Oreo Cookie Recipe

Oreo cookies are such a symbol of childhood here in the U.S., though I’m not sure they were my favorite childhood treat – mostly because you’d get gunks of black cookie stuck in your teeth and on your face! There was no way you’d be able to sneak an Oreo without getting caught unless you brushed your teeth right after. And what 9-year-old wants to do that?!

I’m so excited to share this recipe for the BEST homemade Oreos. Let me just say, these copycat Oreo cookies taste about a million times better than the store-bought kind (though you still can’t sneak one!).

Perfectly crunchy chocolate cookie. Delicious cream filling. YUM. All made from scratch in under an hour (no cake mix used here).

The best part? You can add as much filling to each sandwich cookie as you want AND you can get creative with the filling flavors!

Check out the pink tip box below where I’m sharing tons of tips for making perfect Oreos, as well as delicious filling variations.

Then, get a glass of milk and enjoy these sandwich cookies! These make the best after-school or back-to-school treat.

Homemade Oreo Cookies

Homemade Oreo Cookies taste just like the famous store-bought sandwich cookies – but better! These delicious homemade Oreos are easy to make and can be customized with your favorite flavored filling (double-stuffed if you prefer!).

Prep: 30min

Total: 50min

Yield: 15

Ingredients:

• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 cup (43 grams) Dutch-process cocoa powder or Black cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (200 grams) granulated sugar
• 10 tablespoons (142 grams) unsalted butter, (at a cool room temperature, cut into chunks)
• 1 large egg, (at room temperature)
• 1 stick (113 grams) unsalted butter, (at a cool room temperature)
• 2 ½ teaspoons pure vanilla extract
• 2 1/2 cups (313 grams) powdered sugar, (sifted)
• 1/8 teaspoon fine sea salt

Instruction:

1. Bake for 9 to 10 minutes, rotating once to ensure even baking, or until the cookies are fragrant and completely set. Set baking sheets on a rack to cool. At this point the cookies can be stored in an airtight container for 2 days. Note they may become less crispy the longer they’re stored.
2. In a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium-low speed until well combined. Scrape down the bowl. Gradually add the powdered sugar then the salt. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
3. Serve the same day the cookies are assembled for best texture.

Oreo Cookies

These cookies are loaded with 2 cups of chopped oreos! Some of the best oreo cookies or cookies & cream cookies we’ve tried! Crispy on the outside and chewy on the inside!

Prep: 10min

Total: 25min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 283 kcal, Carbohydrate 37 g, Protein 3 g, Fat 14 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 36 mg, Sodium 165 mg, Fiber 1 g, Sugar 21 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 2 ¾ cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chopped oreos, divided (about 15 cookies)
• 1 cup semi-sweet chocolate chips (divided)
• 1 cup unsalted butter, room temperature (2 sticks)
• ¾ cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Instruction:

1. Preheat the oven to 350º F.
2. In a medium sized mixing bowl, combine the flour, baking soda, salt, 1 & 1/4 cups oreos, and 1/2 cup chocolate chips. If you do not want to press oreos or chocolate chips on the outside of each dough ball before baking, add all of the oreos and chocolate chips now. Set aside.
3. In a large mixing bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until blended, about 1 minute. Add the in eggs and vanilla, beat again until mixed.
4. Gradually add in the flour mixture, mixing on low or with a spatula just until combined.
5. Line a baking sheet with a silicone baking mat or parchment paper. Use a cookie scoop to form dough balls. Press the remaining oreos and chocolate chips onto the outsides of the dough balls. Place 6-8 cookies on a tray, about 3 inches apart. Bake for 10-12 minutes, or until the edges are light brown and the center is puffy. I like to slightly under bake these cookies so when they cool, they are soft and chewy! Allow the cookies to cool for 15 minutes before removing them from the baking sheet. Store in an air tight container.

Pastry Chef Attempts To Make Gourmet Oreos | Gourmet Makes | Bon Appétit

FAQ

What are the ingredients in Oreo cookies?

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