I originally published this dessert recipe in 2013 and have since added photos and a video tutorial. The only change I have made over the years is reducing the chill time, so they’re even quicker now. Arguably the most recognizable cookie on the planet, there’s something about Oreo cookies that brings out the kid in everyone. From the classic black-and-white sandwich cookie in the blue package, to the dozens of flavor variations available now, Oreos have securely held their place of honor on American grocery store shelves for over a century. What could be better? A fresh-baked homemade version, that’s what. 🙂
These Homemade Oreos Feature:
Soft, buttery, dense chocolate cookies Sweet, thick cream filling The same comfortingly familiar flavor as the original A demand for a glass of milk
Are They an Exact Copycat? No.
While the flavor is all there, my homemade version is a touch softer than the store-bought kind. Don’t think of whoopie pies or anything; they’re much crunchier and crispier than cake-style cookies. Today’s sandwich cookies still have a nice crunch on the edges. And if you leave them lightly covered overnight, they develop a crunchier crust. They also have a fresher-tasting flavor, something you can really only achieve with a homemade dough and cream filling. The cream filling tastes extremely similar to the packaged cookies. It’s also nice and thick, so it doesn’t really spill out the sides when you bite into the cookie.
Make the Cookies First
To shape them, take a small piece of dough, just about 2 teaspoons (13–15g each), and roll it into a ball. Place the balls of dough onto a lined baking sheet. Flatten gently with the bottom of a measuring cup. Chill the shaped cookies on the baking sheet for 10 minutes in the refrigerator before baking as you preheat the oven. The cookies should spread out nicely into little round discs. Like double chocolate chip cookies, but crispier and flatter. One reader, Kimberly, commented: “I made these today and the whole family loved them! My son told me not to lose this recipe. They are a little different than store-bought Oreos, but we liked them better! ★★★★★“
Dry ingredients: Flour, Dutch-process cocoa powder (more on this below!), baking soda, and salt Wet ingredients: Butter, white & brown sugars, egg, vanilla extract
The cookie dough comes together quickly and easily with an electric mixer. Unlike many cookie recipes—such as my favorite chocolate chip cookies—you don’t have to chill the dough for hours. Before baking: After baking:
Use Dutch-Process Cocoa Powder
Today’s cookies, while made with baking soda (base), also contain a little brown sugar (acid) to help the cookies slightly rise and then fall as they cool. If you made these with natural cocoa (acid), the cookies would rise more, making them a little too puffy. You would also lose some of the flavor, and the cookies would be lighter in color. (If you want to learn more, see this post on Dutch-Process vs. Natural Cocoa Powder.)
Now, the Thick Filling:
While the cookies are cooling, make the filling. Did you know that Oreo creme filling is spelled that way because there’s no dairy in the filling, so they can’t call it “cream”? But in this homemade version, we’re using a mix of butter and shortening. Which I think makes this filling, well, the crème de la crème of creme fillings! Why shortening? Using half butter and half shortening in the filling creates a flavorful cream that’s sturdy, thick, and not overly rich. It’s more comparable to the store-bought filling. If you prefer to skip the shortening, use all butter. The filling won’t taste as similar to the packaged kind. I use a round piping tip to pipe the filling. You could also just spread it on with a knife or icing spatula. P.S. Do you like Nutter Butters? Try my peanut butter cookie sandwiches next, for another homemade version of a familiar packaged cookie.
