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Confession time: I love Oreos.
I don’t always admit to myself that processed wafers stuffed with an ambiguous cream make me happy. And really, to be properly enjoyed, an Oreo must have a good slather of peanut butter. (The most sugary, unnatural kind. This is dessert you know).
Even I don’t understand how a chocolate and cream fanatic can enjoy this extremely basic treat. But here I am?
Confession number two: The other night I somehow ended up watching Oreo taste tests on YouTube.
It’s summer, okay? I’m allowed to watch strangers on the Internet enjoy caramel apple and birthday cake flavored cookies.
In this web excursion, I knew I wasn’t going to survive the week without recreating this cookie. So I did.
Homemade Oreos Original
This is what happens when you come home from college for the summer. The freedom gets to you. Oh, you want to make Oreos right now? You can!
[Cut to a later scene of me rolling out the last of the dough, as well as my patience.]
These are pretty close representations in terms of taste and texture. The cookie recipe is pretty simple, and the cream is actually a sugar paste.
When you make your own Oreos you have the freedom to take on the cream myth. Nabisco, are you really going to argue that “double stuffed” are in fact, double stuffed? I’ve come to the conclusion that this is a mind game because those “double stuffed” cookies look single stuffed to me.

Despite this process being a bit tedious, it’s quite pleasing to see your efforts come together in a neat cookie (or a million, which is how many I made).
(And you should eat this many, because think of all the chemicals you’re not ingesting that normally inhabit Oreos! #cleaneating #notreallythough #fitfam?)
I hope you all had a lovely long weekend! Enjoy this amazing weather!

Also…sidenote. I used whole wheat flour (all I had) which contributed to the texture of the cookies. Gotta love the specks, right?



  • 1 1/3 cups cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tps baking powder
  • 2 sticks of salted butter
  • 2 cups sugar
  • 1 egg
  • 1 tbs vanilla extract
  • 2 tbs water (+/-)
  • For the Cream
  • 1 stick butter, melted and cooled
  • 4 cups powdered sugar
  • 1 tbs vanilla
  • 1 tbs water, if needed


  1. Begin by creaming the butter and sugar on medium speed until fluffy and well combined
  2. Add in egg and vanilla and mix briefly until just combined
  3. Sift dry ingredients together, then mix into the wet
  4. If dough does not come together, add in water by tablespoon
  5. Finish needing dough and separate into 2 slabs. Wrap in plastic and chill for at least 1 hour
  6. Roll out dough to 1/4" thickness and cut into circles (I used a tea canister for a cutout!)
  7. Bake at 350 degrees for 5-7 minutes. As a rule, they'll probably take less time than you think. Don't wait for crisp edges, take out when they have just set.
  8. For the cream, mix cooled, melted butter with powdered sugar and vanilla until a dough forms. If the dough is too thick add in water by the tablespoon. If it is too thin add in more sugar.
  9. Roll the dough into a cylinder roughly the same size as your cookies will be. Refrigerate until firm. When ready to use, remove and slice. Assemble cookies! Enjoy.