Homemade Oreo Cookies are even better than store bought and super easy to make!Homemade Oreo Cookies recipe from weelicious.comPin

OREOS!! The greatest box snack of all time (or at least in my humble opinion). I went through a phase a few years ago of making all of my favorite packaged foods into homemade versions and these Homemade Oreo Cookies were at the top of the list. Now that Kenya and Chloe are older I thought I would try them again since they have tasted the Trader Joes version and know just how addictive they can be. If you like the Oreos you grew up on I bet you’re going to become totally obsessed with the Weelicious Homemade Oreo Cookies. Crunchy chocolate cookies with a creamy center that’s so similar in taste yet that much more fresh since you made them with love in your own kitchen. For this rewind Wednesday I’m bringing back one of my all time favorites!

Homemade Oreo Cookies recipe from weelicious.comPin

As soon as I was old enough to bike to the grocery by myself with a pocket full of change, I was buying Oreo Cookies. I was obsessed with them. My mom didn’t let us have packaged cookies or other treats when I was growing up, so I’m sure that only made me want them even more.

In high school, my friends and I would buy a half pound bag after school and sit around twisting apart the chocolate cookies, making the monumental decision of whether to first lick off the thick creamy center stuck to one side or devour the unadorned crunchy cookie side instead. I don’t remember a ton of moments from, say, science class, but I sure do remember eating a lot of Oreos.

Homemade Oreo Cookies recipe from weelicious.comPin
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Even though I don’t buy Oreos anymore, I still dream about them. One day I decided to stop fantasizing and come up with my own take on an Oreo that I’d feel good about letting my kids eat. My husband doubted I could replicate the classic taste and experience of the classic, but I plowed ahead and came up with a recipe.

Homemade Oreo Cookies recipe from weelicious.comPin

Oh. My. Goodness. This homemade version is crazy good. And the part I love most is that you can use cookie cutters to make homemade oreos in an unlimited array of shapes.

Instead of depriving kids of sweets entirely, get into the kitchen and make them something special like these delectable treats. Your little ones won’t have an easier time deciding which side of the cookie to eat first, but you will certainly feel better about them eating these than what you’d buy in the store.

Homemade Oreo Cookies recipe from weelicious.comPin

Photos by Matt Armendariz


Homemade Oreo Cookies

Homemade Oreo Cookies are even better than store bought and super easy to make!
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Servings: 12
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 40 minutes



  • Preheat oven to 350 ℉.
  • Sift together the flour, cocoa powder, baking soda, and salt. Place in the bowl of a food processor.
  • Add the chilled and cubed butter and the white and brown sugars to the food processor and pulse until it resembles coarse meal. Add the egg and continue to pulse until a dough forms.
  • Roll the dough between two pieces of parchment paper or on a lightly floured surface until 1/4 inch thick and cut out cookies with a 2-inch scalloped edged round cookie cutter, or any of your favorite cutters.
  • Bake for 12-15 minutes. Cookies will be soft at first, but harden as they cool.
  • In the bowl of a standing mixer or with an electric mixer, cream together the shortening and butter, then gradually add the powdered sugar until the filling is soft and fluffy.
  • Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.



Calories: 100kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Cholesterol: 15mg | Sodium: 65mg | Fiber: 1g | Sugar: 5g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I haven’t tested this recipe with coconut sugar, but as it acts very much like white sugar, I think it is worth a try! Let me know if you try it and how it comes out!

  2. I was also wondering if you could substitute coconut sugar for the white sugar at least. I think it is always a shock at howuch sugar it takes to make it taste like an American favorite! Since I gave my kids Oreos in their lunch box yesterday as a treat I will be trying this version for sure. Thanks for posting! Always love getting rid of packaged junk.

  3. The vegetable shortening is what gives the filling that classic fluffiness! You can find some great ones on the market these days like Spectrum. 🙂

  4. These look so delish!! Any chance you be made the filling with something other than vegetable shortening?

  5. I haven’t tested this recipe with whole wheat flour, but I think it would work out just fine. You may need to reduce the flour by about 2-4 tablespoons so that the dough isn’t too dry. Let me know if you try it and how it comes out!

  6. Dear Catherine,
    I don’t use white flour for my kids (except in play dough). Have you tried a whole wheat version? Is there anything else that could make them a little healthier (something about replacing part of the shortening or butter, or all that sugar)?

  7. These are absolutely adorable and I LOVE that you can use cookie cutters to make a variety of shapes. So Fun!!!

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  10. These look so wonderful – much better than packaged 🙂 Fun contributing to Comfort Food Feast with you 🙂

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  13. Can I sub some of the flour for coconut flour? Also raw honey and coconut oil for some of the shortening and sugar to make up the frosting?

  14. Made these today with my 3 year old, they are amazing!!! Both she and my son loved them. Thanks so much, one more step in our endeavor to cut out processed foods.

  15. Oh wait….I made a second batch and cooked them longer than I thought I should be cooked. They came out soft but got hard once cooled. And they tasted like Oreos! Sorry for doubting you Catherine – let’s chalk it up to “operator error”.

  16. The shortening is for the filling so oil won’t work for that. You could use all butter and add a little vanilla extract to make it more of a classic buttercream frosting!

  17. These look delish! I was also dreaming of oatmeal cream pies
    The other day. Any thoughts on a recipe?

  18. I had the same problem with the dough as Sarah, and I used a food processor. Too dry, but after adding 1 t vanilla and 2 T water, it was sticky and even stuck to the parchment paper. Ended up getting them made and they taste good. Made some w/ the filling in the recipe. The rest we filled with a pumpkin, cream cheese, and powder sugar mixture for Halloween.

  19. These are great! I had to make them without my food processor and I probably wouldn’t do that again. After adding the egg they were still way too dry so I had to add another egg and it made them a bit too sticky. I think the food processor would have eliminated the initial dryness. Other than that, they turned out great. Oh, and I won’t use shortening so I subbed coconut oil and ended up having to add more powdered sugar to the filling, which really wasn’t a big deal since so little filling is used per cookie. However, to compensate for that extra sugar, I only used 2/3 cup of sugar in the cookie dough (I only had organic cane sugar so didn’t do brown and white). They were plenty sweet with the sugar reduction in the dough, so I’d definitely make them that way again.

  20. Hi Ashley, thank you so much for the delicious repcie for making Oreo Bark. Talk about decadent!! I’m going to make it sometime soon. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  21. So excited to try this . I had a different recipe I was going to try tomorrow . I will try yours instead. Thank you for sharing

  22. Oh my gosh, that is so funny! I was just looking up recipes for homemade oreos last week. Can’t wait to try yours!

  23. Yes! You could even use your fingertips to gently mash the butter into the flour and sugars to form the coarse meal consistency!

  24. I don’t have a food processor. Do you think I could use a pastry cutter instead and still get the same consistency?

  25. Hi. My name is Jan from bobbypinsboardwalk. You have some dnlirag ideas on your blog, and I’m going to sign up to follow. I invite you to visit my blog and do likewise! I look forward to being further inspired 🙂

  26. I used coconut oil instead of the shortening and it worked out pretty well. I did have to add more sugar, otherwise it tasted too oily (plus I added vanilla extract because I was trying to cover up the coconut taste for a picky eater – I thought it still had a bit of a coconut flavor, but he didn’t notice and loved them).

  27. I have not tried it with coconut oil, but it might work. You might need to add more sugar to make it thick enough, but give it a try!

  28. Also…just wondering….do you think I could sub coconut oil for the shortening? That’s what the white filling is made of. At least it is here in Canada.


  29. This is great! Thanks for this. Can’t wait to get started, but want to clarify the egg. Only one? It’s not listed in the ingredients.

    Thanks again!

  30. My son is crazy about Oreos, so I would love to try these! He is allergic to dairy though. Do you think I could substitute earth balance vegan sticks for the butter?

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