We’ve all had that craving. That time when only one thing will calm your sweet tooth’s desire. Lately, my sweet tooth has been going crazy and it only wants one thing: cookie dough. While I have a true love for the good ol’ classic chocolate chip cookie dough, I wanted to make something that would satisfy above and beyond my cookie dough need. My Craving Crushers are edible vanilla cookie dough swirled with an Oreo cookie cream and enrobed with a crisp chocolate shell. As a mama of two little ones, these are perfect to pop in my mouth when that craving strikes and keep on trekking around after them. I hope these crush your sweet tooth cravings, as much as they do mine!
When your sweet tooth calls, it’s nice to have a stash of these cookie dough bites on hand. But if not, this recipe is simple and fairly quick to make. Which is great when you need that fix of somethin’ sweet! 😉 To start the cookie dough base, place your softened butter, brown sugar, and granulated sugar in the bowl of an electric mixer with the paddle attachment. Mix on low speed until it becomes fluffy and pale in color.
Mix in your vanilla extract and milk. Add in your baked flour* until thoroughly combined. For now, we’ll set our cookie dough base aside while we make the Oreo cookie cream.
Now for the Oreo cookie cream, yum! But be careful, it’s very hard not to accidentally eat the whole bowl with a spoon before we finish the cookie dough bites! Trust me, it might’ve happened to someone I know before… 😛 We’ll start by placing our Oreo cookies in the bowl of a food processor.
Pulse the cookies until they’ve become fine crumbs. Set your cookie crumbs aside for now.
In the bowl of a stand mixer with the paddle attachment, stir your room temperature cream cheese until smooth. Add in the Oreo cookie crumbs and vanilla extract, and mix until fully combined. Now, take your spoon and taste this deliciously rich cream. So good, right?! Put your tasting spoon away, far, far away. We have a recipe to finish then we can enjoy the rest! 😉
Using a rubber spatula, fold your Oreo cream into your cookie dough just enough where you have ribbons of that gorgeous dark Oreo goodness swirled throughout the light cookie dough base.
Once your mixture is beautifully combined, use a cookie scoop to create balls of dough and place them on a cookie sheet lined with parchment paper. I use a medium-sized 1/12 inch cookie scoop, but you can make them as big or as small as you’d like!
Once you have scooped all of your gorgeous cookie dough bites onto your sheet pan, place them in the freezer to stiffen up for 30 minutes. If you want to make these ahead of time, you can make the dough balls the night before and keep them in the freezer overnight until you are ready to coat them.
Now to the final step, the chocolate coating! In a microwave-safe bowl, place your dark chocolate chips, semi-sweet chocolate chips, and coconut oil. Heat your bowl on 20-second intervals, stirring between each interval until your chocolate mixture has melted and become a satiny-smooth liquid.
To easily cover the cookie dough bites in chocolate, I like to use a simple fork and spoon setup. In one hand I hold a fork with the cookie dough ball on top and use the spoon to drizzle the silky chocolate over the dough.
Once the cookie dough is covered in a layer of chocolate, place the ball back on your pan lined with parchment to set. Since we chilled our cookie dough bites in the freezer, our homemade chocolate shell coating will quickly harden. Enrobe all your fabulous craving crushing bites in the melted chocolate and as soon as the chocolate has set into a perfectly crisp casing, it is time to enjoy!
One bite into these delicious cookie dough treats and your sweet tooth will be hushed and delighted! I love making batches of these and storing them in the freezer, ready to be simply popped out and savored when a craving strikes. (If you know you will be eating these soon, you can store them in the refrigerator as well.) I hope you try this recipe and enjoy them as much as I do! It’s a simple and delicious recipe that would be fun to make with your kids too! 🙂
*Baked Flour:
For edible cookie dough we need to heat treat our flour to make sure that it is not potentially contaminated with any bad bacteria, such as E. Coli. To heat treat the flour, simply preheat your oven to 325*F. On a baking sheet lined with parchment paper, spread a generous layer of flour (more than your recipe calls for) and bake it for 15 minutes. We want to make sure it reaches an internal temperature of 160*F. Stir the flour once halfway through to make sure none of the flour is sticking to the pan. Let it cool completely and voila! Your heat treated flour is ready to make some scrumptious (and safe) cookie dough!
Oreo Cream Swirled Cookie Dough Bites
Yields: 18 Cookie Dough Balls
Prep Time: 25 Minutes
Chill Time: 30 Minutes (Minimum)
Ingredients
For the Cookie Dough Base:
1/2 Cup Salted Butter (Softened)
1/4 Cup Granulated Sugar
1/2 Cup Light Brown Sugar
1 teaspoon Vanilla Extract
3 Tablespoons Milk
1 1/3 Cups All-Purpose Flour (Heated Treated)
For the Oreo Cream:
18 Oreo Cookies
4 oz Cream Cheese (Softened)
1/2 teaspoon Vanilla Extract
For the Chocolate Shell:
1/2 Cup Dark Chocolate Chips
1/2 Cup Semi-Sweet Chocolate Chips
3 Tablespoons Coconut Oil
To Make the Oreo Cream Swirled Cookie Dough Bites:
To start the cookie dough base, place your softened butter, brown sugar, and granulated sugar in the bowl of an electric mixer with the paddle attachment. Mix on low speed until it becomes fluffy and pale in color. Mix in your vanilla extract and milk. Add in your baked flour* until thoroughly combined. Set the cookie dough base aside for now. For the Oreo cookie cream, place the Oreo cookies in the bowl of a food processor. Pulse the cookies until they’ve become fine crumbs. Set your cookie crumbs aside for now. In the bowl of a stand mixer with the paddle attachment, stir the room temperature cream cheese until smooth. Add in the Oreo cookie crumbs and vanilla extract, and mix until fully combined. Using a rubber spatula, fold the Oreo cream into the cookie dough just enough where you have ribbons of that gorgeous dark Oreo goodness swirled throughout the light cookie dough. Use a cookie scoop to create balls of dough and place them on a cookie sheet lined with parchment paper. I use a medium-sized 1/12 inch cookie scoop, but you can make them as big or as small as you’d like! Once you have scooped all of the cookie dough bites onto your sheet pan, place them in the freezer to stiffen up for 30 minutes. If you want to make these ahead of time, you can make the dough balls the night before and keep them in the freezer overnight until you are ready to coat them. In a microwave-safe bowl, place your dark chocolate chips, semi-sweet chocolate chips, and coconut oil. Heat your bowl on 20-second intervals, stirring between each interval until your chocolate mixture has melted and become a satiny-smooth liquid. To easily cover the cookie dough bites in chocolate, I like to use a simple fork and spoon setup. In one hand I hold a fork with the cookie dough ball on top and use the spoon to drizzle the silky chocolate over the dough. Once the cookie dough is covered in a layer of chocolate, place the ball back on your pan lined with parchment to set. Since the cookie dough bites are cold, the chocolate shell will harden quickly. Once all your cookie dough balls are covered in chocolate, store them in the fridge or freezer and enjoy when that craving strikes! 🙂
True Joy & Glow 