Filed Under: Chocolate | Cookies | Homemade

Homemade Oreo Cookies

By Tessa Arias
  |  
August 1st, 2022
4.83 from 81 votes
4.83 from 81 votes

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!).

Yield: 15 sandwich cookies

Prep Time: 30 minutes

Cook: 10 minutes

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!
Appearance: They look pretty damn tasty.
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!

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 pink tip box below where I’m sharing tons of tips for making perfect Oreos, as well as delicious filling variations.

Then, get a glass of milk and enjoy these sandwich cookies! These make the best after-school or back-to-school treat.

How to Make Oreo Cookies

Ingredients for easy Homemade Oreo Cookies:

  • All-purpose flour – measured correctly! If you add too much flour, you may end up with chewier cookies instead of cookies with a perfectly crunchy texture with a snap to them.
  • Dutch-process cocoa powder or Black Cocoa powder – more details down below.
  • Baking soda & baking powder – check out my Baking Soda vs. Baking Powder article to learn about the surprising differences between these two leaveners.
  • Salt – just enough to enhance the sweet and chocolaty flavor.
  • Granulated sugar – 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.
  • Butter – always use unsalted butter in baking.
  • Egg – helps bind the cookie dough together so the final result isn’t too crumbly or too much like shortbread.

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 extremely mild chocolate flavor. It can be difficult to source in store 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.

Oreo Filling Ingredients:

  • Butter – again, make sure to use unsalted! Traditional Oreos don’t use butter (which actually makes them vegan friendly), but we use it in this homemade recipe for its flavor.
  • Pure vanilla extract – helps make a flavorful filling.
  • Powdered sugar – this recipe uses more than your typical buttercream to achieve that distinct extra sweet Oreo filling and smooth yet stiff texture.
  • Fine sea salt – helps to balance the sweetness.

How to Make Homemade Oreos:

  1. Make the Oreo cookie dough. Combine the dry ingredients in a food processor or in the bowl of a stand mixer fitted with a paddle attachment. Add the chunks of butter and the egg. Mix until the dough comes together.
  2. Portion the dough out into balls. Using a 2 teaspoon scoop, place on a prepared parchment-lined baking sheet. Flatten each ball using the palm of your hand until about ⅛-inch thick. This helps to ensure crisp cookies. Chill the cookie dough balls in the fridge for at least 10 minutes before baking so they don’t spread too much. No cookie cutter or rolling pin required here to keep this recipe super simple!
  3. Bake the cookies. About 10 minutes, or until the cookies are fragrant and completely set. Allow to cool completely on a cooling rack.
  4. Make the Oreo cookie filling. Beat together the filling ingredients in a mixing bowl until light and fluffy.
  5. Assemble the sandwiches. Drop a teaspoon-size blob of filling into the center of one cookie (or pipe in a teaspoon-sized blog using a pastry bag fitted with a round nozzle). Place another cookie on top of the cream. Lightly press down to form your Homemade Oreo cookie sandwich.

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 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 where you live tends to be humid. To make these ahead of time, I would recommend storing the cooled cookies unfilled in an airtight container at room temperature until ready to fill and serve. 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 cookies in an airtight container for up to 1 month. Defrost to room temperature before decorating or serving.

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 Copy Dessert Recipes:

Check out all my cookie recipes here!

4.83 from 81 votes

How to make
Homemade Oreo Cookies

Yield: 15 sandwich cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling time 10 minutes
Total Time: 50 minutes
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

Directions

Make the cookies:

  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. 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.

  3. Divide the dough into 2-teaspoon 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.

  4. 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:

  1. 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:

  1. 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.
  2. Serve the same day the cookies are assembled for best texture.

Recipe Video

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.
Course : Dessert
Cuisine : American
Keyword : homemade oreos, oreo cookies

This post was originally published in 2011 and updated in 2022 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! Full challenge details here. Check out everyone’s Homemade Oreos:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Lesa — August 31, 2022 at 7:22 pm

    My family loved these and my son wants me to mail the espresso ones to him now. Lol.

    • #
      Kiersten @ Handle the Heat — September 1, 2022 at 10:02 am

      Haha sounds like he’s a lucky son, Lesa 🙂 So glad your family enjoyed these so much!

  2. #
    Mae — August 31, 2022 at 5:58 pm

    Pretty easy cookie to make. The filling tastes just like the original even though I had a little bit of a hard time squeezing it through the pastry bag. Nothing a little muscle can’t handle.

    • #
      Kiersten @ Handle the Heat — September 1, 2022 at 9:59 am

      So terrific to hear that, Mae!!

  3. #
    Taylor — August 31, 2022 at 5:40 pm

    These are delicious!!! Everyone who has tasted them has gobbled them right up and my son things he’s hot stuff getting to eat homemade Oreos! I appreciate the info around what kind of cocoa powder to use if you don’t have black cocoa powder. I know I can order it, but wanted to just use what I have on hand this time. I chose to make smaller (6 gram) dough balls so they’d be similar to the size of a store-bought Oreo. I made a chocolate variation by mixing some rich chocolate buttercream I had in the freezer with some of the vanilla creme filling. Both kinds were AMAZING! Thanks for such a great recipe, Tessa!!

    • #
      Kiersten @ Handle the Heat — September 1, 2022 at 9:58 am

      Sounds terrific, Taylor! So glad your Oreos were such a hit 🙂

  4. #
    Rae — August 31, 2022 at 2:44 pm

    The dough was surprisingly easy to make, and I thought it was easy to roll and flatten (I wore gloves). I’ll have to shave a minute or two off the baking time if I make these again (1 cookie started smoking even though my oven thermometer said it was the correct temperature). I can’t smell much due to post-COVID syndrome, so the cookies probably just hit the “fragrant” distinction without me noticing. The texture of the cookies is spot-on, and I think the flavor would have been perfect if I had removed them from the oven slightly sooner.

    • #
      Kiersten @ Handle the Heat — September 1, 2022 at 9:57 am

      So glad to hear that these were fun and easy to make, Rae! I hope your sense of smell comes back soon!!

  5. #
    Jen — August 31, 2022 at 1:01 pm

    Very quick and easy!! Super good recipe for make with kids! So soft and delicious!

  6. #
    Judita — August 31, 2022 at 11:35 am

    Deliciuos oreos, yet easy recipe. Loved it!

    • #
      Kiersten @ Handle the Heat — August 31, 2022 at 1:00 pm

      Yay! So happy to hear that, Judita!

  7. #
    Donna Tamburi — August 31, 2022 at 3:57 am

    These are addictive!!

  8. #
    Kara Murray — August 30, 2022 at 8:36 pm

    Soooo gooood!

  9. #
    robin innaimo — August 30, 2022 at 1:55 pm

    I used my OXO cookie press which worked perfectly to make equally sized cookies, it helped speed up the process and it was incredibly easy.. The cookies were delicious and easy to put together. I used my food processor to make the dough. This recipe is another keeper .

    • #
      Kiersten @ Handle the Heat — August 31, 2022 at 10:19 am

      So glad to hear this worked so well for you, Robin!! Glad you enjoyed making and enjoying your Oreos 🙂

  10. #
    Jennifer — August 29, 2022 at 7:14 pm

    Oreos will always be their own thing, but these are delicious! I made the peanut butter and the mint fillings and loved them both!

  11. #
    Victoria — August 29, 2022 at 5:51 pm

    What can I say? These are just like the storebought ones – only better? Bravo, good lady, bravo.

  12. #
    Debbie Hunt — August 29, 2022 at 4:27 pm

    I loved making these Oreo sandwich cookies! This was a first time for me making this kind of cookie. A real hit with the family!

  13. #
    Alexa Vagnozzi — August 29, 2022 at 4:10 pm

    What a fun recipe! it’s easy and the filling truly tastes like what you eat out of a store oreo.

  14. #
    Karen V — August 29, 2022 at 3:22 pm

    Easy to make and delicious!

  15. #
    Cheryl Sousa — August 29, 2022 at 12:10 pm

    My husband is not a big fan of powdered sugar fillings so I tried my hand at making Swiss buttercream for the first time. Delicious filling for the homemade Oreos!

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 12:45 pm

      So glad you and your husband enjoyed these, Cheryl!

  16. #
    Danielle — August 29, 2022 at 12:00 pm

    I baked these as part of the August baking challenge. They definitely didn’t disappoint! It took a little bit of time and TLC to scoop, roll, and flatten the dough but it was simple and easy. The flavor is so close to the original and everyone who has tried them has enjoyed them! Best served with a glass of ice cold milk 🙂

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 12:46 pm

      So excited to hear that, Danielle!!

  17. #
    Fithria — August 28, 2022 at 7:22 pm

    Delicious, will make again

  18. #
    Nikki Bennett — August 28, 2022 at 5:35 pm

    These were so so fun and so yummy. I’m not sure if they tasted exactly like real Oreos, but if anything they were better. Fairly simple recipe too!

  19. #
    Lu — August 28, 2022 at 5:01 pm

    So good! Crispy chocolate cookies with that vanilla filling! Easy to make and takes about an hour. Nice quick recipe

  20. #
    Suzanne Gmirek — August 28, 2022 at 11:18 am

    I made the Oreo Cookie recipe in both vanilla and espresso. Loved the extra flavors for filling included in the recipe.

    I shared them at our Friday family dinner (all adults 🙂 Everyone took some home and they liked them better the next day. Perhaps that’s because we were pretty full after dinner 🙂 They did not get crispy. I think I needed to bake them longer.

    Thanks for the recipe 🙂

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 12:59 pm

      So glad you enjoyed them when you weren’t so full anymore, Suzanne!! You can definitely add an extra minute or two in the oven, to crisp them up a little more next time 🙂

  21. #
    Karen — August 28, 2022 at 10:24 am

    Not sure if I missed something but I felt like my filling was dry and there wasn’t enough. Otherwise they taste delicious

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 12:58 pm

      Hi Karen! This filling is supposed to be fairly stiff, to resemble the filling of a real Oreo. Sorry you found it too dry! Next time, feel free to add a tiny splash of milk to thin it out a little and make it a more creamy consistency, to your liking!

  22. #
    Kaitlin — August 27, 2022 at 8:36 pm

    This were great. I’ve had lots of homemade Oreos before, but these are much better. The crisp cookies are delicious!

  23. #
    Laura Shearer — August 27, 2022 at 1:35 pm

    These were amazing and tasted better than the original inspiration! Even though the cookies were not as crunchy the next day, we really enjoyed them the day after I assembled them as the flavors of the cookie and the icing really melded together well as they sat.

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 1:04 pm

      So thrilled to hear that, Laura!!

  24. #
    Annemarie — August 27, 2022 at 11:37 am

    I don’t love Oreos – the cookie is too crunchy, and the filling is greasy (this might be exactly why my family members love Oreos). This homemade Oreo recipe is perfect for me – the cookie isn’t too crunchy, and the filling (while still super sweet) doesn’t leave a gross greasy film in my mouth. Bonus: these homemade Oreos are so much bigger than a standard size Oreo. I’m looking forward to making these again with some of the filling variations.

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 1:05 pm

      Hi Annemarie! So happy to hear these were such a hit 🙂

  25. #
    Mia — August 26, 2022 at 10:45 pm

    It was more time intensive than I thought to flatten out all of the cookies and they had a strong baking soda taste to me. But the filling was great.

  26. #
    Elizabeth Brubaker — August 26, 2022 at 11:01 am

    Tastes like the real thing!

  27. #
    Bruce DeBord — August 25, 2022 at 9:52 pm

    Fun recipe! Amazing how much better in taste and texture than store bought!

  28. #
    Donna — August 25, 2022 at 12:09 pm

    Delicious Cookie that I will make again. I think the dough would make a lovely Oreo crust for a cheesecake or peanut butter pie.

    • #
      Kiersten @ Handle the Heat — August 26, 2022 at 1:10 pm

      That might be really good, Donna! You’ll have to let us know how that goes if you ever give it a try 😉

  29. #
    Madison L — August 25, 2022 at 8:15 am

    These cookies are so good! I will say that they were like double the size of a regular oreo, but the flavor was right on.

    • #
      Kiersten @ Handle the Heat — August 26, 2022 at 1:09 pm

      Hi Madison! There are instructions in the pink tip box, above the recipe, for making these smaller and close to a real Oreo in size! You can use a 1 teaspoon scoop (or weigh out about 10 grams of dough for each ball), and continue following the instructions as written. Happy baking 🙂

  30. #
    Diane — August 25, 2022 at 8:11 am

    These cookies are better than store bought Oreos! Will definitely make them again!

  31. #
    Kim Sysa — August 24, 2022 at 6:38 pm

    Homemade Oreo Cookies
    The cookies were easy to make a tasted fantastic. They were eaten as fast as I could assemble them. I made a chocolate filling and I am eager to try mint and other filling flavours.

    • #
      Kiersten @ Handle the Heat — August 25, 2022 at 1:58 pm

      Hi Kim! So wonderful to hear this!! Glad they were such a hit 🙂

  32. #
    Larry — August 24, 2022 at 3:37 pm

    I love Oreos and wanted to try this challenge. They turned out great, just the right amount of crunch and not too sweet cookie, soft filling. Thanks for the recipe, I will keep it in my favorites file : )

    • #
      Kiersten @ Handle the Heat — August 25, 2022 at 1:48 pm

      Wonderful to hear that, Larry!!

  33. #
    Bevin — August 24, 2022 at 2:40 pm

    The homemade Oreos turned out so delicious. I used black cocoa powder so they really looked very similar to an actual Oreo! My biggest issue was the dough. It was pretty challenging to work with, because it was so sticky. I even chilled it before scooping to try to help, but it really didn’t make it any easier! I weigh the ingredients and temp the butter, so I’m not sure if that’s just the dough? Either way, I’d make them again because they are that good!

    • #
      Kiersten @ Handle the Heat — August 25, 2022 at 2:05 pm

      Hi Bevin! I’m so glad you still enjoyed these Oreos, despite the difficulty you experienced handling them! When we tested these Oreos out, they were a tiny bit sticky, but so sticky that they were at all difficult to roll out or handle! Was your kitchen super warm at the time of baking? Also, are you using a bleached or unbleached all-purpose flour? Bleached flours tend to absorb moisture better than unbleached, so perhaps that might help next time? Lastly, I would recommend refrigerating the dough for longer (even overnight) if the stickiness is still an issue for you next time, to help combat this! Please feel free to reach out to us if you wish to troubleshoot any further – we are always happy to help!

  34. #
    Becky Rudella — August 24, 2022 at 1:39 pm

    These cookies are soooo much better than packaged Oreos! Several friends and family members tried them and 100% commented that they’re delicious and better than “real” Oreos. The filling tastes the same, and the cookie is more delicate and flavorful. Yum!

    • #
      Kiersten @ Handle the Heat — August 25, 2022 at 1:39 pm

      Yay! So thrilled to hear that you enjoyed these Homemade Oreos so much, Becky!!

  35. #
    Valérie Lessard — August 24, 2022 at 1:26 pm

    I really enjoyed making this recipe and they are really good !!!

    • #
      Kiersten @ Handle the Heat — August 25, 2022 at 1:38 pm

      Hi Valerie! So excited to hear that!! Thanks for the comment!

  36. #
    Valérie Lessard — August 24, 2022 at 1:25 pm

    They are so goood and very fun to make !! 🙂

  37. #
    Heather — August 24, 2022 at 11:24 am

    I wasn’t too sure about these until I put them together and then tried them! They are so good and definitely better put together! Also, storing them in the refrigerator keep them crisp and they tasted great for several days. Gave them to the neighbors to taste and they loved them and asked for the recipe!

    • #
      Kiersten @ Handle the Heat — August 25, 2022 at 1:37 pm

      Yay!! So thrilled to hear that, Heather!!

  38. #
    Denise Haddock — August 24, 2022 at 10:58 am

    They came out better than expected. They were just the right amount of crunch and tasted even better the next day. So good.

  39. #
    Cindy — August 23, 2022 at 10:35 pm

    So easy and fun. And DELICIOUS with a sprinkle of childhood thrown in! 🙂
    I did take the suggestion of a HTH baker who recommended weighing out the dough balls to 5 grams each. They are the perfect copy cat Oreo size.

    • #
      Kiersten @ Handle the Heat — August 24, 2022 at 7:32 am

      Hi Cindy! So excited to hear that these were such a nostalgic hit 🙂

  40. #
    Rhema is — August 23, 2022 at 6:48 pm

    I never thought that I could ever make anything that closely resembles this cookie! The filling was an absolute parallel to the original & I couldn’t believe that it was possible with so few ingredients. Thank you, Tessa, for sharing this with the world

    • #
      Kiersten @ Handle the Heat — August 24, 2022 at 7:32 am

      Yay! So great to hear that!! 🙂

  41. #
    Caroline McClary — August 22, 2022 at 12:49 pm

    Recipe was pretty straight forward and uncomplicated which I loved! I kind of wanted it a little more crunch to resemble an Oreo more, however, they were delicious as they were.

    • #
      Kiersten @ Handle the Heat — August 22, 2022 at 1:45 pm

      Hi Caroline! So glad you enjoyed the flavor and ease of these Oreos! Next time, simply add a couple extra minutes to the bake time to get more of that Oreo-style crunch! 🙂

  42. #
    Laurie B — August 22, 2022 at 9:37 am

    While I’m not a huge Oreo fan, I did want to try out this recipe because of the challenge and also because, well, a homemade Oreo? They did not disappoint! Tasted like an Oreo but better. I ended up with 18 cookies. I made the espresso and the mint fillings. The espresso – bomb! Not a mint fan (except in a cocktail), but the hubby loves it and loved the cookies! Tip: When pressing the cookies, I used a plastic baggie over my hand, which made it SO much easier! I also put both fillings in the fridge for a bit to firm up before piping. Thank you for another great recipe!

    • #
      Kiersten @ Handle the Heat — August 22, 2022 at 12:02 pm

      Yay!! So excited to hear this, Laurie!!

  43. #
    Robin L. — August 22, 2022 at 7:28 am

    I love Oreos so this was super fun to try a homemade version. They were much easier than I thought they’d be. LOVE the taste and use of black cocoa powder. Will definitely make these again.

    • #
      Kiersten @ Handle the Heat — August 22, 2022 at 12:01 pm

      Yay!! So excited to hear this, Robin!!

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