Try this recipe for homemade Oreo cookies with their deep chocolate flavor and cream filling, you’ll never want the packaged ones again!
An Oreo Cookie Recipe You Can Make at Home
I have to admit that Oreo cookies are a guilty pleasure.
When I moved to the UK, they didn’t sell them there and I used to stock up every time I went home. Then I saw a cooking show where they made sandwich cookies using rolled fondant icing as a filling and it gave me the idea to make these little beauties!
These Homemade Oreo cookies are everything you’d want in a sandwich cookie and more! My family couldn’t get enough of them, my son and his friends kept telling me how delicious they were and had them finished off in no time! I also have an amazing recipe for a No Bake Chocolate Oreo Cheesecake and Homemade Oreo Christmas Cookies, if you love Oreo-style cookies as much as me, you should check these out!
Why This Recipe Works
- The instant coffee in the cookie recipe intensifies the chocolate flavor so you get that deep Oreo flavor.
- Using brown sugar instead of all granulated sugar keeps the sweetness down without affecting the flavor.
- Using store-bought fondant keeps things easy.
What Are the Ingredients to Make Oreos
To make this recipe, you’ll probably need a lot less than you think:
- Cocoa Powder
- All-purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Brown sugar
- Eggs
- Vanilla extract
- Instant coffee
- Fondant icing
Making these cookies is super simple. I’ll walk you through the whole thing with step by step photos and a video so you’ll know exactly what to do.
How to Make Homemade Oreo Cookies
Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside.
In a large mixing bowl, cream the butter, sugar and brown sugar.
Add the egg & yolk one at a time.
Then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next. Add the dry ingredients.
Mix until incorporated.
Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour. Knead the dough slightly to help soften and avoid cracks when rolling. Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1?4-inch-thick.
Using a 2 inch round cookie cutter, cut the dough into circles.
To make the flower design, I used a fondant press.
If you want to make them look like mine, here’s what you’ll need – you can get them on Amazon by clicking here (As an Amazon Associate, a small commission is made from qualifying purchases).
UK visitors can get them here. (As an Amazon Associate, a small commission is made from qualifying purchases) Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent.
Just press it into the dough, but be careful not to cut through the dough (all you want is an indention of the design).
Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter. Cool completely on cooling racks. Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie-cutter as for the cookies. Brush one side of the fondant with a little milk and press this onto the bottom of one cookie. Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
I intentionally made these cookies less sweet and more intense in flavor than the original Oreos to balance out the sweetness of the filling. They really came out incredible and I hope you enjoy them!
Other Cookie Recipes You’ll Love
- Chocolate Marshmallow Sandwich Cookies
- Homemade Golden Oreos
- The Best Chocolate Chip Cookies
- Chocolate Chip Oatmeal Cookies
- Classic Peanut Butter Cookies
Baker’s Tips
- I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
- Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crisp texture.
- Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie’s texture.
Tools Used:
If you want to make them look like mine, here’s what you’ll need – I used a double Sided Cookie Cutter Set & for the flower print, I used a fondant press these are great for cookies and you can get them on Amazon by clicking here (#paidlink)
Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent.
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Let's Make Homemade Oreo Cookies
Ingredients
- 1¼ cups cocoa powder
- 1½ cups all-purpose flour plus more for dusting
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter softened
- 1½ cups granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee dissolved into ½ teaspoon warm water
- 6 ounces rolling fondant icing
Instructions
- Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
- In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg & yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.
- Add the dry ingredients and mix until incorporated.
- Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.
- Knead the dough slightly to help soften and avoid cracks when rolling.
- Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
- Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
- Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.
- Preheat the oven to 325f/165c.
- Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.
- Cool completely on cooling racks.
For the Filling:
- Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
- Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
- Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
- Repeat with the remaining cookies, re-rolling the fondant if needed.
Tips + Notes
- I have to stress how important it is to not overcook these cookies. If even slightly burned, the intense chocolate flavor will turn bitter and they will taste awful.
- Be sure to allow the cookies to cool completely before assembling. Adding the filling too soon will cause the cookies to soften and lose their crispt texture.
- Use confectionary sugar in place of flour when dusting your rolling surface to avoid changing the cookie's texture.
Nutrition Information:
Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, a video, and new photos.
errenskitchen says
Thanks so much, Jim! This really made my day! I’m so glad you enjoyed them! ☺
Jim le fevre says
Update on making them… Wow. They are superb. What Erren doesn’t tell you is how awesome people think you are when you produce them!
The main advice I’d say on the method is that you can’t chill them enough! I foolishly had to rush mine and had just under an hour in the fridge first time round and only just got the cookie cutter shapes made. In actual fact had to leave a sheet of rolled mixture in the fridge (ran out of oven space) to do them the next morning and they were a dream to cut.
Next time round I think I’d do the hour in the fridge, then roll them, then another half hour (or blast chill them in the freezer for a few minutes) then cut.
Also the fondant cutting is supremely therapeutic.
Finally I’d recommend its worth finding a small floral cutter for that indented motif as Erren has in the pictures as it sets them off perfectly.
We actually had a real packet of Oreos to compare them and they blew them out of the water!
Well done Erren, fantastic recipe! Thank you!
Jim le fevre says
This looks so good. I’m going to try this tomorrow for my Oreo obsessed wife – am actually in the UK so would love the UK fondant suggestion but no problems if you don’t get this in time! Shall tell you how it goes!
Erren says
Hi Jim, thanks so much!
I used this http://www.hobbycraft.co.uk/regalice-500g-white/571461-1005
Please let me know how it goes! ☺
Chef in the making says
What is the purpose of the coffee grounds? I don’t use coffee, so I’m hoping to avoid buying some for just 1/2 a teaspoon worth.
Erren says
Hi Chef in the making, Thank you for the comment. The coffee is to add intensity to the flavor (oreos have a very strong flavor). If you don’t want to buy it just for one recipe, you can leave it out.
Terri says
The recipe says dissolve 1/2 t coffee into 1/2 warm water. 1/2 what?
Erren says
Sorry about that. It’s a half teaspoon
Erren says
Hi Crazzystar, I live in the UK and never used fondant back home in the US, so if you’re in America (90% of my traffic comes from the US), I can’t recommend a brand (but if you’re in the UK, let me know & I’ll provide one).
As far as the marshmallow fondant goes, these cookies aren’t overly sweet so it just may work. If you do use it, please let me know how it worked out!
Cazzystar says
Hi Erren, I love this recipe, but I have a question – do you have a fondant recommendation? Will the marshmallow fondant recipe I normally use work, or should I try a more traditional one, or do you have a store brand you think would work? Thanks!
Matea says
Why do they have to be so easy to make? The temptation to make them is strong; I must resist!
Erren says
LOL Matea!
Em @ the pig & quill says
Good lord, these are absolutely adorable — and hello, who doesn’t love an Oreo? I’ve tried making my own a couple of times, and I can never get the cookie texture quite right. It’s always too tough, or too chewy. These are perf! 🙂
Erren says
What a great comment! Thanks for the feedback! Let me know if you make them!
Pamela @ Brooklyn Farm Girl says
I’m a oreo addict so I can’t wait to eat a few of these babies!
dina says
they’re better than the original!
Sydney Nicol says
Wait really?