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There may never be two things on this earth quite so divine yet humble (especially to my sweet tooth) than cookie dough and Oreo cookies. If you find the previous sentence offensive or utterly ridiculous, then you are probably a better person than I, and we probably won't ever be friends. I'm sorry....or, you're welcome? While I would love to take credit for such a glorious collision of childhood treats, I cannot. You should thank the good people in the Nabisco test kitchen for this flavor combination. I will, however, take credit for sharing with you how I recreated this treat so you can have yourself a homemade and all-natural(ish) take on a classic. I might even venture to say they are better than the original. Like any good sandwich cookie, there are two key parts: the cookie and the filling. An Oreo cookie is light, crisp, and a bit crumbly so I knew I did not want to make a soft and chewy cookie. To get the cookie consistency I was looking for I employed the same technique you would to make a delicious, crumbly biscuit (full circle, people): cold butter. Before getting all my other ingredients together, I cubed up some butter and popped it in the freezer to get extra cold while I assembled everything else. My other not so secret ingredient to make the cocoa flavor extra bold was espresso powder. You don't taste the espresso flavor at all, but it adds depth and richness to the cocoa that will really make the flavor pop.The standard Oreo filling seems to be your basic buttercream, which is just butter and sugar...maybe some vanilla. To make the buttercream for these cookies a bit more cookie dough-like, I used both brown sugar and powdered sugar, a bit of salt, chocolate chips, and some flour to thicken it to be more "doughy". Assembling the cookies is the easiest part of the whole process, as you might imagine. But just be sure to let the cookies cool entirely or else you will have a melted puddle of butter and sugar (doesn't sound so bad to me, actually). I scooped about 2 tsp to 1 tbsp of filling onto a cookie, then topped it with another. You may want to vary this depending on the size of your cookie. Also, like normal cookie dough, this is also great to eat out of the bowl. Or just lick straight off the cookie. No judgement here.



Total time

50 minutes




  • 2 ears of corn
  • 1 tomato
  • 1 jalapeno
  • ¼ onion
  • 2 tbsp cilantro
  • ½ lime
  • 1 tsp salt
  • 1 tsp pepper


  1. Preheat oven to 375. Wrap each ear of corn in tin foil and place in the oven. Roast for 15 to 20 minutes until kernels are tender. Place under broiler for an additional 5 minutes, rotating to evenly char. Meanwhile, dice up the onion and tomato. Finely mince the garlic, jalapeno, and cilantro. Once corn has cooled, cut off the corn kernels off the cob. Place in a bowl and squeeze in the juice of the lime. Add in the chopped veggies, salt, pepper, then mix together. Let the salsa sit in the fridge for at least 1 hour.
  2. View the recipe instructions at The Honey Blonde

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