Homemade Oreo Cookies
These homemade Oreo cookies are a rich black cocoa powder cookie with a delicious vanilla buttercream frosting. These stuffed Oreo cookies are super soft and have a rich Oreo flavor. They are far better than the hard store bought Oreos!
I’m pretty sure Oreo in any form is incredibly delicious! I’ve been on an Oreo kick lately and have made Oreo Donuts, Oreo Truffle Brownies, Oreo Birthday Cake Cookies, and an Oreo Pie Crust! No matter what kind of desserts you prefer (cookies, cake, brownies), I’m convinced Oreo belongs there.
Why This Recipe Works
- Enhanced vanilla flavor in the buttercream. The vanilla buttercream frosting in between these soft chocolate Oreo cookies is SO good. There are 3 tsp of vanilla in the frosting, really amping up the vanilla flavor.
- Deliciously dense cookie. These cookies have less baking powder in them, making them a bit more dense instead of a lighter/fluffier cookie. It makes them taste a lot more like rich Oreo cookies.
- Strong Oreo flavor. Thanks to the black cocoa powder and Oreo crumbs in the cookie dough, these soft homemade Oreo cookies taste so yummy and the Oreo flavor really comes through.
- Black Cocoa Powder: Black cocoa powder has been heavily Dutched — meaning it’s been soaked in a solution that neutralizes the acidity, mellows the flavor, and darkens the color. Check out my black cocoa powder guide to learn more.
- Oreo Crumbs: Adding Oreo crumbs to the cookie brings out the Oreo flavor.
- Butter: Using butter in cookies helps the cookies become tender and chewy due to the fat content.
- Brown Sugar: Brown sugar is a key ingredient in cookies if you want them to be soft and chewy. This is due to the molasses in the brown sugar which adds moisture and flavor, too!
- Cream the butter and sugars on medium speed for 2-3 minutes in the bowl of a stand mixer with the paddle attachment.
- Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to the bowl then mix to combine.
- Scoop into cookie balls. Using a size 30 cookie scoop, portion the dough into balls. Place the balls 2 inches apart on a parchment lined baking sheet.
- Bake on a baking sheet lined with parchment paper or a baking mat for 8 minutes at 375°F or until the edges are just set and the tops are no longer shiny. Remove from the oven and let the cookies cool on the pan for 3-5 minutes then transfer to a wire rack to cool completely.
- Make the vanilla buttercream. Cream the butter until light in color and fluffy (about 2 min on medium). Add the powdered sugar little by little until combined and fluffy. Add the vanilla and heavy cream, if needed for texture/consistency.
- Assemble the homemade Oreo cookies. Pipe or spread 1-2 tablespoons of frosting on the underside of 1 cookie. Grab a second cookie and sandwich the two flat sides together to create your homemade Oreo sandwich cookie!
Variations: Add mint flavoring to the buttercream instead of vanilla for homemade mint Oreo cookies. You can also use my peanut butter frosting recipe for peanut butter Oreo cookies!
Using less baking powdered helps the cookies stay a little bit denser and not puff up as much — this not only gives us a delicious texture but it also helps the cookies look more like the flat Oreo cookies you get at the store. Except these are way better than the store-bought Oreos!
Serve these with some homemade vanilla ice cream!
Don’t over mix the cookie dough once you add in the dry ingredients. Over mixing can make a tougher dough, resulting in a tough textured cookie once baked. These are soft Oreo cookies so the cookies themselves will be tender.
If you want the cookies to be less flat, chill the dough.
Make Ahead, Storing, and Freezing
Store any leftover Oreo filling in the fridge in an airtight container for up to 1 week or in the freezer for up to 3 months. If freezing, store in the fridge overnight to thaw before using.
Freeze the homemade Oreo cookies by wrapping each Oreo cookie sandwich individually in plastic wrap and then store the wrapped cookies in a Ziplock bag or airtight container. The cookies can be frozen for up to 3 months. Let thaw in the fridge overnight.
Store the cookies at room temperature in an airtight container or Ziplock bag for 2-3 days or in the fridge for 3-5 days.
The main ingredients are sugar and fructose corn syrup. This recipe uses a delicious vanilla buttercream instead! It’s light, fluffy and complements the Oreo cookie beautifully.
It’s due to the cocoa powder that is used. Oreos contain black cocoa powder which is cocoa beans that have been heavily Dutched, meaning they’ve been soaked in a solution that removes the acidity and mellows out the flavor — it also darkens the color of the cocoa powder.
Black cocoa powder comes from cocoa beans that have been soaked in a solution that removes the acidity of the beans, mellows the flavor and darkens the color. It’s the cocoa powder used in Oreo cookies.
More Oreo Recipes
- No-Bake Oreo Dessert
- Crumbl Copycat Chocolate Oreo Cookies
- Crumbl Oreo Sandwich Cookies
- Oreo Milkshake
- Oreo Red Velvet Cake
Homemade Oreo Cookies
- 1 1/2 cups unsalted butter - softened to room temperature
- 1 1/2 cups light brown sugar - packed
- 1 cup granulated sugar
- 2 large eggs - at room temperature
- 3 teaspoons vanilla extract
- 2 2/3 cups all purpose flour
- 1 cup black cocoa powder
- 2 1/4 cups Oreo crumbs - about 25 or so finely crushed
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 12 tablespoons butter - softened, salted or unsalted
- 3 1/2 cups powdered sugar
- 3 teaspoon vanilla extract
- 1 tablespoon heavy cream - if needed
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes. Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed. Add flour, cocoa, Oreo crumbs, baking soda, baking powder, and salt. Mix to combine.
- Using a size 30 cookie scoop, portion the dough into balls. Place the balls 2 inches apart on a parchment lined baking sheet.
- Bake for 8 minutes or until the edges are just set and the tops no longer appear shiny. Remove from oven and let cookies cool on pan for 3-5 minutes then transfer to wire rack to cool completely.
- Cream the butter until light and fluffy, about 2 minutes on medium speed. Add the powdered sugar a little at a time until fully combined. Add the vanilla and heavy cream, if needed.
- Pipe or spread 1-2 tablespoons worth of frosting on the underside of 1 cookie. Grab a second cookie and sandwich the two flat sides together to create your homemade Oreo sandwich cookie! Enjoy!