Homemade Oreo Cookies

Happy Chocolate Week! How is your Valentine’s Day planning going? Any wonderful things in the works? Thomas is trying to ruin my 14 Day Valentine Countdown for him by being out of town! How lame is that?! I’m calling his hotel today to see if they’ll help me out with a little surprise!
Now here is a little something for you!
I love an Oreo. A few months ago I tried a Newman-O’s, which is basically an organic Oreo. I was shocked at how pleasantly different it was from an Oreo. They taste like what an Oreo would taste like if it were made out of real things like cocoa and butter. They were so good! That being said, I should change the name of this recipe to Homemade Newman-O’s!
Homemade Oreos in my neck of the woods are soft cake mix chocolate cookies with frosting in the middle. They are good, but if that’s what you are looking for, this isn’t it. This is a crunchy dark chocolate cookie filled with a sweet and simple creme, perfect with a glass of milk. Enjoy dear reader, enjoy!
Homemade Oreo Cookies recipe, crunchy oreo cookies
Homemade Oreo Cookies recipe

Homemade Oreo Cookies
Printable Recipe

1 1/4 cups butter, at room temperature
2 cups powdered sugar
1 cup dutch processes cocoa or dark cocoa powder (I used Hershey’s Special Dark Cocoa)
1/2 tsp. salt
1 tsp. vanilla
1 1/2 to 1 3/4 cups flour

Cream Filling
4 cups powdered sugar
1/2 cup butter, melted and cooled
1 T. vanilla extract

In a stand mixer, with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix. Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. You don’t want the dough to be sticky at all and it might even crumble just a little. Don’t be worried about a dry dough…we want a cookie that doesn’t spread when baked and is crispy!  Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.

Now if your world is crazy like mine and 3 hours instead of 15 minutes pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it’s too cold.

Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking 1/4 inch to an 1/8 inch thick. Use a 2 inch circle cutter to cut out the cookies. Place on a cookie sheet and bake for 8-9 minutes. It’s super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you’ll need to adjust as you go. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.

While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the constancy of play dough.

Divide the filling in half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.

After the cookies are cool, it’s time to assemble! Remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between 1/4 to a 1/2 inch thick. This is the fun part of making your own Oreos. You can have traditional cream thickness, double stuffed, or even triple stuffed! Oh the wonder!

Stack a cookie, cream, and then another cookie. Press lightly together. Repeat, repeat, repeat! Serve with milk – whole milk if you are feeling really decadent!

Homemade Oreo Cookies recipe
Homemade Oreo Cookies recipe

41 comments on “Homemade Oreo Cookies

    1. A little less than 3 dozen for me… since you have to use two cookies for each “cookie”! I thought it looked like just what a package of Oreos would have had.

      Let me know how it goes!

  1. mmmm…so it looks like your chocolate cookies are the same from both recipes…did you make them all at once (easy to have a variety of cookies to hand out to neighbors), or did you make them twice?

    Rob was out of town for 4days of 14 days of Valentines last year. I hid some stuff in his suitcase, and posted pictures of the kids holding signs ‘we love you daddy’ on our blog & told him to look. You could also read him a poem over skype or the phone or something. I hope he didn’t miss out on these yummy cookies!

  2. oreos are my all time favorite. can’t wait to try out these delicious looking things. Love your blog, thanks for letting me blog stalk:) I think that you have an awesome family! Plus it was good to chat with you during thanksgiving. love it!

  3. How do achieve the crisper cookie, I’m assuming a lower temp and extended time? Thanks, looks awesome I’d love to make these tonight for the guys.

  4. Ugh my dough came out like cake batter. I have no idea why. Idk what to do now. I try adding more flour more sugar more cocoa… It’s still slick and not even slightly dry

    1. Ugh… botched recipes are the worst! Hhmmm. I have no idea what happened, but I hope you can try it again. This is one I’ve made lot and lots with success. Did you salvage your dough at all??

  5. These have officially replaced a more labour intensive Martha Stewart version I used to use. Thanks! Family loves them. I actually rolled out the cream filling too and used same cutter to achieve a perfectly matched circle. Worked like a charm.

  6. They taste UHHHmazing , but more like brownies than Oreos (bc Oreos are basically made of chemicals). I didn’t have dark cocoa powder so I used Dutch processed cocoa. The cookie part was perfectly crispy and delicate. I baked them for 6 min at 350 but I could’ve made them a bit thicker. We froze the rest of the dough so we can make more later :-) thank you for the recipe! Definitely one to try out if you love cookies in general