Oreo Stuffed Cookies
User Reviews
5.0
30 reviews
Excellent
Oreo Stuffed Cookies
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These Oreo stuffed cookies consist of brown sugar cookie dough that's loaded with miniature M&M's and wrapped around an Oreo cookie. Your friends and family will be so impressed when they bite into these cookies and discover a whole Oreo inside!
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Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups miniature M&M's divided use
- 15 Oreo cookies
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat for 2-3 minutes or until light and fluffy.
- Add the eggs and vanilla extract to the bowl. Beat until thoroughly mixed.
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder and salt. Add half the dry mixture to the mixing bowl and mix on low speed.
- Add the remaining dry ingredients and mix on low speed until just combined. Fold in 1 cup of the M&M's.
- Cover the dough and chill in the freezer for 10 minutes.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or nonstick baking mat.
- Take two balls of dough (1 1/2 tablespoons in size). Flatten them between your hands. Place one flattened dough piece on the sheet pan, add an Oreo on top, then cover the Oreo with the second flat dough piece.
- Repeat the process with the remaining dough and Oreos. Make sure the cookies are at least 2 inches apart.
- Seal the edges, then shape the cookies into discs where about 75% of the dough is on top of the Oreo and 25% of the dough is on the bottom of the Oreo.
- Freeze for 10-15 minutes or until firm.
- Bake one sheet of cookies at a time for 10-12 minutes or until edges are lightly browned.
- After the cookies come out of the oven, immediately press the remaining 3/4 cup of miniature M&M's over the tops of all the cookies.
- Let the cookies rest for 5-7 minutes, then transfer to a cooling rack. Serve when cooled, or store in an airtight container for up to 5 days.
Notes
- The balls of cookie dough can be stored in the fridge for up to 2 days before you plan to bake them.
- You can freeze the baked cookies for 2 months in an airtight container or resealable freezer bag.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
54mg
(18%)
Sodium
288mg
(12%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
410IU
(8%)
Calcium
37mg
(4%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 54mg | 18% |
| Sodium | 288mg | 12% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 410IU | 8% |
| Calcium | 37mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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