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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: As a professional chef, I love testing classic treats and making a better homemade version. These Homemade OREO Cookies are a favorite with kids and grown-ups alike! Chocolate cookies with creamy vanilla filling, made from simple pantry ingredients, come together faster than a trip to the store—and taste even better than store-bought kind.
I find it so easy to whip up this dough in a food processor as it takes seconds; however, you can also make it by hand. Use your fingers or a pastry blender to rub the butter into the dry ingredients, then mix in the egg with a wooden spoon. I like to use my hands to bring the dough together. If you have the time, refrigerating the dough always enhances the flavor, but it’s not necessary for this recipe.
- Easy dough prep: I find it so easy to whip up this dough in a food processor as it takes seconds. You can also make it by hand—use your fingers or a pastry blender to rub the butter into the dry ingredients, then mix in the egg with a wooden spoon. I like to use my hands to bring the dough together.
- Optional chill for extra flavor: If you have time, refrigerating the dough enhances flavor, but it’s not necessary for this recipe.
- Perfect chocolate-vanilla combo: Chocolate cookie sandwiches paired with creamy, dreamy vanilla buttercream.
- Versatile enjoyment: Make them for a snack, a party, or just because—everyone will say, “Wow, these taste better than the store-bought ones!”
Bold Bakers Loved This!
“Oh my goodness, I make this recipe way more than I should. THEY ARE SO ADDICTING! My husband loves Oreos and we have tried about every brand, knockoff, and several homemade recipes. This one is by far the best! ” –Brittany H.
“Love the cookies!!! I make cookies and cream macarons and they taste almost exactly the same!!” — Jennifer
“It tastes so good I like them WAY more then the store bought ones. In the Icing can I use coconut milk instead? You are my fav youtube cook.” — Makalya
IMPORTANT NOTE: This recipe was improved and updated on 2/8/2026, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What are Homemade Oreo Cookies
- Tools You Need
- Key Ingredients
- How to Make Oreo Cookies
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Childhood Favorite Cookie Recipes
What Are Homemade OREO Cookies?
Homemade OREO Cookies are chocolate sandwich cookies made from scratch, featuring two chocolate biscuits filled with a sweet vanilla buttercream. Unlike store-bought versions, they’re slightly softer, customizable, and made with simple pantry ingredients.
Key Points:
- Chocolatey biscuits: Rich, dark cocoa cookies with a slightly soft texture.
- Creamy filling: Sweet vanilla buttercream that pairs perfectly with the chocolate cookies.
- Made from scratch: Prepared easily at home using pantry staples.
- Customizable: Flavor variations are easy—add mint, coffee, or other extracts to the filling.
- History of OREO Cookies: OREO debuted in 1912, quickly becoming the world’s favorite sandwich cookie. It was inspired by Hydrox, the first chocolate sandwich cookie created in 1908 by the Loose brothers. Today, OREO is a global classic, made in millions of cookies every year across dozens of countries.
Tools You Need
- Measuring cups
- Measuring spoons
- Mixing bowls
- Food processor
- Pastry blender
- Wooden spoon
- Baking trays
- Parchment paper
- Spatula
- Stand mixer or hand mixer
- Fine mesh sieve
- Piping bag with round tip
- Cooling racks
Key Ingredients
Cookie Dough
All-purpose flour
- Provides structure and stability to the cookies by forming gluten, which gives them shape and chew.
- Substitute: Gluten-free flour blend or Almond Baking Mix.
Granulated sugar
- Adds sweetness, contributes to browning, and creates a slightly crisp texture on the edges.
- Substitute: Coconut sugar, honey, or other sugar substitute from my sugar substitute chart.
Unsweetened Dutch-process cocoa
- Gives the cookies their deep chocolate color and rich flavor. Dutch-process cocoa is less acidic, which affects how the leavening agents work.
- Substitute: Natural cocoa powder or cacao powder.
Baking soda
- Helps cookies spread and rise, creating a slightly chewy texture and lightness.
Baking powder
- Adds lift and ensures proper rise when using Dutch-process cocoa, which lacks acidity.
Salt
- Balances sweetness, enhances chocolate flavor, and rounds out the overall taste.
Butter
- Adds richness, flavor, and moisture. The water in cold butter creates steam in the oven, helping cookies rise. Cold butter ensures controlled spreading.
- Substitute: Vegan butter, or cold coconut oil (affects texture slightly).
Egg
- Binds the ingredients together, adds moisture, and contributes to structure and tenderness.
- Substitute: Flax egg (1 tbsp flaxseed + 3 tbsp water) or chia egg (same ratio).
Vanilla extract
- Enhances and deepens overall flavor, balancing the chocolate and sugar.
- Substitute: An equal amount of Vanilla Bean Paste will work well.
Vanilla Buttercream Frosting
Butter
- Creates a creamy, smooth texture and adds richness. Beating at room temperature incorporates air, making frosting light and fluffy.
Powdered sugar
- Sweetens and thickens the frosting. Sifting removes lumps and helps achieve a smooth texture.
- Substitute: Make it at home using my recipe in no time!
Milk
- Adjusts the consistency of frosting, making it easier to pipe or spread. Adds a touch of creaminess.
- Substitute: You can use coconut milk, almond milk, oat milk, or cashew milk.
Vanilla extract
- Adds depth of flavor and enhances sweetness in the frosting.
Substitute: Use the same amount of Vanilla Bean Paste.
Salt
- Balances the sweetness of the powdered sugar and enhances the butter’s flavor.
How to Make Oreo Cookies
To Make the Oreo Cookie Dough
- Pre-heat the oven: Pre-heat the oven to 325°F (165°C) on convection setting (fan assist*). Line 3 baking trays with parchment and set aside.
- Mix dry ingredients: In the bowl of a food processor, add the flour, sugar, cocoa powder, baking soda, baking powder and salt and pulse to combine. Add the butter and pulse until it resembles fine breadcrumbs.
- Add wet ingredients: Add the egg into the flour mixture and continue processing until the dough comes together in a smooth ball. This will take a few seconds.
- Shape dough: Scoop 1 level tablespoon of dough and place on the baking sheet approximately two inches apart. Flatten down the balls slightly with your hand.
- Bake cookies: Bake for 8 – 10 minutes. Immediately remove from the oven and bang the baking sheet on the counter top to create crinkles on the cookies. Allow to cool on the trays while you make the frosting.
To Make the Vanilla Buttercream Frosting
- Whip butter: Using a stand mixer (or electric hand mixer) whip the butter on high speed for 2-3 minutes.
- Add sugar and liquids: Lower the speed and gradually add the sugar, one spoonful at a time. Then add the milk, vanilla and salt and mix on high speed for 3-4 minutes or until the frosting is light and fluffy.
To Assemble the Oreo Cookies
- Pipe filling: Using a piping bag fitted with a ½ inch round tip, pipe 2-3 teaspoons of buttercream into the center of one cookie.
- Sandwich cookies: Place another cookie (equal in size to the first) on top of the cream. Lightly press to work the filling evenly to the edges of the cookies. Continue this process until all the cookies have been sandwiched with cream.
- Enjoy & store: Enjoy with a glass of milk. Store leftover cookies in an airtight container at room temperature for up to 2 days, or in the fridge if the frosting is too soft.
FULL (PRINTTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Perfect make-ahead recipe: Prepare the dough in advance. Chilling or freezing the dough improves flavor, makes it easier to handle, and ensures consistent cookies.
- Chill the dough for best results: Refrigerate the dough for 30 minutes to 1 hour before baking to control spread, enhance flavor, and create a slightly thicker cookie.
- Shape cookies evenly: Use a tablespoon or small cookie scoop for a uniform size. Flatten slightly with your hand to achieve even baking and a perfect sandwich.
- Use high-quality cocoa: Dutch-processed or black cocoa gives that signature deep color and flavor—don’t substitute with regular cocoa if you want authentic Oreo taste.
- Don’t overbake: Remove the cookies as soon as they look set and slightly soft in the center—they will firm up as they cool. Overbaking can make them too hard and dry.
- Cool completely before filling: Let cookies cool fully before adding buttercream to prevent melting or sliding, especially in warm kitchens.
- Adjust frosting consistency if needed: If the buttercream is too stiff to pipe, add a teaspoon of milk at a time until it reaches a smooth, pipeable consistency.
- Experiment safely: Add flavor extracts, food coloring, or seasonal spices to the filling—but always test small batches first to get the perfect taste.
- For extra fun , try adding mix-ins like semi-sweet chocolate chips, crushed candy, nuts, dried fruit, flavor extracts, sprinkles, or cookie crumbs.
Make Ahead and Storage Instructions
- Prepare dough in advance: You can make the cookie dough up to 2 days ahead. Wrap it tightly in plastic wrap and store in the fridge until ready to bake. Or make the dough, then scoop it into even-sized balls and freeze them for up to 8 weeks.
- Bake ahead: Fully baked cookies can be stored in an airtight container at room temperature for up to 2 days.
- Assemble later: You can also bake the cookies ahead of time and keep them unfilled. Pipe the buttercream on the day you plan to serve for maximum freshness.
- Store assembled cookies: Once sandwiched with buttercream, keep cookies in an airtight container. They can be stored at room temperature for 1-2 days, or in the fridge if the buttercream is too soft.
- Avoid soggy cookies: If storing assembled cookies in the fridge, separate layers with parchment paper to prevent sticking and moisture absorption.
FAQs
What’s the difference between natural cocoa powder and Dutch-process cocoa powder?
Natural cocoa powder comes from simply roasted cocoa beans and is naturally acidic and slightly bitter. It pairs well with baking soda or baking powder to help baked goods rise.
Dutch-process cocoa is treated with an alkaline solution to neutralize acidity and is always paired with baking powder for proper rising. It cannot be directly swapped for natural cocoa when a recipe calls for baking soda as the raising agent.
Does Dutch cocoa powder taste different than regular cocoa?
Yes, dutched cocoa has a stronger flavor and is less “chocolaty” than regular cocoa. The Dutch-processing prevents bitterness while giving OREO cookies their signature deep color and classic flavor.
Can I use salted butter instead of unsalted butter?
Yes, you can. If using salted butter, reduce the added salt in the cookie dough slightly to maintain a balanced flavor.
How do I make the cookies crispier?
Bake the cookies a minute or two longer until the centers are slightly firm, or allow them to cool on the baking tray a bit longer before transferring to a cooling rack.
How do I make the cookies softer like store-bought OREOs?
Slightly underbake the cookies and let them cool fully on the baking sheet. Slightly thicker dough balls will also help keep them soft and tender.
More Childhood Favorite Cookie and Cracker Recipes
IMPORTANT NOTE: This recipe was improved and updated on 2/8/2026, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
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Watch The Recipe Video!
Homemade OREO Cookies Recipe (How to Make Oreo Cookies)
Ingredients
Oreo Cookie Dough
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- 1 ¼ cups (10 oz/282 g) granulated sugar
- ½ cup (2 oz/57 g) Dutch processed cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup (5 oz/142 g) butter , cold and cubed
- 1 large egg , at room temperature
Vanilla Buttercream Frosting
- ¾ cup (6 oz/170 g) butter , at room temperature
- 3 cups (12 oz/ 340 g) powdered sugar , sifted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
To Make the Oreo Cookie Dough
- Pre-heat the oven to 325°F (165°C) on convection setting (fan assist*). Line 3 baking trays with parchment and set aside.
- In the bowl of a food processor, add the flour, sugar, cocoa powder, baking soda, baking powder and salt and pulse to combine. Add the butter and pulse until it resembles fine breadcrumbs.
- Add the egg and continue processing until the dough comes together in a ball. This will take a few seconds.
- Scoop 1 level tablespoons of dough and place on the baking sheet approximately two inches apart. Flatten down the balls slightly with your hand.
- Bake for 8 - 10 minutes. Immediately remove from the oven and bang the baking sheet on the counter top to create crinkles on the cookies. Allow to cool on the trays while you make the frosting.
To Make the Vanilla Buttercream Frosting
- Using a stand mixer (or electric hand mixer) whip the butter on high speed for 2-3 minutes. Lower the speed and gradually add the sugar, one spoonful at a time. Then add the milk, vanilla and salt and mix on high speed for 3-4 minutes or until the frosting is light and fluffy.
To Assemble the Oreo Cookies
- Using a piping bag fitted with a ½ inch round tip, pipe 2-3 teaspoons of buttercream 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 edges of the cookies. Continue this process until all the cookies have been sandwiched with cream.
- Enjoy with a glass of milk. Store leftover cookies in an airtight container at room temperature for up to 2 days, or in the fridge if the frosting is too soft.
Recipe Notes
- Perfect make-ahead recipe: Prepare the dough in advance. Chilling or freezing the dough improves flavor, makes it easier to handle, and ensures consistent cookies.
- Chill the dough for best results: Refrigerate the dough for 30 minutes to 1 hour before baking to control spread, enhance flavor, and create a slightly thicker cookie.
- Shape cookies evenly: Use a tablespoon or small cookie scoop for a uniform size. Flatten slightly with your hand to achieve even baking and a perfect sandwich.
- Use high-quality cocoa: Dutch-processed or black cocoa gives that signature deep color and flavor—don’t substitute with regular cocoa if you want authentic Oreo taste.
- Don’t overbake: Remove the cookies as soon as they look set and slightly soft in the center—they will firm up as they cool. Overbaking can make them too hard and dry.
- Cool completely before filling: Let cookies cool fully before adding buttercream to prevent melting or sliding, especially in warm kitchens.
- Adjust frosting consistency if needed: If the buttercream is too stiff to pipe, add a teaspoon of milk at a time until it reaches a smooth, pipeable consistency.
- Experiment safely: Add flavor extracts, food coloring, or seasonal spices to the filling—but always test small batches first to get the perfect taste.
- For extra fun , try adding mix-ins like semi-sweet chocolate chips, crushed candy, nuts, dried fruit, flavor extracts, sprinkles, or cookie crumbs.
Hi Gemma! I sincerely believe you are my Internet baking fairy godmother! Thank you for sharing your incredible recipes! You have never let me down. Hugs to you! ????
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+
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! 🙂
Dear Gemma,
Can I Make This With An Immersion Or Normal Blender?
(I Dont Have A Food Proccesor)
Hi, I can’t find Dutch process cocoa in my country can I use hot chocolate powder?
I love your videos ❤️
Hi Gemma I follow and love your recipes normally you write your ingredient amounts in grams as well as cups which is great as cup measures confuse me with different items having various gram measurements but notice this recipe only in cups , would you get able to add grams to your recipe Ingredients. Many thanks Denise
Hi Gemma,
I love all your recipes. Could I sub all purpose for white wheat? My son has trouble with white flour.
Hugs,
Ching
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!
Delicious! My co-workers loved them.
How about eggless