoa for the most authentic flavor.
- A piping bag creates neat, bakery-style filling layers.
- For extra chocolate flavor, add a pinch of espresso powder.
- Store cookies overnight before serving for the best texture.
- Natural cocoa powder may be substituted, but the flavor will be slightly different.
Details
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Chill Time: 10 minutes
- Total Time: 45 minutes
- Yield: About 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Add a few drops of peppermint extract to the filling for a mint version.
- Serve with milk, coffee, or hot chocolate.
- Mini cookies can be made for parties and dessert trays.
- For a festive twist, roll the filling edges in colorful sprinkles.
Nutrition (Approximate Per Cookie Sandwich)
- Calories: 180
- Protein: 2g
- Carbohydrates: 24g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 15g
- Fiber: 1g
FAQ
Can I make Homemade Oreos ahead of time?
Yes. The cookies can be baked several days in advance and assembled when ready to serve.
Can I freeze Homemade Oreos?
Absolutely. Freeze assembled cookies for up to 3 months in an airtight container.
Why are my cookies spreading too much?
The dough may be too warm. Chilling the dough before baking helps maintain shape.
Can I use natural cocoa powder?
Yes, although Dutch-process cocoa provides a deeper flavor and darker appearance.
How do I get perfectly even sandwich cookies?
Use a small cookie scoop to portion the dough evenly.
Storage
Refrigerator
Store in an airtight container for up to 2 weeks.
Freezer
Freeze for up to 3 months. Thaw at room temperature before serving.
Reheating
No reheating is necessary. Allow chilled cookies to come to room temperature for the best texture.
Similar Recipes
EASY Homemade Oreos
Make rich chocolate sandwich cookies with a creamy vanilla filling.
Ingredients
- Cookies
- 1 1/4 cups 156g all-purpose flour
- 1/2 cup 41g unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 1/4 cup 50g light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- Cream Filling
- 1/4 cup 56g unsalted butter, softened
- 1/4 cup 48g vegetable shortening
- 1 3/4 cups 210g confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer, beat the butter, granulated sugar, and brown sugar until light and creamy, about 3 minutes.
- Add the egg and vanilla extract and mix until combined.
- Gradually add the dry ingredients and mix on low speed until a thick dough forms.
- Line baking sheets with parchment paper.
- Roll dough into small balls using about 2 teaspoons of dough for each cookie.
- Place on prepared baking sheets and flatten each ball into a 1.5-inch disc using the bottom of a glass or measuring cup.
- Refrigerate the shaped cookies for 10 minutes.
- Preheat the oven to 350°F (177°C).
- Arrange chilled cookies about 3 inches apart on baking sheets.
- Bake for 8–10 minutes until edges are set and tops begin to crack slightly.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the filling, beat the butter and shortening together until creamy.
- Add confectioners’ sugar and vanilla extract. Beat until smooth and fluffy.
- Spread or pipe the filling onto half of the cooled cookies.
- Top with remaining cookies and gently press together to create Homemade Oreos.
Notes
- Add a few drops of peppermint extract to the filling for a mint version.
- Serve with milk, coffee, or hot chocolate.
- Mini cookies can be made for parties and dessert trays.
- For a festive twist, roll the filling edges in colorful sprinkles.
Conclusion
These Homemade Oreos are a delicious homemade version of the beloved classic cookie. With rich chocolate wafers and a creamy vanilla filling, they are perfect for sharing, gifting, or enjoying with a glass of milk. Once you try this recipe, you’ll love how easy it is to make your own chocolate sandwich cookies from scratch.