I’ve actually had this recipe sitting around for a little while, but I was almost embarrassed to share it with you. Mostly because it’s so easy to make, but also because it’s just yet another testament to my obsession with cookie dough.
Eggless cookie dough (the recipe borrowed and slightly modified from my favorite cookie dough dip) mixed with Oreo filling and then sandwiched between two Oreo cookies, dipped in chocolate, and topped with sprinkles.
Easy as that...
1/2 c. (1 stick) melted butter
1/2 c. granulated sugar
1 c. almond flour
1/2 tsp. kosher salt
1/2 c. packed brown sugar
1 tsp. pure vanilla extract
2/3 c. mini chocolate chips
1 c. chocolate chips
1 tbsp. coconut oil
1/4 c. sprinkles
Gently twist apart your Oreos and use a butter knife to scrape the filling into a small bowl. Set aside.
Using an electric mixer, beat together butter and sugar until light and fluffy.
Stir in reserved Oreo filling until well-combined.
Add vanilla and sprinkle in salt, stir well.
Gradually add flour until completely combined.
Fold in chocolate chips.
Scoop out a heaping tablespoon of dough and roll it in your hands to form a ball. Place on top of one cookie shell, slightly flatten, and top with a second cookie shell. Set aside and repeat until all cookie shells are filled and cookie dough is used up.
Prepare melting wafers according to package instructions.
Dip cookie sandwiches in chocolate and place on wax-paper-lined cookie sheet. Top with sprinkles, if desired.
Allow chocolate to harden before serving.
Keep uneaten cookies refrigerated in an airtight container.
If dough is too sticky, allow it to set in the refrigerator for up to 5 minutes until it is firm enough to roll. Do not allow it to chill for too long, though, or it will become too hard
!While this cookie dough is egg-free, there have been links of E. coli to eating raw flour. Please consume at your own risk.