Homemade Oreos with a Candy Cane Cream Filling

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I finished Christmas shopping last night! It’s so hard to get done when I normally just pack the three kids to the store with me, and honestly, I don’t really like shopping anyhow. I had to make a special trip after they were in bed, and the thing is, I forgot most of the stores in town close around 6 pm! My only choices for shopping were literally KMart, WalMart, and Dollar Tree. There’s no mall and no Target within hours of me and all the locally-owned stores were closed. Some things I’m just not used to in small town living, and that early store closing is the worst one.

Today I need to finish up all my letters, neighbor gifts, and wrapping. It’s almost nice that Christmas is so soon because all these things looming over my head just have to get done. I love a deadline.

Here’s that recipe I shared over at Honey Bear Lane at the beginning of the month. It’d be a good one to make for Santa! Rumor has it the man loves him some mint Oreos. What does Santa get at your house?

Homemade oreos with a mint filling, mint oreos homemade, dark chocolate cookies
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Homemade Oreos with a Candy Cane Cream Filling

Dark chocolate Oreo cookies made from scratch. The filling is a candy cane mint perfect for Christmas. Homemade Oreos are way better than store-bought!
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 24


For the 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 tsp. salt
  • 1 tsp. vanilla
  • 1 3/4 cups flour

For the filling:

  • 5 or 6 peppermint candy canes
  • 3/4 cup butter
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • milk or cream as needed, around 1/4 cup
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  • 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. Don’t be worried if the dough is a bit dry…we want a cookie that doesn’t spread when baked and is crispy! Divide the dough in half and pat together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
  • 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 until it is about 1/4 of an 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 cookies are cooling, prepare the filling. In a food processor or blender process the unwrapped candy canes until you have a very fine candy cane dust. Add the candy cane dust to the bowl of your stand mixer. Add the butter, vanilla, and half of the powdered sugar. Beat on medium-high speed until well combined and fluffy, about 2 minutes, scraping down the sides as needed. Add the remaining cup and a half of powdered sugar and combine. Add milk or cream as needed to get a very thick, but spreadable filling. Put the filling into a pastry bag with a large circle tip.
  • When the cookies are cooled, match them with a mate according to size. Take one cookie and pipe a circle of filling, about the size of a quarter, in the center on the flat bottom of the cookie. Take the mate and place it on top (flat sides together) and press it until the filling comes to the edge of the cookies. When the filling was squished to the edge of the cookie it was a little under a half inch thick. Repeat with the remaining cookies.
  • Serve with lots of cold milk.


  • 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 to 30 minutes. The butter makes the dough super stiff if it’s too cold.
  • This recipe was originally published on December 6, 2012 at Honey Bear Lane.


Serving: 1 of 24 cookies, Calories: 281kcal, Carbohydrates: 35g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 164mg, Potassium: 74mg, Fiber: 2g, Sugar: 25g, Vitamin A: 477IU, Calcium: 14mg, Iron: 1mg
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On a scale from one to ten how ready for Christmas are you? I think I’m at a 7.

Thanks for stoppin in,

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  1. dayna says:

    These are amazing! I made a triple batch (88 sandwich cookies) and it just barely fit in my kitchen aid mixer. Everyone loved them and I crumbled the leftover cooked dough scraps with some leftover frosting…yummy! Thanks for a great recipe!

  2. Andrea Jolly says:

    I am wondering approx how much crushed candy cane you used (ho many cups?). I have mini candy canes that need to be used up.

  3. Sarah says:

    Oh these look num! 🙂 I’m at a 9.5. 🙂 Have to wrap some final presents that just came, but everything is here and I even have the food (not made, but… really… who’s going to premake Christmas dinner?!)