Now you can make Homemade Oreos in the comfort of your kitchen!
There are many fine and lovely homemade cookies in the world, and when you think of a top-tier homemade cookie, your mind may be drawn to the classic chocolate chip cookie or even a sprinkle-covered sugar cookie. Or perhaps you’re more of a shortbread cookie fan. But when you’re not making your own cookies in the comfort of your home and go for something store-bought, it’s hard to beat an Oreo cookie.
What if I told you that you could bring the delicious flavor of the Oreo into your kitchen? Guess what? With this recipe, you can! Nothing surprised my kids more than when I said we had Oreos for dessert and pulled them out of our special container for homemade cookies. We all honestly like these better!
The best part about this recipe is the creamy filling. Which is also the best part about store-bought Oreos, of course. Everyone loves the filling of an Oreo. It’s particularly great in this recipe because, frankly, homemade is almost always the better-tasting option! It’s also easy to make. It’s just a few ingredients and doesn’t take long to make, so it’s a great dessert to bake and have on hand whenever you’re in the mood for something decadent.
On black cocoa power
The most important ingredient in this recipe, in my opinion, is the black cocoa powder. Do not substitute it with Dutch-process cocoa powder or any other cocoa. Only black cocoa powder will give these cookies their signature flavor. Think of it as the secret ingredient that makes them taste just like Oreos!
Black cocoa powder is an ultra-Dutch-processed cocoa powder that has been heavily alkalized to reduce its acidity. It has a slightly earthy flavor with subtle bitter notes. Use it sparingly, as a little goes a long way. You can also blend it with Dutch-process cocoa for a less intense flavor. Black cocoa powder can be found online and at specialty baking or health food shops.
How do I store leftovers?
These cookies can be stored in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 3 months. In that case, flash-freeze them on a baking tray for 1 hour until hardened, and then transfer them to a Ziploc bag or freezer-safe container.
Serving suggestions
You can use these homemade Oreos as a substitute for store-bought Oreos in any recipes that call for them! For example, make an Oreo Cake, Christmas Oreo Balls, or an Oreo Pie. If you’d like to have a collection of cookies to offer kids, guests, or yourself, serve your homemade Oreos alongside cookies like Chocolate Snickerdoodles, Perfect Chocolate Chip Cookies, Salted Peanut Butter Pretzel Cowboy Cookies, or some Chewy Honey Gingersnap Cookies.
Homemade Oreos
Ingredients
For The Cookies:
- 8 ounces unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2/3 cup black cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For The Filling:
- 4 ounces unsalted butter softened
- 4 1/2 tablespoons vegetable shortening
- 2 cups powdered sugar
- Clear vanilla extract to taste
- Pinch of kosher salt
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
- Use a round cookie cutter to cut out circles and place them on the prepared baking sheets.
- Bake for 8 to 10 minutes, until the edges are set. Let the cookies cool completely.
- In a bowl, beat together the softened butter and vegetable shortening until smooth.
- Gradually mix in the powdered sugar, clear vanilla extract, and a pinch of salt until the filling is creamy. Add more clear vanilla if needed to reach desired flavor.
- Spread or pipe a small amount of filling onto the flat side of a cookie.
- Place another cookie on top, pressing gently to spread the filling to the edges.
- Repeat with the remaining cookies and filling.
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