Name: Cookie Dough Oreos for Supper
Yield: 18

from-scratch Cookie Dough Oreos have fudgy chocolate cookies filled with smooth cookie dough frosting made from edible cookie dough and vanilla buttercream.

Cookie Dough Oreos

Oreos are one of a reliable 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 from-scratch 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.

Making the dough for the cookie part of these treats

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.

Oreo cookie dough balls before and after baking.

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.

Making the edible cookie dough 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.