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These soft baked Homemade Oreos have a cookies ‘n cream filling! The chocolate cookie tastes exactly like an Oreo cookie but is nice and soft. The filling is a homemade buttercream full of cookies ‘n cream flavor and you can make these any size you want!
Easy Homemade Oreos Recipe
Did you know you can make homemade Oreo Cookies? I am obsessed with this recipe. My family loves the real thing but homemade is even better – especially when you can play around with the filling. This is a homemade version of those Mega Oreos – with a cookies ‘n cream filling – and you can make them any time you want.
Why you’ll love this recipe
- These are from scratch cookies – no cake mix.
- Soft baked cookies – without dipping in milk!
- They’re freezable so you can make them ahead.
- Use any kind of filling you want (I’m also partial to Nutella).
Ingredients Needed
- Special Dark Cocoa Powder – This is the key to making them taste like homemade Oreos. This is a Hershey’s product that you can find in most grocery stores, but in a pinch you can substitute Dutch Process or Black Cocoa.
- Marshmallow Fluff – This is the key to making the filling taste like the filling of your favorite cookie. It’s a basic buttercream recipe with added Marshmallow Creme.
- Oreo Cookies – To make cookies ‘n cream filling you need crushed Oreos!
How to make Homemade Oreos
- Cream room temperature butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, or you can use a hand mixer.
- Mix in egg and vanilla extract, salt, baking soda, and cocoa powder.
- Add flour and mix until smooth.
- Scoop 1- or 2-tablespoon size balls of cookie dough onto a lined baking sheet. Bake cookies just until they are no longer glossy. Cool completely before filling. No chill time needed!
- Make the filling: beat butter, salt, and marshmallow fluff with a hand mixer in a large bowl until smooth, about a minute. Slowly mix in powdered sugar until the mixture is smooth and thick, then add vanilla and 1 tablespoon of heavy whipping cream. Beat for 30 seconds, then add more cream as needed for consistency, up to 1 more tablespoon. You want it smooth and spreadable, but not runny.
- Stir in crushed Oreos. Pipe the filling onto half the cookies and sandwich with a second cookie.
Expert Tips
- You can make these 1 tablespoon or 2 tablespoon size (use a cookie scoop so they’re all the same size). They do spread so make sure to spread them out on your cookie sheet. Photos shown are from a 1 tablespoon cookie scoop.
- You know the cookies are done when they just lose their glossy sheen.
- When removing from the oven, tap the pan on top the stove to flatten the cookies.
- You can fill these cookies with any kind of frosting or filling you want. Try making Peanut Butter Oreos, Mint Oreos, or use caramel frosting or mocha buttercream.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
FAQs
What is the secret ingredient in Oreos?
It’s the dark cocoa powder that gives it that classic taste – Hershey’s Special Dark cocoa, or Dutch Process or Black cocoa.
Can you freeze homemade Oreos?
Yes these freeze great – freeze in an airtight container for up to 3 months.
Homemade Oreos Recipe
These Homemade Cookies ‘n Cream Oreos are soft and perfect! Fill a homemade Oreo recipe with cookies ‘n cream frosting for a DIY treat!
Recipe Video
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
For the cookies
- 1 ¼ cups (155g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup (17g) Hershey's Special Dark unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
FOR THE FILLING:
- ½ cup (113g) unsalted butter
- ⅓ cup (47g) Marshmallow Fluff
- ¼ teaspoon salt
- 1¼ cups (141g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
- 6 Oreos , finely crushed
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- Whisk flour, salt, baking soda, and cocoa powder in a medium sized bowl. Set aside.
- Cream butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, or you can use a hand mixer. Mix until smooth, scraping the sides of the bowl as needed, until smooth. Mix in egg and vanilla, then slowly mix in dry ingredients. Mix until smooth. Dough is sticky.
- Scoop 1- or 2-tablespoon size balls of cookie dough onto prepared cookie sheets. Bake cookies for (small) 8-11 minutes or (large) 12-15 minutes, or just until they are no longer glossy. Cool before removing from cookie sheets.
- Make the filling: beat butter, salt, and marshmallow fluff with a hand mixer in a large bowl until smooth, about a minute. Slowly mix in powdered sugar until the mixture is smooth and thick, then add vanilla and 1 tablespoon of heavy whipping cream. Beat for 30 seconds, then add more cream as needed for consistency, up to 1 more tablespoon. You want it smooth and spreadable, but not runny. (I used 2 tablespoons.) Stir in crushed Oreos.
- Pipe the filling onto half the cookies and sandwich with a second cookie. Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Notes
- You can make these 1 tablespoon or 2 tablespoon size (use a cookie scoop so they’re all the same size). They do spread so make sure to spread them out on your cookie sheet. Photos shown are from a 1 tablespoon cookie scoop.
- You know the cookies are done when they just lose their glossy sheen.
- When removing from the oven, tap the pan on top the stove to flatten the cookies.
- You can fill these cookies with any kind of frosting or filling you want. Try making Peanut Butter Oreos, Mint Oreos, or use caramel frosting or mocha buttercream.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- You can use regular unsweetened cocoa (but they won’t be as much of that classic flavor). In a pinch a better swap is Dutch Process or Black cocoa.
Recipe Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 133mg | Potassium: 69mg | Fiber: 1g | Sugar: 25g | Vitamin A: 383IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Fantastic delicious recipe! Easy to follow recipe, came together really fast and it looked and tasted like I took hours making it:)
Dear Dorothy,
Thanks for sharing this but I do have a question haha… if I were to achieve a non-sweetened cookie like the real Oreo, can I just omit the sugar or the sugar plays a significant role for the texture that omiting it may result in failure? Have you ever tried it this way?
Does it yield 16 finished Oreos or 8 (16 cookies that make 8 completed sandwiches)?
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