Homemade Soft Oreo Cookies
Indulge in the nostalgic delight of these homemade soft Oreo cookies, a chewy and luscious twist on the classic favorite. Featuring a rich, chocolatey cookie shell made with unsweetened cocoa powder and a dreamy vanilla buttercream filling, this recipe captures the essence of Oreo cookies while offering an ultra-soft and tender texture. With just 20 minutes of prep time, these delightful cookie sandwiches are perfect for satisfying your sweet tooth, impressing guests, or making an impressive addition to dessert platters. Best of all, they’re made entirely from scratch with pantry staples, ensuring every bite is fresh, flavorful, and irresistibly decadent. Serve these soft Oreo cookies with a glass of milk for the ultimate treat or store them for an indulgent snack throughout the week!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 1 Large eggs
- 1 teaspoons Pure vanilla extract
- 1.5 cups Powdered sugar
- 0.5 cups Unsalted butter (for filling, softened)
- 2 tablespoons Milk
- 1 teaspoons Pure vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick.
Scoop 1-tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball slightly with the palm of your hand to create a disc shape.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, cream together the softened butter, powdered sugar, milk, and vanilla extract in a medium bowl until smooth and fluffy, about 2-3 minutes.
Spoon or pipe the filling onto the flat side of half of the cooled cookies. Top each with another cookie to create a sandwich.
Serve immediately and enjoy your homemade soft Oreo cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 594.4 g | 216% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 381.0 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 284 mg | 22% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2179 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
