Deep Fried Nutella Oreos – A Crispy, Gooey Party Treat
If you’re the kind of person who thinks dessert should be bold, this recipe is for you. Deep fried Nutella Oreos are a crispy, golden bite on the outside with a warm, melty center that feels like pure comfort.
They’re easy to make, wildly fun to share, and perfect for weekends, game nights, or anytime you want something a little over the top.
No fancy equipment, no complicated steps—just a simple batter, a hot pan of oil, and a big grin waiting at the finish line.
Deep Fried Nutella Oreos
Ingredients
- Oreos: About 20 standard Oreos (regular, Double Stuf, or flavored).
- Nutella: 1/2 cup, slightly softened for easy spreading.
- All-purpose flour: 1 cup.
- Baking powder: 1 teaspoon.
- Granulated sugar: 1 tablespoon.
- Salt: A pinch.
- Milk: 3/4 cup (plus a splash more if needed).
- Egg: 1 large.
- Vanilla extract: 1 teaspoon.
- Vegetable oil for frying: Enough to fill a heavy pot 2–3 inches deep (canola or peanut oil work well).
- For serving (optional): Powdered sugar, melted chocolate, caramel sauce, crushed nuts, or a scoop of ice cream.
Instructions
- Prep the Oreos: Lay out your cookies on a tray. Spread a small dollop of Nutella (about 1/2 to 3/4 teaspoon) on one Oreo, then gently press a second Oreo on top to make a sandwich. Don’t overfill or the Nutella will squish out while frying.
- Make the batter: In a bowl, whisk flour, baking powder, sugar, and salt. In another bowl, whisk milk, egg, and vanilla. Add the wet to the dry and whisk until smooth. The batter should be slightly thick, like pancake batter. If it’s too thick to coat, add a splash of milk.
- Heat the oil: Pour oil into a heavy pot and heat to 350–360°F (175–182°C). Use a thermometer if you have one; steady heat is key for crisp outsides and melty centers.
- Batter the sandwiches: Use tongs or a fork to dip each Oreo sandwich into the batter, turning to coat completely. Let the excess drip off so you don’t get heavy clumps in the oil.
- Fry in batches: Carefully lower 3–4 battered Oreos into the hot oil. Fry for 60–90 seconds per side, turning once, until puffed and golden. Avoid crowding the pot; it drops the oil temperature and makes them greasy.
- Drain and dust: Transfer to a wire rack set over a sheet pan or to a plate lined with paper towels. While warm, dust with powdered sugar if you like.
- Serve immediately: These are best hot. Drizzle with melted chocolate or caramel, sprinkle with crushed hazelnuts, or plate with a scoop of vanilla ice cream.
What Makes This Special
This isn’t just another fried treat. Spreading a little Nutella between two Oreo cookies and sealing the edges turns a classic cookie into a stuffed, bakery-style snack. The batter puffs up like a soft doughnut shell while the center becomes warm and chocolatey.
It’s the kind of dessert that tastes like a fairground favorite but can be made right at home with pantry staples. Best of all, you can customize it with your favorite Oreos or toppings.
What You’ll Need
- Oreos: About 20 standard Oreos (regular, Double Stuf, or flavored).
- Nutella: 1/2 cup, slightly softened for easy spreading.
- All-purpose flour: 1 cup.
- Baking powder: 1 teaspoon.
- Granulated sugar: 1 tablespoon.
- Salt: A pinch.
- Milk: 3/4 cup (plus a splash more if needed).
- Egg: 1 large.
- Vanilla extract: 1 teaspoon.
- Vegetable oil for frying: Enough to fill a heavy pot 2–3 inches deep (canola or peanut oil work well).
- For serving (optional): Powdered sugar, melted chocolate, caramel sauce, crushed nuts, or a scoop of ice cream.
How to Make It
- Prep the Oreos: Lay out your cookies on a tray. Spread a small dollop of Nutella (about 1/2 to 3/4 teaspoon) on one Oreo, then gently press a second Oreo on top to make a sandwich.Don’t overfill or the Nutella will squish out while frying.
- Make the batter: In a bowl, whisk flour, baking powder, sugar, and salt. In another bowl, whisk milk, egg, and vanilla. Add the wet to the dry and whisk until smooth.The batter should be slightly thick, like pancake batter. If it’s too thick to coat, add a splash of milk.
- Heat the oil: Pour oil into a heavy pot and heat to 350–360°F (175–182°C). Use a thermometer if you have one; steady heat is key for crisp outsides and melty centers.
- Batter the sandwiches: Use tongs or a fork to dip each Oreo sandwich into the batter, turning to coat completely.Let the excess drip off so you don’t get heavy clumps in the oil.
- Fry in batches: Carefully lower 3–4 battered Oreos into the hot oil. Fry for 60–90 seconds per side, turning once, until puffed and golden. Avoid crowding the pot; it drops the oil temperature and makes them greasy.
- Drain and dust: Transfer to a wire rack set over a sheet pan or to a plate lined with paper towels.While warm, dust with powdered sugar if you like.
- Serve immediately: These are best hot. Drizzle with melted chocolate or caramel, sprinkle with crushed hazelnuts, or plate with a scoop of vanilla ice cream.
Keeping It Fresh
Freshly fried is the goal, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, use an oven or toaster oven at 350°F (175°C) for 5–7 minutes to bring back the crispness.
Avoid the microwave—it softens the coating and makes the cookies soggy. If you need to make them ahead, assemble the Nutella-stuffed Oreos and refrigerate them, then batter and fry just before serving.
Benefits of This Recipe
- Simple ingredients: Everything is easy to find and budget-friendly.
- Quick cook time: Once your oil is hot, each batch fries in just a few minutes.
- Big flavor payoff: The contrast of crisp shell and gooey center feels special with minimal effort.
- Flexible for crowds: Double or triple the batch for parties and let guests top their own.
- Kid-friendly to make: Little helpers can assemble the cookie sandwiches and dust with sugar.
What Not to Do
- Don’t fry in oil that’s too cool or too hot. Below 340°F, they absorb oil and turn heavy. Above 370°F, they brown too fast before the center warms through.
- Don’t overfill with Nutella. It will ooze out in the oil, causing splatter and a mess.
- Don’t skip draining. A wire rack helps keep the bottoms crisp; paper towels alone can steam them.
- Don’t overcrowd the pot. Work in small batches to keep the temperature steady.
- Don’t leave the batter too thin. A runny batter won’t cling and will create a patchy crust.
Variations You Can Try
- Cinnamon sugar finish: Toss the hot fried Oreos in a mix of cinnamon and sugar instead of powdered sugar.
- Peanut butter twist: Swap Nutella for peanut butter, or do a half-and-half swirl.
- Birthday cake style: Use Birthday Cake Oreos and top with a vanilla glaze and sprinkles.
- Salted caramel: Add a pinch of flaky salt over a warm caramel drizzle for sweet-salty balance.
- Gluten-free option: Use a 1:1 gluten-free flour blend and gluten-free sandwich cookies.
- Air fryer shortcut: Batter and place in a lightly greased air fryer basket at 370°F (188°C) for 6–8 minutes, flipping once.They won’t be quite as puffy, but they’re still tasty.
- Chocolate-on-chocolate: Use chocolate Oreos and add mini chocolate chips to the batter.
FAQ
Can I use pancake mix for the batter?
Yes. Prepare pancake mix slightly thicker than usual so it clings well. Add a splash of vanilla for flavor if your mix is plain.
What oil is best for frying?
Choose a neutral, high-smoke-point oil like canola, vegetable, or peanut oil.
Avoid olive oil for this recipe because its flavor is stronger and the smoke point is lower.
How do I keep the Nutella from leaking out?
Use a modest amount, press the cookies together gently, and make sure the batter fully seals the edges. If your kitchen is warm, chill the assembled sandwiches for 10–15 minutes before battering.
Do I need a thermometer?
It helps a lot. Without one, test with a small drop of batter—it should sizzle and float within a couple of seconds.
Adjust heat as you go to maintain an even fry.
Can I make them smaller?
You can split Oreos in half, spread Nutella on one side, and re-cap with the cream side to create thinner sandwiches. They’ll fry a bit faster, so watch the color closely.
What toppings go well?
Powdered sugar is classic. You can also add chocolate or caramel drizzle, crushed hazelnuts, rainbow sprinkles, or a dusting of cocoa.
Ice cream on the side turns them into a plated dessert.
How many does this make?
Using about 20 Oreos, you’ll get 10 stuffed sandwiches. If you prefer single Oreos (no sandwich), you’ll get around 20 fried cookies.
Can I freeze them?
Fried ones don’t freeze well. However, you can freeze the Nutella-stuffed Oreos (unbattered) for up to a month.
Batter and fry straight from frozen, adding a bit more time.
In Conclusion
Deep fried Nutella Oreos are the kind of treat that turns an ordinary night into something memorable. The method is simple, the ingredients are basic, and the result tastes like a carnival classic with a homemade touch. Keep the oil hot, the batter thick enough to coat, and the Nutella modest, and you’ll nail that perfect crispy-gooey balance.
Serve them right away, share generously, and enjoy the smiles they bring.
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