Tessa’s Recipe Rundown
Taste: Surprisingly very much like a store-bought Oreo cookie sandwich – but better! Plus, you get to be in control of how much filling you want 😉
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!
Why You’ll Love This Recipe: The perfect back-to-school or after-school treat!
This post may contain affiliate links. Read our disclosure policy.
I’m so excited to share this recipe for the BEST Homemade Oreo Cookies. Let me just say, these copycat Oreos taste about a million times better than the store-bought kind!
It took some tinkering and adjustments in the Handle the Heat test kitchen, but we nailed it!
Perfectly crunchy chocolate cookie. Delicious cream filling. All made from scratch, ready in under an hour (no cake mix here!).
Struggling with Flat or Dry Cookies?
My free guide shows you how to fix texture problems and bake cookies you’ll love.
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!
Pour yourself a glass of milk and enjoy these homemade Oreo sandwich cookies!
Sprinkle of Science
How to Make Homemade Oreo Cookies
Tips for Perfect Homemade Oreo Cookies:
- Weigh Your Ingredients: Be sure to measure your ingredients correctly – particularly your flour and cocoa powder. I highly recommend using a digital kitchen scale, but if you don’t have one, use the spoon-and-level method. If you add too much flour, you may end up with chewy or flavorless 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 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 dark color and distinct, mild chocolate flavor. It can be difficult to source in stores, but purchased easily online.
You can also use Dutch-process cocoa, but note that using Dutched cocoa will change the color and flavor of your cookies. My favorite brands of Dutch-process cocoa powder are E. Guittard, Penzey’s, or Valrhona.
How to Make Homemade Oreos:
- Prepare 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 cookie 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 Fudge Rounds
- Hostess Cupcake Cookies
- Milano Cookies
- Lofthouse Cookies
Check out all my Cookie Recipes here!
Homemade Oreo Cookies
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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 fine sea 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.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This post was originally published in 2011 and has been updated with new photos and recipe improvements. Photos by Joanie Simon.
These are so great and fun to make! Will definitely be in my cookie baking rotation for special events and holidays. I had to increase the frosting 1.5x to have enough to fill all my cookies.
Soon good! Easier than I expected, I love the chewy texture and my fam approved it taste like oreos
Very good 10/10! I have never made any homemade ores before so i can’t compare tastes, but they set up and every very well tasting my family thought so to. Very much like an oreo.
Can I make the dough and filling in bulk and freeze them until ready to bake?
my dough spread way to much. I followed all directions to a T and used 1 tablespoon as directed.
I am guessing that i should have used one teaspoon instead?
Sorry to hear your cookies spread! Typically when cookies spread, it’s due to either the butter being too warm (cool room temperature is about 67°F) or ingredients not being accurately measured, especially the flour. I’d encourage you to check out this article here, where Tessa explains the importance of using a digital scale, or using the spoon-and-level method if you don’t have one 🙂 There is also a fantastic comparison photo here that shows what butter actually looks like when it’s at a cool room temperature, along with an explanation as to how even the brand and style of butter used plays a role. For accuracy and ease, I actually love using a digital food thermometer to check my butter’s temperature! This recipe works perfectly with either a 1-tablespoon scoop or making the cookies closer to packaged Oreo size with a 1-teaspoon scoop. Feel free to use either. I hope that helps, and I truly hope you give this recipe another try. Good luck!
It’s the pans !… As youre baking the cookies when they come out of the hot oven .. you’re placing the remaining cookie dough on the hot pans …THEY immediately START the baking process ! The Tip is to have MULTIPLE pans …. you can probably have 3-4 pans at a time on stand by… and as you rotate …the pans start cooling down ! Then you can safely continue baking the rest of the cookies
Happy baking
A trick that I use when baking cookies on parchment paper is to crinkle the paper into a ball and then spread it onto the cookie sheet. The paper will retain its non stick but the crinkles will slow down the dough from spreading.
Can these be frozen?
We haven’t tried that, so I can’t say for sure if the texture would change. I’d imagine the cookies would soften quite a bit, especially if they’re filled.
These are great! Could I have the nutritional info please?
Hi Sarah! We don’t calculate nutritional information for our recipes as we believe that dessert should be an indulgence – however, you should be able to find a nutritional calculator online to assist with this if you wish 🙂
How long are they good for stored in airtight containers? I realize they may not be as crisp. And how long it the filling good for stored similarly?
Hi! Tessa talks about this in the bottom of the tip box just above the recipe. Filled sandwich cookies can also be stored in an airtight container in the fridge for up to 2 days. The filling stored separately in the fridge should be good for about 5 days. Hope this helps!
Can I use whole wheat flour instead of all purpose?
Hi Tola! We haven’t tested that, so I can’t say for sure. Feel free to experiment and let us know how it goes!
Can the eggs be replaced with anything? Thanks!
Hi Brittany! Eggs bring structure, moisture, color, flavor, tenderization, and more to baked goods, and we’ve not found anything that can replace the real thing. I know others have experimented and found something that works for them, so feel free to try out different things and see what works for you. Good luck!
There are egg substitute’s that work well. I use Bab’s Red Mill. Flaxseeds and water can be used as well but I wouldn’t use them in the buttercream. 1tablespoon of flax to 3 tablespoons of water make one egg. They don’t alter the flavor.
Very much like the original. Everyone liked them. Will make these again. Thanks.
The frosting recipe provided did taste exactly like Oreo filling, we prefer less sweet so I made a vanilla buttercream as well. We frosted right before eating to keep them crisp. Stayed crisp (unfrosted) for three days so far
These were really fun to make. I opted for the smaller version. I rolled 10 g balls, flattened them with the bottom of a glass dipped in sugar (flour or cocoa powder would work, too) and then cut them to a uniform size using a champagne flute. I added about 1/4 tsp (did not measure, honestly) of peppermint extract and some pink sprinkles to the filling for color. There was JUST enough frosting. If you want a double-stuff experience and you make the small version, I would recommend making 1.5x the filling.