How to make homemade Oreo cookies | Chocolate with vanilla cream cookies

Shawn Gavin May 14, 2023

Homemade Oreos- Chocolate with vanilla cream cookies

Yes, you CAN make your own Oreos! And they’re super easy too!

A simple sugar cookie dough gets the “Oreo” treatment with black cocoa, for that signature color. Roll, cut circles, and bake! Find the recipe and instructions below. 

For the filling, you’ll upgrade the traditional crème with a whole scraped vanilla bean, which adds lovely specks as well as so much vanilla flavor.

Just don’t forget the milk, whichever you prefer - cow, nut, oat its up to you!

Homemade Oreos Recipe 

For the cookies:

• 1/4 cup + 2 tablespoons vegetable shortening.
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 large egg white, at room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup black or Dutch processed cocoa powder
• 3/4 cup all-purpose flour

For the vanilla cream filling:

• 1 1/2 cups confectioner’s sugar
• 1/4 cup + 2 tablespoons vegetable shortening.
• 3 tablespoons light corn syrup
• 1 vanilla bean, halved.
• 1 – 2 tablespoons milk

Make the cookies:

Pre-heat the oven to 325 degrees.

Beat the vegetable shortening, sugar and salt till blended. Add the egg white and vanilla extract and beat again. Add the cocoa powder and flour and beat just till ingredients are incorporated.

 Place the dough between 2 sheets of parchment paper and roll to between 1/8” thickness. If the dough is very soft, you can chill in the fridge for 30 minutes or till firm.

 Peel off the top layer of parchment paper and cut out 1 3/4" circles. Place the circles on parchment lined baking sheets, re-rolling and cutting the trimmings until all of the dough is used up.

Bake the cookies for 8 - 10 minutes and transfer to a wire rack to cool completely.

Make the vanilla cream filling:

While the cookies are cooling, beat the confectioner’s sugar, shortening and corn syrup till smooth. Using the blunt end of a small knife, scrape the seeds from the vanilla bean halves into the bowl and beat again. Add the milk, a bit at a time, until a frosting-like consistency is achieved. Transfer to a disposable pastry bag or heavy-duty Ziploc bag.

Assemble your homemade Oreo cookies:

Place half the cookies upside down on a baking tray. Cut an opening in the piping bag and pipe some of the filling onto each cookie. Top with the remaining cookies, pressing gently so that the filling spreads to the edges.

Enjoy with a nice glass of milk of your choice and share with your family. If you enjoyed this recipe, please share with your friends and family or on social media.