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.
Ann says
Hi, how close to the taste and texture are they to an Oreo?
Erren says
I haven’t made these in a really long time so it’s really hard to compare. I thought they were really close in taste, but texture wise, I don’t think it;s possible to home bake a cookie that thin and dark in color that’s as crunchy as a Oreo without burning it. I was definitely going for taste on this recipe. If you read the other comments, it was a pretty big hit.
EmsyDoodle says
Thank you for sharing this recipe, I’m not too fond of the sweetness of the store bought cookies (I’m English) and my husband loves the cookie bit rather than the filling and wants to make a pie crust with them so now we can make a batch to suit our tastes.
Thank you for taking the time to write this post and share the recipe!
Erren says
You’re quite welcome 🙂 Thanks so much for the feedback! 🙂
F says
Was looking for the cookie part only without the icing in the store. I can bake my own for the kids. Don’t like my family eating to much sugar and artificial foods. So I bake a lot. Thanks do much for taking out the time to share your recipe! Flow
gabrielle says
Baked this for valentine’s day last week, they were perfect, thanks for the recipe!
Here are some shots:
http://imgur.com/a/3pmwR
Maria mccall says
I have had cealiac disease for 3yrs and so miss oreo’s there my favourite biscuits so when I saw this recipe for these cookies I got well excited. I so can’t wait to make these with gluten free flour I can still taste oreo’s in my mouth wen I see them in shops
Erren says
Awesome! Glad to hear it! Please let me know how your gluten free version work for you!
Sustainable Dharma says
These look amazing!
leti says
hey! Im planning to bake a oreo-like cheesecake for my boyfriend´s birthday. Since the dough is going in much bigger in size than a normal cookie, any suggestion on how to adjust cooking time and temperature, to avoid burning edges?
Hope you´ll see this on time 🙂
Erren says
Hi Leti, I wouldn’t want to guess on cooking time because I don’t know how much dough you are using. I’d start with 15 minutes and keep checking. What type of pan are you using? I’d make it right in the spring form pan to make sure it’s the right size. This should also help the edges from getting too well done. Hope this helps!
Joy Velozo says
Hi Erren,
my sister just sent me to your site. As I am trapped in the house due to a blizzard outside. I having been searching all morning for a homemade oreo recipe ( i refuse to let my son eat the packaged ones any more) and these look wonderful. However I am wondering if the cookie cooks up crisp like an original oreo?
Erren says
Hi Joy, sorry for the late reply. The cookies are crisp is you bake them that way, just be careful not to scorch them. With such dark dough, it’s easy to do. Let me know how you like them. 🙂
scsblogs says
Looks like such a fun treat to make! How did you work out the little flower decorations? Is that an imprint from your cookie cutter?
Erren says
Hi scsblogs, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just wanted to say thanks for the feedback and to let you know I used a fondant press I have, Thy work great for cookies as well!
Rachel says
Hi Erren, I made these along with your Golden Oreos and can’t say enough how much I not only enjoyed making them, but how much I loved eating them! Thanks so so much!
Erren says
Hi Rachel, Thanks so much for letting me know! I am so glad you liked them!