Homemade Cookie Dough Oreos

Was it just me or were you totally excited when they announced the new cookie dough Oreo? I looked at every store I went to for a few weeks until I finally found them. Turns out they weren’t so much cookie dough Oreos as they were some strange caramel-eque flavor. They were good, they just didn’t taste like cookie dough sandwiched between two Oreo cookies. I decided to take matters into my own hands and make the cookie I so craved. It took several attempts, but I think I’ve finally developed a cookie that meets my cookie dough Oreo needs. The cookies are a bit softer than your packaged variety, but I’m absolutely in love with the texture. My friends and family thoroughly enjoyed the development of this recipe. Each batch was devoured until it was finally perfected. Go ahead and make some so you can devour your own!

*I found that I liked the smoothness of the cookie dough better than the added crunch of mini-chocolate chips.

 

 

 

Homemade Cookie Dough Oreos

I've finally developed a cookie that meets my cookie dough Oreo needs

Print
Pin
Rate

Servings: 48 Cookies

Ingredients

Oreo Cookie

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 10 tablespoons butter softened
• 2 large eggs

Cookie Dough Filling

• 1/2 cup butter melted
• 3/4 cups brown sugar tightly packed
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2-3 tablespoons water
• 1/2 cup mini chocolate chips optional

US Customary - Metric

Instructions

• Preheat oven to 375 degrees. Cover two cookie sheets with parchment paper.
• In a food processor (or stand mixer) combine flour, cocoa powder, baking soda, baking powder, salt, sugar, butter, and eggs. Blend until the dough comes together and everything is moistened.
• Take 1 teaspoon of dough at a time and roll into a ball. Place on parchment-lined cookie sheet and flatten slightly. Place each ball 2 or 3 inches apart. Continue making 48 balls. Cook in two batches so that each cookie sheet gets used twice.
• Bake in the preheated oven for 9 minutes. Bake one cookie sheet at a time and place it on the center rack in the oven. Let cool for a few minutes and then slide the parchment paper off the cookie sheet onto a cooling rack and allow the cookies to cool completely. Re-line the cookie sheet for the second batch.
• Make the filling by mixing together butter, brown sugar, vanilla, salt, and flour in a medium-size mixing bowl. Add water 1 TB at a time until the dough is the same consistency as a frosting. Stir in *chocolate chips if desired.
• Lay out cooled cookies in rows of two. Use a piping bag and wide-mouth tip to fill one side of the cookie and use another cookie to sandwich. Or use a knife and spread the cookie dough on the cookie.
• Store in an airtight container and enjoy with a big glass of milk.

Notes

For traditional Oreo filling:
1/2 cup shortening
2 cups powdered sugar
1 teaspoon vanilla extract

Nutrition

Calories: 111kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 102mg | Potassium: 27mg | Sugar: 10g | Vitamin A: 2.9% | Calcium: 0.9% | Iron: 2.6%

Course: Dessert

Cuisine: American

Keyword: Cookie dough Oreos

Share this post