How to Make Homemade Oreos

Homemade Oreo Recipe from Scratch – Cookies + Filling

Take your love of the ultimate sandwich cookie to the next level with this homemade Oreo recipe from scratch! Because won’t that tasty Oreo be even more delicious after making it yourself? (Maybe.) Also, why not? Get in the kitchen and have some fun learning how to make homemade Oreos – including the chocolate cookies and the cream filling!

Yes, I know that it’s way easier to just buy a pack of Oreos from the store. And yes, these homemade Oreos do not taste just like the name-brand variety. But, I also know how fun and satisfying it can be to whip up a copycat recipe like this! I was inspired by a homemade Oreo recipe from Tasty, and it looked too cool not to try.

Plus, if I do say so myself, this homemade Oreo recipe turned out to be its own brand of delicious. They’re like crisp, cakey, brownie cookies that are scrumptious enough to devour all on their own—but even tastier with a layer of cream filling between them! Imagine a classic Oreo, but gone gourmet.

I’ll show you how to make homemade Oreos from scratch with a simple dough and 3-ingredient cream filling. I’ve also got a gluten free and LOW CARB Oreos recipe, if you’d like to check that out. And, if you’re looking for another way to enjoy your homemade cookies, try crumbling them up to use in my DIY pudding dirt cups recipe!

Homemade Oreo Recipe Ingredients

Homemade Oreo Cookies

½ cup butter softened
½ cup sugar
½ tsp salt
1 egg
1 cup all-purpose flour
⅔ cup cocoa powder
¼ tsp baking soda

Cream Filling

¼ cup softened butter
1 cup powdered sugar
½ tsp vanilla

How to Make Homemade Oreos

Besides the time spent prepping, baking, and assembling the cookies, just keep in mind that you’ll also need to chill the dough for about an hour before rolling it out. You can skip this step, but your cookies might not bake quite as expected. For best results, set aside time on your baking day for the dough to chill.

How to makeHomemade Oreos

To make these homemade Oreos you’ll first need to prep the dough. In a large bowl, cream together softened butter, sugar, and salt with a hand mixer until light and fluffy. Then, beat in an egg until it’s incorporated. Next, using either a flour sifter or a fine mesh sieve, sift in the flour, cocoa, and baking soda. (Sifting will help reduce clumps.) Again, beat well until everything is combined.

Finally, collect the dough with your hands and turn it out onto a clean surface. You don’t want to work with it too much, just shape it into a flat square or circle and then wrap it in plastic wrap. Transfer to the fridge to chill for about an hour, so it’s firmer to work with when you’re rolling it out.

Roll Out Dough & Bake Cookies

After chilling, remove the dough from the fridge and set your oven to 325°F (160°C) to preheat. Cut off about ¼ of the dough to work with and return the rest to the fridge. Now, with that portion of dough, it’s time to roll it out and cut into cookies!

Personally, I prefer to put a sheet of parchment down on a flat surface, place my dough onto it, and then I place another sheet of parchment on top. This way, I roll out the dough between the pieces of parchment to prevent it from sticking or cracking. Aim to roll it out evenly until it’s about ¼-inch thick. Then, I peel away the top sheet of parchment and start cutting out the cookie shapes.

To make your homemade Oreos as true to form as possible, choose a small round cookie cutter that’s similar in size to the classic cookie—or try using a champagne flute as makeshift a cookie cutter! Press your cookie cutter into the dough to make as many cookies as you can, then I recommend peeling away the outer edges of the dough to reveal your cut circles.

Transfer the cut dough circles onto a prepared baking sheet, lined with parchment and sprayed. Then, collect the leftover scraps, combine with the next portion of your refrigerated dough, and repeat the rolling-and-cutting process until all of the dough has been used! Once all of the cookies are cut, pop your baking sheets into the preheated oven to bake for 15 minutes.

Prepare Cream Filling & Assemble

After baking, be sure to let your homemade Oreos cool completelybefore removing them from the tray or trying to work with them. If they’re still warm or too soft when you start moving them, they may crumble a bit! Once they’re close to cool, you can prepare your cream filling.

In a large bowl, combine softened butter, powdered sugar, and vanilla. Beat everything together with a hand mixer until it’s light and fluffy. If the mixture seems a too dry or a bit clumpy, add just a splash of water or milk of choice until you get a nice, spreadable texture. And that’s literally it—you’re ready to assemble!

Grab one of your cooled homemade Oreo cookies and spread a dollop of icing onto the flat side. Use another cookie to make a sandwich, lightly pressing them together to help spread the cream filling out towards the edges. Scrape off any excess as needed so the edges are even, and voila! Your sweet and satisfying homemade Oreo recipe is complete.

Check out my DIY Halloween Dirt Cups video to see how this recipe is made!

Homemade Oreos Recipe

Homemade Oreos Recipe

How to make homemade Oreos from scratch, including the cookies and the cream filling.
5 stars (6 ratings)


Oreo Cookies

  • ½ cup butter softened
  • ½ cup sugar
  • ½ tsp salt
  • 1 egg
  • 1 cup all-purpose flour
  • cup cocoa powder
  • ¼ tsp baking soda

Cream Filling

  • ¼ cup softened butter
  • 1 cup powdered sugar
  • ½ tsp vanilla


To make dough:

  • In a large bowl, cream together softened butter, sugar, and salt with a hand mixer, until light and fluffy. Add in egg and beat to incorporate.
  • Sift in flour, cocoa powder, and baking soda using either a flour sifter or a fine mesh sieve. (You don’t want any clumps!) Beat well to combine.
  • Turn out dough on a clean surface and shape into a flat square or circle. Wrap in plastic and refrigerate 1 hour so it’s firmer to work with.

To prepare cookies:

  • Preheat oven to 325°F (160°C).
  • Remove dough from fridge, working with ¼ of the dough at a time, and roll out between sheets of parchment until ¼-inch thick. (Keep remaining dough stored in fridge.)
  • Use a small round cookie cutter or champagne glass to cut into circles. Either peel outer edges of dough scraps away to separate from cut circles, or use a spatula to help lift the cut dough circles. Transfer to prepared baking sheet lined with parchment and sprayed with cooking spray.
  • Reshape scraps into dough ball and continue rolling out sections of remaining dough until all cookies are cut.
  • Bake cookies for 15 minutes.
  • Allow to cool completely before removing from tray.
  • Assemble cookies with cream filling for completed Oreo sandwich cookies. (See below.)
  • Or, pulse cookies in the food processor until crumbled and use in DIY pudding dirt cups!

To prepare cream filling:

  • Combine ingredients in a large bowl and beat together until light and fluffy. (Add a splash of water if mixture seems too dry or clumpy.)
  • Assemble homemade Oreos by spreading icing onto one cookie and using another cookie to make a sandwich. Lightly press together and scrape off excess around the edges as needed.
  • Serve and enjoy!
  • Yields ~40 homemade Oreo cookies total, or ~20 assembled Oreos.
Serving: 1assembled Oreo sandwich cookie, Calories: 136kcal, Carbohydrates: 17g, Protein: 2g, Fat: 7g, Fiber: 1g, Sugar: 11g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!

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