Perfect homemade Oreo cookies that your whole family will drool over.
A dozen Homemade Oreo Cookies with cream cheese filling stacked on a white plate.

Whether you’re four or forty years old, I think just about everyone loves Oreo cookies! And, just like the store-bought versions, you wont be able to eat just one of these!  I remember my mom making these when we were little and we loved helping her put the filling between the cookies and smashing them together.

We’d always have to hide one or two cookies in a secret place because when the boys came home from school these cookies were gone!

Chocolate cookies with a cream cheese Oreo filling to make homemade Oreo cookies.

I have two recipes posted below. One is a truly homemade oreo cookie, and the other uses a cake mix. If you’re in a time crunch, the cake mix version have been a family favorite for years!

Otherwise, you wont be sorry for making the Homemade Oreo Cookie recipe, courtesy of the fabulous Sally from Sally’s Baking Addiction!  Do you follow her blog?  You should. She’s a baking whiz!

 

Filling Options:

The cream filling in this recipe replicates (in a way yummier way) the filling in store-bought Oreo cookies.  My mom always made homemade oreos with cream cheese filling in the middle and so I prefer them that way. You can substitute the shortening with 4 ounces of cream cheese, and keep everything else the same.

To make homemade mint Oreos, add ¼ teaspoon of peppermint extract and a a drop or two of green food coloring to the cream filling. YUM!

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Recipe

Homemade Oreo Cookies
Prep 40 mins
Cook 8 mins
Total 48 mins
Add to Meal Plan

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter , room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar , packed
  • 1 large egg
  • 1 teaspoon vanilla extract

For the filling:

  • 1/4 cup butter
  • 1/4 cup vegetable shortening , or 4 oz of cream cheese if you'd like a cream cheese frosting for the filling, instead.
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

For the cookies:

  • Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
  • Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
  • Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
  • Roll the dough into small, 2 teaspoon sized balls. 
  • You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten. 
  • Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.

For the Filling:

  • Beat together butter and shortening until smooth. 
  • Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth. 
  • Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
  • Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months. 
  • Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.

Notes

*I used salted butter in the cookies and frosting. You can use unsalted butter and add a tiny pinch of salt to the fry ingredients of the cookie batter.
*If you'd rather make a traditional cream filling (instead of cream cheese), substitute the cream cheese with ¼ cup vegetable shortening. 
Recipe makes 15 sandwich cookies (30 single cookies). 
Cake mix Oreo Cookies:
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Filling:

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Bake at 350 for 7-10 minutes.

Nutrition

Calories: 269kcalCarbohydrates: 37gProtein: 2gFat: 13gSaturated Fat: 7gCholesterol: 36mgSodium: 180mgPotassium: 64mgFiber: 1gSugar: 27gVitamin A: 300IUCalcium: 13mgIron: 1mg

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Nutrition Facts
Homemade Oreo Cookies
Amount per Serving
Calories
269
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
35
%
Cholesterol
 
36
mg
12
%
Sodium
 
180
mg
8
%
Potassium
 
64
mg
2
%
Carbohydrates
 
37
g
12
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
2
g
4
%
Vitamin A
 
300
IU
6
%
Calcium
 
13
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?!

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Came out perfect. I used the mint suggestion without food coloring and subbed low-fat cream cheese for shortening filling.

  2. 5 stars
    So good my mom made them once and im attempting to make them but i think i added a bit to much salt but thats okay they are good either way

  3. This was perfect–Grand daughter and I made exactly 15 with lots of measuring and patience. They are very tasty. I actually like them better than Nabisco’s oreo cookies.

  4. 5 stars
    These were so dang good! I actually ran out of brown sugar so I nervously omitted it all together and I still love these. Still sweet too. I didn’t make the creme filling because I wanted to use these with the homemade ice cream we made yesterday to make ice cream sandwiches. For the cookies, I thought they’d turn out a little crispier/ crunchier but the soft texture is actually perfect for ice cream sandwiches. I guess they’re like the “Oreo cakesters” (do they still make those?) anyway, Can’t complain, this recipe was great.

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