Birthday cake Oreos layered with confetti cookie dough and chocolate shell

If you’re into fun, colorful desserts, these Cookie Dough Stuffed Oreos are your kind of treat. Each sandwich is filled with confetti cookie dough, dipped in rich chocolate, and finished with rainbow sprinkles. It’s a no-bake recipe that turns a classic cookie into something party-ready and unforgettable.

Why You’ll Love This Recipe

• Easy no-bake dessert with just a few ingredients.
• Uses birthday cake Oreos and confetti cookie dough for extra flavor.
• Dipped in Ghirardelli milk chocolate for a smooth, rich coating.
• Topped with rainbow sprinkles for a colorful finish.
• Perfect for birthdays, parties, or fun weekend baking.
• These Cookie Dough Stuffed Oreos are kid-friendly and freezer-friendly.

Ingredient Notes

• Oreo Birthday Cake Cookies – These have a sweet vanilla flavor with colorful sprinkles in the cream. Regular Oreos work too, but the birthday cake version adds extra fun and flavor.
• EatPastry Confetti Cookie Dough – This ready-to-eat, egg-free cookie dough is safe to enjoy raw. Let it sit at room temperature so it’s easy to roll and press into the cookies.
• Ghirardelli Milk Chocolate Melting Wafers – These melt smoothly and coat evenly without needing tempering. Perfect for dipping and give a rich chocolate flavor.
• Rainbow Sprinkles – Use any kind you like, but jimmies or confetti-style sprinkles work best.

Before You Make

Do I need to bake the cookie dough first?
Nope! EatPastry cookie dough is safe to eat raw, so there’s no need to bake—just stuff, dip, and chill.

Can I use a different flavor of Oreo?
Yes, but Birthday Cake Oreos add that classic confetti flavor. Golden or regular Oreos will still work if you prefer a different base.

Cookie Dough Stuffed Oreos

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• Author: Taryn Camp

Ingredients

• Oreo Birthday Cake Cookies
• EatPastry Confetti Cookie Dough (room temperature)
• Ghirardelli Milk Chocolate Melting Wafers
• Rainbow sprinkles

Instructions

1. Twist the Oreos to separate the tops from the bottoms.
2. Scoop out a small amount of cookie dough (about half a disc), roll it into a ball, and place it on the center of the bottom half of the cookie.
3. Press the top cookie back on to sandwich the dough, gently flattening it.
4. Repeat with the remaining cookies and refrigerate the cookie sandwiches for 30 minutes to firm up.
5. Melt the Ghirardelli chocolate wafers in a shallow bowl according to package instructions.
6. Use a fork to dip each sandwich into the melted chocolate until fully coated. Tap the fork gently against the bowl to remove excess chocolate.
7. Place dipped cookies on a parchment-lined baking sheet and immediately top with rainbow sprinkles before the chocolate sets.
8. Let the coating firm up at room temperature.

FAQ

Can I make these ahead of time?
Yes, they can be made a day or two in advance. Store them in the fridge or freezer until ready to serve.

How should I store Cookie Dough Stuffed Oreos?
Keep them in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Can I use homemade cookie dough instead of EatPastry?
You can, but make sure it’s a no-egg, heat-treated flour recipe so it’s safe to eat raw.

Will the chocolate set at room temperature?
Yes, but chilling helps it set faster and gives the coating a firm finish.

Are these safe for kids to help make?
Definitely! No oven required makes it a great recipe for little hands to help with dipping and sprinkling.

Sprinkle of Fun

These Cookie Dough Stuffed Oreos are perfect for your favorite TV premiere night. Grab some popcorn, pass around these chocolate-dipped treats, and you’ve got a snack lineup that’s better than a trip to the movies.