An easy and delicious gourmet version of everyone’s favorite childhood treat – Homemade Oreo Cookies are crisp chocolate cookies with a cream-filled center.
Oreo cookies are one of my favorite cookies. The classic cookies and cream combination never gets old (especially in ice cream!), but I wanted to create a grown up version of everyone’s favorite childhood cookie.
Enter my Homemade Oreo Cookie recipe (with a secret ingredient).
Gourmet Homemade Oreo Cookies
Oreo cookies are essentially two chocolate shortbread cookies held together with white creme filling. The cookies are crispy, not too sweet, with a deep chocolate flavor. To enhance the flavor, I added a secret ingredient – black sesame seeds. Black sesame seeds add a mild nuttiness to the cookies, and when combined with vanilla cream filling, the results are amazing! You can find black sesame seeds in the spice or Asian sections of specialty grocery stores.
Oreo cookies have a distinct black color. To achieve this classic color, I added black cocoa powder to my homemade Oreo cookie recipe.
Aside from the black sesame seeds and black cocoa powder, the rest of the ingredients needed to make homemade Oreos are your classic baking ingredients.
The cream filling is a simple buttercream made of confectioner’s sugar, butter, a pinch of salt, milk, and vanilla. Buttercream is usually whipped to a very light and fluffy and consistency, but the cream filling in Oreos is a little more dense. For this recipe, the cream filling is made in a food processor, or a blender.
How to Make Homemade Oreo Cookies
Making homemade Oreo cookies is a lot easier than you think! Here’s how you do it:
grind black sesame seeds
melt butter and chocolate
add flour, cocoa powder, salt, and baking soda to food processor
mix in sugar, egg, vanilla, and butter/chocolate mixture
refrigerate dough for 30 minutes
roll out dough and cut into circles
bake and cool completely
make cream filling
Tips for Making the Perfect Homemade Oreo Cookies
To get perfect shaped cookies, make sure to roll out the chilled dough between two layer of parchment paper to 1/4-inch thickness. If your dough is getting too warm, pop it back in the fridge for a few minutes to firm back up.
For the filling, I like to fill a piping bag fitted with large round icing tip. Alternatively, you can use a zip top bag and use a scissor to snip off the corner or simply spread the icing with a small offset spatula.
Try this recipe for homemade Oreo cookies. They are crispy, chocolate-y, and slightly nutty. You’ll never want the packaged ones again!
More Recipes You’ll Love!
Tahini Cookies with Dulce de Leche – buttery and rich Tahini Cookies are sandwiched together with dulce de leche.
Homemade Milano Cookies – buttery, crispy vanilla cookies sandwiched between dark chocolate ganache.
Salted Chocolate Chunk Espresso Cookies – sweet and salty with the perfect crunch!
Chocolate Peppermint Cream Sandwich Cookies – packed with chunks of chocolate and stuffed with cool peppermint cream.
Fudgy Dark Chocolate Crinkle Cookies – soft and chewy on the inside with a crackly exterior.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Homemade Oreo Cookies
- 2/3 cup 100 g black sesame seeds
- 7 oz 200 g dark chocolate
- 1 cup 226 g butter
- 1 1/4 cup 170 g flour
- 3/4 cup 85 g dark cocoa powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2/3 cup 140 g sugar
- 1 egg
- 1 tsp vanilla
- 2 1/2 cups 300 g confectioner's sugar
- 1/2 cup 113 g butter, room temperature
- pinch of salt
- 1 tbsp milk
- 1 tsp vanilla
- Add the black sesame seeds to a high speed blender and grind to a fine powder.
- In a medium size saucepan, melt chocolate and butter over medium heat. Remove from heat and let cool slightly.
- To the bowl of a food processor, add ground black sesame seeds, flour, cocoa powder, salt, and baking soda. Pulse to combine. Add slightly cooled chocolate/butter mixture, sugar, egg, and vanilla. Mix until a dough forms.
- Wrap the dough in cling wrap and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Working with 1/3 of the chilled dough at a time (keep remaining dough in refrigerator until ready to use), roll out between two pieces of parchment paper. Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Place cut out cookies on prepared baking sheets and bake 9-11 minutes. Let cool on baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely. Repeat with remaining dough.
- To make the filling, add all of the ingredients to a food processor. Blend until smooth. Transfer filling to a piping bag fitted with a large circle icing tip. Pipe filling onto the flat side of half of the cookies. Top with flat side of remaining cookies.