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    You are here: Home / Cakes and slices / Homemade oreos

    Homemade oreos

    Published: Oct 16, 2020 · Modified: Nov 5, 2022 by Sarah Brooks

    309 shares
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    Jump to Recipe
    side view of stack of homemade oreos, with single oreo and one oreo propped on its side, with glass of milk and text overlay, homemade oreos and KCAEIC.

    These homemade Oreos have all the things you love about Oreos, crispy crunchy chocolate cookies on the outside with creamy vanilla frosting in the middle. Why buy Oreos from the store when you can make your own at home!

    close up side view of homemade oreos on wire rack.
    Jump to:
    • Ingredients
    • How to make homemade oreos
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    Ingredients

    homemade oreos ingredients, dutch cocoa powder, salt, plain flour, white sugar, brown sugar, icing sugar, baking soda, vanilla essence, egg and unsalted butter.

    Dutch cocoa powder: this recipe is one of the few times when I actually prefer to use dutch cocoa powder. Dutch cocoa powder has a darker color which helps give these cookies the characteristic almost black look. Try to find dutch cocoa powder with a higher fat content as this will help bind the cookies and made them less crumbly. You can ready more about dutch cocoa powder in my no churn chocolate ice cream recipe. If you can't get dutch cocoa powder you can use the same amount of natural cocoa powder and add a few drops of black food color if you wish.

    Plain flour: also known as all purpose flour. Its important to use a flour that does not having any rising agents in it.

    White sugar: is simplest for this recipe. You could use castor sugar if you want, or extra light brown sugar instead.

    Brown sugar: also called light brown sugar helps to give these cookies some extra caramel notes. You could use dark brown sugar or white sugar if you prefer.

    Bicarb: also known as bicarbonate soda or baking soda. This is NOT the same as baking powder and you can not substitute this.

    side view close up of two oreos, one proped on the other, with stack of homemade oreos, with glass of milk.

    Salt: a little table salt helps bring out the flavor of these cookies, but you can leave it out if you prefer.

    Egg: I used a large egg in this recipe (2oz or 55gms, with shell).

    Unsalted butter: is best for this recipe, otherwise your cookies maybe to salty. You could use marge instead if you prefer.

    Vanilla essence: you can use vanilla essence or imitation vanilla essence in this recipe, depending on your preferred taste and budget.

    Icing sugar: also known as powdered sugar or confectioners sugar. Its important to make sure you sift it before adding or your filling will be lumpy

    Milk: you may only need a small amount of milk to help loosen up the vanilla filling. Its such as small amount that you can use water if you prefer.

    How to make homemade oreos

    First it is vital to make sure your butter and egg are at room temperature, otherwise the dough won't come together properly for this Oreo recipe.

    Make the cookies first, then once they are cooked and cooled you can make the filling and fill them.

    • adding butter to mixing bowl.
    • adding white sugar to butting in a large metal bowl.
    • adding brown sugar to bowl with white sugar and butter in a large metal mixing bowl.

    Add the cubed butter for the cookies, white sugar and brown sugar to a large bowl or stand mixer. Mix with an electric hand held mixer or stand mixer on medium until creamed i.e. well combined and there are no large lumps of butter.

    • adding vanilla to beaten white and brown sugar and butter, in a large metal mixing bowl.
    • adding egg to butter, sugar and vanilla in a metal mixing bowl.

    Add vanilla essence and egg. Beat until combined.

    • adding dutch cocoa powder to sieve sittnig on top of mixing bowl with beaten wet ingredients.
    • adding flour to other dry ingredients in sieve sittnig on top of mixing bowl with beaten wet ingredients.
    • adding baking soda to other dry ingredients in sieve sittnig on top of mixing bowl with beaten wet ingredients.
    • adding salt to other dry ingredients in sieve sittnig on top of mixing bowl with beaten wet ingredients.
    • mixing dry ingredients for oreo cookies with beaters to the left and white spatular to the right to scrap down bowl.

    Place a large sieve over the bowl and sift in dutch cocoa powder, plain flour, bicarb and salt. Sift into mix. Mix again with hand mixer or stand mixer on medium until combined, carefully scraping down the edges as needed.

    dough ball on cling film, ready to wrap and chill in the fridge.

    Use a spatula to scrape together the dough. Lay out a large sheet of cling wrap and scrape the dough onto int. Pat the dough into a ball and wrap firmly in cling wrap.

    Refrigerate dough for one hour. Don't skip this step or your dough will be to sticky.

    Line two baking trays with baking paper and pre-heat your oven to 355°F (180°C) (fan forced).

    • top down view sifting cocoa powder onto baking paper.
    • to view rolled out cookie dough on baking paper with cocoa powder sprinkled on top to stop it sticking.

    Lay out a piece of baking paper and sprinkle with dutch cocoa powder. Cut dough in half and return half to the fridge wrapped in cling wrap. Place the other half of the dough onto the baking paper sprinkled with cocoa. Sprinkle more cocoa powder on top. Carefully roll out with a rolling pin, adding more dutch cocoa powder as needed, until about ½ to ¼ cm thick.

    Cut dough into circles with a round cookie cutter. Cut out dough with cookie cutter and lay out onto baking paper. The cookies should expand much as they cook so you can put them fairly close together.

    • unbaking cookies on a baking tray lined with baking paper, ready to put in the oven, spaced fairly close togher, aboutr ½ inch appart.
    • top down view of baking cookies on a baking tray.

    Bake in the oven for 15 minutes until done, checking after ten minuets and baking more if needed.

    Hot tip: its important not to over cook the cookies. The dutch coco power can make it har to tell if they are done. If unsure, take out the trays, carefully grap a cookie, wave it round or pop it in the freezer for a min to cool it off and test to see if done. If the cookies need a bit longer return them to the over for another couple of minutes.

    When the cookies are done remove from oven and allow to cool. Transfer on to wire racks to finish cooling completely.

    Remove other half of dough from fridge and repeat until you have rolled, cut and cooked all the cookies.

    Once all the cookies are completely cooled, make the vanilla filling.

    • adding chopped room temperature butter to glass mixing bowl.
    • adding icing sugar to chopped butter in mixing bowl.
    • adding vanilla to glass mixing bowl with butter and icing sugar.
    • add milk to bowl with butter, icing sugar and vanilla, with beaters to the side.

    Sift the icing sugar. Add butter, icing sugar and vanilla to a deep bowl or stand mixer and mix on a medium speed until well combined. If the mix is a little stiff you may need to add a table spoon of milk to loosen it up a bit. Beat for another few minutes until light, pale and fluffy.

    • filling piping bag with vanilla filling.
    • down down view filling oreos with vanilla butter filling in a piping bag.
    • putting top cooking onto bottom cookie with vanilla filling pioped onto it, with write rack and completed fill cookie behind it.
    • top down view cookies with vanilla filling on a wire rack, ready for cookies to place on top.

    Flip half the cookies over so the top is facing down. Put filling into a piping bag to pipe filling onto half the cookies. If you don't have a piping bag you can use a butter knife or small spoon. Top filled cookies with second cookie and pat down lightly to combine. Your homemade Oreo cookies and now ready to eat and enjoy!

    How to serve

    side view of homemade oreas stacked on a a white plate with a black border pattern and gold rim, on a grey tea towel and a glass of milk on the side.

    These homemade Oreos are fabulous on their own or dunked into a tall glass of cold milk. Delicious!

    How to store

    These cookies can be stored in an air tight container lined with baking paper for up to a week. After this they may start to go a little soft, but they will still be fine to eat for up to another week.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    side view homemade oreo that's just been dunked in a glass of mil, with milk dripping off it and a stack of oreos to the side.

    Looking for more yummy dessert recipes?

    Why not try making:

    • Cookies and cream ice cream
    • Caramilk chocolate cookies
    • Cookies and cream nice cream (vegan)
    • No churn chocolate ice cream
    • Chocolate sundae
    top down view of homemade oreas, with one on its side, on a white plate with a black border pattern and gold rim, on a grey tea towel and a glass of milk on the side.

    📋 Recipe

    close up side view of homemade oreo on a wire rack.

    Homemade oreos

    Author: Sarah Brooks
    These homemade oreos have all the things you love about oreos, crispy crunchy chocolate cookies on the outside with creamy vanilla frosting in the middle. Why buy oreos from the store when you can make your own at home!
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 1 hr
    Chilling time 1 hr 30 mins
    Total Time 2 hrs 30 mins
    Course Dessert, Snack
    Cuisine American
    Servings 60 individual cookies
    Calories 105 kcal

    Equipment

    • Electric hand beaters or stand mixer
    • 2 large baking trays
    • Cling film
    • Round cookie cutter,
    • Piping bag and large round nozzle (optional)

    Ingredients

    Chocolate cookies

    • ½ cup (115mgs) or 1 stick unsalted butter, softened at room temperature
    • ½ cup (110gms) white sugar
    • ¼ cup (55gms) tighlty packed brown sugar *also called light brown sugar
    • 1 large (2 oz/55gms) egg
    • 1 teaspoon vanilla essence
    • ½ cup (60gms) dutch cocoa powder, preferably with a higher fat content
    • 1 & ¾ cups (210gms) plain flour *or all purpose flour
    • ¾ teaspoon bicarb, also called baking soda *this is NOT the same as baking powder
    • ½ teaspoon salt
    • ½ cup (60gms) ish dutch cocoa powder for dusting

    Vanilla filling

    • ½ cup (115gms) or 1 stick unsalted butter, softened at room temperature
    • 2 cups (240gms) icing sugar *also called powdered sugar
    • 2 teaspoons vanilla essence

    Instructions
     

    Chocolate cookies

    • Make sure your butter is softened at room temperature.
    • Cub butter and add to bowl. Add white sugar and brown sugar. Cream/m ix with electric hand beaters untill butter and sugar are combined.
    • Add vanilla for cookies and egg. Beat untill full combined.
    • Put a sieve over the bowl and sieve in dutch cocoa powder, flour, baking soda and salt.
    • Beat untill full combined, scraping down the edges as needed.
    • Lay out a large sheet of cling film. Scrap cookie dough onto cling film and shape into a bowl.
    • Wrape dough firmly in cling fild and chill in fridge for one hour.
      Do not skip this step! Your dough will be to sticky and unworkable.
    • Once dough is chilled pre heat your oven to 355°F (180°C) (fan forced)
    • Line two large trays with baking paper.
    • Lay out another large piece of baking paper on the bench and sprinkle with a generous amount of dutch cocoa powder.
    • Remove dough from fridge. Cut in half and return half to the fridge wrapped in cling film.
    • Roll out half of dough with a rolling pin untill is aprrox ¼ inch thick.
    • Dust cookie cutter with cocoa powder and cut cookies out with cookie cutter and lay them out onto the baking trays. They should not spread out much so you only need to leave about ½ inch space between them.
    • Once you have cut all the cookies out of the first roll. use your hand to reform the dough ball and roll out again. Cut out the next batch of cookies and lay out on tray.
    • Continue untill all the dough is used up.
    • Bake cookies in oven for approximatly 15 minutes. Check the cookies after 10 minutes and then bake for a further 5 if needed.
    • Once cooked remove from oven and allow to cool for a few minutes. Transfer to a wire cooling rack to cool completely.
    • Repeat process with other half of dough ball in fridge.

    Vanilla filling

    • Add butter, sifted icing sugar and vanilla essence to a bowl. Beat will hand held electric beaters or in a stand mixer. If mix is not combining well add one table spoon of milk or water.
    • Beat on a medium to high speed untill filling is pale coloured and fluffy.

    To assemble to cookies

    • Flip the cookies over so the cooked top side is facing down wards.
    • Add vanilla filling into a piping bag and pipe about ¼ inch thick in circles onto the bottom cookie. Continue untill half the cookies have filling on them.
    • Add a second cookie on top, cooked side facing up, and gently pat down to stick together.
    • Your homemade cookies are now ready to enjoy! Fabulious on their own or dunked into a tall glass of cold milk. Delicioius!
    • °F

    Notes

    Tips and tricks
    This recipe uses dutch cocoa powder, one with a higher fat content.  If you can't get dutch cocoa powder you can use natural cocoa powder and add a few drops of black food colouring to get that classic dark colour.
    This recipe uses plain flour.  In the USA the closest equivant is all purpose flour.
    The recipe uses bicarb/bicarbonate/baking soda.  This is NOT the same as baking powder and can not be substituted for it.
    This recipe uses icing sugar, also known as powdered sugar or confectioners sugar.
    This recipe was baked in a fan forced oven.  Oven temperatures can vary considerably depending on your oven.  I reccomend pre heating your oven for ten mintutes before baking and check on your cookies after ten minutes, then bake more as needed.  Other wise adjust the tempreature and cooking time as you know is needed to bake cookies in your oven.

    Nutrition

    Calories: 105kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 35mgPotassium: 70mgFiber: 2gSugar: 11gVitamin A: 99IUCalcium: 8mgIron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: cookie, cream filled cookie
    Tried this recipe?Let us know how it was!

    Pin it for later!

    side view of stack of homemade oreos, with single oreo and one oreo propped on its side, with glass of milk and text overlay, homemade oreos and KCAEIC.
    309 shares
    • Share213
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Sylvie

      October 19, 2020 at 11:18 pm

      5 stars
      I almost never buy biscuits from the supermarket although I enjoy eating them, so this is a much much better alternative! Can't wait to try to make these at home 🙂

      Reply
      • Sarah Brooks

        October 20, 2020 at 11:48 am

        Yes me neither. They are great to make with the kids to.

        Reply
    2. Shilpi & Etienne

      June 15, 2021 at 1:56 am

      These look great Sarah! Such a great alternative to store bought cookies! Love the step by step pictures and instructions! This will be a good activity for school holidays ! Like most kids, my son loves everything chocolate😊

      Reply

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