Last year, Oreo released the highly-anticipated Cookie Dough Oreos and I promptly fell in love. They had mixed reviews, but personally, I thought they were one of Oreo’s greatest hits.
They were sweet, chocolaty, and I thought the cookie dough filling was awesome. But they were also short-lived, and if I could go back in time, I’d remedy this by buying all of Target’s stock.
But that’s because hindsight is 20/20. And you always think the love of your life will stay by your side, loyally on the Target shelves forever.
But things change, and so do cookie flavors, and suddenly you find yourself alone and woefully cookie-less, crying uncontrollably while listening to breakup songs. Or is that just me?
Anyway, I figured it was high time I made my own Cookie Dough Oreos so I could replace the store-bought kind with something delicious and homemade. I was starting to get Oreo withdrawal symptoms, I had no other choice.
These Oreos taste pretty darn similar to the real deal, save for the fact that my version is a bit softer and cakey than the typical Oreo. This is due to using Devil’s Food cake mix as the Oreo cookie base, providing a nice, soft and chewy cookie that’s rich and chocolaty.
And the filling – oh, chiiiiiild, the filling! It’s made with egg-free chocolate chip cookie dough, ramping up that cookie dough flavor to the extreme. There’s no cutting corners here – the filling is pure, unadulterated cookie dough.
As you can tell from the pictures, I did not hold on back on the cookie dough either. My one pet peeve with oreo’s is that I’m always wishing for more filling.
Even double stuffered oreos can’t compare to these. You’re welcome.
No breakup songs necessary; this is true love, y’all.
Cookie Dough Oreos Recipe
- 1 Devil’s Food Cake Mix (Betty Crocker)
- 2 Egg
- 0.5 Vegetable Oil
- 0.75 Unsalted Butter At room temperature
- 0.5 Brown Sugar
- 0.25 Granulated Sugar
- 1 Pure Vanilla Extract
- 2 Milk
- 1.75 All-Purpose Flour
- 0.75 Mini Chocolate Chips
- Preheat oven to 350°F. Line two baking sheets with silicone liners, or mist the sheets lightly with cooking spray. Set aside.
- In a large bowl, combine the cake mix, eggs, and oil with a spoon until a soft dough has formed. Drop rounded Tablespoonfuls of dough onto the prepared baking sheets, keeping about 2” between each dough ball. Using a flat-bottomed glass, dip the glass in sugar and gently press down onto each cookie to flatten it.
- Bake for approximately 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Remove the pans from the oven and allow cookies to set for about 10 minutes before carefully transferring to wire racks to cool completely.
- While cookies cool, make your cookie dough filling. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar until creamy, about 2 minutes. Add in the vanilla and milk. Lastly, add in the flour and salt. Stir in the chocolate chips by hand.
- Flip over a cookie so it’s flat-side up. Top with a Tablespoon or so of cookie dough, then gently sandwich it with another cookie. Smooth out the sides of the filling if needed. Serve immediately, or store cookies airtight in the fridge, for up to 2 days.