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.
Kate says
This was time well
Spent and my daighter loves these! I wanted to make as healthy an oreo as possible so used all organic flour, butter, eggs, Green and Blacks organic cocoa, and used some coffee instead of instant coffee powder. Grrat advice on being careful on the cooking time. At 180 you need to check at 6-7 minutes and take them out by 8-9
As they cook trally quickly. A minute too long and they burn! I also found an oreo cookie stamp on Etsy which made the project perfect(stamp before cutting or the biscuit loses it’s round shape!). Thanks for sharing.
Erren's Kitchen says
That’s great Kate, I’m so glad you liked the recipe, sounds like a success 🙂
Lynn says
Made these per recipe, and they were not crunchy. I baked one pan longer, and they tasted scorched, but were still not crunchy. Tomorrow I’ll try crisping them in a very low oven for a longer time, hoping to make them worth eating. The flavor is nice though.
Erren Hart says
Hi Lynn,
I’ve never had anyone give feedback like this before. I’m sorry they didn’t crisp up for you.
Nomuhle Thelma Ncube.l says
Hi,How long do they last?
Erren's Kitchen says
Hi, if kept in an airtight container they should be fine for up to three days, but they might soften slightly. I hope this helps 🙂
legitClever says
S’mores Oreos Are Surprisingly Coming Back For The First Time Since 2016 And We Are Really Happy About It https://www.knowledgeinflux.info/2019/06/smores-oreos-are-surprisingly-coming.html
Nicole says
It was really yummy. I tried it out and it was a success. ‘Twas much better than those packed ones. Thank a lot for sharing this recipe with us!!!!!!!
Erren's Kitchen says
I’m glad you all enjoyed Nicole!
Vee says
So I’ve pretty much had your recipe bookmarked for ages, but I finally got around to making these cookies a few weeks ago, and they were absolutely fantastic! Thank you for this recipe!
Deannisa says
Hi Erren,
The fact that it is very easy to make and the good reviews from people have tempted me to make this! However, I live in a place where all-purpose flour is very hard to get. The only flour I have here is only the whole wheat flour. I tried baking cakes using this flour and it turns out to be very dense. Do you think it’s ok to replace the flour with whole wheat flour for the cookies?
Thanks!
Erren says
I’ll be honest, Deannisa – I wouldn’t have a clue how to convert the recipe to whole wheat flour. I don’t have any experience baking with it for anything other than bread. I’m really sorry. I wish I had a better answer for you.
Phyllis says
When you say 11/4 cups, do you mean 2-3/4 (2.75) cups?
Erren says
No, 1.25 cups.
Trudi Verrico says
Hi Erren, just wondering how long this cookie dough would last in the fridge before baking. I made the dough on Saturday night and it is now Thursday night. would it still be usable. Thanks
Erren says
Hi Trudi, I don’t know about this dough in particular, but I have had cookie dough in the fridge for a full week without problems. I would do a test run with just one cookie to be sure.
Trudi Verrico says
Thanks will just cook it all up and see how it goes. Have a great day
Erren says
Let me know how it goes!
Trudi Verrico says
hi just a quick question, what brand or type of cocoa do you use please? I use a very strong, dark cocoa and 1 1/4 of a cup of it seems like it would make a very strong biscuit flavor. Thanks
Erren says
Hi Trudy, I use Cadbury Bournville (a UK brand) which isn’t terribly strong, but as I have no way of knowing how strong your brand is, it’s difficult to say how much to cut it down to.
Trudi Verrico says
thank you. The cocoa I use is like a dutch cocoa and is very strong. I would only need around a 1/4 to 1/2 a cup of cocoa. So would I just replace the remainder of the cocoa you use with flour?
Erren says
Yes, I would. Please let me know how it goes!
Trudi Verrico says
Thank you . I will let you know how I get on. they will also be gluten free