An OREO® Knockoff



I am admittedly not really wowed so much by chocolate cookies. I’m not sure why, as I love chocolate, but an actual chocolate cookie usually doesn’t do much for me. Give me an ooey gooey chocolate chip cookie any day. However, when I saw this cookie on Shawnda’s blog, I was reeled in. Yes, she had an awesome picture, but that wasn’t it. It was four little letters hidden in her description: O-R-E-O. I am a sucker for those little two-toned sandwich cookies… and my favorite cheesecake is an OREO® cheesecake. When Shawnda claimed that these tasted just like that little cookie, the deal was sealed. The post was starred, white chocolate was added to my grocery list, and off I went!

And let me tell you – these taste exactly like an OREO® cookie – a very moist, chewy OREO®. Perhaps the best part of this recipe is that there are no eggs, so go ahead and eat this dough straight from the bowl until your heart is content (I could be speaking from experience). I actually think that this dough would be wonderful frozen and incorporated into an ice cream cake or used in a million different ways. It’s just THAT good.

My cookies didn’t spread quite as much as hers did, which was a bit of a bummer because hers were so very pretty. But taste was not sacrified – these are fabulous! They take just a few minutes to mix together, so what are you waiting for? Go make them! Now!

Imitation OREO® (Chewy Chocolate-White Chocolate Chunk) Cookies

(Adapted from Confections of a Foodie Bride)

1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa*
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1-1/2 cups chopped white chocolate (a 4-oz. Ghiradelli bar yielded 1.5 cups for me)

*Substituting with natural unprocessed cocoa is not recommended. The Oreo-like flavor comes from the richer dutch-processed cocoa. I used Hershey Special Dark blend of dutch-processed and natural because I cannot find pure dutch-processed in these parts for the life of me!

Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.

Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Using a spatula, mix in the white chocolate. Chill dough for 15 minutes.

Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake (see note below). Let the cookies cool completely on the cookie sheet and store in an air-tight container.

Note: Shawnda states that she uses a No 12 scoop to drop a well rounded scoop of chilled cookie dough (a little less than 1/2 cup of cookie dough) and bakes for 24 minutes. At this size she gets 8 or 9 cookies with a diameter of 6 inches using the No 12 scoop. If you scoop a more normal sized cookie, she estimates 12-16 minutes in the oven. I used a large cookie scoop from Pampered Chef, which is approximately 3 Tablespoons in size, and I got 13 cookies out of my batch, with 18-20 minutes in the oven seeming to do the trick.


35 Responses to “An OREO® Knockoff”

  1. Ashley on January 24, 2008 at 11:02 am

    Ahh! These sound so perfect. Must have them.


  2. Michelle on January 24, 2008 at 11:05 am

    Thanks Ashley! Definitely give them a shot!


  3. Jade on January 24, 2008 at 11:16 am

    These look great! I’m not into chocolate cookies usually but these seem different….maybe I’ll try them out on the husband aka chocolate machine…


  4. Michelle on January 24, 2008 at 11:20 am

    Jade – I’m the same way with chocolate cookies, but these are just amazing! Let me know if you like them!


  5. Kate on January 24, 2008 at 1:30 pm

    This is a stupid question – but do you mean these taste like the cookie part of an oreo, or the whole oreo itself (filling and all)?

    Also – I found Dutch Chocolate at Sur La Table last weekend, if you have one of those by you.


  6. Michelle on January 24, 2008 at 1:35 pm

    Not a stupid question Kate! If you get a piece of white chocolate with your bite then it tastes like the whole oreo 🙂 Otherwise, the chocolate tastes like the cookie part of the oreo.

    Thanks for the tip on Sur La Table! There is one about 45 minutes from here so the next time I’m up that way I will have to look!


    • Amy Paice on January 15th, 2013 at 6:41 pm

      whole foods usually has dutch processed


  7. April on January 24, 2008 at 4:52 pm

    Oh my goodness! These look so good! I will take a dozen of them please!


  8. slush on January 24, 2008 at 4:56 pm

    Man, they look amazingly chocolatey. Would be awesome with a big, cold glass of milk before bed. Or when watching guilty pleasures at night on tv.


  9. MrsPresley on January 25, 2008 at 12:20 am

    i’m not a huge fan of chocolate cookies either…but i may have to try these. i have everything, even the dutch cocoa! funny story about that – i got the cocoa while i was in thailand! i met this couple from holland while i was there and they told me about this cocoa that you could purchase in the thai grocery stores that they could not longer find in holland… so off i went to the thai grocery store to grab myself some dutch cocoa! LOL


  10. Michelle on January 25, 2008 at 8:43 am

    MrsPresley – that’s so funny! I have gone to every store possible around here and none of them carry pure dutch cocoa! Maybe I just need to go overseas 😉


  11. Amber on January 28, 2008 at 9:36 am

    My husband would fall head over heals for one of these wonderful looking cookies. I bet they are awesome! They make me want to lick my screen.


  12. Michelle on January 28, 2008 at 9:38 am

    Oh Amber, you should definitely make these for him… they’re wonderful! And crumbled up in a bowl of vanilla ice cream – it tastes just like cookies n’ cream!


  13. Lizz Slabaugh on June 18, 2009 at 3:31 pm

    Ive been searching for the perfect cookie to save my sweet tooth.. THIS IS IT!!!!!!!!!!!!!!!!


  14. Michelle on June 18, 2009 at 3:34 pm

    Lizz – This will definitely cure a sweet tooth! Hope you enjoy!


  15. Crystal on June 22, 2009 at 5:50 pm

    My fav. cookie has always been Oreos! I’ve loved making these [3 times in the past month!] and will be trying out variations soon too. Mint chips, raspberry chips, maybe some coconut?!


  16. Lizz Slabaugh on June 25, 2009 at 9:46 pm

    Just made these and it cured my sweet tooth RIGHT AWAY..i only felt the need to eat half it was so good 🙂
    thanks again!


  17. Jillian on July 28, 2009 at 2:35 pm

    your directions dont say when to put in the white chocolate?


  18. Michelle on July 28, 2009 at 3:41 pm

    Hi Jillian – Thank you for pointing that out! You would stir in the chopped chocolate after you have finished mixing in the flour and milk. I have edited the recipe to be sure that step is in there. Sorry about that!


  19. Melissa on July 26, 2010 at 2:22 pm

    Made these this weekend for a friend. They were delicious! I really enjoy your recipes. Thank you!


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  23. Wendy Lohr on March 9, 2012 at 11:02 pm

    Oreos actually use black cocoa. You can order it from King Arthur Flour. Dutch process is a good sub though. Hershey’s ‘Special Dark’ cocoa is dutch processed. Droste is also, if you have a ‘gourmet’ grocery they usually carry it.


  24. Jana on July 26, 2012 at 12:37 pm

    I made these today for my family, and they are DELICIOUS! I got 11 shareable size cookies out of the recipe. I was wondering if a person could make these cookies into little “chippers” like a tablespoon each, and if that would require you to change the oven temp? Thanks for the wonderful recipe!


    • Michelle on July 28th, 2012 at 7:35 pm

      You could definitely make them smaller. You wouldn’t need to adjust the baking temperature, but you would need to reduce the baking time.


  25. Jen on August 4, 2012 at 5:54 pm

    This looks wonderful! I want to make these for a party (amoung several of your other recipes!!), would you recommend I make these the day of or can I premake the dough a day ahead?
    Also, will using regular cocoa powder just change the flavor or will it mess with the chemistry?
    thanks for your wonderful recipes, I just made your uber delicious mocha cupcakes with espresso frosting and they were a complete hit!!


    • Michelle on August 9th, 2012 at 3:58 pm

      Hi Jen, You can make these a day ahead without an issue. I highly recommend the Dutch cocoa in these, as that is what gives them that characteristic flavor. The chemistry will be okay, but they won’t taste the same.


  26. Bel on October 21, 2012 at 8:32 am

    Hi Michelle, can you please advise what kind of flour you used for this recipe?
    Can’t wait to make a batch but don’t want to ruin them.
    Thanks 🙂


    • Michelle on October 23rd, 2012 at 10:48 pm

      Hi Bel, I used all-purpose flour, my apologies for the lack of specificity!


  27. Lorr on January 26, 2013 at 12:12 pm

    Love the recipes on this site, but why is there everything but a PRINT button?


    • Michelle on January 27th, 2013 at 1:55 pm

      Hi Lorr, I have redesigned the site and nearly all recipes are reformatted and DO have a print button. I still have a little ways to go with getting the oldest recipes reformatted, and unfortunately this is one of those older recipes.


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