Easy Homemade Oreo Cookies Recipe – Copycat Oreos

Easy homemade Oreo cookies recipe. Crisp chocolate wafers with a creamy filling, made with simple ingredients and clear steps for perfect copycat sandwich cookies.

Make classic homemade Oreo cookies with this simple recipe featuring crisp chocolate wafers and rich creamy filling. Perfect step-by-step instructions for fresh, delicious sandwich cookies that taste just like the original. Ideal for beginners and cookie lovers.

Easy Homemade Oreo Cookies Recipe – Copycat Oreos

I recently had a double-stuffed Oreo and was underwhelmed with the amount of filling in the center! Double-stuffed? Please. One way to control the amount of filling is to make your own Oreos! This copycat recipe really tastes like store-bought Oreos, and I control how much creamy vanilla filling goes into each cookie!

Homemade Oreo cookies are everything you love about the classic cookie, except they are richer, a tiny bit softer, and so much more satisfying. Black cocoa gives them a dramatic dark color and bold chocolate flavor that pairs so beautifully with the sweet filling. The filling is creamy and smooth, just like the original store-bought version, but tastes incredibly fresh. The look of homemade Oreos is polished, a little nostalgic, but still homemade in the best possible way.

Even beginner bakers can achieve professional-looking results at home with this amazing recipe! A homemade Oreo cookie is perfect for family baking sessions, parties, or satisfying late-night cravings. This easy copycat Oreo recipe is one that nearly anyone can make.

Once you try these fresh-from-the-oven chocolate sandwich cookies, you may never go back to the packaged version. Your taste buds are in for a real treat with this homemade version of the iconic cookie.

Tips and variations for making this Easy Homemade Oreo Cookies Recipe – Copycat Oreos:

● How to make caster sugar – a whirl of regular white sugar in a small food processor will do it!
● You can use superfine sugar instead of caster sugar.
● Black cocoa powder is the ingredient that gives Oreo cookies their iconic flavor and deep color. You may find it at your local bulk food store. It is usually in the coffee/ tea aisle. You can also purchase black cocoa on Amazon. If you can’t find it in your local grocery store, use the darkest, unsweetened cocoa powder you can find. Black cocoa gives this homemade Oreo cookie recipe its unmistakable Oreo flavor.
● I like using a piping tip for these cookies. I can just be more precise. But if you do not have one, you just need to snip a corner of your piping bag. You want an opening about 1/2 inch wide.
● The best part about this recipe is that you can customize the filling with mint extract or crushed candy pieces for fun holiday or seasonal variations.
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● In the US 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup.
● Butter in Baking: Essential Tips for Perfect Baked Goods
● How to make vanilla extract.
● Store leftovers in an airtight container at room temperature for 3 days. After that, I would store them in the fridge. The cookies will soften a little in the fridge, but you can stretch them for an additional 3 days.
● If you need to store them longer, freeze them in an airtight container. You can freeze them for up to two (2) months. Thaw at room temperature when you are ready to enjoy or nibble on them when they are frozen. They are great either way.

Other cookie recipes that use cocoa you might enjoy:

● Black Forest Cookies Recipe | Chocolate + Cherry
● No-Bake Boiled Peanut Butter Cookies Recipe
● Easy Snickers Stuffed Cookie Cups Recipe

Easy Homemade Oreo Cookies Recipe Ingredient List:

For the Cookie:
● 1/3 cup Caster Sugar (to make caster sugar, place regular white sugar in a small food processor, pulse until refinded)
● 1/3 cup Brown Sugar
● 7 ounces Unsalted Butter
● 1 large Egg
● 2 cups All-purpose Flour (plus a little extra for rolling)
● ½ cup Black Cocoa Powder

For the Filling:
● ¼ cup Unsalted Butter
● 2 cups Confectioners’ Sugar
● ¼ cup Heavy Cream (35%)
● 2 teaspoons Vanilla Extract

Easy Homemade Oreo Cookies Mise en Place:

● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Electric Hand Mixer (electric mixer)
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Plastic Wrap
● Parchment Paper
● Rolling Pin
● 2-inch round Cookie Cutter
● Cookie Sheet (Baking Sheets)
● Wire Baking Rack (Cooking Rack, Wire Rack, Baking Rack)
● Piping Bag
● 1A Piping Tip (the tip is optional)

Easy Homemade Oreo Cookies Recipe Directions:

1. To make the cookie dough:
2. In the bowl of a stand mixer, use the paddle attachment to beat the unsalted butter, castor sugar, and brown sugar on medium-high speed until smooth.

3. Add the egg and continue beating on medium-high until it is mixed through.

4. Add the flour and black cocoa powder and start the mixer on low speed until the flour starts to mix in, and then gradually increase the speed until you get to medium-high. Mix until no streaks of flour remain and you have a thick dough.

5. Divide the dough into two equal pieces and wrap each one in plastic wrap.
6. Place the dough in the fridge to chill for 1 hour.
7. Wash out the bowl in the stand mixer because it is needed again.
8. Once the hour has passed, preheat the oven to 350 degrees Fahrenheit.
9. Line a couple of large cookie sheets with sheets of parchment paper.

10. Lightly flour a piece of parchment paper on your rolling surface. Unwrap the chilled dough and use a floured rolling pin to roll the dough to about ¼ of an inch thick. Chocolate cookie dough is notoriously sticky so you may have to flour the rolling pin several times during this process.

11. Use a 2-inch cookie cutter to cut rounds out of the dough. Repeat this process, re-rolling any dough scraps until all of the dough has been cut out.

12. Place each one of the cut-out cookies onto the prepared cookie sheets, leaving about an inch between them. These cookies don’t spread or rise so you do not need much room.

13. Bake in a preheated 350°F oven for 10-12 minutes. The cookies are quite dark, so it is hard to tell when they are finished, but the cookies will look “dry” when they are done.
14. Remove the cookie tray from the oven and cool the cookies on the baking sheet for 5 minutes before moving them to a rack to cool completely.

15. To make the filling:
16. In the bowl of a stand mixer, use the whisk attachment to beat the butter and half of the confectioners’ sugar together. The mixture will be quite crumbly.

17. Add the remaining confectioners’ sugar, heavy cream, and vanilla extract, and beat on low speed to start. As the sugar is mixed in, increase the speed to medium. Beat the frosting filling until smooth. The filling will be a little thinner than your usual buttercream frosting.

18. Spoon the cream filling into a piping bag. Pipe approximately 1 teaspoon of filling onto half of the cookies.

19. Top the vanilla cream cookie half with an unfrosted cookie and lightly press to push the filling to the edge of the cookie. to make cookie sandwiches.

20. If you want Double Stuffed Oreos, use 1 tablespoon of filling. You would need a double bath of the filling.

21. Store leftovers in an airtight container at room temperature for up to three (3) days. After that, store them in the fridge. The cookies will soften a little in the fridge but will last an additional three (3) days.

Yield: 30

Easy Homemade Oreo Cookies Recipe - Copycat Oreos

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Easy Homemade Oreo Cookies Recipe - Copycat Oreos. Easy homemade Oreo cookies recipe. Crisp chocolate wafers with a creamy filling, made with simple ingredients and clear steps for perfect copycat sandwich cookies.

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

For the Cookie:

Toggle ingredient group

• 1/3 cup Caster Sugar (to make caster sugar, place regular white sugar in a small food processor, pulse until refinded)
• 1/3 cup Brown Sugar
• 7 ounces Unsalted Butter
• 1 large Egg
• 2 cups All-purpose Flour (plus a little extra for rolling)
• ½ cup Black Cocoa Powder

For the Filling:

Toggle ingredient group

• ¼ cup Unsalted Butter
• 2 cups Confectioners' Sugar
• ¼ cup Heavy Cream (35%)
• 2 teaspoons Vanilla Extract

Instructions

1. To make the cookie dough:
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, castor sugar, and brown sugar on medium-high speed until smooth.
3. Add the egg and continue beating on medium-high until it is mixed through.
4. Add the flour and black cocoa powder, then start the mixer on low speed until the flour starts to mix in, and gradually increase the speed to medium-high. Mix until no streaks of flour remain and you have a thick dough.
5. Divide the dough into two equal pieces and wrap each one in plastic wrap.
6. Place the dough in the fridge to chill for 1 hour.
7. Wash out the bowl in the stand mixer because it is needed again.
8. Once the hour has passed, preheat the oven to 350 degrees Fahrenheit.
9. Line a couple of large cookie sheets with sheets of parchment paper.
10. Lightly flour a piece of parchment paper on your rolling surface. Unwrap the chilled dough and use a floured rolling pin to roll it to about ¼ inch thick. Chocolate cookie dough is notoriously sticky, so you may have to flour the rolling pin several times during this process.
11. Use a 2-inch cookie cutter to cut rounds out of the dough. Repeat this process, re-rolling any dough scraps until all of the dough has been cut out.
12. Place each cut-out cookie on the prepared cookie sheets, leaving about an inch between them. These cookies don’t spread or rise, so you do not need much room.
13. Bake in a preheated 350°F oven for 10-12 minutes. The cookies are quite dark, so it is hard to tell when they are finished, but the cookies will look “dry” when they are done.
14. Remove the cookie tray from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
15. To make the filling:
16. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and half the confectioners' sugar together. The mixture will be quite crumbly.
17. Add the remaining confectioners' sugar, heavy cream, and vanilla extract, and beat on low speed to start. As the sugar is mixed in, increase the speed to medium. Beat the frosting filling until smooth. The filling will be a little thinner than your usual buttercream frosting.
18. Spoon the cream filling into a piping bag. Pipe approximately 1 teaspoon of filling onto half of the cookies.
19. Top the vanilla cream cookie half with an unfrosted cookie and lightly press to push the filling to the edge of the cookie. to make cookie sandwiches.
20. If you want Double Stuffed Oreos, use 1 tablespoon of filling. You would need a double bath of the filling.
21. Store leftovers in an airtight container at room temperature for up to three (3) days. After that, store them in the fridge. The cookies will soften a little in the fridge but will last an additional three (3) days.

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Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 237Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 27mgSodium: 5mgCarbohydrates: 38gFiber: 1gSugar: 22gProtein: 3g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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