Homemade Oreos (Chocolate Sandwich Cookies)

Why You’ll Love This Recipe

These homemade Oreos have all the flavor you love from the original, but with an upgraded, richer twist. The dark chocolate cookies are perfectly balanced with a fluffy buttercream filling, making each bite melt in your mouth. By making these at home, you can avoid the artificial flavors and preservatives found in store-bought versions and enjoy fresh, flavorful cookies. These cookies also allow you to customize the sweetness and texture, ensuring they are exactly as you like.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup dark brown sugar
1 large egg
1 ⅔ cups all-purpose flour
⅔ cup cocoa powder
1 teaspoon salt
½ teaspoon baking soda

For the Buttercream Filling:
1 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract
½ teaspoon salt

Directions

Step 1 – Make the Cookie Dough:
In a stand mixer, beat the butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy (about 3-5 minutes). Add the egg and mix until combined. Slowly add the flour, cocoa powder, salt, and baking soda. Mix on low until all ingredients are fully combined.

Step 2 – Chill the Dough:
Divide the dough into two halves and roll each half between two pieces of parchment paper to about 1/8-inch thickness. Refrigerate the dough for 30-40 minutes to firm up.

Step 3 – Bake the Cookies:
Preheat the oven to 350°F (175°C). Using a 1½-inch round cookie cutter, cut circles from the dough. Place the circles on a baking sheet lined with parchment paper, leaving about 1 inch between each. Bake for 12-14 minutes or until the edges of the cookies start to brown. Remove from the oven and cool completely on a wire rack.

Step 4 – Prepare the Buttercream Filling:
In a stand mixer, beat the butter until light and smooth. Gradually add the confectioners’ sugar, one cup at a time, mixing slowly. Add the milk, vanilla extract, and salt. Continue beating for 1-2 minutes until the filling is fluffy and smooth.

Step 5 – Assemble the Cookies:
Once the cookies have cooled, spread or pipe the buttercream filling onto the bottom of one cookie. Top with another cookie to form a sandwich and press gently to secure.

Step 6 – Serve and Store:
Store the homemade Oreos in an airtight container at room temperature for up to 5-7 days. Alternatively, refrigerate them for up to 3-4 weeks or freeze for up to 3 months.

Servings and timing

Servings: About 20 cookies
Prep time: 30 minutes
Cook time: 12–14 minutes
Total time: 1 hour (plus chilling time)

Variations

• Chocolate Filling: Use a rich chocolate ganache or fudge filling instead of the buttercream for an extra chocolatey treat.

• Minty Oreos: Add ½ teaspoon of mint extract to the buttercream for a refreshing mint-chocolate version.

• Peanut Butter Oreos: Swap the buttercream for a creamy peanut butter filling for a fun twist.

• Gluten-Free Oreos: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.

Storage/Reheating

Store the cookies in an airtight container to keep them fresh for up to 5-7 days. For longer storage, place them in the fridge for up to 3 weeks or freeze for up to 3 months. Let the cookies come to room temperature before serving if refrigerated or frozen.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough before baking. Just wrap it tightly in plastic wrap and store it in a freezer bag for up to 3 months. When ready to bake, let it thaw in the fridge before rolling and cutting the dough.

Can I make these cookies larger?

Absolutely! You can use a larger cookie cutter, but be sure to adjust the baking time accordingly. Larger cookies may take a few more minutes to bake.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work fine. Just be sure to beat the butter and sugar until light and fluffy, and then mix in the rest of the ingredients as instructed.

How can I make the cookies even more decadent?

For an extra indulgent treat, dip the cookie sandwiches in melted chocolate and allow them to harden before serving.

Can I use low-fat butter?

While you can use low-fat butter, using regular butter will give the cookies the best texture and flavor.

Can I substitute the egg?

For an egg-free version, you can try a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or another egg substitute like applesauce.

How do I make the buttercream filling fluffier?

Beat the butter and sugar for a longer period to achieve a lighter, fluffier consistency. If it’s still too thick, you can add a small amount of milk to adjust the texture.

What type of cocoa powder should I use?

Use unsweetened cocoa powder for the best result. You can use Dutch-process cocoa powder for a slightly smoother flavor, but avoid sweetened cocoa powder.

Can I use store-bought frosting for the filling?

You can, but homemade buttercream gives these cookies a richer and fresher flavor.

How do I know when the cookies are done?

The cookies will start to turn golden brown at the edges. If you’re unsure, use a toothpick or skewer to check the firmness—if it comes out clean, they’re done!

Conclusion

Homemade Oreos are a delightful upgrade to the classic chocolate sandwich cookie. With a rich, dark chocolate cookie and a smooth buttercream filling, these cookies are the perfect treat for any occasion. Whether you enjoy them as-is or customize them with variations, these homemade Oreos will surely stand out and satisfy your sweet tooth. Plus, by making them at home, you can enjoy a fresher, more flavorful version that’s free from artificial ingredients—ideal for sharing with friends and family.