Homemade Oreo Cookies (2024)

4.94 from 110 votes

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• ▢ 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.

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• 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 ¼ cup vegetable shortening.

Recipe makes 15 sandwich cookies (30 single cookies).

Cake mix Oreo Cookies:

Calories

Fat

20

%

Saturated Fat

35

%

Cholesterol

12

%

Sodium

8

%

Potassium

2

%

Carbohydrates

12

%

Fiber

4

%

Sugar

30

%

Protein

4

%

Vitamin A

6

%

Calcium

1

%

Iron

6

%