Homemade Oreo Cookies

Homemade Oreo Cookies made with dark cocoa powder are crispy on the outside with a perfect cream filling in the middle. An easy homemade Oreo cookie recipe!

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 from Homemade Oreo to Homemade Newman-O!
A homemade Oreo in my neck of the woods is 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 (you can find my soft and puffy cake mix Oreo recipe here. I got you covered). This recipe is a crunchy dark chocolate cookie filled with a sweet and simple cream; perfect with a glass of milk.

Tips for making homemade Oreo cookies:

Can you freeze homemade Oreo cookies?

They freeze ok, but it isn’t ideal. The issue is that they lose some of the crunch when you take them out of the freezer. If you do want to freeze these, I recommend freezing the cookies and the filling in separate bags, thawing, and then assembling.

How long are homemade Oreo cookies good?

They’ll last about a week in an air-tight container. I found that the issue with these is that they lose their crunch quicker than they actually spoil. In order to avoid that, if you’d like to make these ahead of time, I’d make the cookies and filling and keep them separate until you are ready to serve the cookies.

Homemade Oreo cookies made with dark cocoa powder that are crispy on the outside with a perfect cream filling in the middle.



Homemade Oreo Cookies

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 24 Cookies 1x


Homemade Oreo cookies made with dark cocoa powder are crispy on the outside with a perfect cream filling in the middle.




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

Cream Filling

  • 4 cups powdered sugar
  • 1/2 cup butter, melted and cooled
  • 1 tablespoon vanilla extract
  • Water


  1. 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.
  2. Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix.
  3. 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 crispy cookie that doesn’t spread when baked.
  4. 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.
  5. 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.
  6. 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.
  7. Use a 2 inch circle cutter to cut out the cookies.
  8. 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.
  9. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
  10. 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 consistency of play dough.
  11. 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.
  12. 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.
  13. This is the fun part of making your own Oreos. You can have traditional cream thickness, double stuffed, or even triple stuffed.
  14. Stack a cookie, cream, and then another cookie. Press lightly together. Repeat, repeat, repeat.
  15. Store in an air-tight container for up to a week.


  • The dark color of the cookie comes from the cocoa powder. A true dark chocolate cocoa powder will get you that dark brown, almost black, cookie. A Dutch-process cocoa powder will get you what you see in my photos. A traditional cocoa powder will get you a light brown with a hint of red cookie. I like the dark or Dutch-process cocoa best for these cookies and highly recommend finding some.
  • Category: Dessert
  • Method: Oven / Mixer
  • Cuisine: American
Nutrition Information: YIELD: 24 SERVING SIZE: 1 Cookie
Amount Per Serving: Calories: 264.5 Fat: 14.5g Cholesterol: 35.6mg Sodium: 51.8mg Carbohydrates: 32.9g Sugars: 24.6g Protein: 1.6g Vitamin A: 113.2µg Vitamin C: 0mg

Keywords: homemade oreo cookie recipe, how to make oreo cookies, oreo cream filling recipe, oreo cookie recipe

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Homemade Oreo cookies made with dark cocoa powder that are crispy on the outside with a perfect cream filling in the middle.

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Long live all the homemade Oreos! I can’t wait for you to try this rich chocolaty treat!

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These did work for me, and they are very Oreo-like once cooled. However, the use of powdered sugar (in particular, I used the kind with cornstarch in it) makes the taste and texture just slightly off. Not a perfect store-bought Oreo, but a quick and effective fix at home.


For the cream filling, you didn’t say how much water to put in.


I am a blind woman who absolutely loooooooooooooooooves to cook! Since October 17, 2015, I’ve been trading preservatives for quality ingredients. and since I got a Kitchenaid Classic Stand Mixer in April of 2016, I’ve been making wonderful stuff with it. I’d love to try your recipe one day, since like a lot of people in this world, I absolutely looooooooooooooove Oreos! Are these like Oreo Cakesters? Those are like a soft version of Oreos that have stripes of frosting on top, which I’m sure is more like royal icing.


Could you roll the dough into a log and cut the cookies 1/8” think and then bake?

Never too early to think about Christmas baking

Could this cookie dough recipe be used for making a “gingerbread” house but it’d be an Oreo house?


No wonder this recipe has 5 stars, the website owner only approves comments/reviews with 5 stars! I left an honest review and it was not approved – how deceitful Melissa! You should be ashamed of yourself! People trust you and you are misleading them. Don’t worry, I don’t expect you to post this but you know you are dishonest and YOU have to live with that. Shame on you.


The filling is great but the cookies spread badly in the oven, merging into one giant sheet pan shaped cookie. Super unfortunate, wasted a lot of time and ingredients making them.


Happened with mine, too. Spread all over the cookie sheet.


I reduced the recipe a tad because I’d rather use an even amount of sticks of butter and measure everything else (1 cup, 1.5 cup, 1 cup, .5 tsp, 1 tsp, 1.25-1.5 cup). I accidentally put too much powdered sugar as a result of reading the original amount on the first item, that probably made them a little more crumbly and dry than they should have been. My son liked the dough and we had fun rolling and cutting out the cookies! For some reason he thought they had a weird aftertaste but I thought they were yummy! We put sunbutter and ice cream in between so we didn’t have to make any frosting. YUM!

I had to use the Google add-on AlphaText on this recipe to fix the fonts and colors to make them print legibly. I changed the background to white, text to black, font to Calibri, and increased the font size.


I’m not sure when this recipe was posted, but Google is a time machine too.
I made these. I rolled them out this and cut with a cookie cutter. They behaved beautifully, they tasted amazing. Friends of mine who don’t particularly care for Oreos asked for more!
Also, Dutch-process cocoa is magic, thank you for introducing me to that, and for this recipe.


So happy with this cookie – delicious – totally changed my decorating game – leveled way up – thank you!


I’ve made these a few times now. So good! I developed a soy allergy and missed Oreos (they have soy in them). Instead of slicing the filling, I roll a small amount into a ball and flatten to get a more uniform look. These are great! Thank you!


Approximately how many sandwich cookies does this make?


Hi, I just read your post and my my, you got me craving these. I have a question for you though. How would I go about using the cookie filling as a cake filling. I make an Oreo cookie cake that I think this filling would go better with than the buttercream filling I use.

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.