Homemade Oreo Cookies
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4 from 1 vote

Homemade Oreo Cookies

Perfect homemade Oreo cookies that will have your whole family drooling!
Prep Time40 mins
Cook Time8 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 269
Author: Lauren Allen


  • 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


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.


*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 1/4 cup vegetable shortening. 
Recipe makes 15 sandwich cookies (30 single cookies). 


Calories: 269kcal | Carbohydrates: 37g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 64mg | Fiber: 1g | Sugar: 27g | Vitamin A: 300IU | Calcium: 13mg | Iron: 1mg