Monday Munchies: Chocolate Dipped Cookie Dough Stuffed Oreos

A double negative makes a positive.

Similarly, a recipe that combines two junk food items becomes healthy! This is not, not true.


  • 8-10 Oreo Cookies
  • 1 cup of chocolate chips
  • 1/2 tsp coconut oil (optional)
  • rainbow sprinkles (optional)
For the Eggless Cookie Dough:
  • 2 TBS softened butter
  • 2 TBS brown sugar
  • 1 TBS white sugar
  • 1/8 tsp vanilla extract
  • 1 TBS milk
  • 1/8 tsp salt
  • 6 TBS flour
  • 5 TBS mini chocolate chips


For the Eggless Cookie Dough:
  • In a small bowl, cream together your butter, brown sugar and white sugar until mixed. 
  • Mix in the vanilla and milk.
  • Add in the salt and flour and stir till combined, and it reaches a cookie dough-like consistency. 
  • Fold in mini chocolate chips. 
For Assembling the Cookie Dough Stuffed Oreos:
  • Open the Oreo cookies in half down the middle (I try to get the frosting all on one side, but it's not necessary, just looks nice). 
  • Scoop a tablespoon of cookie dough and roll it into a ball. Place on top of one side of the Oreo cookie. Top with the second half of the Oreo and flatten the cookie dough to spread it to the edges. 
  • Repeat with remaining Oreos and cookie dough. 
  • Melt chocolate chips in a medium-sized bowl in the microwave for 30 seconds, then stir. Repeat for another 30 seconds and stir till smooth. 
  • Dip cookie sandwiches halfway into the melted chocolate and place on a cookie sheet lined with waxed paper or a silicone liner. 
  • Top with sprinkles if desired. 
  • Place pan in the fridge to allow chocolate to set. 
  • Keep leftover cookies on a ziplock bag or airtight container in the fridge for 3-4 days.


Why have two desserts when you can have three? Add a scoop of ice cream on top. 

Recipe courtesy of Like Mother Like Daughter.


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