You can make Oreos at home
I have a confession to make. I am a recovering Oreo cookie addict. I have travelled across the border to the US and bought many packages (like 15 plus packages) of various flavours of Oreo cookies and brought them back to Canada. We don’t typically get all the different varieties here in Canada.
I have since moved on, mostly, from my Oreo cookie addiction. And then I found homemade Oreo cookie recipes. I have tried several different recipes. None of them were perfect so I decided to make my own. William Sonoma has a recipe that I mostly liked, so I made a few changes so the recipe would work for me. That’s what I like about baking. All of our tastes are unique. Something I might love, you might not. But, it might be a good starting point for you to adjust the recipe to make something you love.
Homemade Oreo Cookie Recipe
Chocolate Sandwich Cookies
- 1 ¼ cup All-purpose flour
- ½ cup White granulated sugar
- ¾ cup Unsweetened Dutch-process cocoa powder plus extra for rolling dough
- 1 tsp Baking soda
- ¼ tsp Baking powder
- ¼ tsp Kosher salt
- ¾ cup Unsalted butter room temperature
- 2 Eggs medium size
- ¾ cup Unsalted butter room temperature
- 1 ¾ cups Powdered sugar may need more if texture is too runny
- 2 tbsp Whole milk
- 1 tsp Pure vanilla extract
To make the cookies
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a separate bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In the bowl of your stand mixer with the paddle attachment, add the butter and mix until the butter is smooth, about 2 minutes.
- Slowly add the dry ingredients to the butter with the mixer running. You may need to stop the mixer and scrape down the sides occasionally.
- Mix the dry ingredients with the butter until they are incorporated.
- Add the eggs and mix on medium speed until the dough comes together which can take about 3 minutes.
- Using a sifter, spread a light layer of cocoa powder on a clean work surface. Scrape the dough out of the bowl and using your hands, gently press the dough together.
- Using a rolling pin, roll the dough out to ¼ inch thick. Use more cocoa powder if necessary to not have dough stick.
- Using a 1 ½ inch circular cutter, cut out an even number of cookies. Carefully lift them onto your cookie sheet. Press the scraps together and roll again to get more cookies.
- Bake the cookies until they are firm to the touch, about 10 minutes. Transfer to a wire rack to cool completely before adding the filling.
For the Filling
- In the clean bowl of your stand mixer fitted with the paddle attachment, cream the butter, milk and vanilla on medium speed. Lower the speed and slowly incorporated the powdered sugar. Once all the ingredients are mixed, increase the speed to medium and mix until the filling is smooth and well combined.
- Transfer the filling to a piping bag fitted with a ½ inch tip or read below what to do if you don't have a piping bag or tips.
Assembly of the cookies
- Once the cookies are completely cooled, find pairs that are close to the same size. Pipe a layer of filling on the inside (flat side) of one cookie and gently press the inside (flat side) of a second cookie on top. You can also use a knife to gently spread some filing.
- You can refrigerate the dough for 10 minutes if you find it is getting too warm to work with.
- If you don’t have a piping bag or tips you can use a zipper top-seal bag (like a ziplock for example). Add the filling and seal the bag. Using your hands, push the filling toward one of the bottom corners, then cut the corner off that side. Don’t cut too much, you just want to be able to squeeze a 1/2 inch size tube of filling. Gently squeeze the filling out the corner you cut making sure that all of the filling is below your hands in the bag so that it doesn’t burst back out the top.
I use the cocoa powder to dust the surface for rolling out the dough since these cookies are dark coloured. You can use flour, but then you are adding a light colour component to your dough. You don’t need a lot of cocoa powder for dusting. I don’t find this dough to be very sticky. Plus, if it’s getting to be too sticky, wrap the dough in plastic wrap and place it in the fridge for about 10 minutes. This will chill the butter again and make it easier to work with.
These cookies are larger than a typical Oreo cookie. You can certainly make them smaller if you prefer. Also, these cookies will not stay crispy for many days. In my family, the cookies are all gone by the end of day 3 so I can’t say what the texture is after that 😁. I keep them in an airtight container on the counter.
You really can make your own chocolate sandwich cookies at home and I hope you try this out. If you do, please share your results and tag us on Instagram @heidiswhatsburning.
My absolute favorite cookie recipe has to be these chewy molasses spice cookies. They are so easy to make and taste amazing!
All of my piping bag tips are Wilton brand and I enjoy using them. I have some disposable bags if I’m dealing with multiple frostings and a reusable silicon bag if it’s thicker dough that I need to pipe.
Disposal piping bags can be such a help when it comes to clean up.
I have cookie sheets that I purchased at a restaurant supply store. These, however, have a ton of positive reviews.
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