Print

Homemade Oreo Cookies with Cream Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 39 reviews

These homemade Oreos feature rich, black cocoa cookies with a creamy, vanilla-flavored filling. Perfectly crisp on the outside and tender on the inside, these classic sandwich cookies are deliciously made from scratch and offer a delightful twist with optional natural colorings in the filling.

Ingredients

Cookies

  • 8 tablespoons unsalted butter, softened and divided
  • ⅓ cup (40g) black cocoa powder
  • 1 teaspoon instant espresso powder
  • 1⅓ cups (138g) confectioners’ sugar
  • ¾ teaspoon table salt
  • 1 large egg yolk
  • 1½ teaspoons pure vanilla extract
  • 1 cup (130g) all-purpose flour (or gluten-free flour blend)

Filling

  • 1½ cups (150g) confectioners’ sugar, sifted
  • 6 tablespoons (90g) coconut butter
  • 3 tablespoons (45g) unsalted butter, softened
  • ¾ teaspoon pure vanilla extract
  • Turmeric, freeze-dried raspberry powder, spirulina, or food coloring (optional, for color)

Instructions

  1. Prepare Oven and Baking Sheets: Adjust oven rack to the middle position and preheat the oven to 325°F (163ºC). Line two baking sheets with parchment paper to ensure cookies do not stick.
  2. Make Cocoa Butter Mixture: Melt 3 tablespoons of butter in a microwave-safe bowl. Whisk in ⅓ cup (40g) black cocoa powder and 1 teaspoon instant espresso powder until smooth. Set this cocoa mixture aside.
  3. Cream Butter, Sugar, and Salt: Using a stand mixer fitted with a paddle attachment, blend the remaining 5 tablespoons softened butter, 1⅓ cups (138g) confectioners’ sugar, and ¾ teaspoon salt on low speed. Gradually increase speed and beat until the mixture is light and creamy, scraping down the sides of the bowl as needed.
  4. Incorporate Cocoa Mixture: Add the prepared cocoa mixture to the creamed butter and sugar. Beat on medium-high speed until fluffy, about 2 minutes, scraping the bowl sides to ensure even mixing.
  5. Add Egg Yolk and Vanilla: Mix in 1 large egg yolk and 1½ teaspoons pure vanilla extract. Beat until combined, approximately 30 seconds.
  6. Add Flour: Lower mixer speed to low and add 1 cup (130g) all-purpose flour in three additions, mixing each time until just combined. Scrape down bowl sides as needed. Continue mixing until a cohesive dough forms, about 30 seconds.
  7. Form Dough Disk and Roll: Firmly press the dough into a large disk shape using your hands. Break the disk in half. Roll one half of the dough between two sheets of parchment paper to ⅛-inch thickness.
  8. Cut Cookies: Use a 2-inch round cookie cutter to cut out cookie rounds. Transfer these rounds to the prepared baking sheets, spacing them 1 inch apart.
  9. Bake and Imprint Design: Bake cookies for 5 minutes, then remove from the oven. Using a cookie press, gently imprint a design onto each cookie—press lightly to avoid spreading the dough too thin. Return the cookies to the oven and bake for an additional 9–11 minutes, until cookies are dry to the touch and edges are set. Total baking time is 14–16 minutes.
  10. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. Repeat the rolling, cutting, and baking process with the remaining dough and scraps.
  11. Prepare Filling: In a stand mixer with paddle attachment (or using a hand-held mixer), beat together 1½ cups (150g) sifted confectioners’ sugar, 6 tablespoons (90g) coconut butter, 3 tablespoons (45g) softened butter, and ¾ teaspoon pure vanilla extract until the mixture comes together into a dough-like consistency similar to play-doh. Add optional natural coloring if desired and mix until incorporated.
  12. Shape Filling: Roll the filling dough to ¼-inch thickness between two pieces of parchment paper. Use the same 2-inch round cookie cutter to cut out filling rounds.
  13. Assemble Sandwiches: Sandwich each filling round between two cooled cookies. Gently press the cookies together so the filling spreads evenly to the edges.
  14. Store Cookies: Place the assembled cookies in an airtight container and store at room temperature for up to one week to maintain freshness.

Notes

  • Use black cocoa powder for that distinct dark Oreo color and rich chocolate flavor.
  • Instant espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
  • Ensure butter is softened—not melted—for proper creaming with sugar.
  • Press gently with the cookie press after 5 minutes of baking; pressing too hard can spread the dough excessively.
  • Filling dough should have a play-doh-like consistency; add more confectioners’ sugar if too soft or a little coconut butter if too stiff.
  • Natural food colorings such as turmeric, freeze-dried raspberry powder, or spirulina are perfect for tinting the filling without artificial dyes.
  • Cookies store well in an airtight container at room temperature for up to one week.

Find it online: https://justsosavory.com/homemade-oreo-cookies-with-cream-filling-recipe/