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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!
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!
- 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!
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
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.
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.
What kind of chocolate is best for these oreo cookies?
We like to use a good quality semi-sweet baking chocolate, coarsely chopped.
Can I use chocolate chips?
We prefer to use baking chocolate, but semi-sweet chocolate chips work, too!
What can I use instead of corn syrup?
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.
Can I make these gluten-free?
We've only tested the recipe using regular all-purpose flour but you could try swapping it for your favorite gluten-free flour blend.
Are oreo cookies vegan?
Unlike the store-bought version, this homemade recipe for Oreos is not vegan because it uses eggs and butter in the cookie dough.
Do oreo cookies have caffeine?
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.
How do I store them?
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!
How long do they keep?
They'll stay fresh in a sealed container for about a week.
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- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.