Homemade Oreos

These easy Homemade Oreos are made completely from scratch. Soft, fudgy (brownie-like) chocolate cookies are stuffed with a simple, vanilla cream filling.

Author Amber Brady

Prep Time 15

Cook Time 6

Total Time 21

Yields cookie sandwiches

Ingredients

Chocolate Cookie:

1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
½ cup (40 g) Hershey's Special Dark Cocoa*
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup (113 g) unsalted butter, (1 stick) room temperature
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar, gently packed
1 large egg
1 tsp vanilla extract
2 Tbsp milk

Vanilla Cream Filling:

¼ cup (57 g) unsalted butter, room temperature
¼ cup (57 g) coconut oil/shortening*
1 ½ cups (180 g) powdered sugar
1 tsp vanilla extract
1-2 tsp milk

Instructions

Preheat oven to 350 degrees Fahrenheit. Line cookie trays with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a stand mixer with the paddle attachment, cream the butter with the sugars. Add the egg, vanilla, and milk. Mix completely. Scrape bowl.
Add the dry ingredients to the wet ingredients and mix completely. Dough will be thick.
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.)
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.)
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.
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.
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.

Video

Notes

COCOA POWDER: Regular unsweetened cocoa powder will also work well. If you'd like to use black cocoa powder, I typically use half black cocoa powder and half regular unsweetened cocoa powder. It will still look black without being too bitter.
For Cream Cheese Frosting as the filling, half my recipe here.

COCONUT OIL OR SHORTENING helps the frosting be more shelf stable. If you don't have these ingredients or prefer not to use either of them, use all butter for the frosting instead. Just keep in mind it may be softer, and more difficult to sandwich the cookies together.
SMALLER COOKIES: Use a teaspoon to scoop dough for Oreo sized cookies. Will make 38 cookie sandwiches if making them this small.

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