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Homemade Oreos: My Dream Come True

by Maria
Homemade Oreos

I felt the luckiest girl in the world when I saw this Tasty recipe pop up on my newsfeed about two weeks ago. I love dark cocoa biscuits, and there aren’t many out there as good as Oreo cookies. However, if you, like me, prefer to eat just the outer part of the cookie, and discard the filling, this Homemade Oreos recipe is perfect for you. Read below for the step by step guide for the most delicious biscuits you can make yourself. Also, if you do like the filling, you can find the ingredients and preparation for that as well, although I did not make any for this recipe.

I used the recipe from Tasty for 64 biscuits, which was quite a lot considering I did not fill them up. Obviously, if you fill them you’ll have 32 cookies. To be honest, I would now make less, and that’s why I provided the ingredients for both 32 and 64 biscuits below. Once you know how many you’d like to prepare, you’ll find everything you need to know.

The recommended thickness of the biscuits is ¼-inch, but I mixed it up a little and made some thinner biscuits as well. Bottom line: stick with the ¼-inch recommendation for the best texture.

Servings: 64 biscuits (32 cookies with filling)

Time: 1h30 min (an hour to chill)

INGREDIENTS Homemade Oreos

32 Biscuits:
½ cup Unsalted Butter (softened)
½ cup White Sugar
1 Egg
1 cup Flour
¾ cups Dark Chocolate Cocoa Powder
½ teaspoon Baking Soda

64 Biscuits:
1 cup Unsalted Butter (softened)
1 cup White Sugar
2 Eggs
2 cups Flour
1¼ cups Dark Chocolate Cocoa Powder
½ teaspoon Baking Soda

½ cup Butter (softened)
2 cups Powdered Sugar
1 teaspoon Vanilla

INDICATIONS Homemade Oreos


  1. In a large bowl, add the butter and the sugar and blend well using a mixer.
  2. Add the eggs and mix until fully incorporated.
  3. In the same bowl, add the flour, cocoa powder, and baking soda and carefully whisk together, and mix well until combined.
  4. Place the dough onto a flat surface and roll it into a rectangle. Wrap it in plastic wrap and refrigerate for 1 hour. The dough can also be kept in the fridge for several days and cooked later.
  5. Preheat oven to 325˚F/160˚C.
  6. Remove the dough from the fridge, and roll it out on a lightly floured surface using a rolling pin to ¼-inch thickness. You can divide it up into as many pieces as you want to make it easier to flatten out.
  7. Using a champagne glass (or a cookie cutter if you have one), cut the dough into individual rounds and place on a large parchment-lined baking sheet.
  8. Throw the tray in the oven for 20 minutes. (If you plan to prepare the filling, now its the time to start.)
  9. Remove and transfer cookies to a plate to cool.



  1. Icing: In a medium bowl, combine the butter, powdered sugar, and vanilla and mix well.
  2. Assemble the cookies: spread a scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.


Did you enjoy our Homemade Oreos recipe? Questions, comments or concerns? Leave us a note below or contact us, we’d love to hear from you!

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