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!).
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
- Hot Cocoa Cookies
- Oreo Cheesecake Recipe
Check out all my Cookie Recipes here!
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.
Notes
This post was originally published in 2011 and has been updated with new photos and recipe improvements. Photos by Joanie Simon.
So much better than the store bought. Made these with the grandkids, they did most of the work lol, we did the vanilla and the strawberry fillings both are definitely kid approved.
So glad to hear that you and your grandkids enjoyed these Oreos – and even better that they did most of the work!! 🙂
Delicious! Much better than store bought. I used closer to a tablespoon of filling
Hi Heather! So glad you enjoyed these Oreos so much!! 🙂
These cookies were tasty and very close to real Oreos. The cookies were crisp but still a little chewy. I made two flavors of the filling, vanilla and espresso, and both were great!
So glad you enjoyed this recipe, Becky! If you want the texture to be closer to a real Oreo, try baking a minute or two longer next time, to mimic that really crisp snap! 🙂
So Much better than store bought! These taste like real cookies! I made plain vanilla filling and the peanut butter! They are both so tasty. As a hack, I used a pice of parchment paper between me and the dough for pressing don the balls and it worked really well! I wanted to chocolate dip some, but ran out of time and energy. I made my dough balls between 15 and 18 grams and made about 20 stuffed cookies! I think I was stingy on the vanilla filling but just right on the peanut butter filling! Weighed the flour, sugar and cocoa rather than measure – so much faster and much more accurate! Another great Tessa recipe!!! Thank you!!!
So thrilled to hear these were a hit, Kelly!!
Amazing!! I had so much fun making them too! I ended up making mint choc chip, espresso, and original. We even tried twisting some of them apart and put ice-cream in the middle… Mint choc chip with chocolate ice-cream, and espresso with caramel ice-cream. So good! My whole family loves them!
Yum!! Sounds so delicious, Abigail! So glad the whole family loved them!!!
They look and taste amazing !
Yay! So great to hear that, Suzanne!!
Amazing! Easy and delicious. Will make again
Yay! So glad to hear that, Christine!!
Can I use Hersey cocoa?
Hi Brenda! This recipe uses a Dutch processed cocoa powder. Some Hershey cocoas are a combination of natural and Dutched cocoa; it just depends on the variety you have! Feel free to give it a try and let us know how it works out for you! 🙂
These are delicious and way better than regular Oreos! We (well, my 13 yo daughter did 99% of the work for this one!) used a 1 Tbsp scoop and filled them with the peanut butter filling. Yum! These cookies are definitely best day of. The unfilled cookies would be great as chocolate wafers for ice box cakes!
Hi Ashley! So excited to hear that you and your daughter enjoyed making and eating these so much – and way to go with your daughter doing most of the work!! Yay!! That’s also a really great idea about the ice box cakes! 🙂
So much better than real Oreos!
So happy to hear that, Haley!!!
These cookies and filling turned out delicious. I don’t like the original cookies because of the shortening. These were so good with the butter. My kids especially enjoyed them with mint chocolate chip ice cream. It was a quick yummy ice cream sandwich for them. Thanks for the great easy to follow tutorial with directions.
Sounds delicious, Rubí! I’m so glad you and your family enjoyed these Oreos!
What’s better than Oreos? Tessoreos. Tessa’s homemade Oreos are AWESOME. I couldn’t stop my family from sneaking more. My favorite filling was the espresso filling. I used 1 tsp instead of 2 in order to reach a crispier cookie.
Haha Tessoreos made me laugh out loud! We are so glad to hear that these were a hit with you and your family, Melissa! 🙂