8 Oreo Hacks Every 20-Something Should Know


There’s no wrong way to eat an Oreo. Whether you prefer the twist and lick method or you’re a classic dunker, the cookies always seem to taste better the very same way we snacked on them as kids.

But if you think Oreo eating stops there, we’d like to strongly encourage you to reconsider. There are plenty of completely unexpected Oreo treats out there that are easy to pull off and will completely change the way you munch the nostalgic sweet. Ahead, find eight genius Oreo desserts that will please your current self and your inner elementary schooler.


Makes 8-10

1 (14.3-oz) package Oreos
1 egg
2 tbsp butter, melted

Combine all of the ingredients in the bowl of a food processor or blender, and pulse until well combined. Put about 2 tablespoons of batter into the bottom of a silicone jumbo muffin pan or individual silicone muffin cups. Firmly press a second pan or silicone cup on top to create a bowl shape. Place in the oven and bake at 350°F for 12-15 minutes. Let cool completely before removing the top muffin pan or cup. Serve filled with ice cream.

Makes 6

3 bananas, pealed and cut in half
1 ½ cup chocolate chips
12-14 Oreos

1. Push a popsicle stick into the flat bottom of the cut banana, leaving about half of the stick exposed. Place the bananas into a resealable plastic bag and freeze until firm, about 4 hours.

2. Place the Oreos into another resealable plastic bag and crush with your hands or a soft mallet. Line a large baking sheet with waxed paper. Then microwave the chocolate chips on a shallow platter or rimmed plate for 30-90 seconds, stirring every 30 seconds, until smooth. Empty the crushed Oreos onto a second shallow plate.

3. Roll a frozen banana in the melted chocolate, using a spoon to cover any missed spots, then quickly roll the banana in the plate of crushed Oreos. Place it on the baking sheet and repeat with the remaining bananas.

4. Freeze (on the baking sheet) until hard, about 15 minutes. To store, roll each Oreo covered frozen banana in a piece of wax paper and store in a large resealable plastic bag.

Makes 18

1 pint ice cream, any flavor, softened but not melted, we used a chocolate-peanut butter swirl.
1 (14.3-oz) package Oreos
1/3 cup sprinkles, optional

1. Spoon about a small scoop of ice cream (about 1 tablespoon) onto the top of an Oreo, then carefully squish another Oreo on top.

2. Roll the exposed ice cream on the sides in a shallow dish of sprinkles if desired.

3. Refreeze until ready to serve.

Makes 8-10 big cookies

One 16-oz container Break ‘n Bake Chocolate Chip Cookie Dough
8-10 Oreos

1. Preheat the oven to 350°F.

2. Break off 2-3 squares of cookie dough and roll into a ball.

3. Press the dough flat onto a large cookie sheet lined with parchment paper or a silicone baking mat. Place an Oreo on top of the flattened dough. Flatten another dough square between your hands and place on top of the Oreo. Wrap the dough sticking out from under the Oreo up and around the sides of the Oreo and pinch into the top piece of dough so that the Oreo is sealed in, between the two pieces of dough.

4. Repeat with the remaining Oreos, leaving about 2 inches of space between each wrapped cookie on the baking sheet.

5. Bake for 12-14 minutes. The cookies will spread out on the cookie sheet, resembling tiny hats (or perhaps flying saucers), and turn brown around the edges.

For the rest of our recipes visit Refinery29.

By: Zoe Bain

Recipes by Jackie Alpers


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