These easy Homemade Oreos are made completely from scratch. Soft, fudgy (brownie-like) chocolate cookies are filled with a simple vanilla cream filling for a nostalgic, cakester-style sandwich cookie.
Oreo Cakesters
Do you remember Oreo Cakesters, the soft sandwich cookies that were popular in the mid-2000s? These Homemade Oreos capture that same soft, tender texture—more cakey than a classic crisp Oreo, but still fudgy and chocolatey.
I recalled a friend who used boxed cake mix to make soft Oreos for holiday plates. While that method works, I wanted a truly from-scratch version, so I developed this recipe to deliver soft, brownie-like cookie rounds paired with a smooth vanilla filling.
Crisp vs. Soft Cookies
I’ve also shared recipes for crisp sandwich cookies, like Homemade Mint Oreos, which make a sturdier, more classic Oreo-style cookie. Those are crisp yet tender and are great if you want a traditional cookie experience.
For this recipe I focused on a softer cakester-style cookie: moist and fudgy, with a texture that leans toward brownie rather than cake. It took several test batches to balance tenderness without becoming too thick or dense like a whoopie pie, and the result is a soft, scoop-and-press cookie perfect for sandwiching with a creamy filling.
Ingredients for Homemade Oreos
- All-purpose flour
- Unsweetened dark cocoa powder (Hershey’s Special Dark or a mix of black and regular cocoa)
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large egg
- Vanilla extract
- Milk
These are pantry staples for most home bakers. I recommend a darker cocoa powder for that unmistakable Oreo flavor. The cookies are soft and fudgy—almost brownie-like—yet not cakey. They’re delicious on their own, and even better when sandwiched with the vanilla cream filling described below.
What the Filling Is Made Of
Classic Oreo filling is a vanilla buttercream made from butter, shortening, powdered sugar, vanilla, and a little milk to reach piping consistency. For these Homemade Oreos I use a vanilla cream filling made with butter plus coconut oil or shortening to help the filling hold up at room temperature. If you prefer, a cream cheese filling also works nicely, though it gives a tangier flavor.
If you’d like a firmer filling for easier sandwiching and storage, include a bit of coconut oil or shortening along with the butter. Otherwise, all-butter filling will be softer and still very flavorful.
More cookie recipes to try:
- Mint Oreo Recipe
- Oatmeal Cream Pies with Cream Cheese Filling
- Mexican Chocolate Snickerdoodles
- Chocolate Crinkle Cookies with Chocolate Chips
- Dark Chocolate Sugar Cookies
Homemade Oreos
Ingredients
Chocolate Cookie:
- 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
- ½ cup (40 g) unsweetened dark cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, room temperature (1 stick)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, gently packed
- 1 large egg
- 1 tsp vanilla extract
- 2 Tbsp milk
Vanilla Cream Filling:
- ¼ cup (57 g) unsalted butter, room temperature
- ¼ cup (57 g) coconut oil or shortening
- 1 ½ cups (180 g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tsp milk, as needed
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugars. Add the egg, vanilla, and milk; mix until combined and scrape the bowl.
- Add the dry ingredients to the wet ingredients and mix until fully combined. The dough will be thick.
- Scoop about 1 tablespoon of dough (roughly the size of a quarter), roll into a ball, and place on prepared sheets a few inches apart. You’ll fit about 12 per half sheet; the recipe yields close to 36 cookies for 18 sandwiches.
- Use the bottom of a measuring cup to gently press each dough ball halfway down. Grease the cup with cooking spray if it sticks.
- Bake at 350°F for 6–7 minutes, until just set for a soft, fudgy center. Let rest on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
- To make the filling, beat the butter and coconut oil or shortening until smooth. Add powdered sugar, vanilla, and milk; mix until smooth and spreadable.
- Place filling into a piping bag or zip-top bag with the corner cut off. Pipe filling onto one cookie and top with another to create sandwich cookies. Store in an airtight container.
Notes
- Cocoa powder: Regular unsweetened cocoa works well. If using black cocoa, a mix of half black cocoa and half regular cocoa prevents excessive dryness or bitterness.
- Filling options: For a tangier option, use cream cheese frosting in place of the vanilla filling. If you don’t have coconut oil or shortening, all-butter filling will work but may be softer.
- Smaller cookies: Use a teaspoon to scoop dough for smaller, Oreo-sized cookies; this yields more sandwiches.
Nutrition
Disclaimer: Nutritional values are estimates.
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