Homemade Cookie Dough Oreos from www.loveandoliveoil.com

Cookie dough has officially hit the big time.

Giant shall-be-left-unnamed food brand (rhymes with shmoreo) has released a new flavor. I’ll give you 3 guesses as to what it is. Hint: it most definitely could have/should have been a recipe in my book. And, in fact, it almost was – but I scrapped it in lieu of a chocolate chip sandwich cookie instead.

Now, I wasn’t on the super special VIP blogger list that apparently got an advanced preview of this fancy new flavor. It was all over twitter and instagram last week.

I’m not one to be bitter and jealous, but gosh darnit I wanted some of those cookies and I wanted them BAD.

So I did what any overlooked food blogger would do: I made my own.

Homemade Cookie Dough Oreos from www.loveandoliveoil.com

I had made homemade Oreos before, way back when this blog was a baby. I used a different cookie base this time, one that contained melted chocolate instead of just cocoa powder. The cookie itself was much more crumbly than I think I would have liked, although it did have a nice crunch like the commercial cookies and a much deeper, robust chocolate flavor. Honestly I don’t think anything homemade is going to reproduce the mystery combination of chemical ingredients that go into the real thing, but that’s ok with me. (If you wanted a softer cookie, I’d point you in the direction of these or these).

Homemade Cookie Dough Oreos from www.loveandoliveoil.com

I rolled out the dough into two 1/4-inch sheets between layers of waxed paper, chilled them, and then cut out my circles with cookie cutters. The result was nicer shaped cookies than the log and slice method, although I did have a bit of excess wasted dough that was too crumbly to be rerolled. So use whatever method you prefer. This particular dough also holds its shape nicely when baking, so you could impress designs into the cookies using a cookie stamp or other method if you desire. I didn’t have any cookie stamps, so my cookies stayed pretty plain.

For the cookie dough filling, well, that part was easy. I think you could put this filling inside of bland cardboard crackers and it would taste good.

Luckily, these cookies are FAR better than bland crackers.

Homemade Cookie Dough Oreos

Yield: about 2 dozen 2 1/2-inch sandwiches

Total Time: 2 hours

Ingredients:

For Cookies:



  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled

  • 3/4 cup sugar

  • 1 tsp vanilla extract

  • 8 ounces (1 cup) semisweet chocolate or chocolate chips, melted and slightly cooled

  • 1 large egg

  • 1 1/2 cups all-purpose flour

  • 3/4 cup dark or Dutch-processed cocoa powder

  • 1 teaspoon kosher salt

  • 1/2 teaspoon baking soda


For Filling:



  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 3/4 cup packed light brown sugar

  • 1/2 cup all-purpose flour

  • 1/4 cup milk or cream

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/2 cup mini semisweet chocolate chips


Directions:


  1. In a medium bowl, mix together the melted butter and sugar until combined. Whisk in the vanilla and melted chocolate. And the egg and whisk until incorporated.

  2. In another bowl, whisk together flour, cocoa, salt, and baking soda. Stir flour mixture into the chocolate mixture, using your hands if needed to form a smooth dough. Divide the dough in two, and either roll each piece to 1/4-inch thick between two pieces of waxed paper, or roll into two 2 1/2-inch diameter logs. Refrigerate at least two hours or until firm.

  3. Heat oven to 325 degrees and line baking sheet with parchment paper or a silicone baking mat.

  4. Cut dough logs into quarter inch thick slices, or cut out 2 1/2-inch diameter circles from dough sheets. Arrange on prepared baking sheet, leaving at least 1 inch between cookies. Bake for 15 minutes or until cookies are set and just starting to darken around the edges.

  5. To prepare filling, beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in flour, salt, and vanilla extract on low speed until incorporated. Add cream and beat until fluffy, about 2 minutes, adding more cream if necessary to acheive desired consistency. Stir in chocolate chips. Spread or pipe about 1 tablespoon of filling onto underside of half of the cooled cookies, then top with remaining cookies and press lightly to adhere.

  6. Cookies will keep, refrigerated in an airtight container, for up to one week; let come to room temperature before eating.


Cookie recipe from Flour via Bakerella.


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60 Comments Leave a Comment »

  1. They look so good and you’re right nothing homemade is ever going to replicate the storebought chemical/preservative-laden ones, but I sure won’t miss those with one of these instead! I wish I had your patience to roll these all out. They’re *perfect* :) 

  2. No wonder you were upset about not being sent any! Yummo! I’m sure your home-made version would taste better anyway. ;)

  3. Those are the best looking Oreos that my eyes ever did peep! Cookie dough and chocolate = always.
    I want to put the filling on everything. Face included. Pinned!

  4. This looks so delectable and I’m 100% sure they beat storebought chemical laden ones hands down.
    Plus they’re made with real, natural ingredients. What possibly could you want more? 

  5. These look better than the real thing!!! I did get a chance to sample them, they’re good, but I’m 100% positive yours are WAY better :)

  6. Oh my gosh. If I could eat these every day for the rest of my life, I would in no means be upset. Cookie dough + chocolate = always a winning combo. So excited to try!

  7. WOW! these look amazing!
    x
    nora&laura

  8. These are GORGEOUS! Oreo schmoreo is right! I would take a plate of these any day!  With coconut milk, of course =)

  9. Genius!! I love these SO much. Perfection :)

  10. These are gorgeous! Pinned!

  11. These Oreos look perfect, and I’d much rather eat homemade ones than store bought! :)

  12. So here’s a confession.  I have never eaten an Oreo.  I’m guessing that these gorgeous looking homemade ones would be the place to start?

  13. I was sad about being left out too! But you showed em! Lol omgeeeee these look PHENOMENAL! 

  14. Oh my goodness, these look perfect! When I saw all the pictures of the new flavors I knew I had to try them! : )

  15. I love all things cookie dough! These sound incredible!!

  16. Boom! So glad you made these…they are sooo beautiful!! I wish had some to dunk in some milk right now!!

  17. So the didn’t invite you to the pre-tasting? May they know, show you don’t need them! Seriously now :) – I must agree with those above, they look really fantastic, carefully rolled and cut, great pictures too, my respect! Bookmarking and putting into my weekend-baking options, thanks very much!

  18. I wondered what the fancy new flavors in those cookies tasted like too- but good for you making your own- and then sharing with us! They look fantastic and I’m sure taste delicious :D

  19. These look amazing… sharing, pinning and drooling :)

  20. Who doesn’t love cookie dough. I love that you are constantly recreating things… Homemade versions of anything is the best, and you are the queen.

  21. Boo hiss to your being left out! However, look what you did…came up with a BETTER homemade version. Thank you for that. They look wonderful! Yum! Thank you.

  22. my head just exploded…. like, 10 times.

  23. This just literally made my day!  Gorgeous and yum!!!

  24. The best email of the day…making me drool for real!! So so gorgeous :)

  25. OMG 1. I wasn’t on that list either and was bummed! But not bitter…
    2. when I saw them I thought of YOU because of the cookie dough center and thought “Lindsay probably makes these at home…”
    3. Yours are probably WORLDS better!!

  26. Low this idea, the photos are amazing as well!!

  27. I am SO HAPPY that you posted these! No matter how much I try to guilt Oreo into sending me cookies they won’t (AND, to make it worse, they aren’t in the general vicinity of me or anyone I know) so now I can finally MAKE THEM FOR MYSELF. You’re my own personal savior. I love you. 

    Was that too much? I’m going to go make these cookies now… 

  28. I. Love. These!!! I didn’t make the list either, but as queen of the cookie dough, I think you should have had advanced, advanced tastes of the new flavors. Just saying. But I am guessing yours taste even better. :)

  29. I love, love, LOVE the narrative in this post, Lindsay. Love your honesty. Your attitude. And, of course, love the result. Can’t go wrong with DIY shmoreo’s. :)

  30. Homemade trumps store-bought any day. These look absolutely gorgeous and so very creative. I can’t wait to try this recipe.

  31. I can’t wait to try these! I love Oreos but cringe at the crap that goes into store bought ones. Bravo for defying the chemicals!

  32. These look AMAZING and I’d definitely try these first over that store bought brand! I prefer to know what’s in my cookie! 

  33. These look amazing!! Now I’m not sure if I even want to try the store bought ones…

  34. What is it about shmoreo’s that makes them so addictive anyway? I can’t even buy the things anymore because I lack something called self-restraint. At least, when I’m around shmoreo’s. Your homemade cookie dough version looks absolutely incredible, and I’m pretty sure I’d pick it over a commercially produced shmoreo any day. :)

  35. I most definitely wasn’t on the list of special bloggers either–but who cares, I’ll take your homemade ones over THOSE ones any day of the week!  ;) 

  36. Those look deliciously evil! :) 

  37. I was upset to find out I didn’t get notification of these new flavors either, props to you for taking matters into your own hands!

  38. Ooooohhh yes! I haven’t even tried the real-deal yet, and I’m already feeling better about your version. Please don’t judge if I use that cookie dough filling to make a “double stuf” version!

  39. Gosh they’re so even and beautiful, I love it. How big are these cookie cutters?

  40. My tiny twin loves the center of any cookie sandwich!! That’s all she eats and then tosses the cookie to the side.  Can’t wait to see her reaction to this! :) 

  41. Oh my, I want these so badly! 

  42. I didn’t make it onto the special blogger list who gets to pre-try the new Oreos either =( I can’t wait until I find them in stores… But your homemade version though may be happening if I don’t find them!

  43. Um hello delicious! I just made gluten free homemade oreos for a recipe contest, but these look AMAZING. Cookie dough filled?! Count me in!

    xoxo Sarah Grace

  44. Even better than the processed packaged cookies!! 

  45. This needs to happen now. I LOVE THIS.

    xox Elizabeth

  46. Seems you can read minds, I was just on the hunt for selfmade oreos :)

  47. I’ve been wondering how to make cookie dough filling…brilliant! 

  48. I have heard about those cookie dough Oreos. I was so disappointed in the birthday cake ones I haven’t been tempted by their new flavors. However, this homemade, cookie dough version looks AMAZING!

  49. Holy moly these look perfect! I love the photos w/ the glass of milk,  it’s making my mouth water!

  50. Look great – can’t wait to try making these! only thing that i’m curious about is using dutch cocoa powder with baking soda instead of baking powder.. since there is no other acid in the cookie ingredient, worried the taste might be a bit off.

  51. Ah!! I just have to try this :) I bet they taste ten times better, love this idea!

  52. The best thing about making your own Oreos is that they won’t contain palm oil. It just breaks my heart that practically ever single commercially produced cookie is made with this stuff. I can’t wait to try these.

  53. This recipe is NOT safe to eat. The filling includes raw flour, which harbors e.coli and salmonella just like raw eggs.

    • What you’re referring to was an isolated incident linked to store-bought cookie dough a few years ago. It is my belief that with safe handling practices, homemade is far safer than something commercially produced. Raw flour is not any more dangerous than raw spinach or cantaloupe. However if you are concerned, you can toast your flour first – spread it on a baking sheet and bake at 350º for 4-5 minutes. That’ll be more than enough to kill any lurking bacteria and will give it a nice toasty flavor too. :)

  54. the shot of the milk and cookies is fantastic! wanna stuff that pic in my mouth.

  55. Great site.  I stumbled upon it by mistake and I love it. Keep up the great work.

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