It's all about bread this month at the Bold Baking Academy! Sign up now!

Homemade OREO Cookies Recipe

4.46 from 31 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

This post may contain affiliate links. Please see my full disclosure for details.

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

4.46 from 31 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


  • For the Chocolate Cookies:
  • 1 1/4 cups all-purpose flour (6 1/4 oz/177g)
  • 1/2 cup unsweetened Dutch process cocoa (2 oz/57g)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar (10oz/282g)
  • 1/2 cup (4 oz/115g) plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
  • 1 large egg
  • For the Vanilla Buttercream Frosting:
  • 1 cup Butter (8oz/225g) , at room temperature
  • 2 cups Icing sugar (8oz/230g) , sifted
  • 3 tbsp Milk
  • 2 tsp Vanilla extract
  • pinch of Salt


  • 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.


Submit your own photos of this recipe

7 Images



Mariyam Zamani



Yi De Guzman

most useful
newest oldest
Inline Feedbacks
View all comments
Yi De Guzman(@yi-de-guzman)
2 years ago

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! 💕

3 years 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! 🙂

Daniyal Khizar(@daniyal-khizar)
1 year ago

Dear Gemma,
Can I Make This With An Immersion Or Normal Blender?
(I Dont Have A Food Proccesor)

Denise Middleton
Denise Middleton(@henry2805)
1 year ago

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

2 years 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+

Ching Brown
Ching Brown
2 years ago

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

Sofia Undead(@sofia-undead)
3 years ago

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

I love your videos ❤️

Bigger bolder baker
Bigger bolder baker
3 years 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!

2 years ago

How about eggless

3 years 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.


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!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

No matter your skills, my Bold Baking Team & I want to be your #1 baking authority.

  • Subscribe to my Bold Baking Academy for in-depth video baking COURSES, a dedicated baking CONCIERGE, and a COMMUNITY of passionate bakers just like you! Here you’ll become a better, bolder baker as new courses release every month.
  • Not ready to become a member? You can sign up for my free newsletter to get new baking recipes every week along with expert tips, tricks, and techniques.

Become a Better, Bolder Baker in the Bold Baking Academy!