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.

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.

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.

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:

• Cream Wafer Cookies – my personal favorite
• Lemon Sandwich Cookies
• Linzer Cookies
• Dulce De Leche Sandwich Cookies
• Maple Cream Cookies
• Pistachio Shortbread Cookies with Dark Chocolate Filling

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.

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.

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.

4. Divide the dough in half.
5. Roll out each half of the dough between two pieces of parchment or wax paper.

6. Refrigerate for 30-40 minutes.
7. Preheat your oven to 350 degrees F.
8. Using a 1 1/2-inch round cookie cutter, cut circles from the rolled dough.
9. Place the circles on a baking sheet lined with parchment paper

10. Bake for 12-14 minutes.
11. Make the frosting by first beating the butter until light and smooth.
12. Add in half of the confectioners’ sugar and beat slowly.
13. Add the remaining powdered sugar. Beat till incorporated.
14. Add in the milk, vanilla, extract, and salt. Beat for an additional 1-2 minutes.

15. Transfer the frosting to a piping bag fitted with a large round tip.
16. Pipe the icing onto the bottom of one cookie and put the sandwich together with another cookie.

17. Pack and store in an airtight container.

All that’s left to do is enjoy!

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!

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Homemade Oreos

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.

5 from 1 vote

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate sandwich cookie, cookie, cookie recipe, oreo, sandwich cookie

Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Chilling Time:: 40 minutes minutes

Total Time: 1 hour hour 14 minutes minutes

Servings: 36 cookies

Calories: 165kcal

Ingredients

Cookies:

• 1 cup unsalted butter softened
• 3/4 cup sugar
• 3/4 cup dark brown sugar
• 1 egg
• 1 2/3 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda

Buttercream Filling:

• 3/4 cup unsalted butter softened
• 2 cups confectioners’ sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

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

Calories: 165kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 117mg | Potassium: 42mg | Fiber: 1g | Sugar: 15g | Vitamin A: 283IU | Calcium: 11mg | Iron: 1mg