Homemade Oreo Cookies

This Homemade Oreo Cookies recipe features crisp chocolate cookies filled with a smooth vanilla cream frosting, creating the perfect balance of texture and flavor. Made with simple pantry ingredients like cocoa powder, butter, and sugar, these cookies are easy to bake at home and taste just like the classic favorite. Perfect for dessert tables, holiday treats, or after-school snacks, this recipe delivers rich, chocolaty sandwich cookies that stay fresh for days and can be customized with different fillings or flavors.

These rich and crisp chocolate sandwich cookies are filled with a smooth vanilla cream for a nostalgic treat that’s even better than store-bought. Perfect for lunchboxes, dessert platters, or dipping into a glass of milk.

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Ingredients

For the Cookies:

• 1 ¼ cups (156 g) all-purpose flour
• ½ cup (43 g) unsweetened cocoa powder
• 1 teaspoon (5 g) baking soda
• ⅛ teaspoon salt
• ½ cup (113 g) butter, room temperature
• ¾ cup (150 g) granulated sugar
• ¼ cup (55 g) packed light brown sugar
• 1 large egg
• 1 teaspoon (5 ml) vanilla extract

For the Filling:

• ¼ cup (57 g) butter, softened
• ¼ cup (57 g) vegetable shortening or 4 oz cream cheese (for a cream cheese frosting filling)
• 1 ¾ cups (220 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract

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Instructions

1. Prepare the Dough
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a separate mixing bowl, beat the butter until creamy. Add granulated sugar and brown sugar and beat until light and fluffy. Mix in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Cover the dough and refrigerate for 30 minutes.

2. Bake the Cookies
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Roll the chilled dough into small balls (about 2 teaspoons each). You should have about 30 balls. Place 15 cookies per baking sheet and gently press each ball to slightly flatten.

Bake for 6–8 minutes, until set but still soft. They’ll firm up as they cool. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Filling
Beat the butter and shortening (or cream cheese, if using) until smooth. Add powdered sugar and vanilla, then beat for 1–2 minutes until creamy and fluffy.

4. Assemble the Cookies
Spread a small spoonful of filling on the flat side of one cookie. Top with another cookie and press gently to create a sandwich.

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.

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Tips

• Chill the dough before baking to prevent spreading.
• Use Dutch-process cocoa powder for a deeper chocolate flavor and darker color.
• For perfectly even cookies, use a small cookie scoop.
• Let the cookies cool completely before filling to keep the cream from melting.

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Variations and Substitutions

• Cream Cheese Filling: Replace shortening with cream cheese for a tangy twist.
• Mint Oreos: Add ½ teaspoon peppermint extract and green food coloring to the filling.
• Double Chocolate: Mix mini chocolate chips into the filling for extra texture.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.

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FAQs

Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 48 hours before baking.

Can I freeze the cookies?
Absolutely. Baked and filled cookies freeze well for up to 2 months. Thaw in the fridge before serving.

What can I use instead of shortening?
You can use all butter or cream cheese for the filling, depending on your preferred texture and flavor.

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Serving Suggestions

• Serve with a glass of cold milk or hot coffee.
• Crush them over ice cream or yogurt for a crunchy topping.
• Use them to make homemade cookies and cream milkshakes.

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Why You’ll Love This Recipe

These Homemade Oreo Cookies are crisp on the outside, creamy in the middle, and full of rich chocolate flavor. They’re easy to make, customizable, and perfect for anyone who loves classic chocolate sandwich cookies — freshly baked and far more flavorful than the packaged version.