Homemade Oreo Cookies

5 from 4 reviews

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.

 

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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

Description

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


Scale

Ingredients

Dough

  • 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

Instructions

  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.

Notes

  • 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

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

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

Love this homemade Oreo recipe? You might also like these cookie recipes:

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

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38 Recipes for Busy Moms
59 Responses
    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. Rob and Marseille

    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. Sara Lee

    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.

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  5. Allie

    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??

  6. Sharon

    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.

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  8. Brittany

    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

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  10. Gisselle

    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.

    1. It’s really thick and I don’t think you’d like that much of it on a cake… the idea is fun but I think it might be a little weird. But who am I to judge! LOL, if you try it let me know how it turned out!

  11. Alex

    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!

  12. Kat

    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.

    1. Melissa

      So glad you liked them! This is a super old recipe and one that I plan on updating this year with new pictures and such. It’s one I still make and love which means we should bring it out of the shadows right?!

  13. Brandy

    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.

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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.

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