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Recipe Ingredients:
This homemade Oreo cookie recipe uses simple pantry staples to create the perfect balance of chocolatey cookie and sweet vanilla cream filling. The combination creates that nostalgic flavor we all love, but with a fresh homemade taste.
For the chocolate cookies:
Plain flour: Use all-purpose flour for the perfect structure and texture.
Cocoa powder: Preferably Dutch-processed for that deep, dark color and rich flavor that makes Oreos distinctive.
Baking soda: Provides just the right amount of lift while maintaining that classic dense texture.
Salt: Enhances all the flavors and balances the sweetness.
Butter: Unsalted butter allows you to control the salt content. Make sure it's properly softened for easy creaming.
Light brown sugar: Adds moisture and a subtle molasses note that deepens the chocolate flavor.
Caster sugar: Provides structure and the perfect level of sweetness.
Egg: Acts as a binder and adds moisture to the dough.
Vanilla extract: Enhances the chocolate flavor with its aromatic sweetness.
For the vanilla cream filling:
Butter: Creates a creamy, stable base for the filling.
Icing sugar: Provides sweetness and the perfect smooth texture when sifted.
Vanilla extract: For that classic vanilla cream flavor.
Milk or cream: Adjusts the consistency of the filling to be just right for piping or spreading.
Optional Add-Ins
While the recipe for homemade Oreo cookies I'm sharing gives you that classic flavour, there are many ways to customise these treats to make them your own:
Peppermint filling: Add ¼ teaspoon peppermint extract to the vanilla cream for a refreshing twist.
Double stuffed: Simply double the filling recipe for an extra-generous layer of cream.
Colored filling: Add a drop of food coloring to the vanilla cream for holiday-themed cookies – orange for Halloween, red or green for Christmas.
Chocolate filling: Add 2 tablespoons of cocoa powder to the filling for a double-chocolate experience.
Cookie variations: Press the edges of the cookies into sprinkles before baking for a decorative touch, or emboss patterns on the cookie tops using a fork or decorative stamp.
How To Make Oreo cookies?
Making these homemade Oreo cookies involves creating a chocolate cookie dough, shaping and baking the cookies, preparing a vanilla cream filling, and then assembling the sandwich cookies. The process is straightforward and the result is a treat that everyone will love.
Make the cookies:
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Don't overmix at this stage.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure even distribution of ingredients.
In a large bowl, cream the butter, brown sugar, and caster sugar until light and fluffy (about 2–3 minutes). This incorporates air for a better texture.
Beat in the egg and vanilla extract until well combined and the mixture looks smooth.
Divide the dough in two, flatten into discs, and wrap in plastic wrap. Chill for 30 minutes to firm up the dough for easier handling.
Preheat the oven to 180°C (160°C fan) / 350°F. Line two baking trays with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 5mm (¼ inch) thickness. Cut into circles using a 5cm (2 inch) round cutter.
Place cookies on the baking tray about 2.5cm (1 inch) apart to allow for slight spreading. Bake for 8–10 minutes until set at the edges but still slightly soft in the center.
Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before filling.
Make the filling:
Beat the softened butter until creamy and pale.
Add the sifted icing sugar and mix on low speed until initially combined (to avoid a sugar cloud!), then increase speed to beat until light and fluffy.
Add vanilla extract and enough milk or cream (about 1 tablespoon) to reach the desired creamy, spreadable consistency.
Assemble:
Repeat with remaining cookies until all sandwich cookies are assembled.
Pipe or spoon about 1 tablespoon of filling onto the flat side of one cookie.
Top with another cookie, flat side down, and gently press to spread the filling to the edges.
How To Make Ahead and Store Leftovers?
Make ahead:
- Cookie dough can be made and refrigerated for up to 3 days before baking, or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling out.
- Unfilled cookies can be stored in an airtight container for up to 1 week before filling.
- Filling can be made 2 days ahead and stored in the refrigerator. Bring to room temperature and re-whip before using.
Storing leftovers:
- Once assembled, store the Oreo cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 1 week. The cookies will become slightly firmer when chilled.
- For freezing, place assembled cookies in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
Expert Tips:
Don't skip chilling the dough – it makes it much easier to handle and helps the cookies maintain their shape during baking.
Use a piping bag fitted with a round tip for neater, more professional-looking cream filling.
For perfect circles, chill the cut-out cookies for 5 minutes before baking to minimise spreading.
The cookies should be slightly underbaked – they'll firm up as they cool, giving you that perfect Oreo texture.
For the authentic Oreo look, you can imprint simple designs on top of each cookie using a fork, toothpick, or small cookie stamp before baking.
Serving Suggestions:
Serve with a tall glass of cold milk for the classic dunking experience.
Crush and use as a topping for ice cream or as a base for cheesecakes.
Include in cookie boxes or platters for gifting during holidays.
Serve alongside vanilla ice cream for a cookies-and-cream dessert.
For a special treat, sandwich vanilla ice cream between two cookies for homemade ice cream sandwiches.
If you make this recipe for homemade Oreo cookies, I would greatly appreciate it if you could take a minute to leave a rating and a comment below.
📖 Recipe
Easy Homemade Oreo Cookies
Ingredients
For the chocolate cookies:
- 180 g plain flour 1½ cups
- 65 g unsweetened cocoa powder ¾ cup, preferably Dutch-processed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 170 g unsalted butter softened (¾ cup)
- 150 g light brown sugar ¾ cup, packed
- 50 g caster sugar ¼ cup
- 1 large egg
- 1½ teaspoon vanilla extract
For the vanilla cream filling:
- 115 g unsalted butter softened (½ cup)
- 200 g icing sugar sifted (1¾ cups)
- 1 teaspoon vanilla extract
- 1 tablespoon milk or cream as needed
Instructions
Make the cookies:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter, brown sugar, and caster sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Divide the dough in two, flatten into discs, wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 180°C (160°C fan) / 350°F. Line two baking trays with parchment paper.
- Roll out the dough on a lightly floured surface to about 5mm (¼ inch) thickness. Cut into circles using a 5cm (2 inch) round cutter.
- Place cookies on the baking tray about 2.5cm (1 inch) apart. Bake for 8–10 minutes until set at the edges.
- Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Make the filling:
- Beat the butter until creamy.
- Add the icing sugar and mix on low until combined, then increase speed to beat until fluffy.
- Add vanilla extract and 1 tablespoon of milk or cream to reach desired consistency.
Assemble:
- Pipe or spoon about 1 tablespoon of filling onto the flat side of one cookie.
- Top with another cookie, flat side down, and gently press to spread the filling.
- Repeat with remaining cookies.
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