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Homemade Oreo Cookies Recipe

These homemade oreo cookies are much like the classic with an authentic cookie crunch and firm cream center. They're decadent and chocolatey and even better than store-bought. They're made with simple ingredients, and everyone from kids to grandparents will love them!

Prep Time
1 hr 50 mins
Cook Time
50 mins
Total Time
2 hrs
Servings: 36 oreo
Calories: 162 kcal
Course: Dessert
Cuisine: North American

Ingredients

Cookie
  • 3 3 cups all-purpose flour
  • ½ ½ cup unsweetened cocoa powder
  • 1 1 tablespoon baking soda
  • 1 ½ 1 ½ teaspoons baking powder
  • 1 1 teaspoon kosher salt
  • 2 2 ounces semisweet chocolate coarsely chopped
  • 8 8 tablespoons chilled unsalted butter cut into ½-inch cubes
  • ½ ½ cup vegetable shortening
  • 1 1 cup granulated sugar
  • 2 2 large eggs
Filling
  • 2 ½ 2 ½ cups powdered sugar
  • 2 2 tablespoons light corn syrup
  • 2 2 tablespoons milk
  • 1 1 tablespoon vegetable shortening

Instructions

Make Cookies
    Cup of Yum
  1. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together into a large bowl until no lumps remain.
  2. Melt the chocolate in a small saucepan over low heat or in the microwave. Set aside to cool slightly.
  3. Using a stand mixer or electric beaters, beat the butter, shortening, and sugar on medium speed for 3 to 4 minutes, until light and fluffy. Reduce the speed to low and mix in the eggs. Pour in the melted chocolate and mix until just combined.
  4. Add the dry ingredients and mix until a soft dough forms. Shape into 2 discs and wrap each in wax paper or parchment paper. Refrigerate for at least 1 hour, until firm.
  5. Preheat the oven to 375 degrees Fahrenheit. Roll one of the dough discs to ¼-inch thickness on the wax or parchment paper it was wrapped in. Stamp out cookie rounds using a 1 ½-inch cookie cutter. Transfer the rounds to the baking sheet and repeat with the remaining disc of dough. These cookies don't spread so you can place them close together.
  6. Bake the cookies for 15 to 18 minutes, or until the cookies feel hard when touched in the center. Cool completely on a wire rack before filling.
  7. Using a stand mixer or electric beaters, mix the powdered sugar, corn syrup, milk, and shortening on low speed until combined then increase the speed to medium and beat for 30 more seconds to whip slightly. With the flat side of a cooled cookie facing up, spoon 1 teaspoon (or more to your liking) of the filling onto the center. Top with a second cookie, flat side down, pressing the top cookie down to spread the filling. Repeat to fill all the cookies.
  8. Serve right away or store the cookies at room temperature in an airtight container for up to a week.

Notes

  • This homemade Oreo cookie recipe is republished with permission from the publisher. We bake the cookies for a little longer so they are crispier and more like store-bought Oreo cookies. Make sure to check out Casey Barber's cookbook Classic Snacks Made From Scratch for lots of other favorite treats like Cool Ranch Doritos, Goldfish Crackers, Hostess Cupcakes, Cheetos, Twinkies, Klondike Bars, Corn Nuts, Sour Patch Kids, Pop Tarts, Cheez Whiz, and Tater Tots.
  • For extra dark color (like the cookies in the picture), replace 2 tablespoons of the cocoa powder with black cocoa powder. Don't be tempted to use more than that though or the flavor won't be right!
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Nutrition Information

Serving 1 oreo cookie Calories 162kcal (8%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 17mg (6%) Sodium 89mg (4%) Potassium 44mg (1%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 95IU (2%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 36oreo

Amount Per Serving

Calories 162

% Daily Value*

Serving 1 oreo cookie
Calories 162kcal 8%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 17mg 6%
Sodium 89mg 4%
Potassium 44mg 1%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 95IU 2%
Calcium 17mg 2%
Iron 1mg 6%

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