Unleash your inner dessert innovator with these irresistible deep-fried Oreo creations! Whether you’re craving classic comfort with a twist or adventurous flavor fusions, we’ve gathered 18 crispy, golden-brown delights that transform this nostalgic treat into something extraordinary. From sweet and spicy to decadently stuffed, get ready to discover your new favorite fried indulgence. Let’s dive into these mouthwatering recipes that will have everyone asking for seconds!
Classic Deep-Fried Oreos with Powdered Sugar
Vaguely remembering childhood fairs, I find myself drawn to recreating that fleeting magic in my quiet kitchen today, where simple ingredients transform into something wonderfully indulgent and nostalgic. There’s a gentle comfort in the ritual of frying, watching each cookie puff and brown, then dusting them with snowy sugar while they’re still warm. This process feels like revisiting a sweet memory, one crispy, melty bite at a time.
Ingredients
– 1 package Oreos (about 18 cookies)
– 1 cup all-purpose flour
– 1 large egg
– 1 cup milk
– 2 tsp baking powder
– 2 tbsp granulated sugar
– 1 quart vegetable oil (or any neutral oil with high smoke point)
– ½ cup powdered sugar (for dusting)
Instructions
1. Pour vegetable oil into a heavy-bottomed pot or Dutch oven until it reaches 2–3 inches deep.
2. Attach a deep-fry thermometer to the pot side and heat oil over medium heat to 375°F, checking temperature periodically.
3. Whisk together all-purpose flour, baking powder, and granulated sugar in a medium bowl until no lumps remain.
4. Crack the egg into a separate small bowl and beat lightly with a fork until uniform.
5. Pour milk and beaten egg into the dry ingredients, then whisk gently until a smooth, thick batter forms—it should coat a spoon but drip slowly.
6. Line a plate with paper towels and place it near the stove to drain fried Oreos later.
7. Test oil temperature again; it should read exactly 375°F before proceeding.
8. Dip one Oreo completely into the batter using a fork, ensuring it’s fully coated but excess drips off.
9. Carefully lower the battered Oreo into the hot oil and repeat with 3–4 more, avoiding overcrowding.
10. Fry for 1½–2 minutes, flipping once with a slotted spoon when the bottom turns golden brown.
11. Remove Oreos once both sides are evenly golden and puffed, transferring them to the paper towel-lined plate.
12. Repeat battering and frying until all Oreos are cooked, checking oil temperature stays at 375°F between batches.
13. Sift powdered sugar generously over warm Oreos just before serving.
Perhaps the most delightful part is that first bite—the crisp shell giving way to a soft, warm center where the cookie nearly melts. Serve them stacked high on a rustic platter with cold milk for dipping, or crumble them over vanilla ice cream while they’re still fragrant from the fryer.
Chocolate-Dipped Deep-Fried Oreos
Wandering through memories of county fairs and summer evenings, I find myself craving that perfect intersection of childhood nostalgia and indulgent comfort. There’s something quietly magical about transforming a simple cookie into a warm, meltingly soft treat, then crowning it with a glossy chocolate shell that cracks with each bite. This recipe feels like uncovering a cherished secret, one that brings the carnival right to your kitchen with surprisingly little effort.
Ingredients
– 1 cup all-purpose flour, spooned and leveled for accuracy
– 1 large egg, at room temperature for better incorporation
– ¾ cup whole milk, or substitute with buttermilk for slight tang
– 1 tablespoon granulated sugar, adjust if you prefer less sweetness
– 1 teaspoon baking powder, check it’s fresh for proper puffing
– 1 teaspoon pure vanilla extract, or almond extract for variation
– ¼ teaspoon salt, to balance the sweetness
– 12 Oreo cookies, classic or your favorite flavor
– 4 cups vegetable oil, or any neutral high-smoke-point oil
– 8 ounces semi-sweet chocolate chips, high quality for smoother coating
– 1 tablespoon coconut oil, to help chocolate set with shine
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt until fully combined.
2. Crack 1 large egg into a separate bowl, then add ¾ cup whole milk and 1 teaspoon vanilla extract, whisking vigorously for 45 seconds until frothy and uniform.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula just until no dry streaks remain; do not overmix to keep the batter tender.
4. Heat 4 cups vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a deep-fry thermometer, which typically takes 8–10 minutes.
5. While oil heats, pat 12 Oreo cookies dry with a paper towel to ensure the batter adheres properly during frying.
6. Dip one Oreo completely into the batter using a fork, allowing excess to drip off for about 5 seconds before carefully lowering it into the hot oil.
7. Fry 3–4 battered Oreos at a time for 2–3 minutes, flipping once with a slotted spoon when golden brown on the bottom.
8. Remove fried Oreos with the slotted spoon and drain on a wire rack set over a baking sheet for 3–4 minutes; this keeps them crisp unlike paper towels.
9. In a microwave-safe bowl, combine 8 ounces semi-sweet chocolate chips and 1 tablespoon coconut oil, microwaving in 30-second intervals and stirring until fully melted and smooth.
10. Dip each cooled fried Oreo halfway into the melted chocolate, letting excess drip off before placing them back on the wire rack.
11. Allow chocolate to set at room temperature for 20–25 minutes until firm, or refrigerate for 10 minutes if your kitchen is warm.
Knowing how the warm, almost molten cookie center contrasts with the crisp shell and snap of chocolate takes me right back to those hazy fairground nights. They’re wonderful served slightly warm with a dusting of powdered sugar, or alongside a cold glass of milk that cuts through the richness. Sometimes I’ll even sandwich a small scoop of vanilla ice cream between two while they’re still warm, letting it melt just enough to create its own sauce.
Red Velvet Deep-Fried Oreos with Cream Cheese Drizzle
Gently, as autumn leaves begin their slow descent outside my kitchen window, I find myself drawn to the warmth of the fryer and the comfort of transforming simple cookies into something magical. There’s something deeply satisfying about watching the batter puff and golden around those familiar chocolate wafers. Today, we’re creating a carnival classic with a velvety twist that feels both nostalgic and entirely new.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– 2 tablespoons unsweetened cocoa powder (Dutch-processed for richer color)
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 3/4 cup whole milk
– 1 teaspoon vanilla extract
– 1 tablespoon red food coloring (gel-based for vibrant color)
– 12 Oreo cookies
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– 4 ounces cream cheese, softened to room temperature
– 1 cup powdered sugar
– 3 tablespoons whole milk
– 1/2 teaspoon vanilla extract
Instructions
1. Whisk together flour, cocoa powder, sugar, baking powder, and salt in a medium bowl until no lumps remain.
2. Beat the egg in a separate small bowl until uniform in color and slightly frothy.
3. Pour the beaten egg into the dry ingredients.
4. Add 3/4 cup milk and 1 teaspoon vanilla extract to the bowl.
5. Drizzle in red food coloring while stirring continuously.
6. Mix the batter until smooth and free of lumps, being careful not to overmix.
7. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
8. Dip one Oreo cookie completely into the red velvet batter using a fork.
9. Allow excess batter to drip off for about 5 seconds before proceeding.
10. Carefully lower the battered Oreo into the hot oil using a slotted spoon.
11. Fry for 90 seconds until the batter puffs and turns deep golden brown.
12. Flip the Oreo halfway through cooking using tongs for even browning.
13. Remove the fried Oreo with a slotted spoon and drain on a wire rack set over paper towels.
14. Repeat steps 8-13 with remaining Oreos, working in batches of 3-4 to maintain oil temperature.
15. Beat softened cream cheese in a small bowl until smooth and creamy.
16. Sift powdered sugar into the cream cheese to prevent lumps.
17. Add 3 tablespoons milk and 1/2 teaspoon vanilla extract to the cream cheese mixture.
18. Whisk the drizzle until smooth and pourable, adding more milk if needed for desired consistency.
19. Drizzle the cream cheese mixture over warm fried Oreos using a spoon or piping bag.
Now, as you bite through that crisp exterior, the warm, melting Oreo center gives way with gentle pressure. The cream cheese drizzle cuts through the sweetness with its subtle tang, creating a balance that feels both indulgent and sophisticated. Serve these still warm with cold glasses of milk for that perfect temperature contrast, or stack them high for a dramatic dessert platter that will disappear within minutes.
Peanut Butter Stuffed Deep-Fried Oreos
Folding back the years, I remember how my grandmother would transform simple ingredients into magic—today, I find myself reaching for that same comfort, starting with these peanut butter stuffed deep-fried Oreos. There’s something quietly indulgent about taking a childhood favorite and giving it a warm, gooey heart, a small act of kitchen alchemy that feels both nostalgic and deeply personal.
Ingredients
– 12 Oreo cookies
– 1/4 cup creamy peanut butter (smooth works best for easy stuffing)
– 1 cup all-purpose flour
– 1 large egg
– 1 cup whole milk (or any milk you have on hand)
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– 1/4 cup powdered sugar (for dusting, adjust to preference)
Instructions
1. Carefully twist apart 12 Oreo cookies, keeping both halves intact.
2. Spread 1 teaspoon of creamy peanut butter evenly onto the cream side of one Oreo half.
3. Press the matching Oreo half gently onto the peanut butter to reassemble each cookie, creating a stuffed sandwich.
4. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon baking powder until no lumps remain.
5. Crack 1 large egg into a separate small bowl and lightly beat it with a fork.
6. Pour 1 cup whole milk into the beaten egg and whisk until fully combined.
7. Gradually pour the wet mixture into the dry ingredients, stirring continuously until a smooth, thick batter forms—let it rest for 5 minutes to allow the baking powder to activate, which helps create a lighter coating.
8. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 375°F, using a candy thermometer for accuracy to ensure even frying.
9. Dip one stuffed Oreo completely into the batter, coating it evenly and allowing excess to drip off.
10. Carefully lower the battered Oreo into the hot oil using tongs or a slotted spoon.
11. Fry for 1–2 minutes, flipping once halfway, until golden brown and puffed—listen for a soft sizzle as a sign the oil is at the right temperature.
12. Remove the fried Oreo with a slotted spoon and drain on a paper towel-lined plate.
13. Repeat steps 9–12 with the remaining stuffed Oreos, frying in batches of 3–4 to avoid overcrowding and maintain oil temperature.
14. Dust the warm fried Oreos generously with 1/4 cup powdered sugar using a fine-mesh sieve for an even coating.
You’ll notice the crisp shell gives way to a molten peanut butter center, the Oreo softening into something cake-like and warm. Try serving them stacked high with a drizzle of chocolate sauce or alongside a cold glass of milk—they’re best shared, but I won’t judge if you keep them all to yourself.
S’mores Deep-Fried Oreos with Marshmallow Filling
Beneath the crisp autumn sky, I find myself drawn back to childhood campfires, where simple treats held magic. Today’s kitchen experiment transforms those memories into something decadently new, a fusion of nostalgic flavors that crackles with warmth. Let’s create something that bridges generations in a single, messy, wonderful bite.
Ingredients
– 1 package Oreo cookies (about 18 cookies, standard size)
– 1 cup marshmallow fluff (or homemade marshmallow cream for extra softness)
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 large egg (room temperature for smoother batter)
– 3/4 cup whole milk (2% works but whole milk creates richer batter)
– 1 tsp baking powder (fresh for maximum lift)
– 1/4 cup granulated sugar (adjust slightly for sweetness preference)
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– 1/2 cup graham cracker crumbs (finely crushed for even coating)
Instructions
1. Carefully twist apart 18 Oreo cookies, keeping both halves intact.
2. Spoon 1 teaspoon marshmallow fluff onto the cream side of one cookie half.
3. Gently press the matching cookie half on top to create a sealed sandwich.
4. Repeat with all cookies, placing completed sandwiches on a parchment-lined tray.
5. Freeze the tray for 15 minutes to firm the marshmallow filling.
6. Whisk together 1 cup flour, 1 tsp baking powder, and 1/4 cup sugar in a medium bowl.
7. Beat 1 egg with 3/4 cup milk in a separate bowl until fully combined.
8. Gradually pour wet ingredients into dry ingredients, stirring until just combined (tip: small lumps are okay – overmixing creates tough batter).
9. Heat 4 cups vegetable oil in a heavy pot to 375°F, verified with a deep-fry thermometer.
10. Place 1/2 cup graham cracker crumbs in a shallow dish.
11. Remove 4 frozen cookie sandwiches from freezer using tongs.
12. Dip each sandwich completely in batter, allowing excess to drip off.
13. Roll battered cookies in graham cracker crumbs until evenly coated.
14. Carefully lower cookies into hot oil using a slotted spoon, frying 3-4 at a time (tip: maintain oil temperature between 370-380°F for crisp coating).
15. Fry for 90 seconds until golden brown, flipping once with tongs at 45 seconds.
16. Remove cookies with slotted spoon, draining excess oil against pot edge.
17. Transfer to wire rack set over baking sheet (tip: the rack prevents sogginess by allowing air circulation).
18. Repeat battering and frying process with remaining cookies in batches.
19. Let cookies cool for 5 minutes before serving.
Lightly dusted with powdered sugar, these golden pillows offer a crackling exterior that gives way to molten marshmallow and softened cookie. The graham coating echoes campfire authenticity while the warm, oozing center comforts like a hug. Serve them stacked high with extra marshmallow fluff for dipping, perhaps alongside cold milk to cut the richness.
Caramel Drizzled Deep-Fried Oreos
Zigzagging through memories of county fairs and summer nights, I find myself craving that perfect collision of crispy and creamy, the kind that only happens when childhood nostalgia meets grown-up indulgence. There’s something quietly magical about transforming simple cookies into warm, pillowy clouds that melt on the tongue. Today feels right for revisiting that comfort, for letting the kitchen fill with the sweet scent of frying dough and caramel.
Ingredients
– 1 cup all-purpose flour, sifted for lightness
– 1 large egg, at room temperature for easier mixing
– ¾ cup whole milk, or substitute with buttermilk for tang
– 2 tbsp granulated sugar, adjust slightly for sweetness preference
– 1 tsp baking powder, check freshness for maximum lift
– ½ tsp vanilla extract, or use almond extract for variation
– 12 Oreo cookies, classic or double-stuffed for extra cream
– 4 cups vegetable oil, or any neutral oil with high smoke point
– ½ cup prepared caramel sauce, warmed for easy drizzling
– Powdered sugar for dusting, sifted to avoid clumps
Instructions
1. Whisk together the sifted flour, granulated sugar, and baking powder in a medium bowl until fully combined.
2. Crack the egg into a separate small bowl, then pour in the milk and vanilla extract, whisking vigorously for 30 seconds until frothy.
3. Gradually pour the wet mixture into the dry ingredients, stirring with a spatula just until no dry streaks remain—do not overmix to keep the batter tender.
4. Heat the vegetable oil in a heavy-bottomed pot over medium heat until it reaches 375°F on a deep-fry thermometer, checking temperature accuracy to ensure even cooking.
5. Dip one Oreo cookie completely into the batter using a fork, allowing excess to drip back into the bowl for a thin, even coating.
6. Carefully lower the battered Oreo into the hot oil and fry for 90 seconds, flipping halfway through when the bottom turns golden brown.
7. Remove the fried Oreo with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crisp by avoiding steam buildup.
8. Repeat steps 5–7 with remaining Oreos, working in batches of 3–4 to maintain oil temperature at 375°F.
9. Drizzle each warm fried Oreo with 1–2 teaspoons of caramel sauce in a zigzag pattern while they’re still slightly hot for better adhesion.
10. Dust generously with powdered sugar using a fine-mesh sieve for a snow-like finish.
Velvety on the inside with a delicate crunch outside, these treats offer a warm hug of melted cream and caramel. Serve them stacked high on a rustic platter with extra sauce for dipping, or crumble over vanilla ice cream while still faintly warm. The contrast of temperatures and textures turns each bite into a quiet celebration.
Deep-Fried Oreos with Cinnamon Sugar Coating
Yesterday’s rain left me craving something warm and indulgent, something that felt like a hug from the inside. I found myself reaching for that familiar blue package in the pantry, dreaming of transforming simple cookies into puffy, golden clouds. There’s a quiet magic in watching batter bubble and fry, a slow dance of heat and sweetness that soothes the soul.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 large egg
– ¾ cup whole milk (or buttermilk for tang)
– 1 teaspoon vanilla extract
– 12 Oreo cookies (regular or Double Stuf)
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– ½ cup granulated sugar
– 1 teaspoon ground cinnamon
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, and ¼ teaspoon salt until no streaks remain.
2. Crack 1 large egg into a separate bowl, then add ¾ cup milk and 1 teaspoon vanilla extract, whisking until fully combined and slightly frothy.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined—a few small lumps are fine to avoid overmixing.
4. Heat 4 cups vegetable oil in a heavy-bottomed pot over medium heat until it reaches 375°F on a deep-fry thermometer, about 8–10 minutes.
5. While oil heats, stir together ½ cup sugar and 1 teaspoon cinnamon in a shallow bowl for coating.
6. Dip 1 Oreo cookie fully into the batter using a fork, letting excess drip back into the bowl for about 3 seconds.
7. Carefully lower the battered Oreo into the hot oil, frying for 90 seconds until golden brown and puffed, flipping once halfway with a slotted spoon.
8. Remove the fried Oreo with the slotted spoon, draining excess oil by holding it over the pot for 10 seconds.
9. Immediately roll the hot Oreo in the cinnamon-sugar mixture until fully coated on all sides.
10. Repeat steps 6–9 with remaining Oreos, working in batches of 3–4 to avoid overcrowding and maintain oil temperature.
11. Let fried Oreos rest on a wire rack for 2 minutes before serving to set the coating. Heavily dusted with cinnamon sugar, they emerge with a delicate crunch that gives way to a molten, cake-like center. Try stacking them high with a drizzle of chocolate sauce or serving alongside a scoop of vanilla ice cream for a playful contrast of temperatures.
Matcha Green Tea Deep-Fried Oreos
Vaguely, I remember first encountering the idea of matcha meeting childhood nostalgia—that quiet afternoon when green tea powder dusted my counter and Oreos waited patiently for their transformation. There’s something meditative about folding earthy bitterness into sweet, creamy centers, then watching them sizzle into golden puffs. It’s a gentle rebellion against the ordinary, a small indulgence that feels both familiar and new.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy, or substitute with gluten-free blend)
– 2 tbsp matcha green tea powder (culinary grade for balanced flavor, adjust intensity to preference)
– 1/4 cup granulated sugar (or coconut sugar for subtle caramel notes)
– 1 tsp baking powder (ensure it’s fresh for maximum lift)
– 1 large egg (room temperature helps with smooth blending)
– 3/4 cup whole milk (or any plant-based alternative like almond milk)
– 1 tsp vanilla extract (pure extract enhances aroma)
– 12 Oreo cookies (any variety works, but classic pairs well)
– 4 cups vegetable oil (or any neutral oil with high smoke point, like canola)
– Powdered sugar for dusting (optional, for extra sweetness)
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp matcha powder, 1/4 cup granulated sugar, and 1 tsp baking powder until no streaks remain.
2. Crack 1 large egg into a separate bowl, then add 3/4 cup whole milk and 1 tsp vanilla extract, whisking gently until fully combined.
3. Pour the wet ingredients into the dry mixture, stirring slowly with a spatula until a smooth, thick batter forms—avoid overmixing to keep the coating light.
4. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F on a candy thermometer, which typically takes 6–8 minutes.
5. Dip one Oreo cookie completely into the batter using a fork, ensuring it’s evenly coated but not dripping excessively.
6. Carefully lower the battered Oreo into the hot oil and fry for 1–2 minutes, flipping once with a slotted spoon when the edges turn golden brown.
7. Remove the fried Oreo and place it on a wire rack set over a baking sheet to drain excess oil, repeating steps 5–6 with the remaining cookies in batches of 3–4 to maintain oil temperature.
8. Let the fried Oreos cool for 3–4 minutes until safe to handle, then dust with powdered sugar if desired.
That first bite cracks through a crisp, airy shell into the warm, melting center, where matcha’s grassy notes soften the Oreo’s sweetness. Serve them stacked on a wooden board with a drizzle of white chocolate or alongside chilled vanilla ice cream for a playful contrast of temperatures.
Deep-Fried Oreos with Nutella Filling
Very occasionally, a recipe comes along that feels like a warm embrace on a quiet afternoon, something that transforms ordinary ingredients into a moment of pure comfort. These deep-fried Oreos with Nutella filling are exactly that—a gentle indulgence that melts away the day’s edges with each soft, chocolatey bite. They remind me of county fair nostalgia, but made cozier, more personal, right in your own kitchen.
Ingredients
– 1 package Oreo cookies (about 18 cookies)
– 1/2 cup Nutella (or any chocolate hazelnut spread, warmed slightly for easier piping)
– 1 cup all-purpose flour (spooned and leveled to avoid dense batter)
– 1 large egg
– 1 cup whole milk (or buttermilk for a slightly tangier batter)
– 2 tsp baking powder
– 1 tbsp granulated sugar
– 4 cups vegetable oil (or any neutral oil with high smoke point, like canola)
– Powdered sugar for dusting (optional, for a snowy finish)
Instructions
1. Carefully twist apart 18 Oreo cookies and set the halves aside on a parchment-lined tray.
2. Spoon 1/2 cup of Nutella into a small piping bag or a zip-top bag with the corner snipped off.
3. Pipe about 1 teaspoon of Nutella onto the cream side of one Oreo half, then gently press the matching half on top to form a filled sandwich; repeat for all cookies.
4. In a medium bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and 1 tablespoon granulated sugar until no lumps remain.
5. Crack 1 large egg into a separate bowl, then pour in 1 cup whole milk and whisk until fully combined.
6. Gradually pour the wet ingredients into the dry mixture, stirring gently until a smooth, thick batter forms—avoid overmixing to keep the coating light.
7. Heat 4 cups of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a deep-fry thermometer.
8. Dip one filled Oreo into the batter, using a fork to coat it completely and let excess drip off.
9. Carefully lower the battered Oreo into the hot oil and fry for 1–2 minutes, until golden brown and puffed, flipping once with a slotted spoon for even cooking.
10. Remove the fried Oreo with the slotted spoon and drain on a wire rack set over a baking sheet; repeat with remaining cookies, frying 3–4 at a time to avoid crowding the pot.
11. Let the fried Oreos cool for 2–3 minutes, then dust with powdered sugar if desired.
Fresh from the fryer, they’re wonderfully crisp outside, giving way to a warm, molten center where the Oreo softens and the Nutella oozes like a secret. I love serving them stacked on a rustic plate with a drizzle of extra Nutella, maybe alongside a cold glass of milk to balance the richness—each bite feels like a quiet celebration, best shared slowly with someone dear.
Banana Foster Deep-Fried Oreos
Tender memories of New Orleans street fairs come drifting back whenever I let myself imagine the warm caramel notes of banana foster meeting the childhood comfort of an Oreo cookie, all wrapped in a delicate fried dough that melts on the tongue. There’s something quietly magical about transforming simple pantry staples into a dessert that feels both nostalgic and entirely new, a small kitchen ritual that fills the air with the scent of browned butter and cinnamon sugar. This recipe invites you to slow down and savor the process, creating little golden puffs of joy that are best shared with someone special or enjoyed in a moment of peaceful indulgence.
Ingredients
– 1 cup all-purpose flour, sifted for a lighter batter
– 1/2 cup whole milk, at room temperature for easier mixing
– 1 large egg, lightly beaten to incorporate evenly
– 1 tbsp granulated sugar, or adjust slightly for sweetness preference
– 1 tsp vanilla extract, using pure for the best flavor
– 1/2 tsp ground cinnamon, for warm spice notes
– 1/4 tsp baking powder, to help the batter puff
– 8 Oreo cookies, classic flavor works well
– 1 ripe banana, mashed until smooth with no lumps
– 2 tbsp unsalted butter, for the banana foster sauce
– 2 tbsp brown sugar, packed for rich caramel flavor
– 1 quart vegetable oil, or any neutral oil with high smoke point, for frying
– Powdered sugar, for dusting the finished cookies
Instructions
1. In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, ground cinnamon, and baking powder until fully combined. 2. Add the whole milk, lightly beaten egg, and vanilla extract to the dry ingredients, then whisk gently for about 1 minute until a smooth, thick batter forms without overmixing. 3. Tip: Let the batter rest for 5 minutes to allow the flour to hydrate, which results in a crispier coating when fried. 4. Heat the vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 375°F on a deep-fry thermometer, checking carefully to avoid overheating. 5. While the oil heats, melt the unsalted butter in a small skillet over medium-low heat, then stir in the brown sugar and cook for 2–3 minutes until bubbly and fragrant. 6. Add the mashed banana to the skillet, stirring constantly for 1–2 minutes until the mixture thickens into a glossy sauce, then remove from heat and set aside. 7. Dip each Oreo cookie fully into the batter, using a fork to coat it evenly and allow excess batter to drip off. 8. Tip: Work in batches of 2–3 cookies to maintain the oil temperature and prevent overcrowding in the pot. 9. Carefully lower the battered Oreos into the hot oil and fry for 1–2 minutes, flipping once with a slotted spoon when they turn golden brown and float to the surface. 10. Remove the fried Oreos to a paper towel-lined plate to drain excess oil for 30 seconds. 11. Drizzle the warm banana foster sauce over the fried Oreos, then dust generously with powdered sugar using a fine-mesh sieve. 12. Tip: Serve immediately for the best texture, as the crisp exterior softens slightly with the sauce, creating a delightful contrast. Vibrant and comforting, these treats offer a crisp shell that gives way to a molten Oreo center, with the banana foster adding a buttery caramel depth that lingers sweetly on the palate. Try stacking them high on a platter for a festive touch, or enjoy them warm with a scoop of vanilla ice cream to highlight the cozy spice notes.
Deep-Fried Oreos with Coconut Flakes
Kind of like finding an old photograph in a drawer, this recipe brings back that carnival memory—the sweet scent of frying dough mingling with excited chatter, the way powdered sugar dusts everything like the first snow of winter. Today, we’re wrapping Oreos in a tender coconut batter and frying them until golden, creating little pockets of warmth and nostalgia.
Ingredients
– 1 cup all-purpose flour, sifted for a lighter batter
– 1 large egg, at room temperature for easier mixing
– 3/4 cup whole milk, or substitute with buttermilk for tanginess
– 1 tsp baking powder, to help the batter puff up
– 1/4 cup granulated sugar, or reduce slightly if preferred less sweet
– 1/2 cup sweetened coconut flakes, toasted for extra crunch
– 12 Oreo cookies, classic flavor for that familiar contrast
– 4 cups vegetable oil, or any neutral oil with high smoke point
– Powdered sugar, for dusting after frying
Instructions
1. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and granulated sugar until no lumps remain.
2. Crack the egg into the dry ingredients, then pour in the whole milk, stirring gently to avoid overmixing—this keeps the batter tender.
3. Fold in the sweetened coconut flakes evenly, ensuring each spoonful will coat the Oreos with a subtle crunch.
4. Heat the vegetable oil in a deep pot to 350°F, using a candy thermometer to maintain the temperature for consistent frying.
5. Dip one Oreo cookie fully into the batter, letting excess drip off to prevent oil splatter.
6. Carefully lower the coated Oreo into the hot oil and fry for 90 seconds, or until golden brown and floating.
7. Remove the fried Oreo with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
8. Repeat steps 5–7 with the remaining Oreos, working in batches to avoid crowding the pot.
9. Dust the warm fried Oreos generously with powdered sugar just before serving.
Nothing compares to biting into these while they’re still warm—the crisp shell gives way to a molten Oreo center, with coconut flakes adding a whisper of tropical sweetness. Serve them stacked high on a platter, perhaps with a drizzle of chocolate sauce for dipping, and watch as they disappear into happy, sticky fingers.
Pumpkin Spice Deep-Fried Oreos
Nostalgia washes over me this time of year, pulling me toward flavors that feel like a warm embrace. Today, I found myself craving something that marries the cozy familiarity of autumn with a touch of playful indulgence, leading me to the kitchen for a quiet experiment. Pumpkin spice deep-fried Oreos emerged as the answer—a treat that transforms a classic cookie into a seasonal delight, perfect for savoring slowly with a cup of tea.
Ingredients
– 1 cup all-purpose flour, sifted for a lighter batter
– 1 tablespoon pumpkin pie spice, or adjust to taste for more warmth
– 1/4 cup granulated sugar, for a subtle sweetness
– 1 teaspoon baking powder, to help the batter puff slightly
– 1 large egg, at room temperature for easier mixing
– 3/4 cup whole milk, or substitute with buttermilk for tanginess
– 1 teaspoon vanilla extract, for aromatic depth
– 12 Oreo cookies, classic flavor or try pumpkin spice varieties
– 4 cups vegetable oil, or any neutral oil with a high smoke point
– Powdered sugar, for dusting after frying
Instructions
1. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, granulated sugar, and baking powder until no lumps remain.
2. Crack the egg into a separate small bowl and beat it lightly with a fork until uniform in color.
3. Pour the whole milk and vanilla extract into the beaten egg, stirring gently to combine all wet ingredients.
4. Tip: Gradually add the wet mixture to the dry ingredients, whisking constantly to prevent clumps and achieve a smooth, thick batter resembling pancake batter.
5. Heat the vegetable oil in a heavy-bottomed pot or deep fryer over medium heat until it reaches 375°F, using a candy thermometer for accuracy.
6. While the oil heats, line a plate with paper towels to drain the fried Oreos later.
7. Dip one Oreo cookie fully into the batter, using a fork to coat it evenly and allow excess batter to drip off.
8. Carefully lower the battered Oreo into the hot oil, frying for about 1–2 minutes until golden brown and crispy, flipping once halfway with a slotted spoon.
9. Tip: Fry in batches of 3–4 cookies to avoid overcrowding, which helps maintain the oil temperature and ensures even cooking.
10. Remove the fried Oreo with the slotted spoon and transfer it to the paper towel-lined plate to drain excess oil for 30 seconds.
11. Repeat steps 7–10 with the remaining Oreo cookies, checking the oil temperature between batches and adjusting heat as needed to keep it at 375°F.
12. Tip: Lightly dust the warm fried Oreos with powdered sugar using a fine-mesh sieve for an even, delicate coating.
13. Serve immediately while still warm for the best texture and flavor.
Oozing with molten chocolate and fragrant pumpkin spice, these treats offer a crisp shell that gives way to a soft, cake-like interior. The warmth of the spices lingers on the tongue, making each bite a cozy autumn moment. For a creative twist, drizzle them with caramel sauce or pair with a scoop of vanilla ice cream to balance the richness.
Deep-Fried Oreos with Raspberry Jam Center
Floating back to those late summer fairs, I remember how the air would hang heavy with the scent of sugar and oil, a prelude to finding something unexpectedly wonderful. Today, that memory takes shape as a quiet kitchen project, transforming a simple cookie into a warm, molten-centered treat. It’s a small indulgence that feels both nostalgic and new.
Ingredients
– 12 Oreo cookies (or similar sandwich cookies)
– 1/4 cup raspberry jam (seedless works best for smooth filling)
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 large egg, at room temperature
– 3/4 cup whole milk (or buttermilk for slight tang)
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– Powdered sugar for dusting (adjust to preference)
Instructions
1. Carefully twist apart 12 Oreo cookies to separate the halves, keeping the cream filling intact on one side of each pair.
2. Spoon 1/2 teaspoon of raspberry jam onto the cream side of 12 cookie halves, then gently press the plain halves back on to create jam-filled sandwiches.
3. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon baking powder until fully combined.
4. Add 1 large egg, 3/4 cup whole milk, and 1/2 teaspoon vanilla extract to the dry ingredients, then whisk just until the batter is smooth with no dry flour pockets (tip: a few small lumps are fine to avoid overmixing).
5. Pour 4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven, attaching a deep-fry thermometer to the side.
6. Heat the oil over medium heat until the thermometer reads 375°F, which typically takes 8–10 minutes (tip: maintain this temperature for even cooking).
7. Using tongs, dip one jam-filled Oreo completely into the batter, allowing excess to drip off for about 3 seconds.
8. Carefully lower the battered Oreo into the hot oil and fry for 90 seconds, flipping halfway through when the bottom turns golden brown.
9. Remove the fried Oreo with a slotted spoon and drain on a wire rack set over a baking sheet (tip: this keeps them crisp compared to paper towels).
10. Repeat steps 7–9 with the remaining Oreos, frying 3–4 at a time to avoid overcrowding and oil temperature drops.
11. Let the fried Oreos cool for 2 minutes, then dust generously with powdered sugar using a fine-mesh sieve.
A warm, crisp shell gives way to a molten raspberry core that bleeds into the softened cookie, creating a messy, joyful bite. Serve them stacked high on a rustic plate with cold glasses of milk, or crumble one over vanilla ice cream for a textural surprise that turns simple into sublime.
Cookies and Cream Deep-Fried Oreos
Beneath the gentle hum of the kitchen, there’s a quiet comfort in transforming simple, store-bought treats into something warm and wonderfully indulgent, a small act of creation that feels both nostalgic and new.
Ingredients
– 1 package Oreo cookies (about 16 cookies)
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 large egg
– 1 cup whole milk (or buttermilk for slight tang)
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon vanilla extract
– 4 cups vegetable oil (or any neutral, high-heat oil like canola)
– Powdered sugar, for dusting (adjust to preference)
Instructions
1. In a medium mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon baking powder until fully combined.
2. Crack 1 large egg into the dry ingredients, then pour in 1 cup whole milk and 1/2 teaspoon vanilla extract.
3. Whisk the batter gently until just smooth, being careful not to overmix; a few small lumps are fine and help keep the coating light.
4. Heat 4 cups vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 375°F on a deep-fry thermometer.
5. While the oil heats, dip each Oreo cookie fully into the batter, using a fork to coat it evenly and let excess drip back into the bowl.
6. Carefully lower 3–4 battered Oreos into the hot oil using a slotted spoon or spider strainer, frying for about 1–2 minutes until golden brown and puffed.
7. Flip the Oreos once during frying to ensure even browning on both sides, watching for a crisp, light-gold exterior.
8. Remove the fried Oreos with the slotted spoon and transfer them to a paper towel-lined plate to drain excess oil for 30 seconds.
9. Dust the warm Oreos generously with powdered sugar using a fine-mesh sieve for even coverage.
10. Serve immediately while the outside is crisp and the inside is softly melted.
Yielding to that first bite, the crisp shell gives way to a warm, almost molten center, the cookies and cream filling melding into the tender batter. For a playful twist, drizzle them with chocolate sauce or sandwich a scoop of vanilla ice cream between two, letting the heat and cold mingle in each messy, joyful mouthful.
Deep-Fried Oreos with Lemon Glaze
Gently, the way afternoon light slips through kitchen windows, I find myself drawn to recipes that feel like edible memories. There’s something quietly indulgent about transforming a childhood favorite into a warm, glazed treat—a small rebellion against ordinary days.
Ingredients
– 8 Oreo cookies (or similar sandwich cookies)
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 large egg
– ¾ cup whole milk (or buttermilk for tanginess)
– 1 tbsp granulated sugar
– 1 tsp baking powder
– ½ tsp vanilla extract
– 4 cups vegetable oil for frying (or any neutral oil with high smoke point)
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice (adjust for tartness)
– 1 tsp lemon zest (finely grated, avoid white pith)
Instructions
1. Whisk together flour, granulated sugar, and baking powder in a medium bowl until no lumps remain.
2. In a separate bowl, beat the egg lightly with a fork, then stir in milk and vanilla extract until fully combined.
3. Pour wet ingredients into dry ingredients and mix gently with a spatula until batter is smooth—small lumps are acceptable to avoid overmixing.
4. Heat vegetable oil in a deep, heavy-bottomed pot to 375°F, checking temperature with a candy thermometer for accuracy.
5. Dip each Oreo completely into the batter using a fork, allowing excess to drip back into the bowl.
6. Carefully lower battered Oreos into hot oil, frying no more than 2-3 at a time to maintain oil temperature.
7. Fry for 90 seconds, flipping once with a slotted spoon when edges turn golden brown.
8. Remove fried Oreos with a slotted spoon and drain on a wire rack set over paper towels—this prevents sogginess compared to direct paper towel contact.
9. Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until glaze is smooth and pourable.
10. Drizzle lemon glaze over warm fried Oreos while they’re still on the rack, catching drips below.
Softly crisp shells give way to molten centers, the lemon glaze cutting through the sweetness with its bright whisper. Serve them stacked on a chilled plate or alongside tart berry compote to play with temperature contrasts.
Deep-Fried Oreos with Maple Bacon Topping
Unfolding this recipe feels like opening a cherished family cookbook, the pages soft with time and splattered with memories. Sometimes the most comforting creations emerge when we let go of perfection and embrace simple indulgence, letting ingredients speak in their own sweet language. This treat combines childhood nostalgia with grown-up sophistication in each messy, glorious bite.
Ingredients
– 1 package Oreo cookies (regular or double-stuff)
– 1 cup all-purpose flour (spoon and level for accuracy)
– 1 large egg
– ¾ cup whole milk (or buttermilk for tang)
– 2 tbsp granulated sugar
– 1 tsp baking powder
– ½ tsp vanilla extract
– 4 cups vegetable oil (or any neutral high-smoke-point oil)
– 6 strips thick-cut bacon
– ¼ cup pure maple syrup (grade A for milder flavor)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Arrange bacon strips in a single layer on the prepared baking sheet.
3. Brush bacon generously with maple syrup using a pastry brush.
4. Bake bacon for 18-22 minutes until crispy and caramelized.
5. Remove bacon from oven and transfer to a paper towel-lined plate.
6. Crumble cooled bacon into small pieces using your hands.
7. Heat vegetable oil in a heavy-bottomed pot to 375°F, monitoring with a deep-fry thermometer.
8. Whisk flour, sugar, and baking powder in a medium bowl until combined.
9. Beat egg, milk, and vanilla extract in a separate bowl until smooth.
10. Pour wet ingredients into dry ingredients and stir until just combined (lumps are okay).
11. Dip each Oreo completely into the batter using tongs or a fork.
12. Carefully lower battered Oreos into hot oil, frying 3-4 at a time to avoid crowding.
13. Fry for 90 seconds until golden brown, flipping once with a spider strainer.
14. Remove fried Oreos and drain on a wire rack over paper towels.
15. Sprinkle warm Oreos immediately with crumbled bacon pieces.
16. Drizzle remaining maple syrup lightly over the finished treats.
Beneath the crisp shell lies a transformed cookie—warm and cake-like where the cream filling melts into the batter. The salty bacon crackle plays against the maple’s woodiness, creating a symphony of textures that demands eating with your fingers. Serve them stacked high on a rustic wooden board with cold milk for dipping, letting the syrup pool around each one like liquid amber.
Deep-Fried Oreos with Mint Chocolate Drizzle
Cradling a warm mug while rain taps gently against the window, I find myself drawn to the kitchen, to the simple alchemy of transforming humble ingredients into something magical. There’s a quiet comfort in making these deep-fried Oreos, a treat that feels like a sweet, warm hug on a damp afternoon, especially when finished with a cool mint chocolate drizzle that dances on the palate.
Ingredients
– 1 cup all-purpose flour, sifted for a lighter batter
– 1 large egg, at room temperature for easier mixing
– 1 cup whole milk, or substitute with buttermilk for a slight tang
– 2 tbsp granulated sugar, adjust to taste if you prefer less sweetness
– 1 tsp baking powder, to help the batter puff up while frying
– 1/2 tsp vanilla extract, for a subtle aromatic note
– 12 Oreo cookies, classic flavor works best here
– 4 cups vegetable oil, or any neutral oil with a high smoke point
– 1/2 cup semi-sweet chocolate chips, for the drizzle
– 2 tbsp heavy cream, to create a smooth, pourable glaze
– 1/4 tsp peppermint extract, add more for a stronger mint flavor
Instructions
1. In a medium mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, and baking powder until no lumps remain.
2. Crack the large egg into the dry ingredients, then pour in the whole milk and vanilla extract.
3. Whisk the mixture vigorously for about 2 minutes until the batter is smooth and slightly thick, with no dry spots visible.
4. Heat the vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F on a candy thermometer.
5. Dip one Oreo cookie fully into the batter, using a fork to coat it evenly and allow excess batter to drip off.
6. Carefully lower the battered Oreo into the hot oil and fry for 90 seconds, until the exterior turns golden brown and crispy.
7. Remove the fried Oreo with a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil; repeat with remaining Oreos, frying 3-4 at a time to avoid overcrowding.
8. In a small microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
9. Microwave the mixture on high for 30 seconds, then stir until the chocolate is fully melted and the glaze is glossy.
10. Stir in the peppermint extract until evenly incorporated into the chocolate glaze.
11. Drizzle the mint chocolate glaze over the warm fried Oreos using a spoon or piping bag for decorative patterns.
Buttery crispness gives way to a molten, fudgy center in each bite, while the minty drizzle cuts through the richness like a fresh breeze. Serve them stacked high on a rustic platter with a dusting of powdered sugar, or enjoy them straight from the plate while they’re still warm, letting the gooey chocolate and cool mint linger on your tongue.
Deep-Fried Oreos with Vanilla Ice Cream
Cradling a warm plate of these golden treats feels like uncovering a childhood memory I’d almost forgotten. There’s something profoundly comforting about transforming simple Oreos into puffy, crisp-edged clouds that melt into creamy centers when paired with cold vanilla ice cream. It’s a humble indulgence, best enjoyed slowly, with the late afternoon light streaming through the kitchen window.
Ingredients
– 1 package Oreo cookies (about 18 cookies, standard size)
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1 large egg
– 1 cup whole milk (or substitute with buttermilk for slight tang)
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1 quart vegetable oil for frying (or any neutral oil with high smoke point)
– 1 pint vanilla ice cream (high-quality, for best texture)
– Powdered sugar for dusting (optional, for extra sweetness)
Instructions
1. Pour 1 quart of vegetable oil into a heavy-bottomed pot or Dutch oven, ensuring it reaches at least 2 inches deep.
2. Attach a deep-fry thermometer to the pot side and heat oil over medium heat until it reaches 375°F.
3. Whisk 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon baking powder in a medium bowl until fully combined.
4. Crack 1 large egg into a separate small bowl and lightly beat it with a fork until uniform in color.
5. Pour 1 cup whole milk and the beaten egg into the dry ingredients, then whisk gently until a smooth, lump-free batter forms—it should coat a spoon thickly but drip slowly.
6. Tip: Let the batter rest for 5 minutes to allow the baking powder to activate, which helps create a lighter coating.
7. Dip one Oreo cookie fully into the batter, using a fork to turn it and ensure even coverage.
8. Carefully lower the battered Oreo into the hot oil using tongs or a slotted spoon, frying no more than 3–4 at a time to avoid overcrowding.
9. Fry for 1–2 minutes, flipping once halfway, until the coating is deep golden brown and puffed.
10. Tip: Maintain oil temperature between 365–375°F; if it drops, pause frying to reheat.
11. Remove fried Oreos with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess oil.
12. Repeat steps 7–11 with remaining Oreos, checking oil temperature between batches.
13. Scoop 1–2 small scoops of vanilla ice cream into individual serving bowls.
14. Tip: For extra crunch, serve immediately—the contrast between warm Oreos and cold ice cream is key.
15. Dust fried Oreos lightly with powdered sugar if desired, then place 2–3 alongside the ice cream.
Last bites reveal a delicate crisp shell that gives way to the Oreo’s softened center, its dark cocoa notes mingling with sweet vanilla ice cream. Layering them in a glass with alternating scoops of ice cream turns it into a playful, shareable sundae, where each spoonful holds both warmth and cool creaminess.
Summary
Joyful, inventive, and downright delicious—these 18 crispy deep-fried Oreo recipes offer something special for every sweet tooth. We hope you’re inspired to try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for your next treat-making adventure!
