Our Copycat Oreo Cookie Recipe is here to satisfy all your chocolaty, creamy desires. These homemade wonders perfectly capture the classic crunch and sweet, velvety filling of the beloved store-bought treat. Ideal for snack time, dessert, or impressing friends with your baking prowess, these cookies are surprisingly simple to make, yet incredibly rewarding. Get ready to dunk your way into bliss with this foolproof recipe that’s sure to become a favorite.
I have over 70 cookie recipes on the site to browse! Make sure to check them out including some of my favorite chocolate cookies: Chocolate Whoopie Pies, Copycat Thin Mint cookies, and my Brownie Cookies!
Why You’ll Love This Oreo Copycat
- Ingredient Control: You know exactly what’s going into your cookies – no preservatives or hard-to-pronounce ingredients.
- Customization Heaven: Adjust the sugar, switch up the filling flavor, or go gluten-free. Your Oreos, your rules!
- Impress Factor: Homemade Oreos are sure to wow at parties, potlucks, or as unique gifts.
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.
Homemade Oreo cookies are a delightful gourmet twist on the classic favorite. Imagine biting into cookies with a richer, more intense chocolate flavor, complemented by a creamier and more flavorful filling. Each bite offers a perfect balance of a slightly crispier texture outside and a smoother, vanilla-infused cream inside. These cookies, fresh from the oven, bring a more vibrant taste and an unmistakable homemade charm, making them an irresistible treat for anyone who loves the original but craves a more artisanal experience.
Copycat Oreo Ingredients
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.
- Butter: I always recommend using a soft unsalted butter. Using unsalted gives you more control over the added salt in the recipe.
- Sugar: A combination of both granulated sugar and brown sugar work together to give you the perfect sweetness.
- Vanilla Extract: Vanilla works to boost and blend the flavors.
- Unsweetened Chocolate: It packs a serious chocolate punch, giving the cookies that signature Oreo flavor without extra sweetness.
- Egg: This provides structure and binds the dry ingredients together.
- All-purpose flour: I’ve only tested this recipe with classic white, or all-purpose flour.
- Cocoa powder: I opted for Dutch processed cocoa powder, because it’s more easily accessible. However, you can always order black cocoa powder for that traditional black finish.
- Salt and Baking Soda: Triple check the expiration date of the baking soda. Using fresh baking soda can help ensure your cookies puff up perfectly.
Oreo Cream Filling
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!
- 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. You could also opt for a cream cheese frosting which would give you a delightful tangy finish.
Homemade Oreo Cookies Recipe
These are truly the best sandwich cookies, and making them is fairly easy!
- PREP: Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or silicone baking mats.
- DRY INGREDIENTS: Whisk together the flour, cocoa powder, salt, and baking soda in a large bowl. Set aside for later.
- WET INGREDIENTS: Cream together the soft butter with both sugars until fluffy with a handheld or stand mixer, about 2 minutes at medium speed. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.
- ROLL: Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes. Turn the dough out onto a lightly floured surface. Optional, you can wrap in plastic wrap and chill for an easier rolling experience.
- BAKE: 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.
- Mixing Bowls: For combining your dry and wet ingredients.
- Electric Mixer: Essential for creaming together butter and sugar until fluffy, and for mixing the dough.
- Baking Sheets: Flat, rimless ones work best for even baking.
- Parchment Paper or Silicone Baking Mats: To prevent sticking and ensure easy removal of cookies.
For authentic Oreo flavor, use Dutch-processed cocoa powder. It’s darker and has a smoother chocolate taste.
Yes, but it will alter the flavor. Unsweetened cocoa powder can be used, but adjust the sugar accordingly.
Use a round cookie cutter or the rim of a glass. For consistent sizing, consider using a small ice cream scoop.
Stored in an airtight container, they can stay fresh for up to a week.
Absolutely! The dough can be refrigerated for up to 3 days or frozen for a month. Just bring it to room temperature before rolling and cutting.
Sure! Vanilla is classic, but feel free to experiment with peppermint, orange extract, or even coffee.
It’s likely a baking time issue. Bake a minute or two less for softer cookies, or a bit longer for a crunchier texture.
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
For the cookie:
- Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or a silicone baking mat..
- Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
- Combine the butter with the sugars in the bowl of an electric mixer. Cream together at medium speed for 2 minutes, or until light and fluffy. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.
- Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes.
- 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:
- Add the butter to a mixing bowl. Whisk with a handheld or electric mixer until fluffy, about 1 minute.
- Add 1/2 of the powdered sugar. Mix until incorporated. Stir in the remaining sugar and vanilla and continue to stir.
- 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.
- Spread onto the back of a cooled cookie. Sandwich with a second cookie and enjoy!
- 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.
More Cookie Recipes:
- Chocolate Whoopie Pie Recipe
- The BEST Chocolate Chip Cookies
- Double Chocolate Cookie Recipe
- Classic M&M Cookie
- Oatmeal Chocolate Chip Cookies
- Marshmallow Hot Chocolate Thumbprint Cookies
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