I love making my own version of a store-bought cookie. Let’s take a look at the Oreo. Homemade Oreo sandwich cookies is one for the books and a favorite among many.
OOOH these are chocolatey.
Do not, I repeat, DO NOT make these unless you adore all thinks dark and decadent, are a massive Oreo fan, or just plain love cookies. You will want to eat them all.
These sandwich cookies are made with the darkest, blackest unsweetened cocoa powder for an extra rich flavor. I used this brand in these cookies, but you can use whatever black cocoa you prefer! And you can definitely sub in regular or dark cocoa powder, you just won’t get the rich black color or the deep intense flavor. They will be more mild, but still great!
What You’ll Need to Make Homemade Oreo Sandwich Cookies
For the cookies:
2 sticks {1 cup} salted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
2 tsps pure vanilla extract
2 ⅓ cups all purpose flour
⅓ cup unsweetened black cocoa
For the buttercream:
½ cup {1 stick} salted butter, softened
2 ½ cups powdered sugar
Dairy Free and Gluten Free Options
Plant based butter can be subbed for dairy free cookies, and gluten free 1:1 baking flour can be subbed for all purpose.
Enjoy your own homemade Oreo sandwich cookie!
Other Cookie Favorite Recipes
Chocolate Chip Peppermint Sandwich Cookies with Chocolate Ganache
The Best Soft Chocolate Chip Cookies
Homemade Oreo Cookies with Oreo Buttercream
Homemade Oreo Sandwich Cookies
Ingredients
- 2 sticks {1 cup} salted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tsps pure vanilla extract
- 2 ⅓ cups all purpose flour
- ⅓ cup unsweetened black cocoa
- ½ cup {1 stick} salted butter, softened
- 2 ½ cups powdered sugar
Instructions
- Cream the butter in a standing mixer, and add both sugars. Continue to cream until light and fluffy; about 30 seconds. Add both eggs. Mix until well incorporated, and then add vanilla, baking powder, and salt. Give it anther good mix, and then add the flour and cocoa powder. Mix well.
- Using a 2 tablespoon measure, scoop cookie dough onto a nonstick baking sheet and bake for 10 to 11 minutes at 375°F.
- Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely.
- Make the buttercream by beating the butter and powdered sugar until well incorporated. Pipe or spread onto a cooled cookie, and sandwich with a second cookie. Repeat with remaining cookies.
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