Homemade Oreo Recipe by Savory Spice
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Test Kitchen Approved Recipe

These taste like the real deal! Perfect with a glass of milk and a youthful attitude.

About 20 sandwich cookies

Active Prep: 15 min
Cook: 10 min


  • For chocolate cookies:

  • 1 1/4 cups flour
  • 1 cup granulated sugar
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup Dutch Cocoa Powder
  • 1/4 cup Black Onyx Cocoa Powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. Mayan Sea Salt
  • 10 Tbsp. unsalted butter, room temperature
  • 1 large egg
  • For creamy filling:

  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 2 cups powdered sugar
  • 2 Tbsp. milk
  • 1 Tbsp. Pure Madagascar Vanilla Extract

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For chocolate cookies: Preheat oven to 375 degrees, set rack in middle of oven, and line a baking sheet with parchment paper. In the bowl of a stand mixer, combine flour, sugars, cocoa powders, baking soda, baking powder, and salt. Add butter and mix for 1 min. on low speed. Add egg and mix for 2 more min. Scoop dough to form balls (2 tsp. each) and place on baking sheet about 2 inches apart. Use the bottom of a glass to slightly flatten each ball. Bake 9 min., rotating sheet halfway through. Let cool for 10 min., then move to a wire rack. Repeat with remaining dough. 

For creamy filling: In the bowl of a stand mixer, mix butter and shortening on low for 30 seconds, or until combined. Add powdered sugar 1/2 cup at a time, mixing after each addition. Add milk and vanilla, mix on low for 30 seconds, then beat on high speed for 2 to 3 min., or until filling is light and fluffy.

To assemble: Scoop frosting into a quart-sized zip top bag and cut off one corner. Lay out half of the cooled cookies, bottom-side up, and use bag to pipe about 1 Tbsp. of filling onto each. Sandwich the filling with remaining cookies and press together. Store leftover cookies at room temperature in an airtight container.

Adapted by Becky Schiffle from My Baking Addiction



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