Despite the commonly-used name, these easy cookies aren’t necessarily a direct copycat of the crispy cookie we all know, but rather an homage to the idea of creamy white frosting sandwiched between chocolate cookies. We always called them Homemade Oreos in our house, understanding that they weren’t meant to be the same! In this easy, shortcut recipe, soft fudgy cookies are filled with fluffy buttercream in this all-time family favorite! Looking for a GIANT version of this cookie?? Try this Giant Chocolate Sandwich Cookie!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Cookies
- Boxed cake mix – Ignore the boxed directions as we’re just going to use the mix! I like Devil’s Food cake mix, but any flavor will work. All cake mixes are going to be a little different, so just know that you may get slightly different results if you switch brands.
- Eggs
- Shortening – I use butter flavor. This recipe is also commonly made with vegetable oil or butter in place of the shortening. You can certainly make it that way, however I find that the dough is often much to loose to scoop when using oil and the cookies spread more with butter, so I prefer shortening for more consistent results. I’ve heard refined coconut oil is an ok replacement as well.
Filling
- Butter – Here’s where the real butter shines! Always use real butter if you can.
- Powdered sugar
- Vanilla extract
Equipment
- Stand mixer – Or hand mixer. You can mix these by hand, but I find it easier to use a mixer. You’ll definitely want a mixer to whip the frosting.
- Cookie scoop – A cookie scoop is very helpful for sandwich cookies because it ensures they will all be the same size. I’m using my smallest scoop, which is 1 1/2 tablespoons, and this produces a cookie that is on the larger side. If you’d like a higher yield, or smaller cookies (more like the the size of actual Oreos) you’ll want to use a tablespoon or less of dough.
How to Make Homemade Oreos
- First you’ll mix up your super simple cookie dough by combining the cake mix with a couple of eggs and a little bit of shortening. A stand mixer or hand mixer is helpful here.
- Then you’ll just form your dough into small balls and space them out on a parchment-lined cookie sheet. The dough will flatten on its own during baking, so don’t flatten the dough balls.
- Bake those up until set around the edges and puffed in the middle, with a few little cracks here and there. You don’t want to over bake these! They will cool with nice craggly tops.
- While the cookies are cooling, whip up a quick frosting of butter, powdered sugar, and vanilla.
- When the cookies are completely cool, fill with a little frosting and gently sandwich with another cookie.
Storing and Other Tips
- Store finished cookies in an airtight container and store at room temperature. Enjoy these cookies within 3-4 days for best results.
- Using 1 1/2 tablespoons of dough per cookie, I got about 24 single cookies, or 12 sandwich cookies. If you use a smaller scoop, you can increase the yield. If using a smaller scoop (2 1/2 teaspoons – 1 tablespoon dough per cookie), you’ll get more like 36-44 individual cookies, or 18-21 sandwich cookies.
Frequently Asked Questions
Do I have to make these sandwich cookies?
Not necessarily. Feel free to eat them as is, or with a dollop of the frosting on top.
Can I make these ahead of time?
Yes! These are a great make-ahead cookie because they stay nice and moist for a few days. You can make and frost them before storing, or make the cookies and frost the next day when you’re ready.
Can I freeze these cookies?
Yep. Freeze with or without frosting in a single layer, then transfer to a freezer-safe container with a layer of parchment paper between layers of cookies. Thaw at room temperature for about 30 minutes.
Can I add food coloring or flavorings to these cookies?
Yep! Usually flavoring the frosting is enough. Peppermint, orange, lemon, or orange extracts or flavoring oils are great options. You can add food coloring to the frosting and even roll the finished cookies in colored sanding sugar or sprinkles as well.
Homemade Oreos
Soft Brownie-like cookies filled with fluffy vanilla buttercream. You might also enjoy them with cream cheese frosting as well! Many people love to keep these in the fridge and eat them cold.
Servings large sandwich cookies
Ingredients
Cookies
- 15.25 oz Devil’s Food Box Cake Mix ignore box directions
- 2 eggs
- ½ cup shortening I use butter flavored Crisco, see notes
Filling
- ½ cup real butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
- For cookies, preheat oven to 350℉ and line a baking sheet with parchment or a silicone baking mat and set aside.
- Place cake mix in a bowl and add shortening and eggs. Beat until well combined into a smooth cookie dough. Use a cookie scoop to portion dough into round balls onto the cookie sheet (photos show a scoop that is 1 ½tablespoons and produces a cookie on the larger side, 2 ½ teaspoons to 1 tablespoon produces an Oreo-sized cookie).
- Bake for about 10-12 minutes for larger cookies. All ovens cook differently so keep an eye on them. Edges should be set and tops nice and craggly. If your cookies are smaller than 1 ½ tablespoons they will bake faster, more like 8-10 minutes.
- Let cool on the baking sheet for about 5 minutes and then transfer to cooling rack. Cool completely before filling.
- Filling
- Beat butter until soft and creamy. Add vanilla, and then powdered sugar a little at a time, beating until incorporated. Continue to beat for 1-2 minutes until super creamy and fluffy. If for any reason your frosting is too thick, you can add tiny amounts of milk or cream until it reaches consistency, but it should be fine as-is!
- Scoop frosting into a zip-top bag and slice the corner off. Turn half of your cookies over with the bottom side facing up and then pipe your frosting on. Sandwich cookies together.
Notes
- This recipe is commonly made with vegetable oil in place of the shortening. You can certainly make it that way, however I find that the dough is often much to loose to scoop when using oil so I prefer shortening for more consistent results.
- Cake mixes are continuously changing sizes, which affects recipes like this based around them. If you use a different brand of cake mix than I do, results may vary. I have found if using oil in the recipe, or a box mix that is less than 15.25 oz, adding 1/4-1/3 cup of all purpose flour helps.
- Store finished cookies in an airtight container and store at room temperature. Enjoy these cookies within 3-4 days for best results.
- Using 1 1/2 tablespoons of dough per cookie, I got about 24 single cookies, or 12 sandwich cookies. If you use a smaller scoop, you can increase the yield. If using a smaller scoop (2 1/2 teaspoons – 1 tablespoon dough per cookie), you’ll get more like 36-44 individual cookies, or 18-21 sandwich cookies.
Nutrition
Serving: 1Sandwich cookie (made with 1.5 tablespoons dough for each half, Calories: 367kcal, Carbohydrates: 41g, Protein: 3g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 369mg, Potassium: 132mg, Fiber: 1g, Sugar: 29g, Vitamin A: 277IU, Calcium: 61mg, Iron: 2mg
Calories: 367kcal
Cost: $6
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Questions & Reviews
These Look And Sound Fabulous Almost Like A Whoopi Pie
the best thing ever
I Love Oreos. Especially homemade dessert/recipes. Homemade is so amazingly good that this homemade Oreo is going to be a perfect cookie recipe for me to make. The best part is no matter how big the amount of serving/cookies I want to cook/make, it show me exactly how long or how much of each ingredient I need to use.
Love this easy recipe – sooo good. Around Christmas time I will add a little peppermint extract and crushed candy canes to the frosting and that is super yummy too.
Do these freeze well?
Yes!
great idea, fun too, homemade is always better, so thank you!
We love these cookies in my family. But we also add cream cheese to the filling!????
I never have boxed mix available. Do you have a chocolate cake recipe that would work well? I’m looking for a change from whoopie pies and these look delicious!
I don’t, sorry! I always make these with a cake mix. You’d have to experiment with a cookie recipe to get the same texture.
Can I use a regular chocolate cake mix or does it need to be devils food cake mix?
Yes, you could use regular chocolate as well!
Looks delicious! If I can’t have oil or shortening would butter be an acceptable substitute?????
You can definitely try butter- they tend to flatten out quite a bit more and not stay quite as soft, but they should taste good!