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Homemade Oreo Cookies Recipe

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★★★★★

4.7 from 73 reviews

Homemade Oreo Cookies featuring rich, chocolatey sandwich cookies with a creamy vanilla filling. These classic treats are made from scratch with cocoa-infused cookie dough and a smooth, fluffy buttercream filling, perfect for satisfying your sweet tooth with a nostalgic favorite.

Ingredients

Scale

Cookie Dough

  • 1 1/4 cups (159 grams) all-purpose flour
  • 1/2 cup (43 grams) Dutch-process cocoa powder or Black cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup (200 grams) granulated sugar
  • 10 tablespoons (142 grams) unsalted butter, at cool room temperature, cut into chunks
  • 1 large egg, at room temperature

Filling

  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 2 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups (313 grams) powdered sugar, sifted
  • 1/8 teaspoon fine sea salt

Instructions

  1. Make the cookie dough: Preheat the oven to 375°F and line two baking sheets with parchment paper. In a food processor with the S blade or a stand mixer with the paddle attachment, combine the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar.
  2. Add butter and egg: While pulsing or mixing on low speed, add the butter pieces in several additions, then add the egg. Continue mixing until the dough forms a cohesive mass, about 1 minute.
  3. Shape cookies: Using a small cookie scoop, portion the dough into 1 tablespoon sized balls, placing them at least 2 inches apart on the prepared baking sheets. Dampen your palm and gently flatten each ball to about 1/8-inch thickness.
  4. Chill the dough: Chill the trays of flattened dough in the refrigerator for at least 10 minutes to help maintain their shape during baking.
  5. Bake cookies: Bake for 9 to 10 minutes, rotating the trays once halfway through for even baking, until cookies are fragrant and set. Transfer the cookies to a rack to cool completely. Cookies can be stored airtight for up to 2 days but may lose crispiness.
  6. Prepare the filling: In a stand mixer with the paddle attachment, beat the butter and vanilla on medium-low until combined. Scrape down the bowl, then gradually add the sifted powdered sugar followed by the salt. Increase speed to high and beat for 2 to 3 minutes until the filling is light and fluffy.
  7. Assemble the cookies: Using a pastry bag or spatula, place a teaspoon-sized dollop of filling onto the center of one cookie. Top with another cookie of similar size. Lightly press to spread the filling evenly to the edges. Repeat with remaining cookies and filling.
  8. Serve: For best texture, serve the cookies on the same day they are assembled.

Notes

  • Use either Dutch-process or Black cocoa powder for a deep, authentic color and flavor.
  • Dampening your hand before flattening prevents dough from sticking and helps achieve an even thickness.
  • Chilling the dough before baking helps cookies keep their shape and enhances texture.
  • Cookies become less crispy the longer they are stored; enjoy them fresh for optimal crunch.
  • You can store baked cookies airtight for up to 2 days before filling.
  • For easier assembly, chill the filling slightly if too soft.
  • If you don’t have a food processor, use a mixer and mix carefully until the dough forms.

Keywords: Homemade Oreo, chocolate sandwich cookies, Oreo copycat recipe, chocolate cookies with cream filling, classic cookies, DIY Oreos

Find it online: https://kitchenbyclara.com/homemade-oreo-cookies-recipe/