Homemade Oreos

Rich and chocolatey Oreo cookies sandwiched with vanilla buttercream.

Published Mar 21, 2026

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These fudgy, homemade Oreo Cookies are the ultimate treat for the whole family, made with only simple ingredients.

A hand holds three Homemade Oreos with cream filling over a cooling rack filled with more cookies.

The rich, chocolate cookies have slightly chewy centers and perfectly crisp edges. Flatten them with a cookie stamp, then sandwich the layers with a smooth vanilla buttercream frosting.

A stack of homemade chocolate sandwich cookies with cream filling rests on a cooling rack, with more cookies and a blue cloth in the background.

Enjoy them as a mid-afternoon snack or a cozy treat for movie night. They also make a tasty addition to other desserts, especially cookies, cakes, and ice cream.

❤️ Why You’ll Love Homemade Oreos

Tastes like a real Oreo, only better.
Easy-to-make.
A delicious treat for any occasion.
Perfect for lunchboxes, dessert boards, and gift boxes.
Freezer-friendly.

Homemade Oreos with cream filling are arranged on a wire cooling rack.

Homemade Oreos Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

For the cookies

Butter: I use room temperature salted butter. If you use unsalted, you may need to add slightly more salt to the dough and the filling.
Brown sugar and cane sugar: Mix light brown sugar and cane sugar to get those slightly chewy cookies with crispy edges.
Cocoa powder: I prefer unsweetened, lightly Dutch-processed cocoa powder (it’s dark and less acidic than natural cocoa powder).
Egg: Medium or large, straight from the fridge.
Vanilla paste: Or extract.
Maple syrup: Adds a slight caramel taste.
Flour: I use plain white flour (all purpose flour).
Sea salt: Just a pinch will balance all the sweet flavors.
Baking soda: To give the cookies a slight lift.

Top-down view of baking ingredients in bowls, including cane sugar, egg, baking soda, salt, butter, maple syrup, flour, vanilla paste, brown sugar, and cocoa.

For the filling

All you need is butter, powdered sugar, milk, and vanilla paste.

Four labeled ingredients for frosting—milk, vanilla paste, powdered sugar, and butter—are arranged in small bowls on a gray surface, perfect for pairing with crushed Oreo Cookies.

How to Make Homemade Oreos

Prepare the dough: Preheat the oven. Cream the sugars and butter together for 3 minutes. Add the wet ingredients (egg, vanilla paste, and syrup). Whip again.
Dry ingredients: Add the dry ingredients. Whisk till a dough forms.
Form and bake: Measure the dough into 10-gram balls. Spread the balls onto a baking sheet. Bake in a preheated oven at 175°C (347°F) with the fan on for 5-6 minutes.

A metal mixing bowl containing creamed cookie dough mixture sitting on a countertop with a blue and white striped cloth partially visible.

A person mixing thick cookie batter in a metal bowl with a spoon.

Flatten the cookies: Immediately after they come out of the oven, use a cookie stamp or a glass to flatten them.
Prepare the filling: Beat the butter, then gradually add the powdered sugar. Pour in the milk and vanilla, then whip until fluffy.
Assemble the cookies: Spread a teaspoon of the filling onto half of the cooled cookies. Sandwich the other cookies on top. Serve.

A hand uses a cookie stamp on a chocolate cookie, laid on parchment paper with three other chocolate cookies, one displaying a patterned surface.

Electric beaters mixing creamed butter and powdered sugar in a metal bowl.

Tips for Success

Use a hand mixer or stand mixer for easy whipping.
Make sure not to overbake the cookies if you want chewy centers.
Flatten the cookies straight out of the oven using a glass or a cookie stamp.
Don’t overfill them if you want them to look like the store-bought kind.
Wait to fill the cookies till they have cooled down.
Enjoy them with a cold glass of milk!

Possible Variations

Filling: Add 10 grams of cocoa powder to the filling to make it chocolate flavored or use freeze-dried raspberry powder for a fruity taste. You can also add cream cheese for tartness. Lemon curd, Nutella, and even ice cream would also be delicious fillings.
Presentation: Drizzle dark chocolate over the Oreos and top with chopped nuts or sprinkles.
Serving suggestions: Crumble the cookies and mix them with vanilla ice cream to make cookies n’cream, top onto cakes, or use in dips and cookies.

How to Store Leftovers

Keep leftover Oreos at room temperature in an airtight container for 3-4 days.

FAQs

My dough is very sticky. What do I do?

The dough will be on the sticky side. If you find it impossible to work with there are a few things to try. Wet your hands when shaping into balls. Refrigerate the dough for 20-30 minutes. Or, lastly, add a tablespoon of flour at a time until you have a more workable dough.

My dough feels very dry. Now what?

Add a tablespoon of milk at a time until the dough is softer.

I don’t have a cookie stamp. What do I do?

Use a glass to flatten the cookies, as they are dome-shaped when they come out of the oven. A small piece of parchment paper between the glass and the cookies will prevent them from sticking.

Can I make larger cookies?

Of course! The cookies in the recipe are very similar in size to a regular Oreo. Double or triple the cookie weight if you prefer. They will need a few more minutes in the oven.

Are the Oreos freezer-friendly?

Yes, they’ll keep for up to three months in the freezer (without the filling). Leave them on the kitchen counter or fridge to thaw.

Can I make the cookies without filling?

They’re delicious with or without it.

Can I make the Oreos in advance?

They’ll keep at room temperature for a few days, so they’re fine to make ahead.

My buttercream is grainy. What can I do?

You can try a few things. Beat the filling for longer to warm up the butter and dissolve the sugar completely. If that doesn’t work, try adding a bit of heavy cream for a smoother texture.

I only have natural cocoa powder. Is that fine to use?

Yes, that’s fine, but the cookies won’t be as dark or rich.