If you’re looking for a creative way to use your sourdough discard, these sourdough Oreo cookies are one of the most delicious treats you can bake. They feature rich chocolate cookies made with black cocoa powder, just like classic Oreos, but they’re softer, thicker, and filled with a luscious cream cheese frosting.
The sourdough discard adds subtle tanginess, incredible moisture, and a deeper flavor without making the cookies taste sour. Combined with crunchy Oreo pieces, buttery cookie dough, and creamy filling, every bite tastes like it came straight from a gourmet bakery.
Whether you’re baking for holidays, birthdays, cookie exchanges, or simply satisfying your sweet tooth, this recipe delivers impressive results every time.
Table of Contents
Why You’ll Love These Sourdough Oreo Cookies
These cookies offer everything cookie lovers enjoy.
- Rich chocolate flavor
- Soft chewy texture
- Bakery-style appearance
- Uses leftover sourdough discard
- Easy to make
- Perfect for freezing
- Family-friendly
- Beautiful enough for gifts
- Customizable filling
- Better than store-bought
Because the dough contains sourdough discard, it develops wonderful complexity without requiring long fermentation.
For more Oreo flavor recipes try our Oreo Cookies and Cream Sourdough Bread, Cookies and Cream Cupcakes, or Oreo Mug Cake.
Ingredients You’ll Need
The Cookie Dough
| Ingredient | Amount |
|---|---|
| Sourdough discard (room temperature) | ½ cup (120g) |
| Unsalted butter, melted | ½ cup (113g) |
| Granulated sugar | ½ cup (100g) |
| Brown sugar | ½ cup (100g) |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1¼ cups (150g) |
| Black cocoa powder | ½ cup (50g) |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Chopped Oreo cookies | 1 cup |
Why Black Cocoa? Black cocoa powder gives these cookies the signature dark Oreo appearance and smooth chocolate flavor.
Cream Cheese Filling
| Ingredient | Amount |
|---|---|
| Cream cheese | 2 oz (56g) |
| Powdered sugar | ½ cup (60g) |
| Milk | 1-2 tablespoons |
Step-by-Step Instructions
Prepare the Dough
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add:
- egg
- vanilla
- sourdough discard
Mix until fully combined.
In another bowl combine:
- flour
- black cocoa
- baking soda
- salt
Slowly mix the dry ingredients into the wet ingredients until no dry flour remains.
Fold in the chopped Oreo cookies.
Do not overmix.
Chill the Dough:
- Cover the bowl.
- Refrigerate for 45-60 minutes.
- This prevents excessive spreading and helps create thick bakery-style cookies.
Bake
- Preheat oven to 350°F (175°C).
- Line baking trays with parchment paper.
- Scoop about 2 tablespoons of dough for each cookie.
- Leave 2 inches between cookies.
- Bake for:
- 10-12 minutes
- The centers should appear slightly soft.
- Cool on the baking tray for 10 minutes before transferring to a rack.
Make the Filling
Beat together:
- cream cheese
- powdered sugar
Slowly add milk until smooth and pipeable.
You can also use classic Oreo buttercream if preferred.
Assemble
- Once cookies have cooled completely:
- Pipe frosting onto one cookie.
- Top with another cookie.
- Gently press together.
- The result resembles oversized homemade Oreo sandwich cookies.
Common Mistakes to Avoid
Avoid these common baking errors.
- Skipping the chilling step
- Using hot butter
- Adding too much flour
- Overmixing
- Baking too long
- Filling warm cookies
- Using natural cocoa instead of black cocoa
Delicious Variations
Once you’ve mastered the classic version, try these creative ideas.
Double Stuffed
Double the frosting.
Cookies and Cream
Mix white chocolate chips into the dough.
Mint Oreo
Add peppermint extract.
Peanut Butter
Spread peanut butter frosting inside.
Espresso
Add one teaspoon espresso powder.
Birthday Cake
Mix colorful sprinkles into the dough.
Serving Suggestions
These cookies pair wonderfully with:
- Cold milk
- Coffee
- Hot chocolate
- Vanilla ice cream
- Chocolate milkshakes
- Espresso
- Birthday dessert platters
- Holiday cookie trays
Storage and Freezing
| Method | Time |
|---|---|
| Room temperature | 3 days |
| Refrigerator | 1 week |
| Frozen baked cookies | 3 months |
| Frozen cookie dough | 3 months |
Store in an airtight container.
Separate layers using parchment paper.
Homemade Sourdough Oreo Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber Spatula
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale (optional)
- Cookie scoop (2 tablespoons)
- Baking sheets
- Parchment paper
- Cooling rack
- Piping bag or offset spatula
Ingredients
Cookie Dough
- ½ cup 120g sourdough discard, room temperature
- ½ cup 113g unsalted butter, melted and slightly cooled
- ½ cup 100g granulated sugar
- ½ cup 100g packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1¼ cups 150g all-purpose flour
- ½ cup 50g black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coarsely chopped Oreo cookies
Cream Cheese Filling
- 2 ounces 56g cream cheese, softened
- ½ cup 60g powdered sugar
- 1-2 tablespoons milk
Instructions
- Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the sourdough discard, egg, and vanilla extract, then whisk until fully combined.
- In a separate bowl, whisk together the flour, black cocoa powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Fold in the chopped Oreo cookies evenly throughout the dough.
- Cover the bowl and refrigerate the dough for 45-60 minutes.
- Scoop about 2 tablespoon-size balls of dough for each cookie and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Beat the softened cream cheese and powdered sugar until smooth.
- Add the milk one tablespoon at a time until the filling is smooth and spreadable.
- Once the cookies are completely cool, pipe or spread the filling onto the flat side of one cookie.
- Top with another cookie and gently press together to form a sandwich.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Calories: 315 kcal
- Carbohydrates: 44g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 42mg
- Sodium: 185mg
- Sugar: 25g
- Fiber: 2g
FAQs
Active starter or discard?
Both work fine but use sourdough discard. It adds moisture, but chemical leavening agents provide the lift. Active starter works just as well, although the flavor may be slightly milder.
How to get the real Oreo color/taste?
Use black cocoa or high-quality Dutch-process cocoa powder. Regular cocoa works, but lacks the iconic dark color and flavor.
Why did my cookies spread too much?
The dough was likely too warm. Chill the dough cut shapes in the freezer for 10 to 15 minutes before baking.
Can I make them without the cream cheese filling?
Yes. They are delicious as soft chocolate cookies on their own, or you can use vanilla buttercream, marshmallow fluff, or classic Oreo-style frosting instead.
Can I freeze sourdough oreo cookies?
Absolutely. Freeze assembled cookies or unbaked dough balls for up to three months.
Can I make them gluten-free or vegan?
Yes. Substitute a 1:1 gluten-free flour blend and use plant-based butter and dairy-free filling alternatives.
These sourdough Oreo cookies are a fantastic way to transform leftover sourdough discard into a decadent homemade dessert. Their deep chocolate flavor, chewy texture, and creamy filling make them a standout treat for every occasion. With black cocoa powder, chopped Oreo cookies, and a tangy sourdough base, they capture the nostalgic taste of classic sandwich cookies while offering a rich, bakery-quality upgrade.
Bake a batch once, and they’re sure to become one of your favorite sourdough discard recipes.
