Indulge in the decadent experience of Homemade Cookie Dough Oreos. These magnificent treats feature rich, fudgy chocolate cookies embracing a luscious, smooth cookie dough frosting, crafted from perfectly edible cookie dough blended with classic vanilla buttercream. Prepare for an unforgettable dessert that surpasses the store-bought versions!

For more delightful creations, you might also enjoy this Original Homemade Oreos recipe.

Ultimate Homemade Cookie Dough Oreos Recipe: Fudgy, Chewy & Irresistible

As a passionate baker, I’ve always held a special place in my heart for Oreos. My kitchen often becomes a playground for Oreo-inspired creations, from delightful Oreo Fudge to refreshing Oreo Ice Cream Cake. So, when Nabisco released their Limited Edition Cookie Dough Oreos®, I was among the first to stock up. However, their fleeting presence on shelves left me wanting more – much more!

This craving sparked a mission: to create my own version, one that would not only satisfy but truly elevate the cookie dough Oreo experience. What emerged from my kitchen are these extraordinary homemade cookies. They are soft, wonderfully chewy, and intensely chocolatey, offering a texture that’s closer to a gourmet whoopie pie than a traditional crisp Oreo. Each cookie sandwich is generously filled with a velvety cookie dough frosting – and yes, you can absolutely make them “double stuffed” or even “triple stuffed” for an extra decadent bite!

While the frosting might require a little extra time and attention, I promise you, every moment spent is an investment in pure bliss. This unique frosting is made with my “famous” edible cookie dough, expertly blended with a simple yet exquisite vanilla buttercream. The result is a frosting that is incredibly creamy, perfectly sweet, and delightfully fluffy – a far cry from any grainy or overly sugary frosting you might encounter.

The Secret to Our Fudgy Cookies: Cake Mix for Perfect Homemade Oreos

One of the most surprising yet effective ingredients in these Homemade Cookie Dough Oreos is a quality cake mix. This ingenious shortcut streamlines the baking process, requiring only four additional pantry staples to create a batch of perfectly rich and fudgy chocolate cookies. The cake mix is absolutely pivotal, not just for convenience, but for delivering the signature flavor and tender texture of these cookies.

After extensive testing with various brands and flavors, I’ve found that Betty Crocker’s® Super Moist Triple Chocolate Fudge Cake Mix stands out as the absolute best choice. It consistently delivers a profoundly rich chocolate flavor, and its inclusion of mini chocolate chips is a delightful bonus, scattering tiny pockets of melted chocolate throughout each cookie. When you grab a box, remember to ignore the package directions – we’ll be adding our own specific ingredients to transform it into the perfect Oreo-style cookie base. This clever hack ensures your cookies are moist, deeply chocolatey, and incredibly easy to prepare, making your homemade Oreos truly special.

Choosing the Right Pudding Mix for Enhanced Flavor and Texture in Your Cookies

Beyond the cake mix, the pudding mix plays another crucial role in achieving the perfect texture and depth of flavor in our Homemade Cookie Dough Oreos. For this recipe, it’s essential to use chocolate instant pudding mix. Avoid “cook-and-serve” varieties, as their different setting properties won’t yield the desired result. Similarly, sugar-free or reduced-calorie pudding mixes are not recommended, as they can alter both the taste and texture significantly, potentially making your cookies dry or less flavorful.

Make sure to select the small 3.9-ounce (111g) box of instant pudding mix. Remember, we’re using the dry mix only; there’s no need to prepare it according to the package instructions. It acts as a secret ingredient to keep the cookies incredibly moist and fudgy, enhancing the overall richness of the chocolate flavor and contributing to that satisfyingly soft, chewy bite that defines a truly great homemade cookie.

Essential Ingredients for Your Perfect Chocolate Oreo Cookies

In addition to the star cake mix and pudding mix, just three more ingredients complete our irresistible chocolate cookies. Each plays a vital role in creating the ideal texture and flavor profile:

• Eggs: Always opt for large eggs for consistent results in baking. They add essential structure and moisture, contributing significantly to the cookies’ wonderfully chewy texture and helping to bind all the ingredients together smoothly.
• Butter: This should be unsalted and softened to room temperature, but definitely not melted. Butter that is too soft or melted can cause the cookie dough to spread excessively during baking, leading to flat, thin cookies. Room temperature butter, on the other hand, creams beautifully, incorporating air for a lighter texture. If your butter happens to be too soft, a quick chill of the dough in the refrigerator for 15-30 minutes before baking will help maintain their perfect shape and thickness.
• Vanilla Extract: A splash of high-quality vanilla extract enhances the overall flavor profile of these cookies, complementing the rich chocolate beautifully and adding a layer of aromatic warmth. You’ll also find it playing a vital role in both our edible cookie dough and the final frosting, tying all the flavors together harmoniously.

The Star of the Show: Crafting the Perfect Edible Cookie Dough Frosting

The heart of these Homemade Cookie Dough Oreos is undoubtedly the magnificent frosting. This dreamy filling is a two-part masterpiece, combining the joyful, nostalgic taste of safe-to-eat cookie dough with the classic comfort of vanilla buttercream. The fusion creates a uniquely textured, intensely flavorful frosting that sets these cookies apart from any other.

• Edible Cookie Dough: The foundation of this frosting is a specially prepared cookie dough that is entirely safe to consume raw. This means it’s meticulously made without any eggs, and critically, the flour is always heat-treated to eliminate any potential safety concerns. This ensures you can enjoy that irresistible, nostalgic taste of raw cookie dough we all adore, worry-free. It adds a delightful chewiness and authentic cookie dough flavor to the filling.
• Vanilla Buttercream: This is a standard, rich buttercream, elevated with a subtle touch of salt and a generous amount of pure vanilla extract. These additions don’t just add flavor; they deepen the complexity and balance the sweetness, ensuring the frosting is perfectly delicious, incredibly smooth, and never bland or overly sugary. The buttercream provides the creamy base that allows the edible cookie dough to shine.

Important Flour Safety: Heat Treating for Edible Cookie Dough

When preparing edible cookie dough, one critical step is often overlooked: heat-treating the flour. Raw flour can harbor harmful bacteria like E. coli, making it unsafe for consumption. This simple process ensures your edible cookie dough is not only delicious but also perfectly safe to eat. Taking this extra step is crucial for peace of mind and enjoyable indulgence. Here are three reliable methods to effectively heat treat your flour:

1. Purchase Pre-Cooked Flour: For ultimate convenience and if available in your area, look for commercially available pre-cooked or heat-treated flour at your local grocery store or specialty baking shops. Always double-check the label to confirm it has been specifically processed for raw consumption and is safe for no-bake recipes.
2. Microwave Method: This is a quick and efficient way to heat treat flour. Place the desired amount of all-purpose flour in a microwave-safe bowl. Heat it in 30-second intervals on high power, making sure to stir thoroughly between each interval to ensure even cooking and prevent any spots from burning or clumping. Use an instant-read thermometer to check the temperature; the flour is safe once it consistently reaches 165°F (74°C) throughout.
3. Oven Method: For larger batches or if you prefer an oven, preheat your oven to 300°F (150°C). Spread the flour evenly in a thin layer on a baking sheet lined with parchment paper. Bake, stirring and checking the temperature with a thermometer every 1.5 to 2 minutes, until the flour reaches a consistent temperature of 165°F (74°C). This typically takes about 5-7 minutes, but exact times can vary depending on your oven and the amount of flour you’re treating.

After heat-treating, always allow the flour to cool completely to room temperature before incorporating it into your cookie dough recipe. This vital step prevents the melted butter and sugars from separating, which can result in a greasy or grainy texture in your delicious edible cookie dough.

Storage Tips for Your Homemade Cookie Dough Oreos

Explore More Irresistible Cookie and Bar Recipes

If you loved creating these unique Cookie Dough Oreos, you’re in for a treat! Here are a few more delightful cookie and bar recipes from my collection that are sure to satisfy your sweet tooth and expand your baking repertoire:

• Indulge in our Caramel Brownie Cookie Bars, a decadent creation featuring a rich cookie base, a fudgy brownie layer, and a gooey caramel swirl that’s simply irresistible.
• Discover the melt-in-your-mouth goodness of our Soft and Chewy Butterscotch Cookies – a classic favorite with a perfect chew and rich, buttery flavor.
• For a guilt-free start to your day or a healthy snack, try our wholesome No-Bake Healthy Breakfast Cookies, packed with nutritious ingredients and ready in minutes.
• Sink your teeth into our classic Chocolate Chip Cookie Bars, loaded with melty chocolate chips and a tender, buttery texture that’s perfect for sharing.
• Experience nostalgic delight with Frosted Honey Graham Cookies, featuring a tender graham cracker base topped with a luscious, tangy cream cheese frosting.

Cookie Dough Oreos

By Chelsea Lords

Homemade Cookie Dough Oreos beautifully combine fudgy chocolate cookies with a rich cookie dough frosting, crafted by blending edible cookie dough into velvety vanilla buttercream. This is truly the best cookie combination you’ll ever taste!

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour 40 minutes

Servings: 18 full Cookie Dough Oreos

Equipment

• Large sheet pan (15″ x 21″)
• Parchment paper or silicone baking mat
• Hand mixer
• Cooling rack
• Stand mixer

Ingredients

Cookies

• 1 (13.25-ounce) package Super Moist Triple Chocolate Fudge cake mix (Betty Crocker brand)
• 1 (3.9-ounce) package instant chocolate pudding mix (dry, do not prepare; small box)
• 2 large eggs
• 8 tablespoons unsalted butter (1/2 cup, softened to room temperature)
• 1 teaspoon vanilla extract

Edible Cookie Dough

• 3/4 cup all-purpose flour (see note below on heat-treating)
• 1/3 cup unsalted butter (melted and cooled)
• 1/3 cup brown sugar (firmly packed; light or dark, dark preferred)
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon whole milk or heavy cream
• 1/3 cup mini chocolate chips

Frosting

• 8 tablespoons unsalted butter (1/2 cup, room temperature)
• 1-1/2 teaspoons vanilla extract
• 1 tablespoon heavy cream
• 1/4 teaspoon salt
• 1-1/2 cups powdered sugar

Instructions

Cookies

1. Before you begin, ensure both sticks of butter (for cookies and frosting) are at room temperature. Preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper or a nonstick baking mat and set it aside.
2. In a very large mixing bowl, combine the cake mix, dry instant pudding mix, room-temperature butter, eggs, and vanilla extract. Using a hand mixer, beat these ingredients until they are just combined. The mixture may appear crumbly at first, but continue mixing and scraping the sides and bottom with a spatula until a cohesive dough forms. Stop mixing as soon as the dough comes together to avoid overworking it.
3. Using a one-tablespoon measuring spoon, portion out the cookie dough into balls. Each ball should be a level tablespoon (approximately 20 grams). You should yield about 34–36 cookies. If the dough balls feel too soft, place them in the freezer for 15 minutes. This chilling step helps prevent them from spreading too much during baking, ensuring perfectly thick and chewy cookies. Arrange the dough balls about 2 inches apart on your prepared sheet pan. Bake for 7–10 minutes; I find 8 minutes yields the best soft and fudgy results. It’s crucial to slightly under-bake these cookies to maintain their irresistible tenderness. Remove from the oven and allow them to cool on the cookie sheet for 3 minutes before carefully transferring them to a wire cooling rack to cool completely. Repeat the process for any remaining dough.

Edible Cookie Dough

1. Heat Treat Flour: Refer to the detailed “Important Flour Safety” section above for instructions on how to heat treat your all-purpose flour using either the microwave or oven method. Once treated, ensure the flour cools completely to room temperature before proceeding. Discard any flour that appears burnt or clumpy. The goal is light, white, and fluffy flour. Once cooled, spoon the flour into a measuring cup and level off the top with the back of a knife. Set aside.
2. Meanwhile, melt 1/3 cup of unsalted butter and set it aside to cool back to room temperature. Using hot butter will prematurely melt the sugars, resulting in greasy or grainy cookie dough. In a medium bowl, combine the cooled melted butter with the brown sugar and granulated sugar. Stir briskly with a spatula or whisk for 1–2 minutes until the mixture is completely smooth and integrated. It should become creamier, with no separation of butter.
3. Once the sugar-butter mixture is smooth, add the salt, vanilla, and milk; stir until integrated. Finally, fold in the completely cooled, heat-treated flour and mini chocolate chips. Mix until just combined and smooth. Place the prepared edible cookie dough in the refrigerator to chill while you prepare the frosting.

Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, add 8 tablespoons of room-temperature unsalted butter. Beat on medium speed for 3 minutes, or until the butter is light, smooth, and fluffy. Remember to scrape down the sides of the bowl with a spatula as needed to ensure even mixing.
2. Add the vanilla, heavy cream, and salt to the butter. Beat briefly to combine these ingredients. Next, gradually add the powdered sugar, beating on low speed until it is fully incorporated into the mixture.
3. Once combined, increase the mixer speed to medium-high and beat for another 3–4 minutes until the frosting becomes incredibly light and visibly fluffy. It will also lighten in color to a pale white. Remove the chilled edible cookie dough from the fridge and crumble it over the frosting. Beat on low speed for only about 10–20 seconds, just enough to incorporate the cookie dough into the frosting. It’s perfectly fine, and even desirable, to have small rippled chunks of cookie dough throughout the frosting; this adds a fantastic texture!

Assembly

1. Once your chocolate cookies are mostly cooled (a slight warmth is acceptable, as they are wonderfully fudgy at this stage!), carefully divide the prepared cookie dough frosting evenly among 17–18 of the cookies. Spread a generous amount of frosting onto one cookie, then gently sandwich it with another cookie. You will likely have a small amount of frosting leftover (about 1/2 cup). This extra frosting is incredibly delicious as a dip for fruit, graham crackers, or even traditional Oreos!

Recipe Notes

Note 1: Heat Treating Flour Details

• It’s recommended to heat treat about 1/2 cup more flour than needed for the recipe, in case any edges get slightly burnt or clumpy during the process.
• Microwave Method: Place flour in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each to prevent burning or clumping. Use an instant-read thermometer to ensure the flour reaches 165°F (74°C).
• Oven Method: Preheat oven to 300°F (150°C). Spread flour thinly on a parchment-lined baking sheet. Bake, stirring and checking the temperature every 2 minutes, until it reaches 165°F (74°C). This usually takes 3-6 minutes.

Storage: These cookies are undeniably at their absolute best on the day they are made. They are supremely soft and fudgy on Day 1. While they remain delicious, they tend to firm up slightly each day thereafter. Store them in an airtight container in the refrigerator to maintain freshness for 2-3 days.

Nutrition

Serving: 1 serving | Calories: 373kcal | Carbohydrates: 47g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 364mg | Potassium: 124mg | Fiber: 1g | Sugar: 29g | Vitamin A: 488IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

Nutrition information is automatically calculated and should be considered an approximation.