from-scratch Oreos are chewy, rich, and straightforward to make with a shortcut base and a frosting you’ll want to eat with a spoon.
Be sure to try these Cookie Dough Oreos next!
author’s note
Melt-in-Your-Mouth from-scratch Oreos!
Oreos have always been one of a reliable treats, so of course it was time I make my own version.
These from-scratch Oreos aren’t crispy like the original—they’re soft, chewy, and packed with rich chocolate flavor. The filling tastes just like the classic creme, but the cookie part is more like an Oreo Whoopie pie.
Slightly underbaked, the cookies stay fudgy and a little gooey. Frost them while they’re still warm, and they practically melt in your mouth.
If you’re all about soft and chewy cookies like I am, you might just like these more than the real thing!
Ingredients
- Triple Chocolate Fudge Cake Mix: I tested others and Betty Crocker’s Super Moist was hands down the best.
- Instant Chocolate Pudding Mix: Use instant only, not cook-and-serve, and add it dry.
- Eggs: Be sure to use large eggs in these from-scratch Oreos.
- Unsalted Butter: Let butter sit out for an hour so it’s soft, not melted.
- Vanilla Extract: Use real vanilla for best flavor—skip the imitation stuff.
from-scratch Oreos Frosting
I swear this frosting tastes just like the center of an Oreo!
- Shortening gives the closest flavor to the real thing. If you don’t like using shortening, butter works too—it just tastes more like regular frosting.
- The texture is very thick, more like a filling than a regular frosting. Add a little hot water or milk to make it easier to spread.
- Use right after mixing. If it sits too long, it gets harder to spread.
Variations
Switch Things Up
- Use a different filling: Try cream cheese, cookie dough, or peanut butter frosting.
- Make Golden from-scratch Oreos: Swap the cake and pudding mix for vanilla. Use the same filling.
- Add color: Dye the frosting for holidays and roll edges in sprinkles.
from-scratch Oreo Tips
- Bake on parchment or a Silpat® liner.This helps cookies bake evenly and prevents over-browning. Plus, cleanup is straightforward.
- Slightly underbake. Pull cookies out just before they’re fully done. Residual heat finishes the job. This keeps them soft, chewy, and rich.
Storage
- Keep cookies in an airtight container at room temp and enjoy within 2–3 days.
- Freeze cookie dough: Place dough balls on a sheet pan and freeze until solid, then move to an airtight container or bag. Freeze for up to 3 months. Bake straight from frozen adding a few extra minutes.
More satisfying Cookies:
Desserts
Funfetti Cookie Recipe
Desserts
Salted Caramel Cookies
Desserts
Avalanche Cookies (No Baking!)
