Homemade Oreo Cookies: A Delicious DIY Treat

Easy DIY Oreo Cookies Recipe from Scratch - BraveTarts Method

Indulge in the ultimate homemade Oreo cookies experience with this irresistible recipe. These cookies are just as dark and intense as the original, with a perfect balance of bitterness and sweet vanilla filling that will satisfy your cravings.

Creating your own Oreos from scratch is a rewarding experience that brings the joy of baking right into your kitchen. The aroma of freshly baked chocolate wafers and the satisfaction of crafting your own creamy filling make this recipe a must-try for cookie lovers and baking enthusiasts alike.

In less than an hour, you can whip up a batch of these iconic sandwich cookies using simple ingredients and basic kitchen equipment. Whether you’re looking to impress guests or simply treat yourself, these homemade Oreos are sure to become a new favorite.

Perfecting the Chocolate Wafer Dough

The secret to achieving the perfect Oreo texture lies in the careful preparation of the chocolate wafer dough. Start by creaming together butter, sugar, and golden syrup until light and fluffy. The golden syrup adds a subtle caramel note and helps bind the eggless dough, resulting in crisp cookies that won’t turn tough.

Incorporate a blend of high-fat Dutch-process cocoa powder and all-purpose flour to achieve that signature Oreo flavor and color. For best results, use a bleached all-purpose flour like Gold Medal to strike the ideal balance of protein and starch.

Once the dough comes together, knead it until smooth and divide it in half. The texture should be stiff and thick, but not crumbly. If you’re up for a challenge, try using an embossed rolling pin for a decorative touch on your cookies.

Rolling, Cutting, and Baking the Wafers

To maintain the deep, dark color of your Oreo wafers, dust your work surface generously with cocoa powder before rolling out the dough. Aim for a thickness of just 1/8 inch to ensure your cookies are delicate and crisp.

Cut the dough into 1.5-inch rounds and arrange them on a parchment-lined baking sheet. As they bake, the wafers will darken to an inky black color, thanks to the alkalinity of the dough. Trust your senses and remove them from the oven when they’re fragrant and firm to the touch, typically after about 15 minutes at 350°F (180°C).

Creating the Perfect Oreo Filling

The key to achieving that classic Oreo filling consistency is using clarified butter. Melt and simmer the butter to remove its water content, then whip it together with powdered sugar to create a thick, creamy paste that won’t squish out of your cookies.

Work quickly to pipe a dollop of warm filling onto half of your cooled wafers, then sandwich them with the remaining halves. As the filling cools, it will stiffen to perfectly mimic the texture of store-bought Oreos.

Homemade Oreo Cookies Recipe


For the Chocolate Wafers:

  • 4 ounces unsalted butter (about 8 tablespoons; 115g), creamy and soft, about 68°F (20°C)
  • 3 1/2 ounces sugar (about 1/2 cup; 100g)
  • 2 ounces golden syrup (about 3 tablespoons; 55g), such as Lyle’s
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon coconut extract (optional)
  • 5 3/4 ounces bleached all-purpose flour (about 1 1/4 cups, spooned; 165g), such as Gold Medal
  • 1 1/4 ounces Dutch-process cocoa powder (about 1/3 cup plus 1 tablespoon; 35g), such as Cacao Barry Extra Brute, plus more for dusting

For the Filling:

  • 6 ounces unsalted butter (about 12 tablespoons; 170g)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon Diamond Crystal kosher salt
  • 8 1/2 ounces powdered sugar (about 2 cups plus 1 tablespoon; 240g)


  1. Prepare the Chocolate Wafer Dough: In a stand mixer with a paddle attachment, combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using). Mix on low to combine, then increase to medium and beat for 5 minutes until fluffy and light. Scrape the bowl and beater halfway through.
  2. Sift together flour and cocoa. Gradually add this mixture to the butter mixture on low speed. Mix until a smooth dough forms. Knead the dough against the sides of the bowl, then divide in half and flatten into disks. Use immediately or refrigerate for up to 1 week.
  3. Shape and Bake the Wafers: Preheat oven to 350°F (180°C) with the rack in the middle position. Roll out the dough on a cocoa-dusted surface to 1/8 inch thickness. Cut into 1 1/2–inch rounds and place on a parchment-lined baking sheet, leaving 1/4 inch between wafers. Bake for about 15 minutes until firm and dry. Cool on the baking sheet.
  4. Prepare the Filling: Melt butter in a 2-quart stainless steel saucier over medium-low heat. Simmer, stirring constantly, until the butter stops hissing and popping. Strain into a stand mixer bowl fitted with a paddle attachment.
  5. Add vanilla, salt, and powdered sugar to the butter. Mix on low to combine, then increase to medium and beat for 5 minutes until creamy and soft. Transfer to a pastry bag fitted with a 1/2-inch tip.
  6. Assemble the Cookies: Pipe about 1 tablespoon of filling onto half of the wafers. Sandwich with the remaining wafers. Let stand at room temperature for 30 minutes to set the filling.


For the best yield and most delicate cookies, ensure you roll the dough to 1/8 inch thickness. Slightly thicker wafers will still taste great but will result in fewer cookies.

Nutrition Facts (per serving)
95 Calories
5g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings: 45
Amount per serving
Calories 95
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 16%
Cholesterol 14mg 5%
Sodium 28mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 1g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 3%
Potassium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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