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Homemade Oreo Cookies are crisp, chocolatey, and filled with a creamy vanilla center that tastes even better than the store-bought kind. Made from simple pantry staples, these cookies are easier than you think and perfect for a cozy treat at home.
Goodness, this recipe was a hit with my boys. I was so excited when my older son actually loved these Homemade Oreo Cookies, because he’s not one to adapt well to “better” versions of store-bought treats. He loves his Oreos, but now he asks for these over and over again.
When I started creating this recipe, I wanted nourishing ingredients I already keep on hand in my pantry—and these check that box. They have the perfect crunch and just the right amount of sweetness, making them well worth the extra time to make. I can honestly say I feel so much better about my boys (and myself) enjoying these. Grab a glass of milk and enjoy!
Why You’ll Love This Recipe
Ingredients Breakdown
How to Make Delicious Homemade Oreo Cookies
Please see the recipe card at the bottom of this post for the full recipe details.
1. Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Cream the butter and sugar
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the egg and vanilla extract and mix until fully combined.
3. Form the dough
Gradually add the dry ingredients to the wet ingredients, mixing just until a thick dough forms.
4. Chill the dough (optional but recommended)
Flatten the dough into a disc, wrap, and refrigerate for 20–30 minutes to make it easier to roll and help the cookies bake up crisp.
5. Roll and cut the cookies
Preheat the oven to 350°F. Roll the dough between two sheets of parchment paper to about ⅛-inch thick. Cut into small rounds and place on a parchment-lined baking sheet.
6. Bake
Bake for 8–10 minutes, or until the cookies are set. Allow the cookies to cool completely on the baking sheet.
7. Make the cream filling.
In a bowl, beat the butter until smooth. Add the powdered sugar, vanilla, and milk, mixing until light and fluffy.
8. Assemble the cookies.
Spread or pipe the filling onto one cookie and gently sandwich with another cookie, pressing lightly to seal.
Recipe Tips
Roll the dough thin. For that classic Oreo-style crispness, aim for about ⅛-inch thickness when rolling the dough.
Chill briefly for cleaner cuts. Even a 20–30 minute chill helps the dough hold its shape and makes cutting easier.
Don’t overbake. The cookies should look set but not puffy; they will crisp up as they cool.
Let cookies cool completely before filling. This prevents the cream filling from melting and keeps the cookies crisp.
Adjust filling thickness as needed. Add milk a little at a time until the filling is smooth and spreadable.
How to Store
Store assembled cookies in an airtight container at room temperature for 3–4 days. For the best texture, keep them in a single layer or with parchment between layers.
Substitutions & Variations
- Dairy-free: Use a dairy-free butter alternative in both the cookies and the filling, and replace the milk with a plant-based option.
- No-chill option: Skip chilling by rolling the dough very thin and baking right away. The cookies may spread slightly but will still turn out great.
- Mint filling: Add ¼–½ teaspoon peppermint extract to the filling for a classic mint chocolate twist.
- Double chocolate: Stir mini chocolate chips into the filling or drizzle melted chocolate over the assembled cookies.
- Mini cookies: Use a smaller cutter and reduce bake time by 1–2 minutes for bite-sized sandwich cookies.
Serving Suggestions
- Serve with a cold glass of milk for a classic treat
- Add to a dessert board with fruit, brownies, and simple sweets for gatherings
- Pack into lunchboxes as a special homemade treat
- Serve alongside coffee or tea for a cozy afternoon snack
- Stack and wrap for gifting in parchment and twine for holidays or special occasions
- Use as a dessert topping—crumble over ice cream or yogurt for extra crunch
Frequently Asked Questions
More Homemade Treats You’ll Love
Homemade Oreo Cookies
Ingredients
Chocolate Cookies
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
Cream Filling
- ½ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsps milk or heavy cream
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and powdered sugar until smooth. Add the egg and vanilla and mix until combined.
- Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
- Flatten the dough into a disc and refrigerate for 20–30 minutes for easier rolling and cleaner cuts. (optional)
- Preheat the oven to 350°F. Roll the dough between parchment paper to about ⅛-inch thick. Cut into rounds and place on a parchment-lined baking sheet.
- Bake for 8–10 minutes, until the cookies are set. Allow cookies to cool completely.
- Beat the butter until smooth. Add powdered sugar, vanilla, and milk, mixing until light and fluffy.
- Spread or pipe filling onto one cookie and sandwich with another cookie.
Notes
- Roll the dough thin for the best crisp texture.
- Let cookies cool completely before filling to prevent melting.
- For ultra-crisp cookies: Let the baked cookies cool completely on the baking sheet, then leave them uncovered at room temperature for 1–2 hours before filling. This helps recreate that classic Oreo snap.
Did you make this recipe?
I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!
