Deep Fried Oreos are one of those fair foods that seem impossible to recreate at home until you realize how simple the ingredients actually are. A cookie dropped into hot oil comes up puffed and golden, with a soft, almost cake-like center inside.

What makes homemade Deep Fried Oreos worth making is that you get them at their best. The coating is still crisp, the center is still warm, and every bite has the contrast that starts to disappear once they’ve been sitting for a while.

A plate piled with golden brown Deep Fried Oreos, one cut open to reveal the chocolate cookie and cream filling inside. Glasses of milk and extra Oreos are visible in the background.

It is the reason I make my own fair food now. I would rather fry a batch of these, or a plate of funnel cake fries, than wait for the fair to roll back into town.

Ingredient Notes

Assorted baking ingredients on a counter: Oreo cookies, Bisquick pancake mix, vegetable oil, vanilla extract, icing sugar, milk in a carton, and eggs—everything you need to make delicious Deep Fried Oreos—against a white tiled background.

Why I Use Mega Stuf, Not Double Stuf Oreos

Most fried Oreo recipes call for Double Stuf (and you certainly can use them in my recipe). However, I use Mega Stuf instead, and the reason is the center. More filling means more of it melts as the cookie fries, so you get a softer, gooier middle in every bite.

It is the same thing I look for in my other Oreo desserts, where the creme does most of the work.

There is a practical reason too. When my independent tester, Angela, tested the difference between Double Stuf and Mega Stuf Oreos, one family-size package of Mega Stuf gave her 28 fried cookies with almost no batter left over and no wasted cookies.

Skip Freezing Your Oreos

I fry these straight from the package, at room temperature. Some recipes tell you to freeze the cookies first. Frozen cookies hold their shape and stay firm in the middle, but firm is the opposite of what we’re after here.

Close-up of several golden, sugar-dusted Deep Fried Oreos, with one broken open to reveal a creamy, black-and-white filling inside, showcasing the cookie’s soft interior and melted center.

Room-temperature Mega Stuf cookies go soft and gooey in the center as they fry, and that is the whole point.

Where Most Fried Oreo Recipes Fail

The batter is where most fried Oreo cookies fail. If it’s the consistency of pancake batter, it’s too thin.

Here is how to tell if your batter is right: Dip one cookie and lift it out slowly. The batter should coat it in a smooth, even layer with no part of the Oreo showing through, and it should cling without running back into the bowl in a stream.

If it is too thin and slides off, stir in a little more Bisquick, a spoonful at a time, until it holds. If it feels stiff and clumpy, add a small splash of milk to thin it.

A Tip I Learned While Recipe Testing

A fork is the usual tool for dipping in most fried Oreo recipes. I use a spoon instead. A fork pokes through the cookie and leaves gaps where the batter never covers, and those gaps are exactly where the filling leaks out in the hot oil.

A hand holds a spoon dipping a round slice of banana into a bowl of light, creamy batter—perfect for making treats like Deep Fried Oreos—on a marble countertop. — A spoon lets the batter wrap the whole cookie, so it fries up fully enclosed and puffed.

How To Tell They Are Ready

Color is your timer here, not necessarily the clock. Lift each Oreo out when the coating turns deep golden brown and looks puffed and set, like a small fritter. They fry fast, so stay at the pot and watch them rather than walking away.

A slotted spoon holds a golden-brown Deep Fried Oreo above a white pot of hot oil, with more Oreos frying inside and a thermometer clipped to the pot on a marble surface. — Only fry two or three at a time. That way you can keep an eye on the color on both sides of each cookie. Any more than that and one will brown too far before you get to it.

When I do not want to heat a pot of oil, I make the air fryer version instead.

How Long They Last After Frying

These fried Oreos are at their absolute best in the first few minutes, while the center is still warm and soft. But they do stay enjoyable for a while if you need to make them ahead.

While recipe testing, I left a batch uncovered on the counter for an hour and they still tasted great. The middle was no longer melty, but the flavor was still there.

A generous dusting of powdered sugar is traditional, but hot fudge sauce, caramel sauce, or a scoop of vanilla ice cream all work well alongside them.

A tray lined with decorative paper holds Deep Fried Oreos—golden brown treats dusted with powdered sugar. One is cut open to reveal a chocolate cookie inside, with extra Oreo cookies and glasses of milk nearby.

The contrast between the warm cookie and a cold scoop of ice cream is especially good if you’re serving them as a dessert rather than a snack.

When I want to put out a whole carnival spread, I set these next to a batch of deep fried marshmallows and pour everyone a glass of state fair lemonade.

If this turns you into an Oreo fryer, it is one of Oreo cookie dessert ideas I keep coming back to.

This post was originally published in May 2012. It was updated in June 2026.

Food Round Ups

100+ Easy Summer Desserts – Ice Cream, No-Bake Treats, and Fruity Favorites

Deep Fried Oreos Recipe

5 from 4 votes

This deep-fried Oreos recipe makes it easy to get that warm, gooey, fair favorite dessert with simple ingredients.

Prep Time 5

Cook Time 20

Total Time 25

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

1 quart vegetable oil
1 package “Mega Stuf” Oreos (28-count family sized)
1½ cups Bisquick
1 large egg, beaten
1 cup whole milk
½ teaspoon vanilla extract
Confectioner’s sugar, for dusting

Instructions

Heat oil in a large Dutch oven to 350°F. Test the temperature—if it is too hot your Oreos will burn!
In a medium bowl, whisk together the beaten egg, vanilla extract, and milk. Add the Bisquick mix and whisk until no lumps remain.
Using a large spoon, dip an Oreo into the batter and turn over to ensure it is fully coated. Then, scoop up the Oreo and a spoonful of pancake batter.
Slowly put the batter-covered Oreo into the oil. As you are lowering the spoon into the oil, turn it over so that the Oreo is on the bottom and the extra batter ends up on the top.
Cook the Oreo for about 30 to 60 seconds (depending on how hot your oil is), or until the Oreo has turned golden brown.
Remove the fried Oreos to a paper-lined plate. Then, sprinkle them with powdered sugar and serve immediately while the creme filling is still hot.

Video

Notes

It is important to make sure you have enough oil to submerge the Oreos.
While you can use a fork inserted into the Oreo, this method of using a spoon allows for a more even coating and less breakage, resulting in a fully enclosed and puffy dough around the cookie.
As you are frying up your Oreos, be sure to pick out any pieces of dough that have fallen off into the oil. They will burn and make the Oreos taste burnt.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Fried Oreo Recipe