Homemade Oreos

The grocery store cookie aisle is no longer the only place where you can find delicious Oreos, because this recipe for Homemade Oreos is one of those rare instances when a knockoff is a surprising improvement over the real thing.  These “Faux-re-os” taste just like Oreos, with a creamy vanilla filling sandwiched between two intensely dark, chocolately cookies.  The homemade version has a slightly softer texture and a more condensed, rich flavor. But just like store-bought Oreos, these cookies will transport you into a cookie eating twilight zone where you start off with eating one, and suddenly a whole row of them have disappeared.


Homemade Oreos

Makes 2-3 dozen cookies, depending on the size
(from Cookies for Kids’ Cancer – All the Good Cookies)



1 stick (1/4 pound) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup dark unsweetened cocoa powder (I used Black Cocoa but the orginal recipe also recommends Hershey’s Special Dark Chocolate Cocoa)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder


6 tablespoons (3 ounces) unsalted butter, at room temperature
3 tablespoons vegetable shortening
2 cups confectioner’s sugar, sifted
1 tablespoon vanilla extract



  1. Preheat the oven to 350°F.
  2. Line 2 cookie sheets with parchment paper.
  3. In a mixer, cream together the butter and sugar until smooth, about 3 minutes.
  4. Add the egg, and mix well.
  5. Add the egg yolk, and mix well.  Scrape down the sides as needed.
  6. Add the vanilla, and mix well.
  7. In a medium sized bowl, stir together the flour, cocoa, baking soda, salt, and baking powder until well mixed.
  8. With the mixer on low, add the flour mixture to the egg-sugar mixture, and beat until well combined.
  9. Scrape down the sides of the bowl and beat again.
  10. Using a level small (2-teaspoon size) cookie scoop, drop the dough about 2 inches apart on the prepared cookie sheets.
  11. With moistened hands, slightly flatten the dough.
  12. Transfer to the oven, and bake until the edges begin to firm up, about 9 minutes, rotating the cookie sheets on the oven racks halfway through the baking time.
  13. Cool the cookies on the cookie sheets for 3 minutes.
  14. Transfer the cookies to wire racks and cool completely.
  15. Repeat with the remaining dough on cool cookie sheets.


  1. Place the butter and shortening in the bowl of a mixer fitted with a whisk and beat until creamy.
  2. On low speed, add the confectioners’ sugar and vanilla, and beat until combined.
  3. Increase the spped of the mixer to high and beat until light and fluffy, 2 to 3 minutes.

Assembling the Cookies

  1. Spread a scant teaspoonful of filling onto the bottom of half of a cookie, and top with another cookie.
  2. Gently squeeze the cookies together so the filling spreads to the edge.

Note: The cookies can be stored in an airtight container for up to 3 days, or frozen up for to 3 months.

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