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    Home » Recipes » Cookies & Crackers

    Published: Jul 31, 2020 · Modified: Jul 31, 2021 by Paula Montenegro · Income from ads and affiliate links 10 Comments

    Homemade Oreo Cookies

    Jump to Recipe
    Image collage of homemade oreo cookies, with text
    Stack of chocolate sandwich cookies, grey surface, image with text

    How do you feel about homemade oreo cookies? I know, a dream come true. Make them as thin or thick as you want, and fill will all the vanilla frosting you want. It's usually double stuffed Oreos for me but I give you the best tip for making a thinner and firmer filling. Close your eyes and taste that unique flavor, so similar to the original, and probably healthier as we know what ingredients go into making them. 

    Grey counter with parchment paper and stack of stuffed homemade oreos

    Originally posted in 2015, this post has been updated with text and images to serve you better. The recipe remains the same. 

    I've given these cookies to friends, taken them to the office (several times), and not only they're always a hit (that's a no-brainer) but people actually ask if they're Oreos. Which they are, but we all know how homemade versions of commercial cookies are not always on point. 

    Well, this recipe is, and it's barely adapted from Flour, the fantastic cookbook from Joanne Chang. I have tried other very popular recipes but I'm sticking to this one. 

    Single dark chocolate sandwich cookie on grey surface; stack of cookies in background
    Table of Contents Hide
    Main ingredients
    Simple steps
    Forming the cookies
    Baking
    The filling
    Storing
    Related recipes you might like:
    Homemade Oreo Cookies

    Main ingredients

    • Cocoa powder - this one makes or brakes the recipe. Not only because of the flavor but because of the color. You need the darkest type of unsweetened cocoa powder if you want those almost black cookies. 
    • Butter - it should be at room t° and pliable without being melty and shiny. I haven't tried this recipe with oil (which is in the original cookie) in case you're wondering. 
    • Chocolate - semisweet is the best to achieve a deep flavor with enough, but not too much, sweetness.
    • Vanilla - I love vanilla paste or extract (which is natural) as opposed to vanilla essence (which is artificial). 

    See Notes in the recipe card for links to my favorite brands. 

    White surface with bowls of ingredients for chocolate cookies; image with text

    Simple steps

    There's nothing difficult about making homemade Oreos. 

    • Mix butter with sugar, then add the egg. 
    • Add the melted chocolate. I do it in two parts to ensure it's well mixed (images 1 and 2, below).
    • Sift the dry ingredients over the butter mixture (image 3) to ensure a smooth and faster mixing. This is a good tip because we don't want to overmix a batter or dough once the flour is added. 
    Collage with process steps making chocolate cookies, a glass bowl and metal whisk
    • The batter will be soft and look somewhat grainy (image 4).
    • Make a log by dumping the chocolate mixture on a piece of plastic wrap, shaping, and then wrapping it in the plastic until it's as tight as can be. You might want to prick once or twice the plastic so that any air that is trapped inside is released. It will be somewhat irregular (image below).
    • At this point, it needs to be refrigerated until firm enough to cut. It can also be frozen up to a month. 
    A log of chocolate cookie dough wrapped in plastic on a white marble surface
    Cut circles of chocolate dough from a log, plastic paper underneath

    Forming the cookies

    Commercial Oreo cookies are round and have a pattern. 

    The easiest way is to make them round but let go of the pattern. That's what I do because, you know, I love simplicity. You can buy cookie stamps online if that's your thing. There might be some with the Oreo inscription probably. 

    When ready to bake, cut the log into rounds, about ¼ inch thick, or less if you want thinner cookies (image above). 

    Recommendation for perfect circles: after cutting the rounds shape them again with your hand, making them as perfect a circle as possible. Because when the log rests in the fridge or the freezer the bottom part flattens a bit. 

    Vintage Kitchen Tip

    Three rows of unbaked chocolate cookies on parchment paper, metal cookie sheet
    Baked chocolate cookies in three rows on a metal pan with white parchment paper

    Baking 

    When baking cookies we have to keep an eye on them as a minute or two can make a difference in texture and crunchiness. These can be a little tricky because the cocoa powder is very dark, but they will go from shiny wet to a more matte surface. Always remember to leave space between them as they spread during baking (images below).

    My biggest recommendation with cookies in general: do a test bake with a few and see how long it takes to get the result you want. Cookie sized and ovens are all different and, as I said before, a minute or two can make a big difference.  

    Vintage Kitchen Tip

    Stack of several chocolate cookie rounds, light colored background

    The filling

    Here, there are a few debates about how it should be. Some use white chocolate as part of it, some don't. Some fillings are fluffier than others. And so on. 

    After trying several recipes, I still lean towards the easy filling, a simple buttercream with powdered sugar. It works so well and it comes together so fast! 

    Type of butter

    But, there's a way to better the consistency of a simple filling - make it firmer so it doesn't overflow when you bite into your gorgeous homemade Oreos - and that is by using brown butter instead of regular butter. 

    Brown butter is simply cooked butter and what happens is that the water is evaporated (yes, butter has water, sometimes a lot!).  So, what happens to the filling when you add it? Since there is less liquid the filling has a more solid structure and firms up once it dries. 

    The downside is that brown butter is called that way because it turns a golden color, so your filling will not be as white as if using regular butter. 

    You can read all about brown butter in this post. There are photos on how to make it and of course a detailed recipe. 

    Chocolate cookie rounds on parchment paper on grey surface, some with mound of filling

    The amount of filling and size of the sandwich cookies are up to you. After all, you're the one making homemade oreo cookies from scratch, you deserve them as big and as fat as you want.

    Storing 

    The individual cookies (no filling) can be stored for weeks (or months!) in airtight tins. 

    Once filled they keep for a few days in the same container. Remember that the filling will transfer some humidity to the cookies and soften them as the days go by. 

    Raw cookie dough: keep it in the freezer for at least a month. Baked cookies as well. 

    Grey surface with a stack of three filled chocolate cookies, partial view of another cookie

    Related recipes you might like:

    • Oreo Pound Cake
    • The Best Oreo Cheesecake (with video!)
    • Brownie Cookies
    • Black and white cookies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Three homemade oreo cookies stacked on a grey countertop

    Homemade Oreo Cookies

    ★★★★★

    5 from 4 reviews

    Print Recipe
    Save Recipe Recipe Saved

    How do you feel about Homemade Oreo Cookies? Make them as thin or thick as you want, and fill will all the vanilla frosting you want. It's usually double stuffed for me but I give you the best tip for making a thinner and firmer filling.

    • Total Time: 2 hours 35 minutes
    • Yield: 40 single cookies

    Ingredients

    Units

    For the cookies:

    • 1 cup butter, melted and lukewarm
    • ¾ cup sugar
    • 1 teaspoon vanilla extract
    • 7 oz semisweet chocolate, melted and lukewarm
    • 1 egg, room temperature
    • 1 ½ cups all-purpose flour
    • ¾ cup cocoa powder
    • 1 teaspoon salt
    • ½ teaspoon baking soda

    For the filling:

    • ½ cup butter, room temperature
    • 1 ⅔ cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon milk
    • Pinch of salt

    Instructions

    For the cookies:

    1. Beat butter and sugar in a large bowl until very well mixed.
    2. Add vanilla and melted chocolate in 2 parts. Mix well.
    3. Add egg and mix until well incorporated.
    4. Sift over this mixture (or do it in a different bowl and then add) the flour, cocoa, salt and baking soda. Do it in 2 parts for easier mixing.
    5. Make sure it's very well mixed, leaving no dry spots.
    6. Have a large piece of plastic wrap on the counter.
    7. Put half of the batter in the form of a shaggy log lengthwise, and roll the plastic (as you would cinnamon rolls) making a cylinder with the cookie dough.
    8. It will feel bloated so lightly pierce the plastic wrap in a few places to release air bubbles. The tighter the better. The ends of the plastic will be rolled; tuck them underneath.
    9. Repite with the rest of the dough.
    10. Refrigerate these logs until firm enough to cut, about 1 hour and upto 1 week (or frozen 1 month). Place them in a smooth place in the fridge so that they keep their round shape as much as they can.
    11. Preheat oven to 325ºF/170ºC.
    12. Line baking sheets with parchment paper,
    13. Cut the logs into rounds about ¼ inch thick.
    14. Re-shape them again with your hand to create the best circular shape you can and arrange on the sheets an inch or two apart.
    15. Bake for 15 to 20 minutes, until they are somewhat firm to the touch. See Notes, below. 
    16. Let cool completely on wire rack before filling. Let the filling harden or set before eating.

    For the filling:

    1. Mix all ingredients in a large bowl until creamy and smooth.
    2. Add more sugar if you want a firmer filling. Powdered sugar and butter brands are different so you might need to adjust the amounts.
    3. Refrigerate until ready to use.

    Notes

    Using brown butter for the filling: follow instructions to make brown butter, let cool completely and use as directed in the filling part of the recipe.

    Baking: do a test bake with a few and see how long it takes to get the result you want. Cookie sized and ovens are all different and, as I said before, a minute or two can make a big difference.

    Storing: he individual cookies (no filling) can be stored for weeks (or months!) in airtight tins. Once filled they keep for a few days in the same container. Remember that the filling will transfer some humidity to the cookies and soften them as the days go by. Raw cookie dough: keep it in the freezer for at least a month. Baked cookies as well.

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Refrigeration + cooling down: 2 hours
    • Cook Time: 15 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Keywords: oreo cookies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Recipe barely adapted from Flour, by Joanne Chang

    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Nicole says

      November 07, 2021 at 1:59 am

      Would you use regular cocoa powder, Dutch process, or dark cocoa powder?

      Reply
      • Paula Montenegro says

        November 07, 2021 at 6:53 am

        Hi Nicole, dark cocoa powder so you get the black color in the cookies.

        Reply
    2. Holly says

      September 12, 2021 at 9:03 pm

      FINALLY an Oreo recipe that lives up to its promise! It has everything that I love about Oreos: a wonderfully bittersweet chocolate flavor with a hint of salt.
      Delicious. This was a hit with the whole family.

      ★★★★★

      Reply
      • Paula Montenegro says

        September 12, 2021 at 10:56 pm

        I'm SO happy to read you all loved it so much! Thanks for the comment, it makes it all worthwhile.

        Reply
    3. R Lee says

      March 15, 2021 at 2:56 pm

      I made these today and they turned out great. After I shaped the dough into a log I pushed it into a paper towel roll and then froze it. Then when I was ready to make the cookies, I took it out of the freezer removed the paper towel roll and just cut the cookies. They seem like they are the right size. I got 36 cookies.I’ll definitely make again. Thank you for posting!

      ★★★★★

      Reply
      • Paula Montenegro says

        March 15, 2021 at 3:06 pm

        Happy to hear they turned out well! The paper towel roll is a fantastic idea!

        Reply
    4. Joan says

      November 29, 2020 at 8:31 pm

      In reading your comments about the recipe, you stated that you get a flat spot on your rounds of dough when storing in the fridge. Solution- I simply cut paper towel tubes in half lengthwise, wrap my dough rounds in plastic wrap and slip them into the cut paper towel tube. No more flat bottoms!

      ★★★★★

      Reply
      • Paula Montenegro says

        November 30, 2020 at 6:39 am

        Great tip Joan! Thanks, I will add it to the Notes. Have a great day!

        Reply
    5. Denise says

      August 21, 2017 at 8:17 pm

      This recipe sounds so easy! I cannot wait to try my hand at baking these. I have a feeling they would be a lovely treat for my god-daughter!

      ★★★★★

      Reply
      • Paula Montenegro says

        August 22, 2017 at 12:55 pm

        Thanks Denise!

        Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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