These Homemade Oreo Cookies are a delightful twist on the classic treat. With rich, dark chocolate cookies and a creamy vanilla filling, they offer a perfect balance of sweetness and crunch. I find them to be a fun and satisfying baking project that brings a nostalgic flavor to any occasion.

Why You’ll Love This Recipe

I love this recipe because it captures the essence of store-bought Oreos while allowing for customization and freshness that only homemade cookies can provide. The cookies have a satisfying snap, and the filling is smooth and flavorful. Plus, making them from scratch means I can adjust the filling thickness to my liking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1 1/4 cups (159 grams) all-purpose flour
1/2 cup (43 grams) Dutch-process cocoa powder or black cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 grams) granulated sugar
10 tablespoons (142 grams) unsalted butter, at cool room temperature, cut into chunks
1 large egg, at room temperature

For the filling:

1 stick (113 grams) unsalted butter, at cool room temperature
2 1/2 teaspoons pure vanilla extract
2 1/2 cups (313 grams) powdered sugar, sifted
1/8 teaspoon fine sea salt

Directions

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a food processor or stand mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Pulse or mix on low speed to blend.
Add the butter pieces gradually, pulsing or mixing until the mixture resembles coarse crumbs.
Add the egg and continue processing or mixing until the dough comes together in a cohesive mass.
Scoop rounded teaspoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
Flatten each ball slightly with the bottom of a glass or your fingers.
Bake for 9 minutes, rotating the sheets halfway through baking. The cookies should be set but not overly firm.
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
To make the filling, beat the butter and vanilla extract until smooth. Gradually add the powdered sugar and salt, beating until the filling is light and fluffy.
Once the cookies are completely cool, spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.

Servings and Timing

This recipe yields approximately 25 sandwich cookies. The total time required is about 1 hour, including preparation and baking.

Variations

I like to experiment with different flavors by adding a few drops of food coloring or flavored extracts to the filling. For a festive touch, I sometimes add orange food coloring for Halloween or peppermint extract for a holiday twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. To enjoy, I let them thaw at room temperature for about 15 minutes.

FAQs

How can I make the cookies crisper?

To achieve a crisper texture, I bake the cookies a minute or two longer, keeping a close eye to prevent burning.

Can I use natural cocoa powder instead of Dutch-process?

I prefer Dutch-process cocoa for its smooth flavor and dark color, but natural cocoa powder can be used if that’s what I have on hand.

Is it necessary to use a food processor?

While a food processor makes the process easier, I can also use a stand mixer or hand mixer to combine the ingredients effectively.

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 3 days. I let it sit at room temperature for about 15 minutes before baking.

How do I prevent the filling from being too runny?

To ensure the filling has the right consistency, I make sure the butter is at cool room temperature and gradually add the powdered sugar, beating until fluffy.

Conclusion

Making Homemade Oreo Cookies is a rewarding experience that brings a classic treat to life in my own kitchen. I enjoy the process of baking and the delicious results that come from using quality ingredients and a bit of creativity. Whether for a special occasion or just because, these cookies are always a hit.