Homemade OREO Cookies (the best recipe!)
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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 improve on an Oreo, but I couldn’t resist trying—and this version comes surprisingly close to the real thing. Instead of going soft and cakey, these cookies have that signature crisp snap with a firm, sweet cream center.
I love how authentic they feel, from the way they twist apart to that classic dunk-in-milk moment. The chocolate cookies are rich and crunchy, and the creamy filling hits that perfect sugary balance.
They’re easier to make than you might think and well worth the effort. I like baking a big batch for sharing—they’re always a hit and such a fun project to make with friends or kids.
- 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.
- Semi-sweet chocolate – our preference is a good quality semi-sweet baking chocolate.
- 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. 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.
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.
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.
Homemade OREO Cookies (the best recipe!)
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!
Ingredients
Cookie
- 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
Filling
- 2 ½ cups powdered sugar
- 2 tablespoons light corn syrup
- 2 tablespoons milk
- 1 tablespoon vegetable shortening
Instructions
Make Cookies
- 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.
Video
Notes
This homemade Oreo cookie recipe is republished with permission from the publisher. We bake the cookies for a little longer so they are crispier and more like store-bought Oreo cookies. Make sure to check out Casey Barber’s cookbook Classic Snacks Made From Scratch for lots of other favorite treats like Cool Ranch Doritos, Goldfish Crackers, Hostess Cupcakes, Cheetos, Twinkies, Klondike Bars, Corn Nuts, Sour Patch Kids, Pop Tarts, Cheez Whiz, and Tater Tots.
For extra dark color (like the cookies in the picture), replace 2 tablespoons of the cocoa powder with black cocoa powder. Don’t be tempted to use more than that though or the flavor won’t be right!
Store the cookies in an airtight container for up to a week. These cookies will soften over time – the longer they store, the softer they will become. But don’t worry, they’re delicious when they’re soft, too!
Nutrition
Serving: 1 oreo cookie, Calories: 162kcal (8%), Carbohydrates: 24g (8%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 17mg (6%), Sodium: 89mg (4%), Potassium: 44mg (1%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 95IU (2%), Calcium: 17mg (2%), Iron: 1mg (6%)
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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.
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 !
Oreos with a glass of cold chocolate milk are my weakness. Loved dunking my triple stuffed oreos. Such a treat!
I have a weakness for Oreo cookies. Thanks for the recipe.
I loved these cookies! I made it a family event to stuff them so we all got exactly how much we wanted!
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.
I made these and dyed the filling different colors for a party. They looked really nice!
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.