But it'd be easier to just dunk them whole

“Oreology” investigates mystery of why Oreo creme filling usually sticks to one side

The failure strain of Oreo creme is about the same as that observed in foie gras or crumbly Romano or Old Amsterdam cheese, per the authors, while the failure stress is about the same as soft Havarti or mozzarella cheese—and double that of cream cheese or peanut butter. Those qualities combined to give the creme what's known in food science as a "mushy" texture.