Oreo Stuffed Cookies
User Reviews
5
Oreo Stuffed Cookies
Description
This recipe begins by creaming softened butter with brown and granulated sugars until light and fluffy, contributing to the cookie’s tender crumb. Eggs and vanilla are added for moisture and flavor. A combination of flour, cornstarch, baking soda, baking powder, and salt forms the dry base, producing cookies with a balanced rise and softness.
Miniature M&M's are folded into the dough, adding bursts of chocolate and color. The dough is chilled to firm up before handling. Each Oreo cookie is wrapped with flattened dough pieces on both sides, carefully sealing the edges to fully encase the cookie before baking.
Baked at 350°F, these cookies develop golden edges while keeping the Oreo center mostly intact, offering a surprise creamy filling inside a soft cookie shell. The recipe notes that dough can be refrigerated for up to two days before baking, and baked cookies freeze well for up to two months, making them convenient for advance preparation.
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 egg
- 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 M&M's divided use, miniature
- 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 cookie dough balls can be stored in the refrigerator for up to 2 days before baking.
- Baked cookies freeze well for up to 2 months when stored in an airtight container or resealable freezer bag.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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