Whip up your own batch of homemade Oreo biscuits with this simple, foolproof recipe. Using pantry staples and a few key techniques, you’ll create crispy chocolate cookies with a smooth vanilla cream filling that rivals the store-bought favorite.
This is a comprehensive guide about oreo biscuit recipe.
Key Takeaways
- Simple ingredients: This Oreo biscuit recipe uses common baking staples like flour, cocoa powder, butter, and sugar—no fancy tools needed.
- Perfect texture balance: Achieve that signature crisp exterior and soft, creamy center with precise baking time and filling technique.
- Customizable flavors: Easily adapt the cream filling with vanilla, peppermint, or even Nutella for fun variations.
- Great for gifting: Homemade Oreo biscuits make thoughtful, personal gifts for birthdays, holidays, or care packages.
- Kid-friendly activity: Baking these cookies is a fun, hands-on project for families—kids love rolling and filling the biscuits.
- Long shelf life: Stored properly in an airtight container, these treats stay fresh and delicious for up to two weeks.
- Cost-effective alternative: Making Oreo biscuits at home is cheaper than buying premium or imported versions.
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Why Make Homemade Oreo Biscuits?
Let’s be honest—there’s something magical about biting into a cool, creamy Oreo biscuit. That crisp chocolate cookie sandwiching a smooth, sweet center is pure comfort in every bite. But have you ever wondered what’s really in those store-bought packs? Preservatives, artificial flavors, and a long ingredient list you can’t pronounce.
That’s where homemade Oreo biscuits come in. Not only do you get full control over the ingredients, but you also unlock a deeper connection to your food. Baking these treats from scratch lets you customize flavors, adjust sweetness, and enjoy the satisfaction of creating something delicious with your own hands. Plus, they’re surprisingly easy to make—no professional skills required.
Whether you’re a seasoned baker or just starting out, this Oreo biscuit recipe is designed to be approachable, reliable, and downright fun. Imagine surprising your family with a fresh batch of warm chocolate cookies, or packing a jar of homemade Oreos for a friend’s birthday. The joy of sharing something you made yourself is unmatched.
Ingredients You’ll Need
Before we dive into the steps, let’s gather everything you’ll need. The beauty of this Oreo biscuit recipe is that it uses simple, affordable ingredients you likely already have in your pantry.
For the Chocolate Cookie Base
- 1 cup (120g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (use Dutch-process for a richer flavor)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (optional, for dough consistency)
For the Vanilla Cream Filling
- ¼ cup (55g) unsalted butter, softened
- ¼ cup (30g) powdered sugar
- 1 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-Ins & Swaps
- For a richer taste: Swap regular cocoa for black cocoa powder (like in the original Oreo recipe).
- For a dairy-free version: Use vegan butter and plant-based milk.
- For a nutty twist: Add 1–2 tablespoons of peanut butter to the cream filling.
- For a festive touch: Mix in a few drops of peppermint extract during the holidays.
Pro tip: Always use room-temperature butter and eggs. This helps ingredients blend smoothly and creates a more even texture in your cookies.
Step-by-Step Baking Instructions
Now that we’ve got our ingredients ready, let’s walk through the process of making these homemade Oreo biscuits. Don’t worry—it’s easier than it looks, and I’ll guide you through each step like we’re in the kitchen together.
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps in your dough.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Mix for about 2–3 minutes until the mixture is light and fluffy. This step is crucial—it incorporates air into the dough, giving your cookies a tender crumb.
Step 4: Add Wet Ingredients
Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to make sure everything is evenly mixed.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be thick and slightly crumbly. If it feels too dry and won’t hold together when pressed, add 1–2 tablespoons of milk, one at a time, until it comes together.
Step 6: Shape the Cookies
Scoop out about 1 tablespoon of dough per cookie and roll it into a smooth ball. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass to about ¼-inch thickness. This helps them bake evenly and gives that classic Oreo shape.
Step 7: Bake to Perfection
Bake one sheet at a time in the center of the oven for 8–10 minutes. The cookies are done when the edges are set and the centers look slightly puffed. Don’t overbake—they’ll firm up as they cool. Overbaking leads to dry, crumbly cookies, which is the opposite of what we want.
Step 8: Cool Completely
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This is important—filling warm cookies will melt the cream and make a mess.
Making the Cream Filling
While your cookies cool, it’s time to whip up the creamy center that makes Oreo biscuits so irresistible. This vanilla cream filling is rich, smooth, and perfectly sweet—just like the real thing.
Step 1: Beat the Butter
In a clean mixing bowl, beat the softened butter on medium speed for about 1 minute until creamy and smooth.
Step 2: Add Sugar and Flavor
Gradually add the powdered sugar, mixing on low at first to avoid a sugar cloud, then increasing to medium speed. Beat in the vanilla extract and a pinch of salt. Mix until light and fluffy.
Step 3: Adjust Consistency
Add the heavy cream or milk, one teaspoon at a time, until the filling reaches a smooth, spreadable consistency. You want it thick enough to hold its shape but soft enough to pipe or spread easily.
Step 4: Fill the Cookies
Once the cookies are completely cool, pair them up by size. Spoon the cream filling into a piping bag fitted with a small round tip (or use a zip-top bag with the corner snipped off). Pipe a small dollop onto the flat side of one cookie, then gently press the second cookie on top to sandwich the filling.
For a neater look, you can also use a small offset spatula or butter knife to spread the filling. Just be gentle—these cookies are delicate!
Tips for Perfect Homemade Oreo Biscuits
Even with a great recipe, a few insider tips can take your Oreo biscuits from good to exceptional. Here’s what I’ve learned from making dozens of batches:
- Chill the dough if too sticky: If your kitchen is warm and the dough becomes soft, pop it in the fridge for 15–20 minutes before shaping. This makes rolling much easier.
- Use a cookie scoop: A 1-tablespoon scoop ensures uniform size, which means even baking and perfect sandwich pairs.
- Don’t skip the cooling step: Filling warm cookies leads to melted cream and messy hands. Patience pays off here.
- Store in layers: To prevent sticking, place parchment paper between layers of finished biscuits in an airtight container.
- Freeze for later: These cookies freeze beautifully. Wrap unfilled cookies individually and freeze for up to 3 months. Thaw and fill when ready to serve.
- Experiment with fillings: Try chocolate ganache, strawberry buttercream, or even a hint of cinnamon in the cream for seasonal flair.
One of my favorite tricks? Dip the finished Oreo biscuits in melted chocolate for an extra-decadent treat. Let the chocolate set on a wire rack, and you’ve got gourmet-style cookies that look as good as they taste.
Serving and Storing Your Homemade Treats
Now that you’ve baked and filled your Oreo biscuits, it’s time to enjoy them! These treats are best served at room temperature, where the cookies stay crisp and the filling stays creamy.
For a fun presentation, arrange them on a tiered dessert stand or pack them in a decorative tin. They’re perfect for afternoon tea, dessert platters, or even as edible party favors.
When it comes to storage, keep your homemade Oreo biscuits in an airtight container at room temperature. They’ll stay fresh and delicious for up to 10–14 days—though I doubt they’ll last that long! If your kitchen is particularly warm or humid, you can store them in the refrigerator, but let them come to room temperature before eating for the best texture.
Avoid stacking them directly on top of each other without parchment paper—this prevents smushing and keeps the filling intact.
Conclusion
Making your own Oreo biscuit recipe at home is more than just a baking project—it’s a chance to create something special, share joy, and enjoy a treat made with love. With simple ingredients, clear steps, and a little patience, you can recreate that iconic chocolate sandwich cookie right in your own kitchen.
Whether you’re baking for a holiday, a gift, or just because you deserve a sweet moment, these homemade Oreo biscuits deliver on flavor, texture, and nostalgia. Plus, you’ll never look at store-bought cookies the same way again.
So preheat that oven, gather your ingredients, and get ready to impress your family and friends with a batch of delicious, homemade treats. Once you try this Oreo biscuit recipe, you might just find it becoming a regular in your baking rotation.
Frequently Asked Questions
Can I make this Oreo biscuit recipe without an electric mixer?
Absolutely! You can cream the butter and sugar by hand using a sturdy whisk or wooden spoon. It’ll take a bit more elbow grease, but the results will still be delicious. Just make sure your butter is very soft to make mixing easier.
Why are my homemade Oreo biscuits too hard or crumbly?
This usually happens from overbaking or using too much flour. Be sure to measure your flour correctly—spoon it into the measuring cup and level it off. Also, bake only until the edges are set, and avoid overmixing the dough.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum, or add ¼ teaspoon per cup of flour to help bind the dough.
How do I prevent the cream filling from melting?
Always let the cookies cool completely before filling. If your kitchen is warm, chill the filled biscuits in the fridge for 10–15 minutes to help the cream set.
Can I freeze the cream filling separately?
It’s best to fill the cookies fresh, as freezing can alter the texture of the buttercream. However, you can freeze unfilled cookies and make the filling when ready to assemble.
What’s the difference between Dutch-process and natural cocoa powder?
Dutch-process cocoa is treated to be less acidic, giving it a smoother, richer flavor and darker color—perfect for mimicking the taste of classic Oreo biscuits. Natural cocoa is more acidic and works better in recipes with baking soda. For this recipe, Dutch-process is recommended but not required.