Ultimate Homemade Oreos

Homemade Oreos redefine the classic cookie experience. Imagine soft, fudgy, and intensely chocolatey cookies generously filled with a velvety, melt-in-your-mouth creme frosting that perfectly mirrors the iconic original. This incredible recipe simplifies the process with clever shortcuts, making these irresistible treats surprisingly easy to achieve in your own kitchen.

If you’re a fan of unique cookie creations, be sure to explore our Cookie Dough Oreos next!

A Personal Note from the Author

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Experience Unforgettable, Melt-in-Your-Mouth Homemade Oreos!

Oreos have always held a special place in my heart as one of the most beloved cookies. It was only a matter of time before I embarked on creating my own rendition, and I’m thrilled to share this exceptional recipe with you.

Unlike the traditional crunchy store-bought Oreos, my Homemade Oreos offer a distinctly different, yet utterly delightful, texture. They are wonderfully soft, incredibly chewy, and permeated with a deep, rich chocolate flavor that truly elevates the experience. The classic creme filling is recreated with remarkable accuracy, tasting remarkably like the center of an original Oreo. However, the cookie component itself is more akin to a luxurious Oreo Whoopie Pie – thick, yielding, and bursting with chocolate goodness.

The secret to their unparalleled texture lies in slightly underbaking the cookies, allowing them to remain gloriously fudgy and a little gooey in the center. The magic truly happens when you frost them while they are still gently warm; this subtle warmth helps the frosting meld with the cookie, creating a harmonious bite that practically dissolves in your mouth. Each cookie is a testament to indulgence, offering a comforting chewiness that satisfies every chocolate craving.

If your cookie preferences lean towards soft and chewy cookies, rather than crispy ones, I am confident that these homemade Oreos will not just meet, but exceed your expectations. You might even find yourself preferring them over the store-bought version!

Why You’ll Love This Homemade Oreo Recipe

There are countless reasons to fall head over heels for these homemade Oreos. First and foremost, they deliver an incredibly satisfying flavor profile that rivals, if not surpasses, the original. The deep chocolate cookies, combined with the sweet, creamy filling, create a symphony of taste that’s simply irresistible. Beyond flavor, the texture is a game-changer – soft, chewy, and perfectly fudgy, making each bite a pure delight. And let’s not forget the convenience! Thanks to smart shortcuts like using cake mix and pudding mix, this recipe drastically cuts down on prep time without sacrificing quality. It’s perfect for busy bakers who crave impressive results with minimal fuss. Plus, the joy of creating these iconic cookies from scratch is incredibly rewarding, making them an ideal project for family baking or a special treat for friends.

Essential Ingredients for Your Homemade Oreos

Crafting these extraordinary homemade Oreos is surprisingly simple, especially with a few key ingredients that do most of the heavy lifting. Here’s a closer look at what you’ll need and why each component is crucial for achieving that perfect balance of flavor and texture:

• Triple Chocolate Fudge Cake Mix: This is our ultimate shortcut hero. While various brands exist, I’ve rigorously tested several and can confidently say that Betty Crocker’s Super Moist Triple Chocolate Fudge Cake Mix delivers a superior base. Its rich chocolate flavor and inherent moistness provide the perfect foundation for our soft, chewy cookies. Remember, we’re not following the package directions for making cake; we’re transforming it into cookies!
• Instant Chocolate Pudding Mix: This is another secret weapon for achieving an incredibly soft and fudgy cookie texture. It adds moisture and depth of flavor without making the dough too wet. Crucially, use *instant* pudding mix, not the “cook-and-serve” variety, and always add it directly to the mix in its dry, powdered form. A standard 4-serving size package is ideal.
• Large Eggs: Eggs bind all the ingredients together, providing structure and additional moisture to the cookie dough. Always use large eggs for consistent results in this homemade Oreo recipe.
• Unsalted Butter: Butter contributes significantly to the richness and tenderness of our cookies. For optimal results, ensure your unsalted butter is at room temperature – soft enough to easily indent with your finger, but not melted. This allows it to cream properly with other ingredients, creating a smooth, cohesive dough.
• Vanilla Extract: A touch of high-quality vanilla extract enhances the overall chocolate flavor of the cookies. For the best, most authentic taste, always opt for pure vanilla extract over imitation varieties. It makes a noticeable difference in the final product.

Crafting the Perfect Homemade Oreos Frosting

The frosting is where the magic truly happens, bringing that unmistakable classic Oreo creme flavor right into your homemade cookies. I genuinely believe this frosting tastes just like the delicious center of an authentic Oreo!

• Shortening for Authentic Flavor: The use of shortening is key to replicating the unique flavor and texture of the original Oreo creme filling. It provides a distinct taste that’s incredibly close to the real thing. If you prefer not to use shortening, unsalted butter can be substituted, but be aware that the flavor will lean more towards a traditional buttercream frosting rather than the iconic Oreo creme. Both options yield delicious results, but shortening offers that authentic “Oreo” note.
• Achieving the Ideal Texture: This frosting is intentionally very thick, designed to be more like a dense filling than a light, spreadable frosting. Its robust consistency helps it stand up beautifully between the two soft chocolate cookies. If you find it too stiff to work with, simply add a small amount of hot water or milk, about a half-tablespoon at a time, until it reaches a spreadable, yet still substantial, consistency.
• Use Right After Mixing: For the easiest application, it’s best to prepare and use the frosting immediately. The longer it sits, the more it tends to thicken and firm up, which can make it more challenging to spread evenly on your cookies. If it does become too firm, a quick re-beat with a splash of hot water or milk can often revive it.

Expert Tips for Perfect Homemade Oreos

Achieving bakery-quality homemade Oreos is easy with these insider tips and tricks:

• Always Use Parchment Paper or a Silpat® Liner: Lining your baking sheet with parchment paper or a silicone baking mat is crucial. It ensures that your cookies bake evenly, prevents them from sticking to the pan, and significantly reduces the risk of over-browning on the bottom. Plus, cleanup becomes an absolute breeze!
• The Art of Slightly Underbaking: This is perhaps the most important tip for creating truly soft, fudgy, and chewy cookies. Pull your cookies out of the oven just as the edges are set but the centers still look slightly soft or a tiny bit underdone. The residual heat from the baking sheet will continue to cook them gently as they cool, resulting in that desirable melt-in-your-mouth texture that makes these homemade Oreos so irresistible.
• Room Temperature Butter is Non-Negotiable: As mentioned in the ingredients, room temperature butter is essential for a smooth, homogenous dough and for achieving the right cookie texture. If your butter is too cold, it won’t mix properly; if it’s melted, the dough will be greasy and require excessive chilling.
• Chill the Dough (If Needed): If your kitchen is warm or if you notice your cookie dough is becoming too soft to handle easily, don’t hesitate to pop the scooped dough balls into the freezer for 10-15 minutes. This helps them maintain their shape during baking and prevents excessive spreading, ensuring thick, perfect cookies.
• Measure Dough Consistently: Using a tablespoon measuring spoon or a small cookie scoop ensures that all your cookies are uniform in size. This not only makes for beautifully matched sandwich cookies but also guarantees even baking times across the batch.

Frequently Asked Questions About Homemade Oreos

Here are some common questions bakers have when making these delicious homemade Oreos:

• Can I use a different brand of cake mix? While Betty Crocker’s Super Moist Triple Chocolate Fudge is highly recommended for its texture and flavor, other brands of chocolate cake mix can be used. However, results may vary slightly in terms of richness and chewiness.
• My frosting is too thin/thick, what should I do? If your frosting is too thick, add hot water or milk half a tablespoon at a time, beating after each addition, until it reaches the desired thick-but-spreadable consistency. If it’s too thin, gradually add a tablespoon of powdered sugar at a time until it thickens up.
• Can I make these gluten-free? You can experiment with a gluten-free chocolate cake mix and instant gluten-free pudding mix. Ensure all other ingredients are also gluten-free.
• How do I prevent my cookies from spreading too much? Ensure your butter is at room temperature, not melted. Chilling the scooped dough balls for 15-30 minutes in the freezer before baking also helps significantly reduce spread. Don’t overcrowd the baking sheet.
• Do I really need shortening for the frosting? For the most authentic “Oreo creme” flavor and texture, shortening is recommended. If you prefer to avoid it, butter can be used, but the frosting will taste more like a traditional buttercream.

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5 from 2 votes

Homemade Oreos

By
Chelsea Lords

These incredible Homemade Oreos are made easy with a genius combination of cake and pudding mix! Enjoy deeply chocolatey, thick, soft, and chewy cookies that sandwich a luxurious, creamy frosting tasting just like the classic.

Prep Time:

30 minutes
minutes

Cook Time:

8 minutes
minutes

Total Time:

38 minutes
minutes

Yield:

18
Homemade Oreos

Video Tutorial

Equipment

• Large sheet pan (15″ x 21″)
• Parchment paper or silicone baking mat
• Hand mixer
• Cooling rack

Ingredients

For the Cookies:

• ▢ 1 (13.25-ounce) package Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix (do not prepare according to package directions)
• ▢ 1 (3.9-ounce) package instant chocolate pudding mix (dry, do not prepare; 4-serving size package)
• ▢ 2 large eggs
• ▢ 8 tablespoons unsalted butter (1/2 cup, softened to room temperature)
• ▢ 1 teaspoon vanilla extract

For the Frosting:

• ▢ 2 cups powdered sugar
• ▢ 2 teaspoons granulated sugar
• ▢ 1/4 cup shortening (plain, such as Crisco)
• ▢ 1/8 teaspoon salt
• ▢ 1 teaspoon vanilla extract
• ▢ 1-1/2 to 2 tablespoons hot water

Instructions

Cookie Preparation

• Prepare Butter & Oven: Approximately one hour before you plan to start baking, remove the unsalted butter from the refrigerator to allow it to come to room temperature (as noted in our tips, this is crucial for the perfect dough consistency). While the butter softens, preheat your oven to 350°F (175°C). Line a large baking sheet (ideally 15″ x 21″) with parchment paper or a nonstick silicone baking mat and set it aside. This prepares your baking surface for even cooking and easy removal.
• Mix the Cookie Dough: In a very large mixing bowl, combine the cake mix, dry instant pudding mix, room-temperature softened butter, large eggs, and vanilla extract. Using a hand mixer (or a stand mixer fitted with a paddle attachment), begin to beat the ingredients on low speed. At first, the mixture may appear crumbly or dry, but continue mixing. It will gradually come together into a thick, cohesive dough. Use a rubber spatula to periodically scrape down the sides and bottom of the bowl to ensure all ingredients are thoroughly incorporated. Stop mixing as soon as a uniform dough forms to avoid overworking it, which can lead to tougher cookies.
• Portion & Bake Cookies: Using a tablespoon measuring spoon, scoop out level tablespoons of dough, forming them into smooth, round balls. Each dough ball should weigh approximately 20 grams for consistent size. You should yield about 34–36 individual cookie dough balls. If your dough feels particularly soft or sticky, place the formed dough balls on a plate and chill them in the freezer for about 15 minutes. This quick chill helps the cookies maintain their thick shape and prevents excessive spreading during baking. Arrange the cookie dough balls about 2 inches apart on your prepared baking sheet. Bake for 7–10 minutes. For optimal soft, fudgy, and intensely flavorful results, I highly recommend baking them for precisely 8 minutes, aiming for a slightly underbaked center. The edges should be just set, but the centers will still look a bit soft. Remove the baking sheet from the oven and allow the cookies to rest on the hot sheet for 3 minutes. This crucial resting period allows the residual heat to finish baking the cookies without over-drying them. After 3 minutes, carefully use a spatula to transfer the cookies to a wire cooling rack to cool completely. Repeat this process with any remaining cookie dough.

Frosting Preparation

• Mix the Creme Filling: In a medium-sized mixing bowl, combine the powdered sugar, granulated sugar, shortening, salt, and vanilla extract. Using your hand mixer, beat these ingredients together until they are well mixed. The mixture will likely be quite crumbly and thick at this stage, resembling a paste. Gradually add the hot water, starting with 1-1/2 tablespoons. Continue to beat the mixture until a thick, creamy frosting forms. If the frosting is still too stiff to spread, add the remaining 1/2 tablespoon of hot water, beating until it reaches an incredibly thick, almost dough-like consistency that is reminiscent of classic Oreo creme filling. It should be firm enough to hold its shape. It’s essential to frost the cookies immediately after preparing the frosting, as it tends to thicken further the longer it sits, making it harder to spread.

Assembly

• Assemble Your Homemade Oreos: Once all your chocolate cookies have cooled (it’s perfectly fine if they are still ever-so-slightly warm to the touch), it’s time to assemble! Divide the prepared frosting evenly among 17–18 of the cooled cookies. Spread a generous amount of frosting onto the flat side of each cookie. Then, gently sandwich each frosted cookie with one of the remaining 17–18 plain cookies, pressing lightly until the frosting reaches the edges. Your homemade Oreos are now ready to be devoured!

Recipe Notes

Note 1 (Butter Temperature): The success of these cookies heavily relies on using room temperature butter. If your butter is at all melted or too soft, your cookie dough will be greasy and likely require significant chilling before you can scoop and bake. It’s best to plan ahead and set the butter out about an hour before you begin making these delicious cookies.

Storage: These Homemade Oreos are truly at their peak freshness and softness on the day they are made. While they remain delicious, their texture will gradually firm up each day after baking. Store them in an airtight container at room temperature for up to 2-3 days.

Nutrition Information (Approximate)

Serving: 1cookie | Calories: 315kcal | Carbohydrates: 50g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 311mg | Potassium: 104mg | Fiber: 1g | Sugar: 40g | Vitamin A: 195IU | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation. Exact values may vary.

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