Cookie Dough Oreos
Homemade Cookie Dough Oreos pair fudgy chocolate cookies with a delicious cookie dough frosting—made by blending edible cookie dough into vanilla buttercream. The best cookie combo!
Servings: 18 full Cookie Dough Oreos
Cost: $12.95
Equipment
- Parchment paper or silicone baking mat
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 1
- 1/3 cup unsalted butter melted
- 1/3 cup brown sugar firmly packed; light or dark, I prefer dark
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk or heavy cream
- 1/3 cup miniature chocolate chips
Frosting
- 8 tablespoons unsalted butter 1/2 cup
- 1-1/2 teaspoons vanilla extract
- 1 tablespoon heavy cream
- 1/4 teaspoon salt
- 1-1/2 cups powdered sugar
Instructions
Cookies
- Before starting, take all the butter needed (2 sticks) out of the fridge to get to room temperature (for cookies and frosting!). Preheat oven to 350°F. Line a large sheet pan with parchment paper or a nonstick liner and set aside.
- In a very large bowl, add cake mix, pudding mix, room-temperature butter, eggs, and vanilla. Using a hand mixer, beat until just combined. It may seem crumbly at first, but it will come together. Use a spatula to scrape the sides and bottom as needed. Stop mixing as soon as a dough is formed.
- Using a one-tablespoon measuring spoon, measure out dough balls. Each should be 1 leveled tablespoon (20 grams). You’ll get around 34–36 cookies. (If dough balls are at all soft, pop them in the freezer for 15 minutes so they stay nice and thick while baking.) Place dough balls 2 inches apart on the lined sheet pan and bake for 7–10 minutes (I like them best at 8 minutes). You want to slightly under-bake these cookies to keep them soft and fudgy. Remove from oven and let stand on cookie sheet 3 minutes before transferring to a wire cooling rack to fully cool. Repeat to bake the rest of the cookies.
Edible Cookie Dough
- Heat Treat Flour: See note 1; You can heat treat flour in the microwave or oven. Let flour cool completely to room temperature before using. Don’t use any burnt or clumpy flour (if it’s off-color or smells burnt, it’s burnt). The flour should be light, white, and fluffy. Use a spoon to scoop the cooled flour into a measuring cup and level the top with the back of a table knife. Set aside.
- Meanwhile, melt the 1/3 cup butter and set it aside to cool back to room temperature—hot butter will melt the sugar and cause greasy/grainy cookie dough. In a medium bowl, use a spatula to add all the melted and cooled butter. Then add brown sugar and granulated sugar. Briskly stir or whisk until smooth, about 1–2 minutes—the mixture should be fully integrated and smooth (it changes consistency to be creamier, but the butter shouldn’t rise or separate).
- Once mixture is smooth, add salt, vanilla, and milk; stir until integrated. Stir in the fully cooled heat-treated flour and mini chocolate chips. Mix until combined and smooth. Place the cookie dough in the fridge to chill while preparing the frosting.
Frosting
- In a stand mixer, add 8 tablespoons of room-temperature butter. Beat on medium speed for 3 minutes, or until smooth and fluffy, scraping the sides with a spatula as needed. Add vanilla, cream, and salt. Beat to combine. Add in powdered sugar, then beat on low speed to combine.
- Once combined, increase mixer speed and beat until frosting is very light and fluffy, about 3–4 minutes. (Frosting will turn a lighter white). Remove the cookie dough from the fridge and break/crumble it on top of the frosting. Beat on low speed for about 10–20 seconds just to incorporate the cookie dough into the frosting; it’s okay if there are rippled chunks of dough—this makes the frosting have a fun texture!
Assembly
- Once cookies are mostly cooled (it’s okay if they’re barely warm—they’re so fudgy at this point!), divide frosting evenly among the 17–18 cookies. Frost generously, then sandwich with the remaining 17–18 cookies. You will likely have a bit of frosting leftover—about 1/2 cup. The leftover frosting is delicious enjoyed as a dip—I love dipping fruit, graham crackers, or real Oreos in it!
Video
Notes
Note 1: Here’s how to heat treat flour:
- Heat treat 1/2 cup more flour than you’ll need (in case edges burn).
- Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It’s done when it has reached 165°F.
- Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165°F, about 3–6 minutes.
Nutrition
Serving: 1serving | 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