How do you feel about making Oreo cookies at home? Make them as thin or thick as you want, and fill them with all the vanilla frosting you want. If you are not a fan of double-stuffed Oreos, I give you the best tip for making a thinner and firmer filling. Close your eyes and taste that unique flavor, similar to the original, and probably healthier as we know what ingredients go into making them.
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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 are they always a hit (that's a no-brainer), but people ask if they're Oreos.
They are, but we all know how homemade versions of commercial cookies are not always on point.
Well, this recipe is.
And the cookies without filling can be used for the crumb crust of our phenomenal Oreo cheesecake recipe. Just saying.
- Cocoa powder: to get the deep color of these cookies, you need unsweetened dark cocoa powder, not the regular one.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Unsalted butter.
- White, granulated sugar.
- Egg: fresh.
- All-purpose flour.
- Baking soda: make sure it's not expired.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card for quantities.
How to make 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.
- 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 the plastic once or twice to release any trapped air. 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.
Commercial Oreo cookies are round and have a pattern.
The easiest way is to round them 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.
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.
When baking cookies we have to keep an eye on them as a minute or two can make a difference in texture and crunchiness.
This can be tricky because the cocoa powder is very dark but will go from shiny wet to matte.
Always remember to leave space between them as they spread during baking.
Vintage Kitchen tip: do a test run and bake a few and see how long it takes to get the result you want. Cookie sizes and ovens and a minute or two of extra baking time can make a big difference.
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!
The amount of filling and size of the sandwich cookies is up to you.
Browning the 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 golden, so your filling will not be as white as regular butter.
You can read all about brown butter in this post. There are photos of how to make it and, of course, a detailed recipe.
- Individual cookies (no filling) can be stored in airtight tins for weeks (or months!).
- Filled cookies: 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 pass.
- Cookie dough: keep it in the freezer for at least a month. Baked cookies as well.
Related recipes you might like:
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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
For the cookies:
- Beat butter and sugar in a large bowl until very well mixed.
- Add vanilla and melted chocolate in 2 parts. Mix well.
- Add egg and mix until well incorporated.
- 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.
- Make sure it's very well mixed, leaving no dry spots.
- Have a large piece of plastic wrap on the counter.
- 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.
- 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.
- Repite with the rest of the dough.
- 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.
- Preheat oven to 325ºF/170ºC.
- Line baking sheets with parchment paper,
- Cut the logs into rounds about ¼ inch thick.
- 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.
- Bake for 15 to 20 minutes, until they are somewhat firm to the touch. See Notes, below.
- Let cool completely on wire rack before filling. Let the filling harden or set before eating.
For the filling:
- Mix all ingredients in a large bowl until creamy and smooth.
- Add more sugar if you want a firmer filling. Powdered sugar and butter brands are different so you might need to adjust the amounts.
- Refrigerate until ready to use.
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 desired result. Cookie sizes and ovens differ and a minute or two can make a big difference.
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 pass.
Cookie dough: keep it in the freezer for at least a month, well covered to avoid freezer burn.
- Prep Time: 20 minutes
- Refrigeration + cooling down: 2 hours
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: oreo cookies