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!
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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
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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 were so yummy! I made the vanilla & peanut butter fillings. They were perfect. I think I liked the peanut butter filling slightly better.
I loved the crisp chocolate cookie. I made 2 sized balls before baking, 1 teaspoon & 2 teaspoons. I liked them both. The 1 teaspoon size was perfect for a quick snack & the 2 teaspoon size was perfect for dessert.
I will be making these again soon!
So wonderful to hear that you enjoyed these Oreos so much, Amy!! I love that you experimented with the sizes, too! 🙂
This recipe was very easy to follow. I used 2 tablespoon size cookie scoop and only ended up with enough for 11.5 cookies. That’s ok I was able to add some extra filling to the cookies I made. They tasted amazing! My husband is very excited to eat all of these
Hi Heather! I’m so glad you enjoyed these homemade Oreos, even if you didn’t quite get a dozen! Feel free to experiment with making them a little smaller next time, so you get more cookies!! 🙂
So good! Honestly it’s one of the easiest recipes I’ve used for cookies in a long time. I made the espresso filling (I can’t resist coffee and chocolate) and it was just right!
Yay! So glad you enjoyed these Oreos so much, Jamey!!
These oreo cookies are yummy! Crunchy on the outside and chewy in the middle. I made the original and espresso version. I would definitely make again.
So glad to hear that, Rose! You can add an additional minute or two to the bake time to eliminate that chewiness and mimic a real Oreo – or keep the same bake time if you like them that way! 🙂
Very good
So glad these were a hit, Joanne!
Delicious! My family loved them and my oldest gave them 5 stars!
Yay! So glad your kiddos loved these so much, Lindsey!!
Delicious! My family loved them!
So glad to hear that, Lindsey! 🙂
Delicious! We also made them with peanut butter filling! If you want your filling white, probably recommend clear vanilla but we’re not that particular.
Glad to hear that these Oreos were so delicious, Taylor! Good tip, too 🙂
Absolutely delicious!!! I did have a problem with my dough, it did not come together – I’m thinking my butter temperature was the issue. I will be trying again and doing the PB and espresso fillings!!!
Hi Bethany! That could be it – we recommend your butter should be around 67°F when creaming/mixing! I’m so glad you still enjoyed them!! 🙂
Omg…these are what my childhood dreams are MADE OF!!!! I have been wanting a homemade Oreo recipe for years…one that had the nostalgic flavor without all the artificial stuff in it. This is IT, fam – IT!!!! Will it take a long time? Yes. Will your kitchen be a complete mess? Double yes. Is it worth every second? ABSOLUTELY. Do yourself a favor and make them. And then do a happy dance when you eat them because they are so good.
This comment just made our day, Emily!! We are thrilled to hear that you loved these homemade Oreos so much and that they’re worth the dishes!! Thanks so much for the comment 🙂
Super easy, fast and delicious! I made original and peanut butter filling! Will be making them again! My cookies were big. I may make them smaller next time. Thanks for sharing!
Yay! So happy to hear that you enjoyed these Oreos, Amy!!
Delicious! I made the original, the peanut butter, and the mint (without the chips) and all three are very yummy. My scoop is a bit bigger than the portion suggested so I don’t think I baked them long enough. I prefer soft and chewy cookies so mine aren’t really like Oreos, but it is a great sandwich cookie nonetheless.
Hi Sarah! So glad you enjoyed these Homemade Oreos and three (!) of the fillings, even if they weren’t totally crisp!