Tessa’s Recipe Rundown
Taste: Surprisingly very much like a store-bought Oreo cookie sandwich – but better!
Texture: The texture of the cookie is pretty similar to store-bought Oreos, just a little bit softer and chewier, yet still with a satisfying snap and crunch.
Ease: The electric mixer and/or food processor do most of the work. Filling and assembling takes a bit of hands-on time, but is completely doable!
Pros: These taste better than store-bought Oreos, plus you’re in control of just how much filling you want.
Cons: None except these homemade Oreos don’t stay good as long as store-bought ones.
Would I make this again? Yes. Perfect for a back-to-school or after-school treat!
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Oreo cookies are such a symbol of childhood here in the U.S., though I’m not sure they were my favorite childhood treat – mostly because you’d get gunks of black cookie stuck in your teeth and on your face! There was no way you’d be able to sneak an Oreo without getting caught unless you brushed your teeth right after. And what 9-year-old wants to do that?!
I’m so excited to share this recipe for the BEST homemade Oreos. Let me just say, these copycat Oreo cookies taste about a million times better than the store-bought kind (though you still can’t sneak one!).
Perfectly crunchy chocolate cookie. Delicious cream filling. YUM. All made from scratch in under an hour (no cake mix used here).
The best part? You can add as much filling to each sandwich cookie as you want AND you can get creative with the filling flavors!
Check out the tip box below where I’m sharing tons of tips for making perfect Oreos, as well as delicious filling flavor variations.
Then, get a glass of milk and enjoy these sandwich cookies! Homemade Oreos make the best after-school or back-to-school treat.
Sprinkle of Science
How to Make Homemade Oreo Cookies
Tips for Easy Homemade Oreo Cookies:
- Weigh Your Ingredients: Be sure to measure your ingredients, particularly your flour and cocoa powder, correctly. I highly recommend using a digital kitchen scale for best results, but if you don’t have one, use the spoon-and-level method. If you add too much flour, you may end up with chewier Homemade Oreos instead of cookies with a perfectly crunchy texture with a snap to them.
- Don’t Reduce the Sugar: Sugar is essential to any cookie recipe! In this recipe, sugar is not only needed as a flavor enhancer, but granulated sugar in particular is needed to allow the cookies to spread and develop crispiness. Learn more about sugar’s role in baking cookies here.
- Make Sure Your Leaveners Are Fresh: Your baking soda and baking powder must be fresh for these cookies to spread and crisp as they should. Leaveners can actually lose their effectiveness before the date printed on the can. Learn more about the differences between Baking Powder vs. Baking Soda, and how to test for freshness here.
What Kind of Cocoa Powder is in Oreos? Why are Oreos Black?
Packaged Oreo cookies contain Black Cocoa, which gives them their distinct dark cocoa color and mild chocolate flavor. It can be difficult to source in stores but purchased easily online. If you don’t have it, you can also use Dutch-process cocoa. My favorite brands of Dutch-process cocoa powder are E. Guittard, Penzey’s, Bensdorp, or Valrhona – but note that using Dutched cocoa will change the color and flavor of your cookies.
How to Make Homemade Oreos:
- Make the Oreo cookie dough.
- Portion the dough out into balls and bake.
- Make the Oreo cookie filling.
- Assemble the homemade Oreo cookie sandwiches and serve!
How to Make Double-Stuffed Oreos:
Increase filling to 1 tablespoon (or more, to your preference!) per cookie sandwich.
How to Make Smaller Oreos:
If you’d like to make your Homemade Oreos closer to packaged Oreo size, use a 1-teaspoon scoop (or about 10 grams of dough for each ball), and continue following the instructions as written.
How to Store Homemade Oreos:
- Homemade Oreos are best enjoyed the same day they are made for optimal Oreo-style crunch factor!
- The longer the filled cookies sit, the softer they will become – especially if you live somewhere humid.
- To make these ahead of time, I recommend storing the cooled cookies unfilled in an airtight container at room temperature until ready to fill and serve.
- The filling can also be made ahead of time and stored in an airtight container in the fridge. Let come to room temperature and re-whip before assembling cookies.
- Filled sandwich cookies can also be stored in an airtight container in the fridge for up to 2 days. Allow to soften for about 5-10 minutes before enjoying.
Can You Freeze Homemade Oreo Cookies?
Freeze unfilled, cooled Homemade Oreo cookies in an airtight container for up to 1 month. Defrost to room temperature before assembling the cookie sandwiches and serving.
Homemade Oreo Filling Variations
Choose your own Oreo adventure! Here are some different filling recipes for your version of the best homemade Oreos.
Peanut Butter Buttercream Filling
1 stick (113 grams) unsalted butter, at a cool room temperature
½ cup (135 grams) creamy peanut butter*
2 1/2 cups (313 grams) powdered sugar, sifted
1/8 teaspoon fine sea salt
2 ½ teaspoons pure vanilla extract
1 teaspoon of warm water, about 100°F
In the bowl of an electric mixer fitted with the paddle attachment, whip the butter and peanut butter for about 2-3 minutes on medium speed until light and fluffy. Scrape down the edges of the bowl with a spatula. On low speed, add the powdered sugar a ½ cup (63 grams) at a time to ensure that the powdered sugar has been fully incorporated. Once all the powdered sugar has been added, add the salt and mix on medium speed for 1-2 minutes. Lastly, add the vanilla extract and water, mixing until fully combined.
*Conventional peanut butter (like Skippy or Jif) is best, though natural peanut butter could be substituted if mixed really well.
Strawberry Buttercream Filling
1 stick (113 grams) unsalted butter, at a cool room temperature
2 1/2 cups (313 grams) powdered sugar, sifted
1/8 teaspoon fine sea salt
2 ½ teaspoons pure vanilla extract
3 tablespoons (0.4 ounces) freeze-dried strawberries (finely ground in food processor)
In the bowl of an electric mixer fitted with the paddle attachment, whip the butter for about 2-3 minutes on medium speed until light and fluffy. Scrape down the edges of the bowl with a spatula. On low speed, add the powdered sugar a ½ cup (63 grams) at a time to ensure that the powdered sugar has been fully incorporated. Once all the powdered sugar has been added, add the salt and mix on medium speed for 1-2 minutes. Lastly, add the vanilla extract and the freeze-dried strawberries, mixing until fully combined.
Mint Chocolate Chip Buttercream Filling
1 stick (113 grams) unsalted butter, at a cool room temperature
2 1/2 cups (313 grams) powdered sugar, sifted
1/8 teaspoon fine sea salt
2 teaspoons mint extract
1 teaspoon green food coloring, optional
½ cup (85 grams) finely chopped semi-sweet chocolate chips or mini chocolate chips
In the bowl of an electric mixer fitted with the paddle attachment, whip the butter for about 2-3 minutes on medium speed until light and fluffy. Scrape down the edges of the bowl with a spatula. On low speed, add the powdered sugar a ½ cup (63 grams) at a time to ensure that the powdered sugar has been fully incorporated. Once all the powdered sugar has been added, add the salt and mix on medium speed for 1-2 minutes. Add the mint extract and food coloring (if using), until just combined. Lastly, fold in the chopped chocolate chips with a spatula.
Espresso Buttercream Filling
1 stick (113 grams) unsalted butter, at a cool room temperature
2 1/2 cups (313 grams) powdered sugar, sifted
1/8 teaspoon fine sea salt
2 teaspoons espresso powder dissolved in 1 teaspoon hot water
In the bowl of an electric mixer fitted with the paddle attachment, whip the butter for about 2-3 minutes on medium speed until light and fluffy. Scrape down the edges of the bowl with a spatula. On low speed, add the powdered sugar a ½ cup (63 grams) at a time to ensure that the powdered sugar has been fully incorporated. Once all the powdered sugar has been added, add the salt and mix on medium speed for 1-2 minutes. Lastly, add the dissolved espresso liquid until just combined.
More Homemade Copycat Dessert Recipes:
- Cosmic Brownies
- Brown Butter Rice Crispy Treats
- Homemade Oatmeal Cream Pies
- Homemade Fudge Rounds
- Brown Sugar Cinnamon Pop Tarts
- Krispy Kreme Copycat Glazed Doughnuts
Check out all my cookie recipes here!
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Homemade Oreo Cookies
Yield: 15 sandwich cookies
Prep Time: 30 minutes mins
Chilling time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 50 minutes mins
Review Print Save
Homemade Oreo Cookies taste just like the famous store-bought sandwich cookies – but better! These delicious homemade Oreos are easy to make and can be customized with your favorite flavored filling (double-stuffed if you prefer!).
Ingredients
For the cookies:
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 cup
(43 grams) Dutch-process cocoa powder or Black cocoa powder - 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 10 tablespoons (142 grams) unsalted butter, at a cool room temperature, cut into chunks
- 1 large egg, at room temperature
For the filling:
- 1 stick (113 grams) unsalted butter, at a cool room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 1/2 cups (313 grams) powdered sugar, sifted
- 1/8 teaspoon fine sea salt
Instructions
Make the cookies:
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a food processor fitted with the S blade attachment or in the bowl of an electric mixer fitted with the paddle attachment, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. While pulsing, or on low speed, add the butter in several pieces at a time, then add the egg. Continue processing, or mixing, until the dough comes together in a mass, about 1 minute.
Divide the dough into 1-Tablespoon sized balls using a small cookie scoop and drop onto prepared baking sheets, at least 2 inches apart.* Dampen the palm of your hand before flattening each ball of cookie dough to about 1/8-inch thickness. Chill each tray of flattened cookie dough for at least 10 minutes in the fridge before baking.
Bake for 9 to 10 minutes, rotating once to ensure even baking, or until the cookies are fragrant and completely set. Set baking sheets on a rack to cool. At this point the cookies can be stored in an airtight container for 2 days. Note they may become less crispy the longer they’re stored.
To make the filling:
In a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium-low speed until well combined. Scrape down the bowl. Gradually add the powdered sugar then the salt. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble:
Using a pastry bag or spatula, drop a teaspoon-size blob of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press down to work the filling evenly towards the outside of the cookie. Repeat with remaining cookies and filling.
Serve the same day the cookies are assembled for best texture.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
*If you’d like to make your Oreos closer to packaged Oreo size, rather than using a 2 teaspoon scoop, take 1 teaspoon of dough (or about 10 grams of dough for each ball) and continue following the instructions as written.
This post was originally published in 2011 and has been updated with new photos and recipe improvements. Photos by Joanie Simon.
August 2022 Baking Challenge
This recipe was the August 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes!Learn more about my monthly baking challenges here. Check out everyone’s Homemade Oreos:
