Homemade Oreos made with chocolate wafers. Make homemade Oreo cookies with just a few ingredients and customize the buttercream for your favorite flavor.
The other day while I was hunting for the perfect graham cracker, I noticed nearly everyone passing by had a bag of Oreo Thins in their cart. They’re that irresistible. Rather than buy them, I decided to make my own — quickly and simply.
The real secret to homemade Oreos:
The trick is to use store-bought chocolate wafer cookies—those same wafers often used for no-bake desserts and holiday treats. Sandwich them with a buttercream that mimics classic Oreo filling, and you’ve got quick homemade Oreo Thins.
I was inspired by a matcha version I saw online and decided to make small-batch versions for you: vanilla, chocolate, and strawberry buttercream. Each flavored buttercream yields about 10–12 sandwich cookies, so choose the flavors you want and make just what you’ll eat.
You can double-stuff them if you like—one layer of chocolate and one layer of strawberry makes a fun Neapolitan-style cookie. If you dunk them in chocolate, well, that’s a personal choice (and delicious).
Each flavor is simple to prepare and comes together in minutes. Store unused wafers in the freezer so they stay crisp until you’re ready to assemble more cookies.
Easy Homemade Oreos
Make your own Oreo cookies at home. Choose from three buttercream fillings: vanilla, chocolate, or strawberry.
20 minutes
20 minutes
Ingredients
- 1 package chocolate wafers (store-bought)
Regular vanilla buttercream:
- 4 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons corn starch
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Splash of milk, if needed
Chocolate buttercream:
- 4 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons corn starch
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla
- 1/2 teaspoon chocolate extract (optional)
- 1/4 teaspoon salt
Strawberry buttercream:
- 4 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons corn starch
- 2 tablespoons strawberry jam
- 1/4 teaspoon salt
Instructions
- Decide how many cookies you want to make. Each buttercream flavor fills about 10–12 sandwiches.
- Make one buttercream at a time. In a bowl, beat together the butter, powdered sugar, corn starch, flavorings, and salt until thick and smooth. Add a splash of milk only if needed (the plain buttercream may need a little to come together).
- Transfer the buttercream to a piping bag or a plastic bag with the corner snipped off.
- Pipe a walnut-sized dollop onto one wafer, then top with a second wafer to form a sandwich.
- Repeat until the buttercream is used. If you want to double-stuff, add a second layer of a different flavored buttercream before topping.
Nutrition Information:
Yield:
30
Serving Size:
1
Amount Per Serving:
Calories: 78
Total Fat: 5g
Sodium: 60mg
Carbohydrates: 9g
Sugar: 6g
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