Cookie dough sandwiched between homemade soft chocolate chip cookies is everything you could want in a cookie dough Oreo. You will love it!
Was everyone else super excited when they announced their new cookie dough Oreos? We scoured every store for weeks until we finally found them. Turns out they weren’t cookie dough Oreos, but a weird caramel flavor. They were good, they just didn’t taste like cookie dough sandwiched between two Oreo cookies. We did what we do best, took matters into our own hands and made the cookies we craved so much.
These cookies are a bit softer than the ones you package, but we absolutely love the texture. Friends and family absolutely loved the development of this recipe, devouring each batch until it was finally perfect. Go ahead and make some so you can eat your own!
Chocolate chips are optional?
I know some of you love chocolate chips in cookie dough, but I find that I prefer the smoothness of cookie dough to the crunch of mini chocolate chips. If you like that extra crunch, go for it! If you don’t like it like I do, you don’t lose anything by leaving them out.
Is the cookie dough in Homemade Cookie Dough Oreos safe to eat?
The dough in this recipe does not use eggs, so it can be eaten without cooking. If you are worried about the flour, you can toast the flour before using. Spread it out on a sheet pan and bake in a 350 degree oven for 10-15 minutes, or in a large skillet over medium heat for 5-7 minutes.
Cookie Dough Oreo Cookies are best eaten fresh when they are at their softest. Store cookies in an airtight container for up to 7 days.
If you liked this recipe, you might be interested in these other delicious cookie recipes:
I Finally Developed a Cookie That Meets My Oreo Cookie Dough Needs
- 1 1/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon Salt
- 1 1/2 cup sugar
- 10 tablespoon butter soften
- 2 big egg
Cookie Dough Filling
- 1/2 cup butter melted
- 3/4 cup brown sugar tightly packed
- 2 teaspoon vanilla
- 1/2 teaspoon Salt
- 1 cup all purpose flour
- 2-3 tablespoon water
- 1/2 cup mini chocolate chips Elective
Preheat oven to 375 degrees. Cover two cookie sheets with parchment paper.
In a food processor (or stand mixer), combine the flour, cocoa powder, baking soda, baking powder, salt, sugar, butter, and eggs. Stir until the dough comes together and everything is moistened.
Take dough 1 teaspoon at a time and roll into a ball. Place on a cookie sheet lined with parchment paper and flatten slightly. Place each ball 2 or 3 inches apart. Continue to make 48 balls. Cook in two batches to use each cookie sheet twice.
Bake in preheated oven for 9 minutes. Bake cookie sheets one at a time, and place them on the center rack of the oven. Let cool for a few minutes, then slide the parchment paper off the cookie sheet onto a cooling rack and let the cookies cool completely. Rearrange the cookie sheet for the second batch.
In a medium mixing bowl make the filling by combining the butter, brown sugar, vanilla, salt, and flour. Add water 1 TB at a time until the dough is the same consistency as icing sugar. Add *chocolate chips, if desired.
Arrange cooled cookies in rows of two. Fill one side of a cookie with a piping bag and wide tip, then sandwich with another cookie. Or use a knife to spread the cookie dough on top of the cookies.
Store in an airtight container and enjoy with a tall glass of milk.
For the traditional Oreo filling:
1/2 cup shortening
2 cups powdered sugar
1 teaspoon vanilla extract
Calories: 111kcal | carbohydrate: 15G | protein: 1G | fat: 5G | Saturated fat: 3G | cholesterol: 18mg | sodium: 102mg | Potassium: 27mg | sugar: 10G | Vitamin A: 145unit | calcium: 9mg | iron: 0.5mg