Ingredients:

  • 28 Standard Oreo Cookies (approximately 300g)
  • 4 tbsp Whole Milk
  • 0.5 tsp Vanilla extract
  • 1 tbsp Cream Cheese, softened
  • 1 tsp Heavy Cream

Instructions:

  1. Carefully twist apart all cookies. Scrape the white filling into one bowl and place the black wafers into a food processor.
  2. Blitz the wafers until they are an ultra-fine, sand-like powder with no visible chunks.
  3. Transfer crumbs to a bowl. Add milk and vanilla extract one tablespoon at a time, mixing until a pliable, glossy dough forms.
  4. In the bowl with the reserved cookie cream, add the softened cream cheese and heavy cream. Mix until smooth and spreadable.
  5. Place the chocolate dough between two sheets of parchment paper and roll into a rectangle 1/8 inch thick.
  6. Remove the top parchment sheet. Spread the cream filling evenly over the dough, leaving a small margin at the edges.
  7. Carefully roll the dough into a tight log using the bottom parchment to guide it. Chill for 30 minutes to stabilize.
  8. Slice into 1-inch thick 'sushi' rounds using a sharp, clean knife.