With just 2 base ingredients (plus a totally optional ingredient or two), these baked “fried” Oreos are an easier (and much less oily) version of your favorite fair food! This amazing dessert is sure to be a family favorite!
These Baked “Fried” Oreos recipe is such a fun, easy dessert, and SO delicious! We love quick and simple desserts, like my Bourbon Vanilla Ice Cream (no churn), and French Silk Pie Brownies. This is one of my Dessert recipes you’ll definitely want in your collection!
Fried Oreos Recipe
We may be in the thick of Winter, but I’m dreaming of warmer weather. Specifically summer. Which is honestly strange, because I’m definitely a cold weather person!
But what is drawing me to the summertime is the fairs. Hopefully we’ll be allowed to have them this year, because I’m craving me some fair food!
Fairs are fun for all sorts of reasons… the animals, shops, people-watching… but the food is just second to none.
Fried, gooey goodness! While these baked “fried” Oreos are deep fried, they hit a lot of those yummy flavor notes. Plus, they’re relatively mess-free, hassle-free, and are a bit healthier.
Okay, not really healthy… but a touch healthier. I mean it’s still a cookie wrapped in a pastry-like coating, but at least it’s not those things plus being fried in tons of oil!
Speaking of fair foods, I was thinking of creating a series of recipes here in the early Summer that will be all about those foods you find at the fairs. Funnel cakes, elephant ears, corn dogs, chili dogs, and more. So that way you can make your favorites at home, whenever you want them!
What do you think? Let me know in the comments if that’s a series of recipes you’d be interested in seeing!
How to make baked “fried” Oreos
- Preheat oven. Preheat oven to 425°F. Line baking sheet with parchment paper for easy clean up.
- Prepare crescent rolls. Open can of crescent rolls, unroll the dough, and separate into triangles along the perforated lines. You should have 8.
- Wrap Oreos. Add Oreo cookie to wider end of the triangle. Wrap and pinch the dough around the cookie.
- Bake. Add Oreos to baking sheet, about 2 inches apart. Bake for 10-12 minutes, until golden brown.
- Garnish. If desired, dust with powdered sugar, top with a crushed Oreo pieces, and/or mini chocolate chips.
Additional cooking tips
I haven’t specifically tested this recipe in my air fryer, so I can’t speak to what temperature to fry at or how long to cook. I do feel this recipe would do well in an air fryer, so if you feel adventurous, give it a try and let me know how it went!
Rather than wrapping up the Oreo cookie like a traditional crescent roll, you can alternatively not unroll the crescent roll dough at all. When you open the can, keep the dough rolled up in the can shape, then using a sharp knife, slice the log into 8 equal-sized pieces.
Smush those pieces into a circular shape, then place a cookie in the center. Wrap the dough up around it. Continue with recipe as directed.
Using the slicing technique described just above, slice the dough into 16 equal-sized pieces and use 16 Oreo cookies. Then when you wrap the cookies, the dough will naturally be thinner.
Variations of this recipe
- Softer texture – if you prefer a softer texture to the cookie inside, try dunking the Oreo in some milk before wrapping it up.
- Flavored Oreos – nowadays there are SO many flavors of Oreos; I can’t keep up! Feel free to try out this recipe with your favorite flavor of cookie.
- Extra chocolate – chocolate lover? Try dipping the cookie in some melted chocolate before wrapping it!
- Glaze – instead of the optional powdered sugar dusted over the top, try mixing 1/2 cup of powdered sugar with a Tbsp or so of heavy cream. Whisk until it’s smooth, then drizzle that over the baked Oreos!
Making baked/fried Oreos ahead of time
Personally, I think these are best served right out of the oven. Just like deep fried food, you want to eat it while it’s warm and fresh, right?
They won’t be awful later on, but just not as good.
However, you can absolutely assemble them ahead of time! Just add them to the baking sheet and cover it with foil (so the crescents don’t dry out), and keep refrigerated until you’re ready to bake!
Leftover baked Oreos should be refrigerated in an airtight container and consumed within 3 days.
To re-warm/crisp, add to a baking sheet and bake in a preheated 325°F oven until crisp and warm.
Shop the recipe
- Baking Sheets – I love the large size and how sturdy these pans are.
- Parchment Paper – no cutting required, these sheets fit perfectly in the baking sheets above.
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- 8 Oreo cookies plus an additional cookie for making crushed topping (if using)
- 8 oz can crescent rolls
- powdered sugar optional
- mini chocolate chips optional
- crushed Oreo cookie optional
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Open can of crescent rolls, unroll, then separate into triangles along the perforated lines.
- Add an Oreo cookie to the wide end of a triangle of dough. Wrap towards the skinny end, wrapping and pinching to cover the cookie. Repeat with remaining Oreos and dough triangles.
- Add Oreo crescents on prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, until golden brown.
- Remove from oven and serve immediately, or garnish with a dusting of powdered sugar, crushed Oreo cookie pieces and/or mini chocolate chips.
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Any nutritional information shared is an estimate, and is automatically calculated through a program. If calorie count is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.