Oreo Cookie Sushi Rolls (Print Version)

Sweet Oreo rolls with creamy fillings and a chocolate dip, ideal for fun and easy entertaining.

# What You Need:

→ Sushi Rolls

01 - 20 Oreo cookies
02 - 3 tablespoons softened cream cheese
03 - 1 peeled banana
04 - 2 tablespoons sweetened shredded coconut
05 - 2 tablespoons strawberry jam or fruit preserves

→ Chocolate Soy Dip

06 - ½ cup semisweet chocolate chips
07 - 2 tablespoons heavy cream
08 - 1 teaspoon soy sauce (optional)

→ Garnishes

09 - 1 tablespoon sprinkles (optional)
10 - Extra shredded coconut (optional)

# How To Make:

01 - Separate Oreo cookies and remove cream filling. Pulse cookies in a food processor until fine crumbs form.
02 - Add softened cream cheese to crumbs and blend until sticky and cohesive.
03 - On a sheet of plastic wrap, spread the mixture into an 8 by 6-inch rectangle approximately ¼ inch thick.
04 - Spread a thin layer of strawberry jam over the rectangle and evenly sprinkle shredded coconut on top.
05 - Position peeled banana lengthwise near one edge, then use the plastic wrap to roll tightly into a log shape. Refrigerate for 10 minutes.
06 - Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until melted and smooth. Stir in soy sauce if using.
07 - Unwrap roll and cut into 1-inch thick pieces. Arrange on a platter and serve with chocolate soy dip and optional garnishes.

# Expert Advice:

01 -
  • No baking required, just assembly and a brief chill—ready in less than 30 minutes.
  • Kids and adults both get genuinely excited about eating something that looks like sushi but tastes like dessert.
  • The contrast between the crunchy cookie exterior and soft filling creates a texture you keep coming back to.
02 -
  • Don't skip the 10-minute chill—it's the difference between neat slices and a crumbly mess that looks messy on the plate.
  • Softening the cream cheese matters; cold cream cheese won't blend with the crumbs and you'll end up with chunks instead of a cohesive mixture.
03 -
  • Keep your knife warm and wet while slicing so the chocolate coating doesn't crack and the pieces look pristine on the plate.
  • Make these up to four hours ahead and refrigerate them uncovered until you're ready to serve—they actually taste better when they've had time to set properly.
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