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Homemade OREO Cookies Recipe

4.34 from 15 votes
Learn how to make my Homemade OREO Cookies recipe from scratch with my easy method and additional flavor ideas for that great OREO taste anytime.
Oreo, Homemade, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

I LOVE OREO Cookies and I use them in a lot of recipes. So this week I will show you how to make them from scratch faster than you can buy them at a store! Mine are a bit softer than the originals but they taste amazing. Enjoy!

 

 


Watch The Recipe Video!

Homemade OREO Cookies

4.34 from 15 votes
Learn how to make my Homemade OREO Cookies recipe from scratch with my easy method and additional flavor ideas for that great OREO taste anytime.
Author: Gemma Stafford
Learn how to make my Homemade OREO Cookies recipe from scratch with my easy method and additional flavor ideas for that great OREO taste anytime.
Author: Gemma Stafford

Ingredients

  • For the Chocolate Cookies:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
  • 1 large egg
  • For the Vanilla Buttercream Frosting:
  • 1 cup Butter , at room temperature
  • 2 cups Icing sugar , sifted
  • 3 tbsp Milk
  • 2 tsp Vanilla extract
  • pinch of Salt

Instructions

  • Set two racks in the middle of the oven. Preheat to 350°F.
  • In a food processor, or in a bowl, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter and pulse until it resembles fine breadcrumbs. Add the egg and continue processing or mixing until dough comes together in a mass. This take seconds.
  • Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Set baking sheets on a rack to cool.
  • To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 4 to 5 minutes until filling is light and fluffy.
  • To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk. Cookies are best eaten on the day. You can keep refrigerated if the buttercream gets too soft.

 

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Comments & Reviews

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gingerbreadjeanne
Member
gingerbreadjeanne
10 months ago

SUGAR RUSH with a side of chocolate! Next time I’m craving Oreos I will pull out this recipe. Easy to make. Simple ingredients. Fantastic results! Really indeed Oreo-like flavor and just a wee bit softer. But still yummy. I would add extra sugar to the filling, as the real oreo filling is much stiffer than my ordinary buttercream frosting. A+

Payal
Guest
Payal
10 months ago

How about eggless

Ching Brown
Guest
Ching Brown
10 months ago

Hi Gemma,
I love all your recipes. Could I sub all purpose for white wheat? My son has trouble with white flour.
Hugs,
Ching

Bellala
Member
Bellala
10 months ago

Hi! How long can the cookies be store for after baking? And if i were to make the cookies a little smaller, will it affect the baking time? Thank you! 🙂

Member
Sofia Undead
1 year ago

Hi, I can’t find Dutch process cocoa in my country can I use hot chocolate powder?

I love your videos ❤️

Sumangaliyn
Member
Sumangaliyn
1 year ago

Hi Gemma,

I made these cookies few days back with flax seed powder as egg substitute. The taste was awesome but I want the cookies to be more crispy instead of being soft.

Please help me by suggesting how could I do the same.

I am a vegetarian and I don’t eat eggs.

Thanks
Sumangali.

Bigger bolder baker
Guest
Bigger bolder baker
1 year ago

Hi Gemma, made the Oreo cookies yesterday, I made it wit normal cocoa powder and added 1/4 cup more and I flattened it as soon as it came out of the oven and then I put it back in the oven on 80 degrees Celsius for an hour to crisp and it came out amazing, thanks a million for this recipe!

Chow
Member
Chow
1 year ago

Hi Gemma
1. can I store the cookie dough in the freezer ?
2. Can i put the dough in the fridge to set in use the cookie cutter ?
thanks

naimairfankh
Member
naimairfankh
2 years ago

I made them but they were too thin. And not soft. I don’t know what went wrong.

cookonly
Member
cookonly
2 years ago

Hi, thanks again for the recipe. My sister told me they were better than the real one. As I remember the recipe, I did the cookie dough with my hands because I don’t have a food processor so I was wondering if I could do it in a blender. Also, if i use my hands, how do I know that the egg is well incorporated?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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