Homemade Cookie Dough Oreos have fudgy chocolate cookies filled with smooth cookie dough frosting made from edible cookie dough and vanilla buttercream.
Try this Original Homemade Oreos recipe next time.
Cookie Dough Oreos
Oreos are one of my favorite treats, as shown by my lots of recipes (like Oreo Fudge and Oreo Ice Cream Cake). So, when Nabisco released Limited Edition Cookie Dough Oreos®, I grabbed a bunch—but they didn’t last long!
I decided to make my own. These homemade cookies are soft, chewy, and super chocolatey—more like a whoopie pie than a regular Oreo. They’re filled with creamy cookie dough frosting, which you can double or triple stuff!
The frosting takes some time, but it’s worth it. Made with my “famous” edible cookie dough and vanilla buttercream, it’s creamy, sweet, and fluffy—no grainy frosting here!
What Cake Mix To Use
Cookie Dough Oreos start with a cake mix and only require four other ingredients. The cake mix is key to the flavor and texture of these cookies.
After trying several mixes, Betty Crocker’s® Super Moist Triple Chocolate Fudge Cake Mix is the best.
It adds rich flavor and includes mini chocolate chips that ripple throughout the cookies—yum! Grab the box, but don’t follow the package directions; we’ll add our own ingredients.
What Pudding Mix To Use
The pudding mix is another important ingredient in these Cookie Dough Oreos. Use chocolate instant pudding mix, not cook-and-serve, and avoid sugar-free or reduced-calorie varieties—they won’t work the same.
Also, make sure to grab the small 3.9-ounce (111g) box. Use the dry mix only—do not prepare it according to package directions.
Other Ingredients In Cookie Dough Oreos
Beyond the cake mix and pudding mix, there are three other ingredients:
- Eggs. Be sure to use large eggs.
- Butter should be at room temp, not melted. If it’s too soft or melted, chill the dough before baking to prevent spreading.
- Vanilla extract enhances flavor and is used in both the edible cookie dough and frosting.
Let’s Talk Edible Cookie Dough Frosting
This frosting has two parts: edible cookie dough and vanilla buttercream.
- Edible cookie dough is safe to eat since it’s made without eggs and the flour is cooked to remove safety concerns.
- Vanilla buttercream is a standard buttercream, but a touch of salt and vanilla boosts the flavor.
Quick Tip
Buttercream is a popular frosting made with butter, cream, powdered sugar, and flavorings. It’s less sweet than whipped cream frosting, often found in commercial baked goods.
Heat Treating Flour
Raw flour in cookie dough can cause illness due to germs like E. coli, so it needs to be cooked before eating. Here are three ways to do it:
- Buy pre-cooked flour – Check the label.
- Microwave – Heat flour in 30-second intervals, stirring in between. Check with a thermometer to reach 165°F.
- Oven – Bake at 300°F on a lined baking sheet, stirring every 1.5 minutes and checking the temperature until it reaches 165°F.
Storage
Leftovers
Store leftover Cookie Dough Oreos in an airtight container in the fridge. They’re best the day they’re made but will last 2-3 days.
More Cookie Recipe
- Cookie Brownie Bars with a layer of caramel
- Soft and Chewy Butterscotch Cookies
- No-Bake Healthy Breakfast Cookies
- Cookie Bars with chocolate chips
- Frosted Honey Graham Cookies with a cream cheese frosting
Cookie Dough Oreos
Equipment
- Large sheet pan (15″ x 21″)
- Parchment paper or silicone baking mat
Ingredients
- 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
- 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 mini chocolate chips
- 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
Recipe Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m Chelsea’s sister and she brought these cookie dough oreos to a family get together and they were literally fought over, I truly don’t know if I’ve ever eaten something yummier in my life. It’s amazing. You have to give this recipe a try!
I love these! They look so tasty
Haha thanks so much Heather! 🙂
I saw these on FB this morning and instantly went to the kitchen to make! Other than the frosting being a little too sweet these were SO delicious!!!
So glad to hear you liked them! Thanks for taking the time to comment and the feedback Ashley! 🙂
Chelsea, you are a genius! What a great idea to make the new flavor of oreos. I much prefer the homemade version to the store bought and these look amazing!
Love the ratio of cookie dough frosting to cookie here! And the frosting just looks so fluffy! Love that it’s eggless.
Thanks Alyssa! Haha hopefully I’ll get a good recipe for them down soon!
Oh boy, homemade Oreos and cookie dough frosting together? I’m in love too – seriously ah-mazing girl!
Thanks so much Kelly 🙂 Hope you are doing well!
GIRRRL. you are crushing these oreos (and my diet!) soooo hard 😉
Haha!! always love your comments Christine!