These Homemade Oreo Cookies are rich, chocolatey, and perfectly crisp with that classic dark cocoa flavor and sandwiched together with a smooth, creamy vanilla filling. Made completely from scratch using black cocoa powder, they look and taste just like the nostalgic cookie you grew up with, just better.
The cookies bake up thin and snappy, while the filling stays soft, sweet, and balanced—not overly sugary. Whether you’re making them for holidays, cookie boxes, or just because, these homemade Oreos are always a crowd favorite and surprisingly easy to make.
Why you’ll love this recipe!
What ingredients do I need?
- Chocolate Cookie Dough
- All-purpose flour: Provides structure while keeping the cookies sturdy enough to sandwich without becoming dense. Rolling the dough thin creates that classic crisp bite.
- Black cocoa powder: The key to classic Oreo flavor and color. Black cocoa is ultra-dark and smooth, delivering deep chocolate flavor without bitterness.
- Cornstarch: Softens the texture slightly and helps the cookies stay crisp rather than tough after baking.
- Granulated sugar: Sweetens the dough and helps the cookies bake up crisp with clean edges.
- Unsalted butter: Adds richness and flavor while allowing full control over salt. Softened butter ensures the dough mixes evenly.
- Egg: Binds the dough together and adds just enough moisture to create a rollable dough without making the cookies puffy.
- Vanilla bean paste (or vanilla extract): Enhances the chocolate flavor and adds warmth. Vanilla bean paste gives subtle speckles and deeper flavor.
- Salt: Balances sweetness and intensifies the chocolate flavor.
- Cream Filling
- Powdered sugar: Creates a smooth, fluffy filling with no graininess. The amount can be adjusted for a firmer or softer center.
- Unsalted butter: Forms the rich, creamy base of the filling and helps it set cleanly between cookies.
- Vanilla extract: Adds classic Oreo-style flavor to the filling.
- Salt: Balances sweetness and keeps the filling from tasting overly sugary.
Recipe Variations
- Mint Oreos: Add peppermint extract to the filling.
- Chocolate Dipped: Dip, or drizzle, each cookie into your melted chocolate of choice!
- Double Stuffed: Double the filling for extra creaminess.
- Peanut Butter Filling: Swap half the butter for peanut butter.
- Holiday Oreos: Add food coloring or seasonal extracts to the filling.
- Chocolate Filling: Mix cocoa powder into the cream for a chocolate center.
Pro Tips
- Roll the dough thin (about 1/8 inch) for that classic crisp texture.
- Chill dough after circles are cut out, but before baking. This is my preferred method because it is easier to roll out the dough and quicker (in my opinion).
- Bake just until edges are set, cookies crisp as they cool.
- Let cookies cool completely before filling.
- Drizzle with chocolate and then sprinkle on crushed peppermint, crushed cookies, flaky sea salt, sprinkles, etc.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Can’t find black cocoa? Use Dutch-process cocoa (color will be lighter) or you can find black cocoa here.
- Dairy free: Use plant-based butter alternatives.
- Egg free: Substitute with a commercial egg replacer.
- Less sweet filling: Add a pinch more salt or reduce powdered sugar slightly.
Leftovers and Storage
- Store assembled cookies in an airtight container at room temperature for 3–4 days
- Refrigerate for up to 1 week.
- Cookies can also be frozen for up to 2 months—thaw before serving.
But, I Still Have A Few Questions…
Can I make homemade Oreos ahead of time?
Yes. The cookies can be baked and stored unfilled for several days, or assembled and stored until ready to serve. They last 3-4 days at room temperature, 1 week refrigerated, and up to 2 months if frozen.
Why did my cookies spread too much?
If the dough was too warm, cookies may spread. Chilling the dough before rolling helps maintain shape.
Do I have to use black cocoa powder?
Black cocoa gives the classic Oreo look and flavor, but Dutch-process cocoa works as a substitute with a lighter color. If you are having trouble finding black cocoa powder, then you can find it here.
How do I make the filling firmer?
Add extra powdered sugar 1–2 tablespoons at a time until desired thickness is reached.
Why aren’t my cookies crisp?
Cookies crisp as they cool. If still soft, they may need an extra minute in the oven.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Homemade Oreo Cookies
Ingredients
Chocolate Cookie Dough
- 2 cups all-purpose flour
- 1/3 cup black cocoa powder
- 2 tbsp cornstarch
- 1 cup granulated sugar
- 12 tbsp unsalted butter softened
- 1 large egg
- 2 tsp vanilla bean paste or vanilla extract
- 3/4 tsp salt
Cream Filling
- 1 1/2 cups powdered sugar
- 6 tbsp unsalted butter softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Make the Chocolate Cookie Dough
- In a mixing bowl, cream together the butter and granulated sugar for 2–3 minutes, until light and fluffy.
- Add the egg and vanilla bean paste, mixing until fully combined.
- In a separate bowl, whisk together the flour, black cocoa, cornstarch, and salt.
- Add dry ingredients to the wet mixture and mix until a soft dough forms.
Roll & Cut
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- On a lightly floured surface or between parchment sheets, roll dough to 1/8 inch thickness for crisp Oreo-style cookies.
- Cut into rounds (2 inches). Transfer to a parchment lined baking sheet, spacing cookies slightly. The chill for 20 minutes.
Bake
- While chilling, preheat oven to 350°F (177°C). Bake for 10–12 minutes, or until the edges look set and matte.
- Allow cookies to cool completely.
Make the Cream Filling
- Beat the butter until smooth.
- Add the powdered sugar ½ cup at a time. Add the vanilla and pinch of salt with the last ½ cup.
- Beat until creamy and thick, 2–3 minutes.
- -For a firmer, more Oreo-like filling, add 2–4 tbsp more powdered sugar.
Assemble
- Pipe or spoon filling onto the backside of one cookie.
- Top with a second cookie and press gently to create a sandwich.
- Let sit 10 minutes to set, or refrigerate for cleaner edges.
Homemade Oreos | Oreos From Scratch | Cookie Tray Recipes | Kid Approved | Oreo Cookies from Scratch | From Scratch Baking | Black Cocoa Cookies | Homemade Sandwich Cookies | Copycat Oreo Recipe | Chocolate Sandwich Cookies | Classic Cookie Recipes | Nostalgic Cookie Recipe | Holiday Cookie Recipes | Holiday Dessert | Chocolate Sandwich Cookies | Cream Filled Cookies | Cookie Recipe | Chocolate Cookie Recipe
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.