Name: Homemade Sourdough Oreo Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 226 grams unsalted butter, softened (about 1 cup); 150 grams granulated sugar (about 3/4 cup); 55 grams brown sugar (about 1/4 cup); 100 grams sourdough discard (scant 1/2 cup); 1 egg yolk (about 20 grams); 200 grams all-purpose flour (about 1 1/2 cups); 60 grams cocoa powder (scant 3/4 cup, good quality dutch processed or dark); 5 grams baking soda (about 1 teaspoon); 4 grams salt (about 1/2 teaspoon); 113 grams unsalted butter, softened (about 1/2 cup); 120 grams powdered sugar (about 1 cup); 60 grams marshmallow fluff (scant 2/3 cup); 15 grams heavy cream (about 1 Tablespoon); 8 grams vanilla extract (about 2 teaspoons); 1 gram salt (about 1/8 teaspoon)

Jump to Recipe· 4.1 from 1 review

I am so excited to share this Homemade Sourdough Oreo Cookies Recipe with you because it combines the nostalgic joy of classic Oreos with the unique tang and depth that sourdough discard brings. These cookies are perfectly chocolatey with a tender crumb, and the creamy marshmallow filling adds a dreamy touch that makes them utterly irresistible. Trust me, once you try these, you’ll fall in love with the way simple pantry ingredients transform into a taste sensation that’s both familiar and delightfully new.

Why You’ll Love This Homemade Sourdough Oreo Cookies Recipe

One of the things I adore most about this Homemade Sourdough Oreo Cookies Recipe is how the sourdough discard adds a subtle tang that balances the rich cocoa flavor in the cookie. It’s such a special twist that elevates the traditional Oreo cookie profile into something more complex and satisfying. The cocoa is deep and intense, while the marshmallow filling is light, fluffy, and sweet without overpowering the cookie. Every bite feels like a perfect harmony of flavors that keeps me reaching for more.

Beyond the taste, I love how straightforward this recipe is to prepare. Using everyday ingredients, including the sourdough discard I otherwise might toss, makes this a resourceful and rewarding bake. The cookie dough comes together quickly, and baking is hands-off, giving me time to whip up the luscious marshmallow frosting. Whether I’m baking for a casual weeknight treat or impressing friends at a party, these cookies always get rave reviews and disappear fast. They truly stand out because they offer all the comfort of homemade Oreos but with a personal, artisanal touch.

Ingredients You’ll Need

A close-up view of a metal mixing bowl containing two main layers of ingredients: a light beige creamy dough at the bottom and a layer of dark brown cocoa powder sprinkled unevenly on top. The light beige dough looks soft and slightly textured, while the dark brown cocoa powder has a smooth, powdery texture. The top right corner shows part of a turquoise electric mixer with beaters coated lightly with dough, held by a woman's hand on the bottom right edge of the frame. The bowl is resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe comes together with simple, essential ingredients that each add something special in texture, depth, or taste. From the richness of butter to the zing of sourdough discard and the fluffiness of marshmallow fluff, every item is key to achieving that perfect cookie and filling balance.

Unsalted butter (226 grams): Softened for a creamy base that provides richness and moisture.
Granulated sugar (150 grams): Adds sweetness and helps achieve a tender, slightly crisp cookie edge.
Brown sugar (55 grams): Brings a subtle caramel note and moisture, enhancing chewiness.
Sourdough discard (100 grams): Adds gentle tang and complexity while reducing waste.
Egg yolk (1 yolk): Contributes richness and helps bind ingredients for perfect texture.
All-purpose flour (200 grams): The structure of the cookie dough, providing a balanced chew.
Cocoa powder (60 grams): A high-quality Dutch processed or dark cocoa gives deep chocolate flavor.
Baking soda (5 grams): Creates lightness and helps the cookies rise just right.
Salt (4 grams in dough): Enhances all the flavors, cutting through sweetness.
Unsalted butter (113 grams for filling): Softened to mix smoothly into the marshmallow frosting.
Powdered sugar (120 grams): Sweetens and thickens the filling for that classic Oreo cream texture.
Marshmallow fluff (60 grams): Adds light, airy sweetness and a fun twist to the filling.
Heavy cream (15 grams): Helps achieve a luscious, pipeable consistency in the frosting.
Vanilla extract (8 grams): Infuses warm, sweet aroma enhancing the marshmallow flavor.
Salt (1 gram in filling): Balances the sweetness in the frosting perfectly.

Directions

Step 1: Preheat your oven to 350ºF and line two baking sheets with parchment paper. This ensures your cookies bake evenly and won’t stick, making cleanup easy.

Step 2: In a medium bowl, beat the softened butter until it’s light and fluffy, about one minute. Then add both the brown and granulated sugars and cream everything together until smooth and uniform. This step is key to a tender cookie texture.

Step 3: Mix in the sourdough discard and egg yolk, beating for 1 to 2 minutes until the mixture is fluffy and smooth. The sourdough adds that subtle depth, while the egg yolk enriches the dough.

Step 4: In a separate small bowl, combine the flour, cocoa powder, baking soda, and salt. Fluff them together with a fork or whisk to evenly distribute the leavening and cocoa before adding to the wet ingredients.

Step 5: Slowly incorporate the flour mixture into the butter mixture until just combined and the dough holds together in a cohesive ball.

Step 6: Using a cookie scoop or tablespoon, portion about 25 grams of dough per cookie, rolling each into a ball. Place 12 to 14 cookie balls per baking sheet, spacing them apart to allow for slight spreading.

Step 7: Bake the cookies at 350ºF for exactly 10 minutes. Look for cookies that have puffed up and feel set to the touch. Don’t worry if the edges are soft at first—they’ll firm up as they cool.

Step 8: Let the cookies rest on the baking sheet for 5 to 10 minutes to fully set before gently removing them with a spatula. For perfectly round cookies, immediately after baking, press a biscuit cutter or similar round tool around the edges to shape them.

Step 9: While the cookies cool, prepare the marshmallow filling. Beat together the softened butter, marshmallow fluff, powdered sugar, heavy cream, vanilla extract, and salt for 2 to 3 minutes until the frosting is light, fluffy, and pipeable.

Step 10: Once the cookies are completely cool, spoon the marshmallow frosting into a piping bag or a ziplock bag with a corner snipped off. Pipe the frosting onto the flat side of half the cookies, then sandwich together with the remaining cookies by gently pressing to spread the filling.

Step 11: Enjoy immediately, or store in an airtight container once cooled. These Homemade Sourdough Oreo Cookies are best when shared and savored slowly, bite by delicious bite.

Servings and Timing

This recipe yields about 24 to 28 sandwich cookies, serving approximately 14 people if you count two cookies per person. The prep time is around 20 minutes, mainly mixing and portioning, followed by a 10-minute bake. Cooling and setting take an additional 10 minutes, while the frosting requires about 5 to 7 minutes to whip up. All told, you’re looking at roughly 1 hour and 10 minutes from start to finish, which feels just right for a treat this special.

How to Serve This Homemade Sourdough Oreo Cookies Recipe

Nine chocolate sandwich cookies are shown close up, each with two thick dark brown cracked chocolate cookie layers with a soft texture and a creamy white filling layer in the middle. The cookies are arranged closely together on a slightly visible surface beneath that is changed to a white marbled texture. The cookies have a round shape with an uneven, crinkled top. Photo taken with an iphone --ar 4:5 --v 7

When I serve these Homemade Sourdough Oreo Cookies Recipe treats, I love pairing them with a cold glass of milk because the creamy drink complements the deep cocoa flavor and marshmallow sweetness perfectly. For a grown-up twist, these cookies also shine alongside a cup of black coffee or a comforting hot chocolate, intensifying the chocolate experience in the best way.

For presentation, I like to arrange them on a rustic wooden board or a colorful platter with a little dusting of powdered sugar or even a light drizzle of melted chocolate over the top. Adding a sprig of fresh mint or edible flowers around the edges makes these treats feel extra special when serving guests at holidays or dinner parties. The marshmallow filling looks particularly inviting when the cookies are piled high, ready for everyone to grab.

They also work wonderfully as a festive dessert at birthday parties or casual get-togethers. I find these best served at room temperature so the cookies hold their shape, and the frosting stays soft and fluffy. If you’re making these for a picnic or potluck, packing them in a sturdy container with parchment paper between layers keeps them intact and deliciously fresh.

Variations

I’m always excited to experiment with this Homemade Sourdough Oreo Cookies Recipe to suit different tastes and dietary needs. One simple swap I recommend is using almond flour instead of all-purpose flour for a nuttier flavor and slight chew, though this changes the texture a bit and works best if you add a touch more baking soda.

If you’re vegan or dairy-free, you can replace the butter with plant-based margarine and use aquafaba or a flax egg instead of the yolk. For the filling, I’ve had great success with whipped coconut cream mixed with marshmallow fluff substitutes or vegan marshmallow cream to keep it fluffy and sweet.

For a fun flavor twist, try adding a teaspoon of instant espresso powder to the dough for a mocha-flavored cookie, or sprinkle a bit of sea salt on top before baking to enhance the chocolate notes. Another idea is to use a double chocolate approach by folding mini chocolate chips into the dough for extra bursts of melty chocolate goodness. You can also experiment with different frostings—cream cheese or peanut butter frosting pairs beautifully with the sourdough cookie base.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (which is rare in my house), store these cookies in an airtight container at room temperature. Layering parchment paper between cookies helps prevent sticking. They keep best for about 3 to 4 days, maintaining their fresh texture and flavor during this time.

Freezing

These Homemade Sourdough Oreo Cookies Recipe cookies freeze wonderfully if you want to stash some away. Place the sandwiches in a single layer on a baking sheet and freeze until firm, then transfer to a ziplock freezer bag or airtight container with parchment between layers. They can be frozen for up to 2 months. When you’re ready to enjoy, thaw at room temperature for about 30 minutes before serving.

Reheating

I recommend avoiding direct reheating methods like microwaving the assembled cookie sandwiches as this can make the marshmallow filling runny. Instead, let the cookies come to room temperature naturally for the best texture. If you want a warm treat, you can gently warm the cookie halves separately in a low oven (about 300ºF for 5 minutes), then reassemble with fresh frosting or a bit of extra marshmallow fluff for that freshly baked feeling.

FAQs

Can I use regular yeast starter instead of sourdough discard in this recipe?

It’s best to use sourdough discard because it’s been fermented longer and is milder in flavor, making it perfect for baking. Regular starter might be too active or tangy, affecting the taste and texture negatively. If you don’t have discard, you can omit it, but the cookies will lose some of that unique sourdough tang.

What type of cocoa powder works best for these cookies?

I recommend Dutch-processed or dark cocoa powder for that deep, rich chocolate flavor and a smoother texture. Natural cocoa powder can work but might give a slightly more acidic or sharper taste, changing the balance of the cookie’s flavor.

How can I make sure my cookies come out perfectly round?

The trick I use is to press a biscuit cutter or any circular ring around each cookie immediately after baking while they’re still warm. This helps shape the edges for a neat, classic Oreo look. Also, rolling the dough balls as uniformly as possible before baking aids in even shape.

Is it possible to make these cookies gluten-free?

Yes! You can replace the all-purpose flour with a gluten-free flour blend designed for baking. I’d recommend blends that include xanthan gum for structure. Keep in mind that texture might be slightly different—often more crumbly—but still delicious.

Can I prepare the marshmallow filling ahead of time?

Absolutely! The marshmallow frosting can be made a day in advance and stored in the fridge in an airtight container. Before using, just give it a quick whip to bring back its light and fluffy texture. This makes assembly day quicker and smoother.

Conclusion

I hope you’re as inspired as I am to try this Homemade Sourdough Oreo Cookies Recipe. There’s something truly special about turning sourdough discard into a rich, chocolatey cookie with a fluffy marshmallow filling that feels like a hug in dessert form. It’s an impressive yet approachable recipe that I promise will delight your family and friends. So grab your ingredients, preheat your oven, and let’s create some magic in the kitchen together!