Cookie Dough Stuffed Oreos

Cookie Dough Stuffed Oreos

Easy to make cookie dough filled Oreo cookies!

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings cookie sandwiches

Calories 193kcal

Author Sam Merritt

Ingredients

24 Oreo Cookies
½ cup (113 g) unsalted butter softened
¾ cup (150 g) brown sugar tightly packed
1 teaspoon vanilla extract
⅛ teaspoon salt
¾ cup + 2 Tablespoons (115 g) all-purpose flour
½ cup (90 g) mini chocolate chips
10 oz dark chocolate melting wafers
sprinkles or nonpareils optional

Instructions

Gently twist apart your Oreos and use a butter knife to scrape the filling into a small bowl. Set aside.
24 Oreo Cookies
Using an electric mixer, beat together butter and sugar until light and fluffy.
½ cup (113 g) unsalted butter, ¾ cup (150 g) brown sugar
Stir in reserved Oreo filling until well-combined.
Add vanilla and sprinkle in salt, stir well.
1 teaspoon vanilla extract, ⅛ teaspoon salt
Gradually add flour until completely combined.
¾ cup + 2 Tablespoons (115 g) all-purpose flour
Fold in chocolate chips.
½ cup (90 g) mini chocolate chips
Scoop out a heaping tablespoon of dough and roll it in your hands to form a ball. Place on top of one cookie shell, slightly flatten, and top with a second cookie shell. Set aside and repeat until all cookie shells are filled and cookie dough is used up.
Prepare melting wafers according to package instructions.
10 oz dark chocolate melting wafers
Dip cookie sandwiches in chocolate and place on wax-paper-lined cookie sheet. Top with sprinkles, if desired.
sprinkles or nonpareils
Allow chocolate to harden before serving.
Keep uneaten cookies refrigerated in an airtight container.

Notes

If dough is too sticky, allow it to set in the refrigerator for up to 5 minutes until it is firm enough to roll. Do not allow it to chill for too long, though, or it will become too hard

!While this cookie dough is egg-free, there have been links of E. coli to eating raw flour. Please consume at your own risk.

Nutrition