Name: Homemade Oreo Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup Dutch-process or black cocoa powder; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon fine sea salt; ½ cup granulated sugar; 1 stick (½ cup) unsalted butter, softened but still cool; 1 large egg, room temperature; 1 stick (½ cup) unsalted butter, softened but still cool; 1½ cups powdered sugar, sifted; 1 teaspoon pure vanilla extract; Pinch of fine sea salt

Homemade Oreo Cookies

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Forget the store-bought box! This recipe gives you that classic Oreo flavor and crunch with a homemade twist. We’re talking rich, dark chocolate wafers and a sweet, fluffy vanilla cream filling. It’s a simple, rewarding recipe that tastes even better than you remember.

Author: Paul Arif
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes (Included Chill Time)
Yield: 15 sandwich cookies 1x
Category: Dessert
Cuisine: American

Ingredients

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For the Cookies:

1 cup all-purpose flour
½ cup Dutch-process or black cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine sea salt
½ cup granulated sugar
1 stick (½ cup) unsalted butter, softened but still cool
1 large egg, room temperature

For the Filling:

1 stick (½ cup) unsalted butter, softened but still cool
1½ cups powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch of fine sea salt

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Instructions

Prep: Preheat your oven to 375°F. Line two baking sheets with parchment paper.
Make the cookie dough: In a food processor or stand mixer, combine all the dry cookie ingredients: flour, cocoa, baking soda, baking powder, salt, and granulated sugar. Give it a quick mix. Add the butter in chunks, then pulse or mix until the mixture looks like wet sand. Add the egg and continue to mix until the dough comes together.
Shape & Chill: Scoop 1-Tablespoon sized balls of dough. Place them on the baking sheets about 2 inches apart. Gently press each ball down with a slightly dampened hand to a thickness of about 1/8 inch. Chill the trays in the fridge for at least 10 minutes—this is key!
Bake: Bake for 9-10 minutes. Rotate the trays halfway through for even baking. The cookies will be done when they’re set and fragrant. Let them cool on the sheets for a few minutes before moving them to a wire rack to cool completely.
Make the filling: In your mixer, beat the cool butter and vanilla extract until creamy. Gradually add the sifted powdered sugar and salt. Mix on low to avoid a cloud of sugar, then increase to high speed and beat for 2-3 minutes until the filling is light and fluffy.
Assemble: Once the cookies are completely cool, place a teaspoon-sized dollop of filling on the flat side of one cookie. Gently place another cookie on top and press down until the filling spreads to the edges. Repeat until all cookies are filled.

Notes

Serving: These cookies are amazing with a cold glass of milk. You can also serve them with a scoop of vanilla ice cream for a classic dessert.
Tips & Tricks: The chilling step is a non-negotiable pro tip. It keeps the cookies from spreading too much in the oven. For the best, smoothest filling, make sure your butter is cool to the touch but still soft, and always sift your powdered sugar.
Storage: Store the assembled cookies in an airtight container at room temperature for up to 2 days. The cookies themselves (unfilled) can be stored in an airtight container for a few days, or frozen for up to a month.