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Cookie Dough Oreos

Homemade Cookie Dough Oreos start with rich and fudgy chocolate cookies loaded up with cookie dough frosting. The frosting begins with edible cookie dough that gets mixed into a simple vanilla buttercream. This smooth and luxurious frosting makes the best filling!
Course Dessert
Cuisine American, Vegetarian
Keyword cookie dough oreos
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 18 full Oreos
Calories 373kcal
Author Chelsea Lords



  • 1 package (15.25 oz) Super Moist Triple Chocolate Fudge Cake Mix (Betty Crocker brand)
  • 1 package (3.9 oz) instant chocolate pudding mix (dry, do not prepare) small box
  • 2 large eggs
  • 1/2 cup (8 tbsp) unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract

Edible Cookie Dough

  • 3/4 cup white all-purpose flour (Note 1)
  • 1/3 cup unsalted butter, melted
  • 1/3 cup tightly packed brown sugar (light or dark, I prefer dark)
  • 3 tablespoons white granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon whole milk or heavy cream
  • 1/3 cup miniature chocolate chips


  • 1/2 cup (8 tbsp) unsalted butter
  • 1-1/2 teaspoons pure vanilla extract
  • 1 tablespoon heavy cream
  • 1/4 teaspoon fine sea salt
  • 1-1/2 cups powdered sugar



  • PREP: Before starting, take 3 sticks of butter out of the refrigerator to get to room temperature (for both the cookies and frosting!). Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking liner and set aside.
  • COOKIES: In a very large bowl, add the cake mix, pudding mix, room temperature butter, eggs, and vanilla. Using hand mixers, beat until just combined. It may seem crumbly at first, but it will come together. Use a spatula to scrape down the sides and bottom of bowl as needed. Stop mixing as soon as a dough is formed.
  • BAKE: Using a one-tablespoon measuring spoon, measure out dough balls. Each ball of dough should be exactly 1 leveled tablespoon (20 grams). (You'll get around 34-36 cookies.) (If the dough balls are at all soft, pop them in the freezer to chill for about 15 minutes so they stay nice and thick while being baked.) Place the cookie dough balls 2 inches apart on the lined cookie sheet and bake for 7-10 minutes (we like them best at 8 minutes). You want to slightly under-bake these cookies to keep them soft and fudgy. Remove from the oven and let stand on cookie sheet for 3 minutes before using a spatula to transfer to a wire cooling rack to fully cool. Repeat to bake all the rest of the cookies.

Edible Cookie Dough Frosting

  • -HEAT TREAT FLOUR: See note 1; You can heat treat flour in the microwave or in the 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 is 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 of the measuring cup with the back of a table knife. Once measured (to 3/4 cup), set aside.
  • COOKIE DOUGH: 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 or grainy cookie dough. In a medium-sized bowl, use a spatula to add every bit of the melted and cooled to room-temperature butter. Then add in the brown sugar, and white sugar. Briskly stir or whisk until smooth, about 1-2 minutes -- the mixture should be fully integrated and smooth (it changes consistency to be more creamy, but the butter shouldn't rise or separate). Once the mixture is smooth, add in the salt, vanilla, and milk or cream and stir until integrated. Stir in the fully cooled heat-treated flour and miniature chocolate chips. Mix until combined and smooth. Place the cookie dough in the fridge to chill while preparing the frosting.
  • FROSTING: In a large bowl, add 8 tablespoons of room temperature butter. Beat on medium speed for 3 minutes, or until completely smooth and fluffy, scraping down the sides of the bowls with a spatula as needed. Add in the vanilla, cream, and salt. Beat to combine. Finally, add in the powdered sugar and then beat the mixture (on low speed) to combine. Once combined, increase the speed of the mixer and beat until the 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 right 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!


  • PUT 'EM TOGETHER: Once cookies are mostly cooled (it's okay if they're barely warm -- they're so fudgy at this point!), divide the frosting evenly among the 17-18 cookies. Frost generously and then sandwich with the remaining 17-18 cookies. You will likely have a little bit of frosting leftover -- about 1/2 cup. The leftover frosting is delicious enjoyed as a dip -- we love dipping fruit, graham crackers, or real Oreo cookies in it!
  • STORAGE: These cookies are best enjoyed the same day they're made -- they're softest/fudgiest day 1 and get harder every day after that.



Note 1: Heat treating the flour: Uncooked flour carries a risk of salmonella and e.coli. While you don't have to heat treat the flour, to ensure this recipe is food safe, I recommend it. Here's how to do it in either the microwave or oven: 
  • Heat treat it in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds).
  • Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you'll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. (This takes about 3-6 minutes in my oven)


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