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close up side view of homemade oreo on a wire rack.
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5 from 1 vote

Homemade oreos

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!
Prep Time1 hr
Chilling and cooling time1 hr 30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: biscuit, chocolate biscuite, cookies, cream filled biscuit, cream filled cookie, homemade oreo, oreo
Servings: 60 individual cookies

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.