Cookie Dough Stuffed Oreos

I’m a bit obsessed with cookie dough. As I’m sure I’ve said before, I love scraping out the mixing bowl when making cookies or cake.
Some people say it’s dangerous to eat raw cookie dough (but do we actually know anyone who died from doing so?)! However, this recipe uses a recipe for cookie dough that skips the egg part and tastes just like the real, unbaked thing.
I have made cookie dough pops in the past, cookie dough stuffed pop tarts and a cookie dough and brownie batter swirled fudge.
How else could I indulge in cookie dough, aside from just spooning it straight into my mouth? Sandwiched between Oreo cookies of course!

I do love Oreos too. It’s funny to think that not too many years ago, you couldn’t even get them here in the UK. I do love the American ones especially though, they taste different somehow and in the US they are always bringing out limited edition flavours, such as Birthday Cake, Red Velvet, Cinnamon Bun etc.
Having said that we are getting different flavours here in the UK too. Aside from original and double (no longer stuff L) chocolate crème, golden and peanut butter you can also pick up strawberry milkshake flavor and I believe that mint flavor are around the corner too.
Combining my love of Oreos with my love of cookie dough sounded like heaven! And it was super easy to do too.

I had to split Oreos in half – carefully with a knife if using original, easier if it’s double stuff. I scraped out the stuff and saved this for later. I then whipped up a batch of cookie dough in my mixer (Sage scraper mixer pro, which is great for getting right to the edges of the bowl and makes creaming butter and sugar so easy).

I then transferred the cookie dough to a disposable piping bag to pipe onto one half of the Oreos. You could just use a knife, or you could use a plastic food bag with the corner snipped off.

And you can add as much or as little cookie dough filling as you like. Just make sure you chill them when not enjoying them as the filling goes a bit soft otherwise!
Here’s how I made them:
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Cookie Dough Stuffed Oreosby Stuart Vettese August-11-2016Oreo cookies filled with cookie dough mixIngredients

• 113 grams unsalted butter, softened
• 55 grams granulated sugar
• 50 grams light brown sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 65 grams plain flour
• 50 grams mini chocolate chips (optional)
• 16 approx. Oreo cookies

InstructionsSeparate the Oreos, and scrape off the crème filling, set these aside.Make the cookie dough filling by first creaming together the butter and sugars together until creamy.Add the vanilla and mix this through.Add the flour and mix this through until the dough forms.Finally stir in by hand the mini chocolate chips.Transfer to a piping bag and pipe on cookie dough to half of the separated Oreos (or spread on with a knife).Take a plain Oreo half and sandwich together.Chill slightly before enjoying and in-between devouring these bites of deliciousness!DetailsPrep time: 20 mins Cook time: Total time: 20 mins Yield: 16 Cookies approx.

I'm entering these cookies into this month's Treat Petite hosted by myself and Kat at The Baking Explorer. Anything Goes this month!

Love Oreos? Here are a few other ways you can use your favorite cookies:
Peanut Butter Oreo Truffles - The Baking ExplorerOreo Poke Cake - United CakedomOreo and Caramel Cheesecake - Tinned Tomatoes
Slow Cooker White Chocolate Oreo Blondies - Baking Queen 74
Golden Oreo Crusted Peanut Butter Brownies - Cakeyboi