Homemade Oreo Cookie Recipe

Homemade Oreo Cookie Recipe

Written by Becky

This oreo cookie recipe is SO close to the original, with a hard chocolate cookie shell, creamy white center, a nice crunchy bite. A whimsical cookie, taking us back to our childhood and perfect for dipping into a cool glass of milk!  These unprocessed cookies are amped with butter and a touch of salt, making both your grown up and kid-like sides very happy.As I was searching the web for an oreo cookie recipe I found lots that used chewy cookies or chocolate cookies that looked more like woopie pies than oreos. I wanted something that tasted and looked like the original with a crunchy outer cookie that had a rich chocolate flavor and a creamy filling that could sandwich the two sides together perfectly.  Well I found the perfect cookie, created originally by the famous chef of Bouchon Bakery, Thomas Keller.

Homemade Oreo Cookie Recipe

I made these for our SLCmixer with Matt Caputo as he told the story of Caputo’s through food.  We all left with a good story, a happy belly filled with all of the best foods Caputo’s carries, and a taste of familiarity with an oreo cookie for the ride home.

The original recipe from Keller is completely unprocessed, using natural baking ingredients and no unknown additives.  I must admit though, that I did have to add a little cornstarch to the creamy center to thicken it up a little. If you don’t add the cornstarch, the cookies will be completely unprocessed but they will also most likely be a little runny on the inside.  I’m sure they will taste delicious either way.

Homemade Oreo Cookie Recipe

Oreo Cookie Recipe

Yield: 3 dozen cookies

Oreo Cookie Recipe


    for the chocolate cookies:
  • 1½ cups all-purpose plus 3 tablespoons flour
  • ¾ cup sugar
  • ¾ cup cocoa powder
  • 1½ teaspoons kosher salt
  • ½ teaspoon baking soda
  • 15 tablespoons unsalted butter, at room temperature
  • for the white chocolate filling
  • ½ cup heavy cream
  • 8 ounces white chocolate chips
  • optional: 1/2 teaspoon corn starch


  1. Make the cookies: Preheat oven to 350°F with racks in upper and lower thirds.
  2. Combine flour, sugar, cocoa, salt and soda in a mixing bowl, then mix with a mixer on low speed. Add butter a few tablespoonfuls at a time and continue to mix, increasing speed until a dough forms. (It will look dry and sandy at first.)
  3. Divide dough in 2 halves. Roll each half between 2 sheets of parchment paper to 1/8-inch thick, then chill on a baking sheet in the refrigerator, 25 minutes. Cut rounds from dough using a 2” to 2½” cutter, then transfer rounds to buttered baking sheets. Bake cookies, rotating sheets half way through, until centers are dry to the touch, 12 to 15 minutes. Cool cookies on sheets, 10 minutes, then transfer to cooling racks to cool completely.
  4. Make the filling: Bring cream to a boil in a small sauce pan. Place chocolate in a heat-proof bowl, then pour boiling cream over chocolate, whisking to combine. Let cool to room temperature.
  5. Assemble cookies: Spread 1 cookie with some of filling, then sandwich with another cookie. Serve with milk.


adding the cornstarch does technically make this cookies processed as corn starch, used in food manufacturing, is modified “by physically, enzymatically, or chemically treating the native starch.” But without the cornstarch my filling was not thick enough.


More vintage recipe recreations:

Homemade Peanut Butter Cups

Homemade Marshmallows

Grandma’s Banana Pudding


Comments (25)

  1. These look fantastic! I am tempted by Oreos every time I walk past them in the grocery store, and I usually can resist. This looks like a great homemade alternative that I can feel good about!

  2. I made these and had to add a bit more cornstarch to thicken the creme filling but my health obsessed roommates ate all of the cookies I baked the next day! Love the unprocessed recipes, makes me feel so much better when I binge on some cookies for a late night snack. Making the cookie dough snack next :]

  3. Thanks for sharing this recipe. I made them tonight, and i’ve got to say that they turned out pretty darn tasty. I was’nt sure how they where going to turn out at first, beccause my dough never set untill I added an extra tablespoon of butter. One helpful hint I’ll pass on – keep your dough well chilled to prevent it from sticking to your parchment paper. Like others I ended up adding closer to a tablespoon of corn starch to get my filling to set properly. Being new to baking I don’t have a good selection of cookie cutters, so I ended up using a lid to a can of Pam. It worked, but my cookies are rather large (kids won’t mind, but some adults probably will (next time I think I’ll use a cap from one of my spice bottles to get a smaller sized cookie). I only get 24 of my larger cookies, but the amount of filling was perfect, and the kids won’t need to double up on the amount of cookies they want during a snack. 🙂 Thanks again!!!

  4. Found a silicon oreo cookie mold on Etsy. . .had been looking for an Easter shortbread mold. . .but will get this instead. I have to believe as long as the dough is stiff like shortbreak. . .well chilled? .I would just pop the dough out of the mol?. I bake for an elderly gentleman and this will be such a great Easter surprise. . .loves his chocolates!
    Then in a tin for crispness?

  5. Just made these- they were OK but…

    If I made them again I’d change the filling. It’s not because of the consistency though- chocolate has a sort of “heating” effect even in the white chocolate. I believe if these are to be homemade versions of Oreos they would need the sweet sort of “cooling” effect of the icing that marries with the darker chocolate of the store bought Oreo.

    They will get eaten though! I like them and my partner is a better sport than I am- aka not a snob ;]

  6. hi! i love this recipe for the flavor, but i’m having trouble with a consistent…consistency! sometimes the cookies come out somewhat flat and lacey. i can’t figure out why. any thoughts you might have would be helpful. i’m using organic ingredients for the most part. sometimes they spread or flatten too much and become…lacey is the best word i have. help?! thanks : ) kate

    • Kate, I wish I could help more!! I haven’t had that problem. Here are my suggestions – make sure your measuring the flour the same every time and using the same flour. Also, make sure all of your ingredients are fresh (ie baking soda). Hope that helps!!

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