There’s something kinda magical about making a classic treat from scratch. Especially when it’s a cookie you grew up eating by the sleeve. These homemade Oreos?
They’re rich, crunchy, creamy in all the right places—and yeah, they taste better than store-bought. No weird aftertaste. No additives. Just chocolatey goodness and vanilla cream made in your own kitchen.
And honestly? Once you make these once, you’ll wanna keep a batch on standby in the freezer—just in case.
Why Bother Making Oreos at Home?
Sure, grabbing a pack from the store’s easy. But making your own? Whole different level. The chocolate flavor is deeper—thanks to that Dutch-process cocoa—and you can tweak the filling to match your vibe.
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Coconut extract gives the cookie that “just like the real thing” flavor, but with a slightly more homemade feel.
They’ve got that crisp bite, not too sweet, with just the right amount of cream in the middle. Basically everything you wish the store ones still tasted like.
Also, baking them is kinda fun. A little messy, maybe, but worth it.
Tips for Making the Chocolate Wafers Actually Good
These cookies are all about the wafer. If you get that part right, the rest falls into place. Here’s a few things I’ve learned:
Use Dutch-process cocoa – Not optional. That’s what gives them the deep chocolate color and flavor. You don’t need the super black cocoa, but don’t sub in regular.
Roll the dough thin – Like 1/8 inch thin. Dust your surface with cocoa instead of flour so the dough doesn’t get dry or pale. You can use a rolling pin with patterns if you’re feeling extra.
Cut evenly – Fluted cutters give that classic look, but whatever round cutter you’ve got will do. Just try to keep them all the same size so they bake evenly and match up later.
Fun Flavor Swaps & Creative Twists
This recipe’s easy to customize if you wanna get a little weird with it (in a good way).
- Mint or orange version: Add a splash (1–2 tsp) of peppermint or orange extract to the dough. Chocolate + mint? Always a win.
- Gluten-free: Try swapping the flour for a mix of teff and tapioca. Comes out surprisingly close.
- Party color fillings: A couple drops of food coloring in the cream, or flavored extract—raspberry, lemon, you name it. Makes ‘em festive fast.
It’s the kind of recipe that’s fun to play with and still comes out good.
How to Assemble So They Don’t Turn Into a Mess
Once your cookies are cool, get that filling ready and use a piping bag if you want to be precise. But honestly, a spoon works too.
Just drop a little in the center of one cookie, then gently twist the other on top—don’t press straight down or it’ll squish everywhere.
Let the cookies sit out for like 30 minutes before serving so the filling sets up a bit. After that, they’re good to go.
They’ll keep for about a week on the counter in an airtight tin. Or a month in the fridge. Or stash ‘em in the freezer for when the craving hits.
Better Than Store-Bought & Way More Fun to Make
Whether you’re baking with kids, making a DIY dessert gift, or just trying to recreate a favorite treat with ingredients you can actually pronounce—these homemade Oreos are 100% worth it.
They’re fun, nostalgic, and actually kinda impressive once you’ve got a stack of them on the plate.
And once you taste one? Yeah, you’ll get why the homemade version just hits different.
Homemade Oreo Cookies Recipe
Equipment
- Stand mixer
- Rolling pin (plain or embossed)
- Fluted cutter (1½-inch)
- Offset spatula
- Parchment paper-lined baking sheets
Ingredients
Chocolate Wafers:
- 1 stick unsalted butter softened to room temperature (about 68°F)
- ½ cup granulated sugar
- 3 tablespoons golden syrup or light corn syrup
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon coconut extract optional
- 1¼ cups all-purpose flour
- ⅓ cup plus 1 tablespoon Dutch-process cocoa powder
- Additional cocoa powder for dusting
Filling:
- 1 recipe of Homemade Vanilla Oreo Filling
Instructions
Making the Dough:
- In a stand mixer fitted with a paddle attachment, combine the butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using). Start mixing at a low speed to moisten the ingredients, then increase to medium speed. Beat until the mixture is light and fluffy, which should take about 5 minutes. Pause halfway to scrape down the bowl and paddle.
- Sift the flour and cocoa powder together in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing on low speed. Once combined, knead the dough briefly by hand to form a cohesive mass.
- Divide the dough into two portions, shaping each into a flat disc. You can proceed immediately or wrap the discs in plastic wrap and refrigerate for up to 1 week. Before rolling, allow chilled dough to soften at room temperature for about 30 minutes.
Shaping and Baking the Wafers:
- Preheat the oven to 350°F, positioning the rack in the middle. Dust a clean surface with cocoa powder.
- Roll out one portion of the dough into a 7-inch square, about ¼ inch thick. Sprinkle cocoa powder over both sides of the dough and continue rolling until the thickness is reduced to about ⅛ inch. Optionally, use an embossed rolling pin for a decorative design.
- Use a 1½-inch fluted cutter to stamp out rounds, and carefully transfer them to a parchment-lined baking sheet, leaving about ¼ inch of space between each. Use an offset spatula to lift the dough as needed, brushing away excess cocoa powder.
- Re-roll any scraps, cutting more rounds until all the dough is used. Extra scraps can be baked and crumbled for other uses, such as garnishes.
- Bake the wafers for approximately 15 minutes, or until they are dry and firm. Cool them completely on the baking sheet before handling.
Assembling the Cookies:
- Turn half of the cooled wafers upside down. Pipe or spoon about 1 tablespoon of the vanilla filling into the center of each inverted wafer.
- Place another wafer on top of each filled cookie and gently twist to evenly distribute the filling. Let the cookies rest at room temperature for about 30 minutes to allow the filling to set.
- Store the completed cookies in an airtight container at room temperature for up to 1 week, refrigerated for 1 month, or frozen for up to 3 months.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.