Oreo Cookie Dough Treats
If you love cookie dough, these Oreo Cookie Dough Treats are a safe way to get your fix. These Cookie Dough Filled Oreos take little effort and are packed full of deliciousness.
Nabisco has a limited edition Cookie Dough Oreo, but this recipe has a thick layer of egg-free cookie dough that is so much tastier than anything factory-made!
Why You Should Make
- This is an easy semi-homemade treat!
- The homemade cookie dough filling is safe to eat!
- These are WAY better than Oreo’s packaged version.
Frequently Asked Questions
Why Can't You Eat Raw Cookie Dough?
There are two ingredients in most cookie dough that can cause a food-borne illness otherwise known as food poisoning. Both raw flour and raw eggs can make you sick.
Raw eggs may contain salmonella, which is a bacteria that can reside on the shell and inside the egg, Ingesting a contaminated raw or undercooked egg can cause gastrointestinal distress and is especially dangerous for infants, pregnant women, the elderly, and anyone immune-compromised.
Uncooked flour can contain e-coli which can also cause food poisoning. See below how to cook the flour to make it safe.
How Do You Make a Safe Edible Cookie Dough?
Make an egg-free recipe using only butter and/or cream cheese to provide the texture of cookie dough. Plus, cook your flour by heating it to 160 degrees by placing it in the oven for 10 minutes at 350 degrees or using 15-second increments in the microwave. This will kill any bacteria lurking in the flour.
How to Make Oreo Cookie Dough Cookies
- First, cook and cool the flour so it’s safe to eat raw.
- Next, mix together the cookie dough ingredients and set them aside.
- Split open the Oreo thins carefully, trying not to break too many. You can scrape off the filling if you’d like, but it can be tedious so I left it alone.
- Use a small cookie scoop to add cookie dough to one half of the Oreo, then top with the other half, gently pressing to spread the dough to the edges.
- Press mini-chocolate chips into the cookie dough to garnish, if desired.
Tips for Making Cookie Dough Filled Oreos
- Use any kind of Oreos you like. I prefer the thinner Oreo Thins.
- Don’t chill the cookie dough filling before using. When it’s at room temperature, it’s easier to smash the dough and get the chocolate chips to adhere.
- These do not need to be refrigerated, but they will keep longer kept cold in an airtight container.
More Cookie Dough Desserts
- Edible Sugar Cookie Dough from Mom on Timeout
- Chocolate Cookie Dough Brownies
- Chocolate Cookie Dough Dip
- Cookie Dough Chocolate Truffles
- More of my Best Cookie Recipes
Two Sweetie Pies
This is a part of a monthly series where my blogger friend, Danielle, and I try a recipe from each other’s blogs. I made a quadruple batch of her son’s favorite Edible Cookie Dough and used it to make these semi-homemade cookies! Make sure to follow Hugs & Cookies XOXO on Facebook – Twitter – Instagram
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- 1 13.1 ounce package of Oreo Thins
- 1/2 cup butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1 1/2 cups flour, cooked (see notes for details)
- 1 cup mini chocolate chips, plus more to garnish if desired
- Carefully separate all the Oreos into 2 halves, trying to keep them intact.
- Make the edible cookie dough by beating together the butter and sugars.
- Add vanilla and cream.
- Mix in the salt and flour.
- Stir in the chocolate chips.
- Add a small scoop of cookie dough to half of each pair of split cookies. Place the other half on top and gently compress to spread the dough to the edges.
- Roll in or press on more mini chocolate chips around the sides to garnish, optional.
Heat flour in a 350 degree oven until it reaches 160 degrees, then cool before using. Alternatively, microwave at 15 second intervals, stopping and stirring and checking the temperature until the flour reaches 160 degrees.
Store in an airtight container in the refrigerator.
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Serving Size:2 cookies
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 143mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 2g
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