07/05/2026
Homemade Oreo Cookies
Chocolate Cookies
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-process if you have it)
1 teaspoon baking soda
½ teaspoon salt
Cream Filling
Ingredients
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream, plus more if needed
1 tablespoon cornstarch, optional, for a more authentic Oreo filling texture
Directions
Preheat your oven to 350°F and line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together for 2 to 3 minutes until light and fluffy. Add the egg and vanilla extract and mix until combined.
In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until a dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheets. Gently flatten each ball slightly with your hand or the bottom of a glass.
Bake for 8 to 10 minutes. Remove from the oven and allow the cookies to cool completely before filling.
To make the filling, beat the butter until creamy. Add the powdered sugar, vanilla extract, and cornstarch if using. Mix in the heavy whipping cream until the filling is smooth and fluffy.
Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie and top with another cookie to make a sandwich.
For the best Oreo flavor and texture, refrigerate the assembled cookies for about 30 minutes before serving. They are even better the next day.
Makes about 24 sandwich cookies. 🍪
