Imagine biting into a decadent treat that combines the classic Oreo cookie with the irresistible allure of raw cookie dough - without any of the safety concerns! These Homemade Cookie Dough Oreos are about to revolutionize your dessert game, transforming an ordinary snack into an extraordinary culinary experience that will have your taste buds dancing and your friends begging for the recipe. Get ready to elevate your baking skills and create a mind-blowing dessert that's part nostalgia, part gourmet magic!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 package Oreo cookies
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper and ensuring all ingredients are at room temperature.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Take the Oreo cookies and carefully separate the two cookie halves, keeping the cream filling intact.
- Using a small cookie scoop or spoon, place a dollop of cookie dough on one side of each Oreo cookie, making sure to cover the surface evenly.
- Gently press the other half of the Oreo cookie back onto the dough, creating a sandwich.
- Place the completed cookie dough Oreos on the prepared baking sheet and refrigerate for 15-20 minutes to help them set.
- Preheat the oven to 350°F (175°C) while the cookies are chilling.
- Remove the cookies from the refrigerator and bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, serve and enjoy your homemade cookie dough Oreos!
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the smoothest, most consistent cookie dough texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the dough tender.
- Chill for Success: The refrigeration step is crucial - it helps the cookies maintain their shape and prevents excessive spreading during baking.
- Chocolate Chip Distribution: Fold mini chocolate chips gently to ensure even spread throughout the dough.
- Precise Portioning: Use a small cookie scoop for uniform cookie dough layers on each Oreo.
- Cooling is Key: Allow cookies to cool completely on a wire rack to achieve the perfect texture and prevent sogginess.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 25mg
