Homemade Oreo Cookies with Marshmallow Buttercream

Craving the classic taste of an Oreo but want to skip the store-bought version? I’ve got the most delicious homemade Oreo cookie recipe for you! With this recipe, you’ll create your own batch of rich, chocolatey cookies perfectly paired with a sweet and creamy filling. The best part? You can customize the flavors to your liking and enjoy these delicious treats fresh out of your kitchen. Get ready to impress your taste buds and anyone lucky enough to try them!

Homemade Oreo Cookie Recipe

A classic Oreo cookie will forever be nostalgic! I used to love dipping Oreos into a class of cold milk. I even dipped them into peanut butter (which inspired my Peanut Butter Oreo Cake). Now as an adult, the store-bough Oreo cookies don’t quite hit my taste buds like they used to. However, a Homemade Oreo Cookie is another story! Making this childhood favorite cookie from scratch takes it to a whole new level of deliciousness!

These homemade Oreo cookies aren’t a total copycat of the store-bought version because they’re not as crunchy. With the homemade version, you get a softer cookie, but the flavor is still very much like the real deal thanks to DARK COCOA POWDER. See how I emphasized that? It’s important. In fact, click on those bold words and you’ll find the exact brand I love to use.

Why is dark or black cocoa powder important for these cookies? Using a dark or black cocoa powder is a total game changer for these homemade Oreo cookies. Dark cocoa has a richer, more Oreo-like flavor. The Extra Brute Cacao Barry Cocoa Powder I linked above also has a higher fat than regular cocoa powder. Remember, fat creates and retains moisture in our baked goods. Using the dark cocoa not only adds richness to the cookies, it’s keeps them soft. Using regular Hershey’s cocoa powder will result in a more crumbly, dry texture.

What if I can only get regular cocoa powder? If regular cocoa powder is your only option, I would suggest adding an extra egg yolk to the recipe. You may even find that removing 2 tablespoons of flour is also helpful in getting a softer, less crumbly texture.

Ingredients for Homemade Oreo Cookies

• All-purpose flour
• Dark cocoa powder such as Extra Brute Cacao Barry
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg

How to Make Homemade Oreos

These cookies come together quite quickly and are pretty easy to make. Here’s a step-by-step look:

Using a cookie scoop or spoon, create 1.2 oz. balls of cookie dough. Roll each into a smooth ball, placing them about 2-3 inches apart on the cookie sheet (for a standard cookie sheet, you should be able to fit 12 cookies). Place a small square of parchment on the first ball of cookie dough, then use the bottom of a measuring cup or drinking cup (as long as it’s flat and smooth) and gently press the cookie dough down (it should be about 1/3-½ inch thick). Repeat for all of the cookies.

How to Make the Marshmallow Buttercream

For the marshmallow buttercream, be sure to get the store-bought marshmallow cream. We’ll be adding it to butter, powdered sugar, a little salt, and vanilla.

With the 1.2 ounce cookies, you’ll get about 14 cookie sandwiches.

Can these cookies be made gluten-free? Absolutely! I recommend using the brand Cup4Cup or Bob’s Red Mill One for One baking flour. The flour will be a one for one sub to the all-purpose flour.

Other Flavor Combinations

Have fun with these cookies and try them with different fillings. I highly recommend peanut butter buttercream, chocolate Biscoff buttercream, strawberry buttercream, caramel sauce and caramel buttercream, or regular chocolate buttercream. You’ll find all of those recipes right here on CakebyCourtney.com. Just search the flavor and you’ll find lots of options!

Homemade Oreo Cookies

4.75 from 12 votes

Rich and tender dark chocolate cookies, filled with a soft marshmallow buttercream.

Servings 14 cookies

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Ingredients

  

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For the Cookies

• 1.5 cups (180 g) all-purpose flour
• 3/4 cup (88.5 g) Extra Brute Cacao Barry Cocoa Powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, slightly cold
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) brown sugar, packed
• 1 egg, cold

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly chilled
• 3 cups (375 g) powdered sugar, measured then sifted
• 4 ounces store bought marshmallow cream
• 1/2 teaspoon (2.1 g) vanilla extract
• pinch of salt

Instructions

 

FOR THE COOKIES

• Preheat your oven to 350 F. Line two baking sheets with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In a separate mixing bowl, beat together the butter and sugars until smooth. Stir in the egg until well mixed.
• Gradually add the dry ingredients and stir on low speed until mixed.
• Using a cookie scoop or spoon, create 1.2 oz. balls of cookie dough. Roll each into a smooth ball, placing them about 2-3 inches apart on the cookie sheet (for a standard cookie sheet, you should be able to fit 12 cookies). Place a small square of parchment on the first ball of cookie dough, then use the bottom of a measuring cup or drinking cup (as long as it’s flat and smooth) and gently press the cookie dough down (it should be about 1/3-½ inch thick). Repeat for all of the cookies.
• Bake the cookies for 6 to 7 minutes. Allow to cool completely before making the cookie sandwiches.

FOR THE BUTTERCREAM

• Beat the butter and marshmallow cream until smooth.
• Gradually add the powdered sugar, followed by the vanilla and salt.
• Continue to beat for an additional 1 to 2 minutes, so the frosting becomes lighter in color and texture.
• Use a piping bag to pipe buttercream on half of the cookies, then pressing the remaining cookies on top to create the cookie sandwich. The buttercream will spread just a bit. We want it to come close to the edge of the cookie but not over the edge of the cookie.

Course: Dessert

Cuisine: Cookies

Keyword: Homemade Oreo Cookies