Homemade Oreo Cookies
These Homemade Oreo Cookies are rich, chocolatey, and perfectly crisp with a creamy, sweet filling. They’re a fun, indulgent treat to make from scratch, perfect for snacks, desserts, or gifting.
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Equipment
- Mixing bowls (medium & large)
- Whisk
- Electric mixer or hand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cups and spoons
- Spatula or piping bag for filling
Ingredients
- For the Chocolate Cookies:
- 1 cup 125 g all-purpose flour
- 1/2 cup 50 g unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 115 g unsalted butter, softened
- 3/4 cup 150 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Cream Filling:
- 1/4 cup 60 g unsalted butter, softened
- 1/4 cup 30 g vegetable shortening
- 1 1/2 cups 190 g powdered sugar
- 1 1/2 tsp vanilla extract
- 2 –3 tsp milk as needed for consistency
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Cookie Dough:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in dry ingredients until a dough forms.
- Shape the Cookies:
- Roll dough into small balls (about 1 inch) and place on the prepared baking sheet. Flatten slightly with the bottom of a glass or your hand.
- Bake:
- Bake for 10–12 minutes, until set. Do not overbake. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cream Filling:
- Beat together butter, shortening, powdered sugar, and vanilla extract until smooth and creamy. Add milk, 1 teaspoon at a time, until desired consistency is reached.
- Assemble the Oreos:
- Spread or pipe a small amount of filling onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.
Servings: 24 sandwich cookies