Homemade Oreo Cookies
These homemade oreo cookies are much like the classic with an authentic cookie crunch and firm cream center. They're decadent and chocolatey and even better than store-bought. They're made with simple ingredients, and everyone from kids to grandparents will love them!
If you love cookies as much as we do, also try our chewy peanut butter cookies, egg-free chocolate chip cookie, or peanut butter raisin oatmeal cookies.
It’s hard to mess with the perfection of an oreo, the most popular cookie in America — but that hasn’t stopped high-end chefs and home bakers from trying.
This cookie takes a step away from softer homemade versions for an authentic cookie crunch and firm, sugary center. Dunk ’em in milk, twist the layers apart and nibble the cream or eat in one or maybe two big bites—all the classic eating methods apply.
It's surprisingly easy to make these oreo cookies from scratch, and the extra bit of effort is totally worth it. Bake a big batch for a cookie exchange and everyone will swoon over them. They're also perfect for special occasions, plus you can feel good about serving them!
Why you'll love these homemade oreo cookies
- They have an authentic cookie crunch with an irresistible cream center
- They're made with real food ingredients
- They're simple to make
- It's a fun and satisfying baking activity to do with friends or kids!
Homemade oreo cookies ingredients
The chocolate cookies contain all the usual ingredients that you're likely to find in your pantry. Here's what you'll need to make them:
- Flour – we use regular all-purpose flour in this recipe.
- Cocoa powder – ideally dutch processed cocoa powder for the best flavor. And sometimes we use a few tablespoons of black cocoa powder for that extra dark chocolatey color.
- Baking soda and baking powder
- Semi-sweet chocolate – our preference is a good quality semi-sweet baking chocolate.
- Unsalted butter
- Vegetable shortening
- Granulated sugar
Here's what you'll need to make the cream filling:
- Powdered sugar – powdered sugar is key for a smooth and sweet cream filling.
- Light corn syrup – corn syrup helps give the filling its creamy and smooth texture.
- Vegetable shortening
How to make oreo cookies
There's nothing complicated about making these oreo cookies. They will, of course, take some extra effort, but don't let that shy you away from trying out this tasty homemade treat.
Step 1 – Whisk the flour, melt the chocolate, and mix the dough.
- Start by whisking the dry ingredients for the cookies together in a large bowl.
- Then, melt the chocolate and beat the butter, shortening, and sugar until it's light and fluffy.
- To finish the cookie dough, mix in the eggs followed by the melted chocolate. Then add the dry ingredients and mix it until a soft dough forms.
Step 2 – form disks and chill, roll and cut dough, and bake.
- Shape the dough into two discs, wrap them in wax paper or parchment paper, and refrigerate them for at least one hour. This step makes the dough much easier to roll out.
- Roll the dough out on the waxed or parchment paper you wrapped it in. Then, stamp out the cookie rounds and transfer them to a baking sheet.
- Bake the cookies until they feel hard when touched in the center. Make sure to let them cool completely on a wire rack before filling.
Step 3 – make the filling, fill cookies, serve and enjoy!
- Mix the powdered sugar, corn syrup, milk, and shortening on low speed until it's no longer powdery. Then, increase the speed to whip it slightly so it's light and fluffy.
- Spoon a teaspoon (or go crazy and make your dream Oreo!) of the filling onto the center of a cookie, top with a second cookie, and press to spread the filling to the edges.
- The cookies you don't eat right away can be kept at room temperature in an airtight container for up to a week.
Full recipe instructions are in the recipe card below.
Tips for making the best homemade oreo cookies
Here are a few things to keep in mind when making these oreo cookies from scratch:
- Use quality ingredients, especially butter. In baking, butter makes all the difference.
- Skip the plastic wrap and instead wrap the dough in waxed or parchment paper. Both work just as well and can be put into your compost after you are done making the cookies.
- Don't skip the dough cooling step. Putting the dough into the fridge helps to solidify the cookies so that they're easier (less sticky!) to roll out and they retain their shape while cooking.
- Make sure the cookies are completely cool before filling them with cream, or the filling will turn into a melty mess.
- Store the cookies in an air-tight container for up to a week.
Variations to try
Here are some simple ways to mix up the classic oreo:
- Double-stuffed Oreos: double the filling for double the fun!
- Flavored Oreos: add mint or strawberry extract to the filling to give them a flavored center.
- Chocolate-covered Oreos: dip them in white or dark chocolate for all the chocolate lovers out there.
We like to use a good quality semi-sweet baking chocolate, coarsely chopped.
We prefer to use baking chocolate, but semi-sweet chocolate chips work, too!
Corn syrup is used to give the cream center a smooth texture. But don't worry, corn syrup is NOT the same as the terrible-for-you high fructose corn syrup. Similar name, different product. If you want to replace it, agave syrup would be the best option as it has a similar sweetness and won't crystallize, however, it will make the filling a darker color.
We've only tested the recipe using regular all-purpose flour but you could try swapping it for your favorite gluten-free flour blend.
Unlike the store-bought version, this homemade recipe for Oreos is not vegan because it uses eggs and butter in the cookie dough.
According to the FDA, there is a small amount of caffeine in cocoa powder (99 mg in ½ cup). For reference, there's about 80-100 mg of caffeine in an 8-ounce cup of brewed coffee. So each of these homemade oreo cookies has 2 ¾ mg of caffeine.
These cookies will soften over time, so the best way to store them is in an airtight container. The longer they store, the softer they will become. But don't worry, they're delicious when they're soft, too!
They'll stay fresh in a sealed container for about a week.
- Gluten-Free Oreo Balls
- Chocolate Dipped Vegan Cookie Dough Pops
- Vanilla Cashew Butter Cups
- Bourbon Bacon Peanut Butter Cookies
- Mom's Nanaimo Bars
Homemade Oreo Cookies
If you love this recipe as much as we do, let us know with a 5-star rating!
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 ounces semisweet chocolate, coarsely chopped
- 8 tablespoons chilled unsalted butter, cut into ½-inch cubes
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 2 large eggs
- 2 ½ cups powdered sugar
- 2 tablespoons light corn syrup
- 2 tablespoons milk
- 1 tablespoon vegetable shortening
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together into a large bowl until no lumps remain.½ cup unsweetened cocoa powder, 1 tablespoon baking soda, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt, 3 cups all-purpose flour
- Melt the chocolate in a small saucepan over low heat or in the microwave. Set aside to cool slightly.2 ounces semisweet chocolate
- Using a stand mixer or electric beaters, beat the butter, shortening, and sugar on medium speed for 3 to 4 minutes, until light and fluffy. Reduce the speed to low and mix in the eggs. Pour in the melted chocolate and mix until just combined.8 tablespoons chilled unsalted butter, ½ cup vegetable shortening, 1 cup granulated sugar, 2 large eggs
- Add the dry ingredients and mix until a soft dough forms. Shape into 2 discs and wrap each in wax paper or parchment paper. Refrigerate for at least 1 hour, until firm.
- Preheat the oven to 375 degrees Fahrenheit. Roll one of the dough discs to ¼-inch thickness on the wax or parchment paper it was wrapped in. Stamp out cookie rounds using a 1 ½-inch cookie cutter. Transfer the rounds to the baking sheet and repeat with the remaining disc of dough. These cookies don't spread so you can place them close together.
- Bake the cookies for 15 to 18 minutes, or until the cookies feel hard when touched in the center. Cool completely on a wire rack before filling.
- Using a stand mixer or electric beaters, mix the powdered sugar, corn syrup, milk, and shortening on low speed until combined then increase the speed to medium and beat for 30 more seconds to whip slightly. With the flat side of a cooled cookie facing up, spoon 1 teaspoon (or more to your liking) of the filling onto the center. Top with a second cookie, flat side down, pressing the top cookie down to spread the filling. Repeat to fill all the cookies.½ cup vegetable shortening, 2 ½ cups powdered sugar, 2 tablespoons light corn syrup, 2 tablespoons milk, 1 tablespoon vegetable shortening
- Serve right away or store the cookies at room temperature in an airtight container for up to a week.
I made these and dyed the filling different colors for a party. They looked really nice!
So glad I found this recipe. I’ve printed it off and put it with my cookie recipe collection cause I know that I’ll be making it again!
These were really good! I would like to try to roll the dough even thinner next time so they’re even more like real Oreos. But even so they were very tasty.
Oreos with a glass of cold chocolate milk are my weakness. Loved dunking my triple stuffed oreos. Such a treat!
I loved these cookies! I made it a family event to stuff them so we all got exactly how much we wanted!
I made these for some friends and they ate them all. There’s not even one left!
I loved these cookies! Even my super picky husband thought they were great.
I made these for a Christmas cookie trade and people loved the idea. I think next time I might try coloring the frosting red and green.
I haven’t thought about oreos for years until I have a craving yesterday. Good thing I found your recipe!
Helpless around Oreo cookies! These homemade ones didn’t last long lol.
I made these and served them with vanilla ice cream at a party I had. That classic combo never fails and my guests were really impressed that I had made oreos from scratch!
I had a little bit of trouble with the dough sticking to the wax paper but in the end it worked out. I had to put the dough back into the fridge a few times to firm up. I think it may have just been too hot in my house.
Yum Yum oreos with some milk :))
These were almost exactly like the real thing. Maybe even better?
I made these for my daughter’s birthday party and they went over really well. The kids and adults loved them!
I coloured the icing pink for valentines day and it was really cute. I wish I could upload a picture to show you!
I loved that this recipe made crispier cookies than most homemade oreos. They were so close to the real deal.
This recipe is amazing! So much like real Oreos cookies. Will absolutely make it again.
I made these last week and forgot to come back and leave a comment. Oops! We’ll there are no more cookies left so I guess that’s a good sign.
I made these for a baby shower cause the mom to be loves oreos. She said she liked these even better than the real ones. Thanks so much!
My boyfriend loved these! Thanks for making me look like a star baker!
These turned out great!
I. LOVE. OREOS!!!!!
Thanks for the recipe!
I cannot think of anything except OREOS at the moment! Yum!
I absolutely LOVE OREOS…♥
Oreos – but NOT the double stuff!
I absolutely adore Oreos. I didn’t think that homemade would come close to the real thing, but your recipe has done it. Thanks!
i can’t get enough oreo cookies. yum!
mint oreos are the best!!!
I kinda wish that I hadn’t found this recipe cause now it’s going to be almost too easy to make oreos whenever I want one.
Oreos are best !
I have a weakness for Oreo cookies. Thanks for the recipe.
I’ve always wished that I could buy quadruple stuffed Oreos … and now I can just make them lol.
I can’t get enough of oreos and milk. Thanks for the recipe!
These were fabulous. A little thicker than storebought ones, but maybe I didn’t roll my dough thin enough.
great recipes…! i like your blog!
OMG OREOS!!!!!!! 😀
OMG I LOVE OREOS!!!!
I added some mint extract to the filling to make mint oreo cookies. Yum!
I made these for my oreo loving sister’s birthday and I’m pretty sure they were her favorite present!
I love oreos. Thanks so much for the recipe. It turned out great.
Oreo cookies are my weakness and I found your recipe after the stores had closed for the night. It was a bit of work but well worth the effort. Going to check out that snacks cookbook for other treats!
I can’t live without oreos!!!
I have such a weakness for Oreos. I pretty much always have some in my house….guilty
How can you go past Oreos, seriously. 😉
I love oreos. Actually I’m guilty of loving so many treats. Going to check out that cookbook!
You had me at Oreos!
These Oreos turned out great. More like real Oreos than other recipes I’ve tried … and I’ve tried several!