Homemade Oreos Recipe

These easy Homemade Oreos are made completely from scratch. Soft, fudgy (brownie-like) chocolate cookies are full of an easy , vanilla cream filling.

Her recipe uses a boxed ready-mix , which is ok , but I wanted something from scratch, so into the kitchen I visited start creating this recipe for you.

Homemade Oreos Recipe
Homemade Oreos Recipe

It was tricky to urge a softer texture without it being too thick and cakey sort of a whoopie pie, but I'm SO proud of the results that I achieved.

The cookies in these homemade Oreos are moist and fudgy; almost sort of a brownie. They’re soft, but not cakey. They taste wonderful by themselves, but the addition of the vanilla buttercream filling creates the tastiest sandwich cookie.

Homemade Oreos Recipe

Chocolate Cookie:

  •  1/2 cup Hershey's Special Dark Cocoa
  •  1 tsp baking soda
  •  1/2 tsp baking powder
  •  1/4 tsp salt
  •  1 1/2 cups all-purpose flour (stir, spoon & level)
  •  1/2 cup (1 stick) unsalted butter, room temperature
  •  3/4 cup granulated sugar
  •  1/4 cup brown sugar
  •  1 large egg
  •  1 tsp vanilla
  •  2 Tbsp milk

Vanilla Cream Filling:

  •  1/3 cup coconut oil/shortening
  •  2 cups powdered sugar
  •  1/3 cup unsalted butter, room temperature
  •  1 tsp vanilla extract
  •  1-2 tsp milk


  1. Preheat oven to 350 degrees Fahrenheit. Line cookie trays with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. 
  3. In a stand mixer with the paddle attachment, cream the butter with the sugars. Add the egg, vanilla, and milk. Mix completely. Scrape bowl.
  4. Add the dry ingredients to the wet ingredients and mix completely. Dough will be thick.
  5. Scoop about 1 Tbsp of cookie dough (the size of a quarter), round dough into a ball, and place it onto the prepared cookie sheets a few inches apart. (12 cookies per half sheet tray. You should get close to 36 cookies to make 18 sandwich cookies.)
  6. Use the bottom of a measuring cup to press the cookie dough balls half way down. (Grease the bottom of the cup with cooking spray if needed, to help with sticking.)
  7. Bake at 350 degrees Fahrenheit for 6-7 minutes, until just baked through, for a soft, fudgy cookie. Let cookies rest for 3 minutes before transferring to a wire rack to cool completely. 
  8. To make filling, beat the butter and coconut oil/shortening until smooth in a large bowl with an electric hand mixer. Add the powdered sugar, vanilla, and milk. Mix until smooth. 
  9. Place the filling in a zip-top plastic bag and cut off the corner. Pipe filling onto the bottom of a cookie. Top with the bottom of another cookie. Repeat until all cookies are paired together and filled. Store leftover cookies in an airtight container or covered with plastic wrap. 

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