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!
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.
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.
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.
Add vanilla essence and egg. Beat until combined.
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.
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).
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.
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.
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.
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
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
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
- Electric hand beaters or stand mixer
- 2 large baking trays
- Cling film
- Round cookie cutter,
- Piping bag and large round nozzle (optional)
- 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
- 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
- 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.
- 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!
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