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Three homemade oreo cookies stacked on a grey countertop

Homemade Oreo Cookies

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Refrigeration + cooling down: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 40 single cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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.


Units Scale

For the cookies:

  • 1 cup butter, melted and lukewarm
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 7 oz semisweet chocolate, melted and lukewarm
  • 1 egg, room temperature
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

For the filling:

  • 1/2 cup butter, room temperature
  • 1 2/3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • Pinch of salt


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 1/4 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.


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.

Keywords: oreo cookies