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.
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 : )
Wonderful to hear that, Larry!!
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!
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!
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!
Yay! So thrilled to hear that you enjoyed these Homemade Oreos so much, Becky!!
I really enjoyed making this recipe and they are really good !!!
Hi Valerie! So excited to hear that!! Thanks for the comment!
They are so goood and very fun to make !! 🙂
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!
Yay!! So thrilled to hear that, Heather!!
They came out better than expected. They were just the right amount of crunch and tasted even better the next day. So good.
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.
Hi Cindy! So excited to hear that these were such a nostalgic hit 🙂
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
Yay! So great to hear that!! 🙂
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.
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! 🙂
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!
Yay!! So excited to hear this, Laurie!!
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.
Yay!! So excited to hear this, Robin!!