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close-up of stacked oreo cookies on white kitchen towel with glass of milk

Homemade Oreos

These Oreos are an easy homemade version of the classic cream-filled chocolate cookie and will have you wondering why you've never made them before.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings 40 cookies
Calories 173kcal
Author Ryan Beck



  • 1 stick (½ cup) unsalted butter at room temperature
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup + 2 tbsp all-purpose flour
  • ½ cup unsweetened natural dark cocoa powder

Cream Filling

  • 12 tablespoon unsalted butter at room temperature
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla extract


  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, sugar and salt on medium speed for 4-5 minutes or until light and fluffy. Beat in egg until combined. Scrape down the sides and bottom of the bowl as needed.
  • Sift the flour and cocoa powder together in a medium bowl. On low speed, slowly add flour mixture to butter mixture. Do not overmix but make sure all the flour is incorporated. 
  • Turn the dough onto a surface and push together into a flat square. Wrap in plastic wrap and place in fridge for 1 hour.
  • Preheat oven to 350°F. Remove dough and divide into 4 equal pieces. Place the dough between two pieces of parchment paper and roll to ⅛" thickness. Use a small circle cookie cutter and cut into individual rounds and place on a parchment-lined baking sheet. Leave at least ½" between each cookie.
  • Bake for 15 minutes, rotating the pan halfway through. Remove from oven and transfer to cooling rack.
  • While cookies are cooling, make cream filling. In a large bowl using a hand-held mixer or a stand mixer fitted with a whisk attachment, beat the butter, sugar and vanilla extract until light and fluffy, about 2-3 minutes.
  • Assemble the cookies by spreading ½ tablespoon of filling between two cookies and press. Scrape away the excess filling to even out the sides.


  • Dark cocoa powder is the key to Oreos. You don't get that dark color the Oreo is known for with regular cocoa powder. Hershey's Special Dark Cocoa is my go-to.
  • Roll the dough between two pieces of parchment paper so it doesn't stick.
  • If you want slightly softer cookie, bake for 12-13 minutes or slightly crunchier, bake for 17-18 minutes. For me, 15 minutes created the right consistency.
  • These homemade Oreo cookies will last about two weeks in an airtight container at room temperature. You can also freeze for up to three months


Serving: 1cookie | Calories: 173kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 38mg | Sodium: 3mg | Potassium: 29mg | Fiber: 0g | Sugar: 12g | Vitamin A: 450IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0.2mg