Homemade Oreos Recipe

Name: Homemade Oreos
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 20
Cuisine: Treats
Ingredients: 1/2 cup butter, softened; 1/2 cup white sugar; 1/2 teaspoon salt; 1 large egg; 1 cup all-purpose flour; 3/4 cup unsweetened dark cocoa powder; 1/8 teaspoon baking soda; 1/4 cup butter, softened; 1 cup powdered sugar; 1/2 teaspoon vanilla

The perfect homemade oreo recipe made for dunking in milk, just like everyone’s favorite chocolate sandwich cookie!

This recipe checks all the boxes for that crisp chocolate cookie that tastes great with that thick vanilla cream center we all love!

stack of homemade oreos on a cutting board

Easy Homemade Oreos

Recreating the infamous creme-filled sandwich cookies is easier than you’d guess, and this recipe makes my family happy down to the last bite!

The cookie part has the right amount of cocoa and a perfectly crisp texture that pairs with the creamy vanilla center- all you need is a glass of milk (or non-dairy alternative), and you’re set.

Homemade Oreo Ingredients

Let’s take a look in the pantry and fridge for these items:

Butter: some goes into the cookie dough and the rest for the filling.
Sugar: white granulated sugar is essential for these cookies.
Salt: enhances the butter and cocoa flavors.
Egg: just one to help the cookies hold together.
All-purpose flour: regular white flour is all you need.
Dark cocoa powder: Dutch processed, but you can also use regular unsweetened cocoa powder, notes on this later.
Baking soda: helps the cookies rise a little.
Vanilla extract: makes chocolate desserts taste better.
Powdered sugar: gives the filling that thick-whipped texture.

As always, check the recipe card at the end of this post for the ingredient measurements and detailed baking directions.

Regular Cocoa or Dark Cocoa

These cookies can be made with regular cocoa or Dutch-processed, but there will be a difference in flavor and texture based on which option you select.

Cooked made with Dutch-processed (dark cocoa powder) result in a richer cocoa flavor and darker color, while regular Hershey’s cocoa powder tastes milder and has lighter color.

homemade oreos made with regular cocoa and dutch cocoa

How to Make Oreos

There is a science to achieving a great homemade version of Oreos, but all the figuring is done for you.

Just use the correct ingredient amounts and follow the step-by-step directions below.

Start the dough
Use a hand or stand mixer to cream the butter, white sugar, and salt until fluffy. Add the egg and mix to combine.
Sift the dry ingredients
Sift the flour, cocoa powder, and baking soda in a separate bowl. Add the dry ingredients to the wet ingredients and mix to form a dough.
Square up
Place a large piece of plastic wrap onto a flat surface and transfer the dough on top. Shape it into a ball or square, wrap with plastic wrap and refrigerate for 1 hour.
Prep
Preheat the oven and line a baking sheet with parchment paper.
Roll it out
Divide the dough into 2 pieces. Place half the dough between two sheets of parchment paper and roll it out. Use a small round cutter to cut out as many cookies as possible.
Repeat
Re-roll any scraps to cut out additional cookies, and repeat the process above with the remaining dough half.
Bake
Place the cookies onto the lined baking sheet and bake for 15 minutes. Remove from the oven and allow them to cool completely.
Make the filling
While the cookies bake, cream the softened butter, powdered sugar, and vanilla in a medium mixing bowl until fluffy.
Double stuff
Spread a cooled cool with a generous scoop of the creme filling and sandwich it with another cookie. Repeat with remaining filling and cookies.

All that’s left is to pour yourself a well-deserved cup of coffee or milk, and enjoy a homemade oreo or two!

Are Homemade Oreos Healthy?

This homemade oreo recipe is certainly made with real and simple ingredients, but it’s not necessarily meant to be lower in fat or sugar. The goal is to make a cookie with ingredients we can easily identify and pronounce.

If you need a gluten and dairy-free version of this oreo recipe, try this one!

How Many Calories are in a Homemade Oreo

Each homemade oreo has 110 calories and is slightly larger than your standard store-bought cookie. If you ask me, every bite of this homemade recipe is worth every calorie and even a second cookie!

How to Make-Ahead Oreos

To make these cookies ahead, you can store the cooled and unfilled cookies in an airtight container for up to 3 days. The filling can also be prepared and refrigerated for up to a month!

When you’re ready to assemble, let the filling come to room temperature before filling the cookies; otherwise, hard icing on a crunchy cookie will result in a crumbled mess.

Can You Freeze Homemade Oreos

I don’t recommend freezing the baked and assembled homemade oreos only because they don’t freeze well. Plus, this recipe yields only 20 cookies, which we all know will quickly disappear based on how much everyone loves the originals.

Homemade Oreos

Print Recipe

★★★★★

4.5 from 10 reviews

This homemade oreos recipe checks all the boxes for milk’s favorite cookie with its double-stuffed vanilla cream center and crispy chocolate cookies.

Author: MOMables – Laura Fuentes
Prep Time: 1 hour + 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour +45 minutes
Yield: 20
Category: Cookies
Method: Baked
Cuisine: Treats

Ingredients

for the cookies

½ cup butter, softened
½ cup white sugar
½ teaspoon salt
1 large egg
1 cup all-purpose flour
¾ cup unsweetened dark cocoa powder
⅛ teaspoon baking soda

For the filling:

¼ cup butter, softened
1 cup powdered sugar
½ teaspoon vanilla

Instructions

Make the cookies:

In a large bowl, cream together the softened butter with the white sugar and salt until light and fluffy. Add the egg and beat until fully incorporated.
In another bowl, sieve the flour, cocoa powder, and baking soda. Mix to combine well.
Add the dry ingredients to the wet ingredients, and mix with a spatula together until combined.
Place a large piece of plastic wrap on the counter and transfer the dough on top. With your hands, form a dough ball or square. Wrap it with the plastic wrap and refrigerate to chill for 1 hour.
Preheat the oven to 325˚F (160˚C) and line a baking sheet with parchment paper.
Remove the dough from the fridge, and with a knife, divide the dough ball into 2 pieces. Return the other half, wrapped, to the fridge to keep chilled while you roll and cut out the first batch of cookies.
Place half of the dough between two sheets of parchment paper and roll it to ¼-inch (½-cm) thickness.
Using a small round cookie cutter (of 1 ½ to 2 inches in diameter), cut out as many cookies as you can and place them directly on the parchment-lined baking sheet.
Pack together and re-roll out any scraps to cut additional cookies. Repeat this process with the other half of the remaining dough from the fridge.
Bake in a preheated oven for 15 minutes. Remove from the oven and transfer cookies to a cooling rack to cool completely.

Make the filling & assemble cookies:

Combine butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
Assemble the cookies by spreading a generous scoop of the icing onto one of the fully cooled cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.

Equipment

Dark Cocoa

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