Homemade Oreos (Chocolate Sandwich Cookies)


Do you love Oreos as much as I do? If so, you’re in luck because I’m teaching you how to make Homemade Oreos. Two crispy chocolate cookies are sandwiched together with sweet rich buttercream to recreate these classic chocolate sandwich cookies with a gourmet touch.

stack of homemade Oreos.

Let’s Make Homemade Oreos

Of all the store-bought prepackaged cookies, Oreos are my favorite (Double Stuffed Oreos to be specific). I thought it was time to finally see if I could tackle a homemade variety.

Homemade Oreos on plates and cutting board.

It’s the perfect time to try out this recipe as my brothers and I are hosting a little retirement party for my mom and I’m putting together an array of cookies. These will be a lovely and delicious addition.
Now, before you feel misled, these aren’t an exact replica of the classic Oreo cookie. I like to think of them as more of a gourmet version with some similar qualities and flavors.

  • The cookies are dark, rich, and crisp, and the flavor is pretty darn close to an Oreo.
  • The cream filling is a bit softer and more “real” tasting.
stack of Homemade Oreos.

I honestly couldn’t be more pleased with these homemade “Oreos.” They are full of flavors and the textures work wonderfully together. I think you’re going to enjoy them too!

Want more sandwich style cookies? Try these:

homemade oreos stacked on plate.

Frequently Asked Questions:

What is the Filling of Oreos Made of?

In essence, the filling in an Oreo cookie is a buttercream. (They actually might use oil instead of butter.) I’m pretty sure that the store-bought variety has some stabilizers, white coloring, etc. We are skipping all the extras and making a classic buttercream with butter, sugar, vanilla, and salt which complements the rich chocolatey cookie perfectly.

Homemade Oreos on wood board.

Why are Oreos Black?

I’m not sure I would necessarily call them black but rather a really dark brown. My homemade “Oreos” get their color from the dark brown sugar and cocoa powder.

Can You Freeze These Cookies?

These cookies can be stored for about 5-7 days at room temperature, 3-4 weeks refrigerated, and up to 3 months frozen.

stack of Homemade Oreos.

Now, let’s get into the recipe!

Since this is a sandwich-style cookie, they do take a little longer to make and assemble, but the process is really simple. I think that even a novice baker could tackle this recipe.

How to Make Homemade Oreos:

I’m going to walk you through the step-by-step process here. There is a printable recipe card with a full ingredient list and detailed recipe instructions at the end of this post.

  1. Beat together the butter, sugar, and brown sugar until light and fluffy.
  2. Add in the egg and beat again to combine.
  3. Add the flour, cocoa powder, salt, and baking soda to the butter mixture. Mix on low until evenly combined.
chocolate cookie dough.
  1. Divide the dough in half.
  2. Roll out each half of the dough between two pieces of parchment or wax paper.
rolled out cookie dough.
  1. Refrigerate for 30-40 minutes.
  2. Preheat your oven to 350 degrees F.
  3. Using a 1 1/2-inch round cookie cutter, cut circles from the rolled dough.
  4. Place the circles on a baking sheet lined with parchment paper
cookies on baking sheet.
  1. Bake for 12-14 minutes.
  2. Make the frosting by first beating the butter until light and smooth.
  3. Add in half of the confectioners’ sugar and beat slowly.
  4. Add the remaining powdered sugar. Beat till incorporated.
  5. Add in the milk, vanilla, extract, and salt. Beat for an additional 1-2 minutes.
buttercream in mixing bowl
  1. Transfer the frosting to a piping bag fitted with a large round tip.
  2. Pipe the icing onto the bottom of one cookie and put the sandwich together with another cookie.
piping buttercream onto cookie.
sandwiching two cookies together.
  1. Pack and store in an airtight container.

All that’s left to do is enjoy!

homemade Oreos on a plate.

I hope you enjoyed this recipe for Homemade Oreos. If you give them I try, I’d love to know what you think. Swing on back and let me know in the comments below.

Happy Baking!

homemade oreos.

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Homemade Oreos

Did you make this recipe? Leave a review!

Course: Dessert, Snack
Cuisine: American
Keyword: chocolate sandwich cookie, cookie, cookie recipe, oreo, sandwich cookie
Servings: 36 cookies
Prep Time 20 mins
Cook Time 14 mins
Chilling Time: 40 mins
Total Time 1 hr 14 mins
Do you love Oreos as much as I do? If so, you’re in luck because I’m teaching you how to make Homemade Oreos. Two crispy chocolate cookies are sandwiched together with sweet rich buttercream to recreate these classic chocolate sandwich cookies with a gourmet touch.

Ingredients

Cookies:
Buttercream Filling:

Instructions

  • To the bowl of a stand mixer fitted with the paddle attachment add the butter, sugar, and brown sugar. Beat at medium-high speed until light and fluffy: about 3-5 minutes.
  • Add in the egg and beat again to combine.
  • Next, add the flour, cocoa powder, salt, and baking soda to the butter mixture. Mix on low until evenly combined and there are no traces of flour.
  • Divide the dough in half. Roll out each half of the dough between two pieces of parchment or wax paper. Roll out to a thickness of 1/8th inch.
  • Refrigerate for 30-40 minutes.
  • Preheat your oven to 350 degrees F.
  • Using a 1 1/2-inch round cookie cutter, cut circles from the rolled dough.
  • Place the circles at least 1-inch apart on a baking sheet lined with parchment paper.
  • Bake for 12-14 minutes or until the dough is set and cookies start to brown. Remove from the pan and cool completely on a cooling rack.
  • Repeat with the remaining dough.*
  • While your cookies cool, prepare your buttercream filling.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and smooth. Add in half of the confectioners’ sugar and beat slowly. Once mostly combined, add the remaining powdered sugar. Beat till incorporated.
  • Add in the milk, vanilla extract, and salt. Beat on medium speed for an additional 1-2 minutes.
  • Transfer the frosting to a piping bag fitted with a large round tip.
  • Pipe the icing onto the bottom of one cookie and put the sandwich together with another cookie, bottom sides together.
  • Pack and store in an airtight container.

Notes

You can also make this recipe with a hand mixer.
*Dough scraps can be formed into a ball, rerolled, refrigerated, and cut again.
Cookies can be stored for about 5-7 days at room temperature, 3-4 weeks refrigerated, and up to 3 months frozen.

Nutrition Facts

Calories: 165kcalCarbohydrates: 21gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 28mgSodium: 117mgPotassium: 42mgFiber: 1gSugar: 15gVitamin A: 283IUCalcium: 11mgIron: 1mg
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Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 7:56 AM
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Comments

  • Joanna at

    These are WAY better than the original. Bravo!

    • Michael Wurm, Jr. at

      YES! Love hearing that! Thanks Joanna!

      xo Michael

  • CSS at

    Oreos are black because they are made with black cocoa. These would be delicious made with black cocoa, there really is a taste difference. And they would look more like Oreos. I find black cocoa at Amish markets in my area, but I’m sure it’s available other places. Off to make Oreos!

  • cathy at

    Please tell me I can eat all 36 cookies and it’s only 165 Calories; not just one cookie:(. These look so good.

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