Oreo Cookies stuffed with safe-to-eat cookie dough and covered in chocolate and sprinkles. Perfect for cookie swaps and the dessert table at any holiday party.
Nearly everyone seems to agree that raw cookie dough is oftentimes better than it’s baked counterpart. So I took cookie dough, made it safe to eat, (removed the eggs) and stuffed in an Oreo cookie. But I didn’t stop there. Oh no- I dipped them in chocolate and sprinkles. Better? I think so.
These are so easy to customize for tastes and any season. I used Christmas seasonal Oreos and red sprinkles, but you could use springtime Oreos and pastel sprinkles for easter, normal Oreos and orange and brown sprinkles for Thanksgiving (or leaf shaped sprinkles!), and Halloween Oreos with orange and black sprinkles.
Let’s take a look at how these are made. Melted butter is combined with sugars, vanilla, and salt. We mix in some flour, and add a few tablespoons of milk. I actually used chocolate soymilk, because that was all that I had in my fridge at the time and had just been to the grocery store- I didn’t want to take a second trip out; gas is expensive! The taste wasn’t affected other than being a tad more choclate-y. You can use whatever milk you prefer- soy, almond, cow, goat, chocolate, strawberry, vanilla, plain- it’s up to you. Since the dough isn’t being baked, it doesn’t need any chemical leaveners, and it doesn’t need to chill, making things quicker and easier for you!
Once the dough is made, we’ll seperate each half of the Oreo cookies, twisting gently to ensure the cream stays on just one cookie. Scoop a 1/2 tablespoon size mound of cookiedough onto the cream and top with the non cream cookie. Place in the freezer to make the chocolate easer to dip (This will keep the cookie from falling apart and help the chocolate to stick) Then dip in chocolate and sprinkles!
Heres the easiest way to dip in chocolate: I used chocolate dipping wafers specifically designed for dipping food in. This makes it so much easier- no tempering chocolate or adding shortening to chocolate chips or figuring out how to make a makeshift double broiler or anything. I used both Ghiridelli and Bakers. After freezing the cookies, I dipped half of the cookie in, and let it chill. Once it was set, I dipped the other half in, then dipped in sprinkles. This makes the whole process easier and less messy, but does add a good hour onto assembly time.
Once the cookies have been dipped in chocolate and sprinkles, they’ll chill for an hour to give the chocolate time to set up. They can be served immediately or can be kept up to a week in an airtight container.
- 1 package of Oreo cookies (about 29)
- ½ Cup (1 stick) butter, melted
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 cup flour
- pinch salt (1/8 teaspoon)
- 1 and ½ tablespoons milk of choice
- ¾ cup chocolate chips
- dipping chocolate (1-2 cups)
- Make the cookie dough: mix together butter and sugars. Add flour and salt and stir to combine. Add milk and mix until fully combined. Stir in chocolate chips.
- Line a cookie sheet with a silicone baking mat, parchment paper, or wax paper.
- Carefully separate Oreo cookies by twisting cookies and pulling them apart. scoop ½ tablespoon size mounds onto "cream half" of cookies and top with "plain" half, pressing down gently. Set on prepared cookie sheet and freeze for an hour.
- Melt chocolate according to package directions.
- Dip cookies in chocolate and sprinkles and let sit for an hour or until chocolate is firm to the touch.
- store in an airtight container for up to a week.
Other recipes using our favorite snacks and candy:
M&M’s Snack Mix Crispy Treats
Homemade Dole Whip (Walt Disney World Copycat)