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Homemade Oreo Cookie Recipe

My homemade Oreo cookie recipe makes crisp, black cocoa-infused cookies sandwiched around a creamy vanilla filling. These cookies are SO nostalgic and as close to the original as you can get! Recipe includes a how-to video!

Prep Time
45 mins
Cook Time
45 mins
Additional Time
1 hr
Total Time
1 hr 54 mins
Servings: 40 cookies
Calories: 140 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

For the Cookie Shells:
  • 1 1 cup unsalted butter, softened
  • 1 1 cup granulated sugar
  • 1 1 large egg room temperature preferred
  • ¾ ¾ teaspoon vanilla extract
  • 1 ¾ 1 ¾ cups all-purpose flour
  • ⅔ ⅔ cups black cocoa powder
  • ½ ½ teaspoon baking powder
  • ¼ ¼ teaspoon baking soda
  • ¾ ¾ teaspoon salt
For the Filling:
  • ½ ½ cup unsalted butter softened
  • ¼ ¼ cup vegetable shortening see note!
  • 2 2 cups powdered sugar
  • ½ ½ teaspoon clear vanilla extract
  • ⅛ ⅛ teaspoon salt

Instructions

For cookie shells
    Cup of Yum
  1. In a large bowl cream together the butter and sugar using an electric mixer (or use a stand mixer) until well combined.
  2. Add the egg and vanilla to the butter mixture and stir well.
  3. In a separate medium-sized bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  5. Divide the dough into two equal parts, form each into a disk about 1" thick, and wrap in plastic wrap. Chill for at least 1 hour before proceeding.
  6. Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside.
  7. Working with one disc of dough at at time, unwrap dough and transfer to a clean, lightly floured surface. Lightly sprinkle flour over the dough and use a rolling pin to roll the dough to about ⅛-1/16" (0.2cm) thickness. To help keep the dough from sticking to the counter, periodically use a spatula to scrape beneath the dough and loosen it from the counter.
  8. To make the pattern shown on my cookies: take a clean, grid-patterned cooling rack and flip it upside down. Gently press into the cookie dough, then gently lift, rotate the cooling rack, and press again before gently lifting and removing. Alternatively, use an embossed rolling pin or skip the design altogether.
  9. Usea small round cookie cutter (I use 1 ¾" (4.5cm) circles) to cut out circles and transfer to baking sheet, spacing 1” (2.5cm) apart. Once you’ve made as many cuts as possible, be sure to recombine the dough scraps, roll out again, and cut out more cookies to maximize the dough yield.
  10. Bake the cookies in the preheated oven for 8-10 minutes. Allow them to cool completely before filling.
For the Filling:
  1. In a medium-sized bowl, cream together the softened unsalted butter and shortening using an electric mixer.
  2. Gradually add the powdered sugar, stirring until well-combined.
  3. Stir in vanilla extract and salt.
To Assemble:
  1. Pipe or spread a thin layer of the filling on the flat side of a cooled cookie, and then sandwich with another cookie, flat side down.
  2. Repeat with the remaining cookies and filling. Enjoy!

Notes

  • I recommend black cocoa for best results. This is the black cocoa that I use. You may substitute Dutch process cocoa or even natural cocoa, but the color and taste will not be the same.
  • I found shortening was necessary to give these cookies the proper taste and mouthfeel. However, if you simply won't use shortening, substitute with an equal amount of butter. Note the filling will be richer, sweeter, and less authentic tasting.
  • Clear vanilla is recommended for the filling to keep it pure white and to contribute to the more artificial flavor of the store-bought Oreo cookie. Feel free to substitute with regular vanilla extract.
  • Store in an airtight container at room temperature for up to 5 days.

Nutrition Information

Serving 1cookie Calories 140kcal (7%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.4g Cholesterol 22mg (7%) Sodium 65mg (3%) Potassium 32mg (1%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 219IU (4%) Calcium 9mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 40cookies

Amount Per Serving

Calories 140

% Daily Value*

Serving 1cookie
Calories 140kcal 7%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.4g 20%
Cholesterol 22mg 7%
Sodium 65mg 3%
Potassium 32mg 1%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 219IU 4%
Calcium 9mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.