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Copycat Oreo Cookies Recipe

This Copycat Oreo Cookies Recipe is almost better than the original! A crisp dark chocolate cookie with a creamy sweet filling. The perfect milk dipping cookie! 

Two homemade oreo cookies stacked with glass of milk

Homemade Chocolate Sandwich Cookies

Oreo’s have always been a family favorite cookie. There is something about dunking one in a chilled glass of milk and feeling it soften beneath your fingers. They are borderline sinful and hard to resist.

Making a homemade version of milk’s favorite cookie was something I knew I needed to attempt, and boy-oh-boy am I glad I did! This is easily one of my favorite cookie recipes. This easily makes two dozen cookies. Which means there will be plenty to share.

chocolate crisp cookies on cooling wrack with round cookie cutter

What are the ingredients in an Oreo cookie?

  • Butter
  • Brown Sugar
  • Granulated Sugar
  • Vanilla
  • Unsweetened Chocolate
  • Egg
  • All-purpose flour
  • Cocoa powder
  • Salt
  • Baking Soda

The ingredients are similar to most other cookies. The biggest difference you will see is the addition of melted unsweetened chocolate. Unsweetened chocolate allows us to add that rich cocoa flavor and still retaining control of the sweetness. The cookie needs to be slightly sweet, but a majority of that sweet punch is going to come from the filling.

homemade oreo cookies stacked with glass of milk

Regular Cocoa Powder vs Dutch Cocoa Powder

For this recipe you want a rich dark flavor. I opted to use a dutch cocoa in place of regular for a few different reasons. First, the color is darker and closer to the cookie I was trying to copy. Second, it has a more bittersweet flavor that pairs amazingly well with the sugar combination.

Normally, these two cocoa’s would not be interchangeable. However, it will work to use either in these cookies.

Cocoa Powder

Regular cocoa, or “natural” cocoa powder, is a lighter color than the Dutch processed and contains only cocoa. It is made from cocoa liquor that is extracted from the cocoa bean, dried, and ground. This is the most common ingredient called for in brownies, cakes, and cookies. It tastes extremely bitter but pairs wonderfully with sugar in baked goods.

Dutch Processed Cocoa

If you read Alice Medrich’s book, Seriously Bitter Sweet, she references the taste of Dutch Cocoa as not-very-chocolatey flavor of an Oreo cookie. Which is exactly the best way to describe it. With Dutch cocoa, the cocoa is processed with alkaline. The color is darker than regular cocoa and a more mild flavor.

oreo filling with knife spread onto cookie

Oreo Filling Recipe

As we all know, a homemade Oreo cookie is only as good as it’s filling! We tried over a dozen different variations before we landed on this perfect combination! Funny enough, it is incredibly basic and has the PERFECT texture and flavor!

  • Butter
  • Powdered Sugar
  • Vanilla Extract

These simple ingredients are pantry staples for home bakers! Which means you should be ready to jump right in to making this easy frosting. I do recommend using a pure vanilla and sticking away from imitation.

homemade oreo cookies stacked on cake stand

How to make Oreo cookies from scratch:

  1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
  2. Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
  3. Cream together the soft butter with both sugars until fluffy with a handheld or stand mixer, about 2 minutes. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.
  4. Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes.
  5. Turn the dough out onto a lightly floured surface. Roll ¼ inch thick and cut into small circles. Place on your prepared trays and bake 8 to 10 minutes, or until the edges are slightly curled. Cool completely before frosting.

Tips for this recipe:

  • Chill the dough for 30 minutes if you find that it is too soft to roll.
  • I use this rolling pin. It has awesome thickness rings which help make sure the entire dough is rolled to that perfect 1/4 inch thickness.

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hand dipping chocolate sandwich cookie in milk

More Cookie Recipes:

More Oreo Recipes:

Copycat Oreo’s

Copycat Oreo’s

Yield: 24 small cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This Copycat Oreo Cookies Recipe is almost better than the original! A crisp dark chocolate cookie with a creamy sweet filling. The perfect milk dipping cookie! 

Ingredients

For the cookie:

  • 1-1/2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup butter, softened
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 oz unsweetened chocolate, melted
  • 1 egg

For the filling:

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the cookie:

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.

3. Cream together the soft butter with both sugars until fluffy with a handheld or stand mixer, about 2 minutes. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.

4. Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes.

5. Turn the dough out onto a lightly floured surface. Roll ¼ inch thick and cut into small circles. Place on your prepared trays and bake 8 to 10 minutes, or until the edges are slightly curled. Cool completely before frosting.

For the filling:

1. Add the butter to a mixing bowl. Whisk with a handheld or electric mixer until fluffy, about 1 minute.

2. Add 1/2 of the powdered sugar. Mix until incorporated. Stir in the remaining sugar and vanilla and continue to stir.

3. It will look like the frosting isn't going to work and will be rather clumpy. Keep mixing and it will come together into a creamy filling texture.

4. Spread onto the back of a cooled cookie. Sandwich with a second cookie and enjoy!

Notes

  • Chill the dough for 30 minutes if you find that it is too soft to roll.
  • I use a rolling pin that has thickness rings which help make sure the entire dough is rolled to that perfect 1/4 inch thickness.
  • No round cookie cutter? Use the top of a glass cup.

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Nutrition Information:
Yield: 24 Serving Size: 2 cookies
Amount Per Serving: Calories: 258Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 212mgCarbohydrates: 26gFiber: 2gSugar: 15gProtein: 3g

This is a very rough estimate. Please use a calorie calculator for more reliable results.

Pin for later:

This Copycat Oreo Cookies Recipe is almost better than the original! A crisp dark chocolate cookie with a creamy sweet filling. The perfect milk dipping cookie! 
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Crystal Martucci

Monday 21st of August 2017

Would you just take away the chocolate if I wanted to try making golden, (vanilla), Oreos or would I have to add something else?

Jesseca

Thursday 31st of August 2017

I don't think it would work out the same but stay tuned! You have inspired me to work on a golden oreo recipe.

Aimee

Wednesday 7th of June 2017

Can these be rolled into log, sliced, and baked?

Jesseca

Friday 9th of June 2017

Yes, you definitely could. I might have to give this another try using that method. I recommend chilling the dough in the log before slicing.

Kathleen @ Yummy Crumble

Thursday 27th of August 2015

I've totally been looking for a copycat oreo recipe! I'm so excited to try these :)

Sammie

Wednesday 26th of August 2015

I get an absurd amount of pleasure from being able to make something that I can buy in the shops. Especially if it tastes as good or sometimes even better than the 'real thing'. These cookies are amazing and I know my family will love me that little bit more for making them!! Thanks for a great post - I'm a dunker too! Sammie

Jesseca

Wednesday 26th of August 2015

You and me both. I think it's easier to buy them but more fun to get into the kitchen!

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