There’s something magical about Golden Oreos that makes them perfect for more than just snacking straight from the package. Whether you’re craving quick desserts, impressive party treats, or creative comfort food twists, these golden delights transform ordinary recipes into extraordinary creations. Get ready to discover 20 irresistible ways to bake, blend, and build with everyone’s favorite golden cookie—your sweet tooth will thank you!
Golden Oreo Cheesecake Bars
Haven’t we all had those moments where we stare into the pantry and spot a package of Golden Oreos just begging to be transformed into something spectacular? I certainly have, especially during my late-night baking sessions when creativity strikes. These Golden Oreo Cheesecake Bars are my go-to when I want to impress guests with minimal effort but maximum wow factor.
Ingredients
Golden Oreos – 36 cookies
Cream cheese – 16 oz
Granulated sugar – ½ cup
Eggs – 2
Vanilla extract – 1 tsp
Unsalted butter – ¼ cup
Instructions
1. Preheat your oven to 325°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides for easy removal.
2. Place 30 Golden Oreo cookies in a food processor and pulse until they form fine crumbs, about 15-20 seconds.
3. Melt the unsalted butter in a microwave-safe bowl for 30 seconds until completely liquid.
4. Combine the Oreo crumbs with the melted butter in a medium bowl, mixing until all crumbs are evenly moistened.
5. Press the crumb mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup to create an even, compact layer.
6. Bake the crust for 10 minutes at 325°F until slightly firm to the touch, then remove from oven and let cool while you prepare the filling.
7. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
8. Add the granulated sugar and continue beating for another minute until fully incorporated and no graininess remains.
9. Crack the eggs into a separate small bowl first to check for shells, then add them to the cream cheese mixture one at a time, beating for 30 seconds after each addition.
10. Pour in the vanilla extract and mix for another 30 seconds until the filling is completely smooth and homogeneous.
11. Pour the cheesecake filling over the cooled crust, using a spatula to spread it evenly to all edges of the pan.
12. Crush the remaining 6 Golden Oreo cookies into coarse chunks and sprinkle them evenly over the top of the filling.
13. Bake at 325°F for 35-40 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan.
14. Turn off the oven, crack the door open about 1 inch, and let the bars cool inside for 1 hour to prevent cracking.
15. Transfer the pan to a wire rack and cool completely to room temperature, about 2 hours.
16. Refrigerate the bars for at least 4 hours, or preferably overnight, before cutting into squares.
Buttery and creamy with that signature Golden Oreo vanilla flavor, these bars have the perfect contrast between the crunchy crust and smooth cheesecake layer. They’re fantastic served chilled with a drizzle of caramel sauce or crumbled over vanilla ice cream for an extra decadent treat.
Golden Oreo Cookie Butter
Trying to recreate that addictive cookie butter flavor at home? I’ve been obsessed with finding the perfect copycat recipe ever since my sister brought back a jar from her trip overseas—and after countless kitchen experiments, I’ve finally nailed it with Golden Oreos! This version comes together in minutes and tastes even better than the store-bought stuff.
Ingredients
Golden Oreos – 36 cookies
Unsalted butter – ¼ cup
Sweetened condensed milk – ½ cup
Instructions
1. Separate 36 Golden Oreo cookies from their cream filling using a small knife, placing only the cookie wafers in your food processor bowl.
2. Process the cookie wafers on high speed for 45 seconds until they form fine, sandy crumbs with no large pieces remaining.
3. Melt ¼ cup unsalted butter in a microwave-safe bowl at 20-second intervals, stirring between each, until completely liquid and smooth.
4. Tip: Scrape down the sides of your food processor halfway through blending to ensure all cookie pieces get evenly ground.
5. Pour the melted butter and ½ cup sweetened condensed milk into the food processor with the cookie crumbs.
6. Process the mixture on medium-high speed for 60 seconds, pausing to scrape the sides once, until completely smooth and spreadable.
7. Tip: If your cookie butter seems too thick, add 1 tablespoon of additional sweetened condensed milk and process for 15 more seconds.
8. Transfer the cookie butter to an airtight container and refrigerate for at least 2 hours until firm but spreadable.
9. Tip: For optimal texture, let the cookie butter sit at room temperature for 15 minutes before serving if it has been refrigerated overnight.
Each spoonful delivers that signature creamy-crunchy texture with rich vanilla notes that make it impossible to stop at just one taste. I love spreading it thick on warm toast for breakfast or swirling it into my morning oatmeal—though honestly, it rarely makes it out of the jar before I’ve eaten half with a spoon!
Golden Oreo Icebox Cake
Unbelievably simple yet absolutely divine, this Golden Oreo Icebox Cake has become my go-to dessert for busy weeks when I want something impressive without the fuss. I first discovered this no-bake wonder during a summer heatwave when turning on the oven felt like a crime, and now it’s my secret weapon for last-minute potlucks and family gatherings.
Ingredients
- Golden Oreos – 36 cookies
- Heavy cream – 2 cups
- Powdered sugar – ¼ cup
- Vanilla extract – 1 tsp
Instructions
- Place a large mixing bowl and beaters in the freezer for 15 minutes to chill thoroughly.
- Pour 2 cups of heavy cream into the chilled bowl.
- Add ¼ cup of powdered sugar to the heavy cream.
- Add 1 teaspoon of vanilla extract to the mixture.
- Beat the mixture on medium-high speed for 3-4 minutes until stiff peaks form.
- Arrange 12 Golden Oreo cookies in a single layer on the bottom of a 9×13 inch baking dish.
- Spread one-third of the whipped cream mixture evenly over the cookie layer.
- Repeat the layering process two more times, ending with a whipped cream layer.
- Cover the baking dish tightly with plastic wrap.
- Refrigerate the cake for at least 8 hours or overnight.
- Remove the plastic wrap before serving.
Remarkably, the cookies soften into a cake-like texture while the whipped cream sets up beautifully creamy. The vanilla-forward flavor of Golden Oreos creates a buttery, sophisticated twist on the classic chocolate version, and I love serving it with fresh berries or a drizzle of caramel for an extra special touch.
Golden Oreo Fudge
Now, I have to confess something—I’m a sucker for anything that combines cookies and creamy fudge, and this Golden Oreo Fudge is my latest obsession. It’s the kind of no-bake treat I whip up when I need a quick dessert fix, and honestly, it reminds me of those lazy Sunday afternoons when my kids and I would crush cookies just for fun. Trust me, if you love sweet, crunchy, and melt-in-your-mouth goodness, you’re in for a real treat with this one.
Ingredients
White chocolate chips – 3 cups
Sweetened condensed milk – 1 (14 oz) can
Unsalted butter – 2 tbsp
Golden Oreos – 24 cookies
Instructions
1. Line an 8×8-inch baking pan with parchment paper, ensuring the paper overhangs the edges for easy removal later.
2. Place 18 Golden Oreo cookies in a sealed plastic bag and crush them into coarse chunks using a rolling pin, leaving some larger pieces for texture.
3. In a medium saucepan, combine 3 cups of white chocolate chips, 1 can of sweetened condensed milk, and 2 tablespoons of unsalted butter.
4. Heat the mixture over low heat, stirring constantly with a spatula until the chocolate and butter are fully melted and smooth, which should take about 5-7 minutes. Tip: Avoid high heat to prevent the chocolate from seizing or burning.
5. Remove the saucepan from the heat and immediately fold in the crushed Golden Oreo cookies until evenly distributed throughout the fudge mixture.
6. Pour the fudge mixture into the prepared baking pan, spreading it into an even layer with the spatula.
7. Crush the remaining 6 Golden Oreo cookies and sprinkle them evenly over the top of the fudge, pressing gently to adhere. Tip: For a neat presentation, press the crumbs lightly so they don’t fall off when slicing.
8. Refrigerate the fudge for at least 4 hours, or until it is firm and set. Tip: If you’re in a hurry, you can place it in the freezer for 1-2 hours, but let it sit at room temperature for 10 minutes before cutting to avoid cracking.
9. Lift the fudge out of the pan using the parchment paper overhang and cut it into 1-inch squares with a sharp knife wiped clean between cuts for clean edges.
You’ll love how this fudge strikes the perfect balance with its creamy, smooth base giving way to those crunchy cookie bits in every bite. Serve it chilled alongside a hot coffee for a cozy treat, or crumble a square over vanilla ice cream to take dessert to the next level—it’s irresistibly rich without being overly heavy.
Golden Oreo Truffles
Keeping my kitchen stocked with Golden Oreos is a non-negotiable in our house—they disappear faster than I can say “truffle,” but when I manage to hide a pack, these no-bake bites are my go-to for instant joy. Honestly, I love how they turn a simple package of cookies into something that feels fancy enough for a party but easy enough for a Tuesday night craving.
Ingredients
Golden Oreos – 1 package (about 36 cookies)
Cream cheese – 8 oz, softened
White chocolate chips – 2 cups
Instructions
1. Place all Golden Oreo cookies in a food processor and pulse for 30 seconds until they form fine crumbs. (Tip: If you don’t have a food processor, seal the cookies in a zip-top bag and crush them with a rolling pin until no large chunks remain.)
2. Transfer the cookie crumbs to a medium mixing bowl.
3. Add the softened cream cheese to the bowl with the cookie crumbs.
4. Use a spatula or your hands to mix the cream cheese and cookie crumbs together until fully combined and a uniform dough forms. (Tip: For easier mixing, let the cream cheese sit at room temperature for 30 minutes—it blends smoothly without overworking the dough.)
5. Line a baking sheet with parchment paper.
6. Scoop about 1 tablespoon of the dough and roll it between your palms to form a 1-inch ball.
7. Place the ball on the prepared baking sheet.
8. Repeat step 6 until all the dough is used, spacing the balls 1 inch apart on the baking sheet.
9. Freeze the baking sheet with the truffle balls for 15 minutes to firm them up. (Tip: Chilling the balls prevents them from falling apart when dipped and helps the chocolate coating set quickly.)
10. Melt the white chocolate chips in a microwave-safe bowl by heating them on high for 30 seconds, stirring, then repeating in 15-second intervals until fully melted and smooth.
11. Remove the truffle balls from the freezer.
12. Use a fork to dip one truffle ball into the melted white chocolate, coating it completely.
13. Lift the coated truffle out of the chocolate, letting excess drip back into the bowl.
14. Return the coated truffle to the parchment-lined baking sheet.
15. Repeat steps 12–14 until all truffle balls are coated.
16. Let the truffles sit at room temperature for 1 hour until the chocolate coating is fully set. Really, the creamy center and crisp white chocolate shell make these truffles irresistible—they’re like little bites of cheesecake bliss. I love serving them chilled on a platter with fresh berries for a pop of color, or just grabbing one straight from the fridge when I need a sweet pick-me-up.
Golden Oreo Milkshake
Biting into a Golden Oreo always takes me back to childhood snack times, but blending them into a milkshake transforms that nostalgic crunch into a creamy, dreamy treat that’s perfect for any sweet craving. I love making this when I need a quick dessert fix or want to impress friends with something ridiculously simple yet utterly delicious. Honestly, it’s my go-to when I’m too lazy to bake but still want that homemade dessert vibe.
Ingredients
Golden Oreos – 8 cookies
Vanilla ice cream – 2 cups
Milk – ½ cup
Instructions
1. Place 8 Golden Oreos in a resealable plastic bag and seal it tightly. 2. Crush the cookies using a rolling pin until they break into small, coarse chunks, being careful not to pulverize them completely for added texture. 3. Add 2 cups of vanilla ice cream to a blender. 4. Pour in ½ cup of milk. 5. Add the crushed Golden Oreos to the blender, reserving 1 tablespoon for garnish if desired. 6. Blend on medium speed for 30 seconds until the mixture is smooth and well-combined, scraping down the sides with a spatula if needed to ensure everything is incorporated evenly. 7. Check the consistency; if it’s too thick, add 1 more tablespoon of milk and blend for 10 seconds until it reaches your preferred thickness. 8. Pour the milkshake into a tall glass. 9. Top with the reserved crushed cookies for a crunchy finish. Now, that first sip delivers a velvety smoothness with bursts of cookie crunch, making it feel like a dessert party in a glass. I sometimes drizzle caramel sauce on top or serve it with a straw and long spoon to scoop up every last bit—it’s that good!
Golden Oreo Pudding Cookies
Keeping my cookie jar stocked is basically my love language, and these Golden Oreo Pudding Cookies have become my latest obsession after my niece declared them “better than birthday cake” during our last baking marathon.
Ingredients
Butter – ½ cup
Brown sugar – ¾ cup
Vanilla instant pudding mix – 3.4 oz package
Egg – 1
Flour – 1¼ cups
Baking soda – 1 tsp
Golden Oreos – 15 cookies
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together ½ cup softened butter and ¾ cup brown sugar in a large bowl for exactly 2 minutes until light and fluffy.
3. Add the entire 3.4 oz package of vanilla instant pudding mix and beat for 30 seconds until fully incorporated.
4. Crack in 1 egg and 1 tsp vanilla extract, then mix for 1 minute until the batter becomes pale yellow and smooth.
5. In a separate bowl, whisk together 1¼ cups flour and 1 tsp baking soda.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined—don’t overmix or your cookies will become tough.
7. Roughly chop 15 Golden Oreos into quarter-sized chunks using a sharp knife.
8. Gently fold the Oreo pieces into the cookie dough until evenly distributed.
9. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
10. Bake at 350°F for 10-12 minutes until the edges are golden but centers still look slightly underdone.
11. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack—this resting period helps them set properly without becoming too crisp.
Buttery and soft with that signature pudding cookie texture, these treats practically melt in your mouth while the Golden Oreo chunks add the perfect crunch. I love serving them slightly warm with a cold glass of milk for that classic cookie-dunking experience, though they’re equally delicious crumbled over vanilla ice cream for an instant dessert upgrade.
Golden Oreo Banana Pudding
Every time I spot those overripe bananas turning spotty on my counter, I know it’s time for my favorite no-bake dessert that always disappears at potlucks. I first made this for a neighborhood block party last summer, and now my friends request it whenever we gather—it’s that magical combination of creamy, crunchy, and nostalgic that hits all the right notes.
Ingredients
– Vanilla pudding mix – 1 (3.4 oz) package
– Whole milk – 2 cups
– Sweetened condensed milk – 1 (14 oz) can
– Cool Whip – 1 (8 oz) container
– Ripe bananas – 3 medium
– Golden Oreos – 1 (14.3 oz) package
Instructions
1. Pour 2 cups of whole milk into a large mixing bowl.
2. Add the entire package of vanilla pudding mix to the milk.
3. Whisk the mixture continuously for 2 minutes until the pudding thickens and no dry spots remain.
4. Pour in the entire can of sweetened condensed milk and stir until fully incorporated.
5. Fold in the entire container of Cool Whip using a spatula until the mixture is uniform in color.
6. Peel 3 ripe bananas and slice them into ¼-inch thick rounds.
7. Separate 15 Golden Oreo cookies from the package and crush them into coarse chunks using your hands.
8. Arrange half of the remaining whole Golden Oreo cookies in a single layer on the bottom of a 9×13-inch baking dish.
9. Spread half of the pudding mixture evenly over the cookie layer.
10. Arrange all banana slices in a single layer over the pudding.
11. Sprinkle half of the crushed Oreos evenly over the banana layer.
12. Repeat the layers with remaining whole cookies, pudding mixture, and crushed Oreos.
13. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
14. Remove from refrigerator and serve chilled.
Keep in mind that the magic happens during that chilling time—the cookies soften just enough to create this incredible cake-like texture while still maintaining some crunch. The vanilla pudding melds with the banana sweetness and that distinctive Golden Oreo flavor in a way that feels both comforting and special. I love serving this in individual mason jars for parties, or sometimes I’ll top it with extra crushed cookies right before serving for added texture contrast.
Golden Oreo Dirt Cake
Finally, a dessert that brings back all the childhood nostalgia while being ridiculously easy to throw together—this Golden Oreo Dirt Cake has been my go-to for last-minute potlucks and family gatherings ever since my cousin introduced it at our summer picnic. I love how it requires zero baking and comes together in minutes, which is perfect for those days when I’m craving something sweet but don’t want to turn on the oven.
Ingredients
Golden Oreos – 1 package (about 36 cookies)
Cream cheese – 8 oz, softened
Butter – ½ cup, softened
Powdered sugar – 1 cup
Milk – 1 cup
Instant vanilla pudding mix – 1 package (3.4 oz)
Cool Whip – 8 oz, thawed
Instructions
1. Place the Golden Oreos in a large resealable plastic bag and crush them into fine crumbs using a rolling pin.
2. In a large mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer on medium speed for 2 minutes until smooth and creamy.
3. Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated.
4. In a separate medium bowl, whisk the milk and instant vanilla pudding mix together vigorously for 2 minutes until the mixture thickens.
5. Fold the pudding mixture into the cream cheese mixture using a spatula until no streaks remain.
6. Gently fold the thawed Cool Whip into the combined mixture until evenly distributed.
7. Spread half of the crushed Golden Oreos evenly over the bottom of a 9×13-inch baking dish.
8. Spoon the cream cheese and pudding mixture over the Oreo layer and smooth it with a spatula.
9. Sprinkle the remaining crushed Golden Oreos evenly over the top to cover the surface completely.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours or until firmly set.
Gosh, the contrast between the creamy, pudding-like filling and the crunchy cookie “dirt” is pure magic—each spoonful is like digging for treasure. I sometimes serve it in individual clear cups with gummy worms poking out for a playful touch that always gets smiles at parties.
Golden Oreo Blondies
Unbelievably, it took me three failed attempts to perfect these Golden Oreo Blondies, but the moment I pulled that final batch from the oven, I knew the struggle was worth it—they’re now my go-to treat for potlucks and lazy Sunday baking sessions.
Ingredients
- All-purpose flour – 1 cup
- Unsalted butter – ½ cup
- Light brown sugar – ¾ cup
- Egg – 1 large
- Vanilla extract – 1 tsp
- Baking powder – ½ tsp
- Salt – ¼ tsp
- Golden Oreos – 12 cookies
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Melt the unsalted butter in a microwave-safe bowl for 45 seconds, then let it cool for 2 minutes to avoid scrambling the egg.
- Whisk the light brown sugar into the melted butter until smooth and combined.
- Beat in the egg and vanilla extract until the mixture is creamy and uniform.
- Sift the all-purpose flour, baking powder, and salt directly into the wet ingredients to prevent lumps.
- Fold the dry ingredients into the wet mixture using a spatula until just combined; overmixing can make the blondies tough.
- Crush 8 Golden Oreos into coarse chunks and gently fold them into the batter.
- Spread the batter evenly into the prepared pan, using the spatula to smooth the top.
- Press the remaining 4 whole Golden Oreos on top of the batter for a decorative finish.
- Bake for 22–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the blondies cool completely in the pan on a wire rack for at least 1 hour before slicing; this helps them set without crumbling.
Perfectly chewy with a buttery vanilla base, these blondies get a fun crunch from the Oreo pieces, and serving them warm with a scoop of vanilla ice cream turns them into an irresistible dessert that disappears fast.
Golden Oreo Cupcakes
Finally, after months of testing, I’ve perfected these Golden Oreo Cupcakes that my kids beg me to make every weekend. There’s something magical about that creamy cookie flavor baked right into a fluffy cupcake that makes everyone smile. I always keep a spare package of Golden Oreos in the pantry just for these moments when the baking bug strikes.
Ingredients
Golden Oreos – 24 cookies
All-purpose flour – 1 ½ cups
Granulated sugar – 1 cup
Baking powder – 2 tsp
Salt – ½ tsp
Unsalted butter – ½ cup
Milk – ¾ cup
Eggs – 2
Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Separate 12 Golden Oreo cookies from their cream filling and place one cookie at the bottom of each liner.
3. Crush the remaining 12 whole Golden Oreo cookies into coarse crumbs using a food processor or zip-top bag and rolling pin.
4. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until fully combined.
5. Melt the butter in a microwave-safe bowl for 45 seconds until completely liquid.
6. Beat the eggs in a separate bowl for exactly 1 minute until pale and frothy.
7. Pour the melted butter, milk, and vanilla extract into the egg mixture and whisk vigorously for 30 seconds.
8. Tip: When combining wet and dry ingredients, mix just until the flour disappears – overmixing makes cupcakes tough.
9. Gently fold the crushed Oreo crumbs into the batter using a spatula until evenly distributed.
10. Fill each muffin cup ⅔ full with batter, being careful not to overfill.
11. Tip: For perfectly domed cupcakes, bake immediately after mixing – don’t let the batter sit.
12. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean with no wet batter.
13. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
14. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
15. Cool completely for 1 hour before serving or frosting.
Nothing beats that first bite where you get the soft cake, crunchy cookie bottom, and bursts of Oreo flavor throughout. The texture stays incredibly moist for days thanks to the cookie crumbs, and they’re fantastic served slightly warm with a glass of cold milk.
Golden Oreo Pie Crust
Kind of like that magical moment when you discover cookies can become a pie crust, this Golden Oreo crust recipe has been my go-to for effortless desserts that always impress. I first stumbled upon this trick during a last-minute potluck panic, and now it’s my secret weapon for everything from cheesecakes to ice cream pies. There’s something so satisfying about transforming simple cookies into a buttery, crunchy foundation that elevates any filling.
Ingredients
Golden Oreos – 24 cookies
Unsalted butter – 5 tablespoons
Instructions
1. Place 24 Golden Oreos in a food processor and pulse for 15 seconds until fine crumbs form.
2. Melt 5 tablespoons of unsalted butter in a microwave-safe bowl for 45 seconds until completely liquid.
3. Pour the melted butter over the cookie crumbs and stir with a fork until all crumbs are evenly coated.
4. Transfer the mixture to a 9-inch pie plate and press firmly against the bottom and sides using a flat-bottomed measuring cup.
5. Chill the crust in the refrigerator for exactly 30 minutes to set before adding your filling.
6. For a firmer crust, bake at 350°F for 8 minutes then cool completely before filling.
The crust sets up with a satisfying snap that holds its shape beautifully against creamy fillings, while the buttery vanilla flavor complements everything from lemon curd to chocolate mousse. I love crumbling extra cookies over the top for added texture, or serving slices with a drizzle of caramel for that extra indulgence.
Golden Oreo Marshmallow Treats
Vivid childhood memories of after-school snacks come flooding back whenever I make these Golden Oreo Marshmallow Treats—they’re the grown-up, extra-indulgent version of those classic rice crispy squares I used to beg my mom to make. I love how the golden Oreos add that subtle vanilla flavor without being overly chocolatey, and honestly, I’ve been known to sneak a few extra marshmallows into the mix when no one’s looking.
Ingredients
Golden Oreos – 24 cookies
Butter – 3 tbsp
Mini marshmallows – 4 cups
Instructions
1. Place 24 Golden Oreo cookies in a large zip-top bag and crush them into fine crumbs using a rolling pin.
2. Melt 3 tablespoons of butter in a large saucepan over medium-low heat, swirling occasionally until completely liquid.
3. Add 4 cups of mini marshmallows to the melted butter and stir continuously with a silicone spatula until completely melted and smooth.
4. Remove the saucepan from heat immediately once the marshmallow mixture is smooth to prevent scorching.
5. Add the crushed Golden Oreo crumbs to the marshmallow mixture and stir vigorously until fully incorporated and no dry spots remain.
6. Transfer the mixture to a parchment-lined 8×8 inch baking dish and press firmly into an even layer using your hands lightly greased with butter to prevent sticking.
7. Allow the treats to cool at room temperature for exactly 1 hour until firm to the touch.
8. Lift the treats from the baking dish using the parchment paper overhang and cut into 16 squares with a sharp knife wiped clean between cuts.
Absolutely magical how these treats transform simple ingredients into something so delightfully chewy and nostalgic. The golden Oreo crumbs create this wonderful speckled appearance throughout, and I sometimes like to drizzle them with white chocolate for special occasions—they disappear faster than I can photograph them!
Golden Oreo No-Bake Cookies
Keeping my kitchen cool during summer baking marathons led me to discover these magical no-bake cookies. I first whipped them up during a heatwave when turning on the oven felt like a crime against humanity, and now they’re my go-to when I need a quick sweet fix without the fuss.
Ingredients
- Golden Oreos – 24 cookies
- Cream cheese – 8 oz
- White chocolate chips – 1 cup
- Butter – 2 tbsp
Instructions
- Place 24 Golden Oreos in a gallon-sized zip-top bag and seal completely, removing all air.
- Crush the cookies using a rolling pin until you achieve fine crumbs with some small chunks for texture.
- Transfer the cookie crumbs to a medium mixing bowl using a spatula to scrape every bit from the bag.
- Add 8 oz of softened cream cheese to the bowl with the cookie crumbs. Tip: For easier mixing, ensure your cream cheese has been at room temperature for at least 30 minutes.
- Mix the cream cheese and cookie crumbs thoroughly with a wooden spoon until fully combined and no white streaks remain.
- Line a baking sheet with parchment paper to prevent sticking during the setting process.
- Scoop tablespoon-sized portions of the cookie mixture and roll into 1-inch balls between your palms. Tip: Lightly dampen your hands with water to prevent the mixture from sticking to your fingers.
- Arrange the balls on the prepared baking sheet, spacing them 1 inch apart.
- Place the baking sheet in the refrigerator and chill the cookie balls for exactly 30 minutes to firm up.
- Combine 1 cup white chocolate chips and 2 tbsp butter in a microwave-safe bowl.
- Microwave the mixture on high power for 30 seconds, then stir thoroughly with a spoon.
- Continue microwaving in 15-second intervals, stirring after each, until the chocolate is completely smooth and melted. Tip: Never microwave chocolate for more than 15 seconds at a time to prevent seizing and burning.
- Remove the chilled cookie balls from the refrigerator using tongs or your fingers.
- Dip each cookie ball into the melted white chocolate, coating completely, then return to the parchment-lined baking sheet.
- Return the coated cookies to the refrigerator and chill for another 45 minutes until the chocolate coating is firm to the touch.
Really, the contrast between the creamy interior and crisp white chocolate shell makes these irresistible. That golden Oreo flavor shines through with just the right amount of sweetness, and I love serving them alongside coffee for afternoon guests—they always assume I spent hours baking when really, these come together in under two hours with zero oven time.
Golden Oreo Cookie Balls
My kids actually begged me to make these after they saw a similar treat at a friend’s birthday party—and let me tell you, they’re dangerously addictive! I love how these no-bake bites come together in minutes, making them my go-to when I need a quick sweet fix without turning on the oven.
Ingredients
- Golden Oreos – 36 cookies
- Cream cheese – 8 oz, softened
- White chocolate chips – 2 cups
- Coconut oil – 1 tbsp
- Sprinkles – ¼ cup
Instructions
- Place all 36 Golden Oreo cookies in a food processor and pulse until they form fine crumbs.
- Add 8 oz of softened cream cheese to the cookie crumbs in the food processor and pulse until fully combined into a uniform dough.
- Line a baking sheet with parchment paper to prevent sticking.
- Scoop 1 tablespoon of the dough mixture and roll it between your palms to form a smooth ball.
- Place each ball on the prepared baking sheet, spacing them about 1 inch apart.
- Freeze the balls for 30 minutes until firm—this prevents them from falling apart during dipping.
- Combine 2 cups of white chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl.
- Microwave the chocolate mixture in 30-second intervals, stirring between each, until completely melted and smooth.
- Use a fork to dip each frozen ball into the melted white chocolate, tapping off any excess.
- Immediately sprinkle each dipped ball with ¼ cup of sprinkles before the chocolate sets.
- Return the coated balls to the parchment-lined baking sheet and let them set at room temperature for 1 hour.
Really, the contrast between the crisp white chocolate shell and that creamy, cookie-filled center is pure magic. They taste like little bites of cheesecake with a satisfying crunch, and I sometimes roll them in crushed pretzels instead of sprinkles for a sweet-salty twist that disappears even faster at parties.
Golden Oreo Tiramisu
Never did I think my Italian grandmother’s classic tiramisu recipe would get such a fun American twist, but when my kids begged to use their favorite cookies instead of ladyfingers, our Golden Oreo Tiramisu was born. Now it’s the dessert I bring to every potluck and family gathering—it disappears faster than you can say “more please!”
Ingredients
Golden Oreos – 36 cookies
Heavy cream – 2 cups
Mascarpone cheese – 16 oz
Granulated sugar – ½ cup
Strong brewed coffee – 1 cup, cooled
Unsweetened cocoa powder – 2 tbsp
Instructions
1. Separate 24 Golden Oreo cookies, scraping off the cream filling completely with a butter knife and placing the cookie wafers in a separate bowl. 2. Crush the plain cookie wafers into coarse crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. 3. Whip 2 cups of heavy cream on medium-high speed in a stand mixer fitted with the whisk attachment until soft peaks form, about 3-4 minutes. 4. Add ½ cup granulated sugar to the whipped cream and continue whipping on high speed until stiff peaks form, about 1-2 more minutes. 5. In a separate large bowl, beat 16 oz mascarpone cheese with a hand mixer on medium speed until smooth and creamy, about 1 minute. 6. Gently fold the whipped cream mixture into the mascarpone cheese using a rubber spatula until fully combined and no white streaks remain. 7. Dip the remaining 12 whole Golden Oreo cookies one at a time into 1 cup of cooled strong brewed coffee for exactly 2 seconds each, then arrange them in a single layer in the bottom of a 9×9 inch baking dish. 8. Spread half of the cream mixture evenly over the coffee-dipped cookie layer using an offset spatula. 9. Sprinkle half of the crushed cookie crumbs evenly over the cream layer. 10. Repeat layers with remaining coffee-dipped cookies, cream mixture, and crushed crumbs. 11. Sift 2 tbsp unsweetened cocoa powder evenly over the top layer using a fine-mesh sieve. 12. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight. Keep this dessert chilled until ready to serve—the waiting time is crucial for the cookies to soften and the flavors to meld perfectly. Knowing how the creamy layers contrast with the coffee-kissed cookies makes this dessert unforgettable. The Golden Oreos bring a vanilla sweetness that balances the bitter coffee, while the texture transforms from crisp to delightfully soft—it’s like tiramisu met cheesecake in the best possible way. Try serving it in individual mason jars for a portable treat that looks as beautiful as it tastes.
Golden Oreo Cinnamon Rolls
Aren’t some of the best recipes born from happy accidents? I was experimenting with holiday baking last winter when I discovered that crushing Golden Oreos into my cinnamon roll dough creates the most magical, buttery flavor and tender crumb. These have become my go-to weekend treat that always impresses guests.
Ingredients
Flour – 3 cups
Milk – 1 cup
Butter – ½ cup
Sugar – ¼ cup
Yeast – 2¼ tsp
Salt – 1 tsp
Golden Oreos – 15 cookies
Brown sugar – ⅓ cup
Cinnamon – 2 tsp
Instructions
1. Heat milk to 110°F in a microwave-safe bowl for 45 seconds.
2. Dissolve yeast and sugar in the warm milk and let sit for 5 minutes until foamy.
3. Mix in melted butter, flour, and salt until a shaggy dough forms.
4. Knead dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Crush Golden Oreos into fine crumbs using a food processor or rolling pin.
7. Roll risen dough into a 12×16 inch rectangle on a floured surface.
8. Spread softened butter evenly over the entire surface of the dough.
9. Sprinkle brown sugar, cinnamon, and crushed Oreo crumbs evenly over the buttered dough.
10. Tightly roll the dough into a log starting from the long edge.
11. Cut the log into 12 equal slices using dental floss for clean cuts.
12. Arrange rolls in a greased 9×13 inch baking pan, cover, and let rise for 30 minutes.
13. Preheat oven to 350°F while rolls are rising.
14. Bake rolls for 22-25 minutes until golden brown and cooked through.
15. Let cool in pan for 10 minutes before serving.
Every bite delivers that signature Oreo crunch alongside warm cinnamon swirls, creating the perfect balance of crispy and soft textures. These are fantastic served warm with a glass of cold milk, or you could crumble extra Oreos over the top for added decoration and crunch.
Golden Oreo Bread Pudding
Kicking off this recipe feels like opening a package of childhood memories—there’s something magical about transforming Golden Oreos into a warm, comforting bread pudding that makes any ordinary day feel special. I first experimented with this during a rainy weekend when my pantry was looking sparse, and now it’s become my go-to dessert for last-minute potlucks or cozy family nights.
Ingredients
– Golden Oreos – 24 cookies
– Whole milk – 2 cups
– Large eggs – 3
– Granulated sugar – ½ cup
– Unsalted butter – ¼ cup, melted
– Vanilla extract – 1 tsp
– Ground cinnamon – ½ tsp
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with non-stick spray.
2. Separate 20 Golden Oreo cookies, placing the cream-filled halves in a large bowl and setting the plain wafer halves aside.
3. Crush the plain wafer halves into coarse crumbs using your hands or a rolling pin—this adds a delightful crunch to the pudding.
4. In a separate medium bowl, whisk together the whole milk, large eggs, granulated sugar, melted unsalted butter, vanilla extract, and ground cinnamon until fully combined and smooth.
5. Pour the milk mixture over the cream-filled Oreo halves in the large bowl, gently stirring to coat every piece without overmixing, which helps prevent a soggy texture.
6. Let the mixture sit for 10 minutes to allow the cookies to absorb the liquid, ensuring a custardy center after baking.
7. Fold in the crushed wafer crumbs evenly throughout the mixture.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
9. Crush the remaining 4 whole Golden Oreo cookies and sprinkle them over the top for a crispy, golden finish.
10. Bake at 350°F for 35–40 minutes, or until the edges are firm and the center jiggles slightly when shaken—this indicates it’s perfectly set without being dry.
11. Remove from the oven and let it cool for 15 minutes before serving to allow the custard to firm up. The result is a dreamy blend of creamy, soft layers with occasional crunchy bits, all infused with that classic vanilla-cookie flavor. I love serving it warm with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent twist that always earns rave reviews.
Golden Oreo Caramel Delight
Zesty as it sounds, this Golden Oreo Caramel Delight is my go-to when I need a quick, no-bake treat that feels indulgent without the fuss—I first whipped it up during a chaotic week when my oven decided to retire early, and it’s been a lifesaver ever since.
Ingredients
- Golden Oreos – 24 cookies
- Unsalted butter – ½ cup
- Cream cheese – 8 oz
- Powdered sugar – 1 cup
- Caramel sauce – ½ cup
- Whipped topping – 8 oz
Instructions
- Place 24 Golden Oreos in a large resealable bag and crush them into fine crumbs using a rolling pin.
- Melt ½ cup unsalted butter in a microwave-safe bowl for 45 seconds at high power, stirring halfway through.
- Combine the crushed Oreos and melted butter in a 9×9-inch baking dish, pressing the mixture firmly into an even layer with the back of a spoon.
- In a separate bowl, beat 8 oz cream cheese with an electric mixer on medium speed for 2 minutes until smooth and fluffy.
- Gradually add 1 cup powdered sugar to the cream cheese, mixing on low speed for 1 minute until fully incorporated.
- Fold in 8 oz whipped topping gently with a spatula until no white streaks remain, being careful not to deflate the mixture.
- Spread the cream cheese mixture evenly over the Oreo crust using an offset spatula for a smooth finish.
- Drizzle ½ cup caramel sauce in zigzag patterns over the top layer, reserving 2 tablespoons for garnish.
- Refrigerate the dessert for at least 4 hours, or until the layers are firm and set.
- Slice into 9 squares using a warm knife wiped clean between cuts for neat edges.
Just out of the fridge, this delight boasts a creamy, velvety texture that melts with each bite, while the buttery Oreo base adds a satisfying crunch. For a fun twist, I love serving it with a drizzle of extra caramel and a sprinkle of crushed Oreos on top—it’s pure bliss in every forkful.
Golden Oreo Peanut Butter Bars
Zipping through my pantry last weekend, I discovered a forgotten package of Golden Oreos that sparked immediate inspiration. As someone who believes peanut butter makes everything better, I knew exactly what to create with these golden treasures. Let me share my new favorite no-bake treat that’s become an instant family hit.
Ingredients
Golden Oreos – 36 cookies
Creamy peanut butter – 1 cup
Unsalted butter – ½ cup
Powdered sugar – 2 cups
Semi-sweet chocolate chips – 1 cup
Instructions
1. Place 36 Golden Oreo cookies in a large resealable plastic bag.
2. Crush the cookies into fine crumbs using a rolling pin until no large pieces remain.
3. Transfer the cookie crumbs to a medium mixing bowl.
4. Add 1 cup creamy peanut butter to the cookie crumbs.
5. Melt ½ cup unsalted butter in a microwave-safe bowl for 45 seconds at high power.
6. Pour the melted butter over the cookie crumb and peanut butter mixture.
7. Stir all ingredients together until fully combined and the mixture holds together when pressed.
8. Press the mixture firmly into an 8×8 inch baking dish lined with parchment paper, using the bottom of a measuring cup to create an even layer.
9. Sprinkle 2 cups powdered sugar evenly over the pressed cookie layer.
10. Melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl at 50% power for 90 seconds, stirring every 30 seconds until smooth.
11. Spread the melted chocolate evenly over the powdered sugar layer using an offset spatula.
12. Refrigerate the pan for exactly 2 hours until the chocolate layer is completely set and firm to the touch.
13. Remove the bars from the refrigerator and lift them out using the parchment paper overhang.
14. Cut into 16 equal squares using a sharp knife wiped clean between cuts for neat edges.
Sinking your teeth into these bars reveals the perfect contrast between the crunchy cookie base and smooth chocolate topping. The golden Oreo flavor shines through the rich peanut butter, creating a dessert that disappears faster than you can make it. Try serving these chilled with a glass of cold milk for the ultimate nostalgic treat that feels both fancy and comforting.
Summary
Joyful baking awaits with these 20 irresistible Golden Oreo recipes! From no-bake treats to decadent desserts, there’s something for every sweet tooth. We’d love to hear which recipes become your family favorites—drop us a comment below and share your creations on Pinterest so other home cooks can discover these delicious ideas too!
