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Easy Oreo Stuffed Cookies Recipe

OREO STUFFED COOKIES
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Bake irresistible Oreo Stuffed Cookies with my easy recipe This familyapproved treat tested in my Texas kitchen is ready in minutes Get the recipe

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 package (about 36) OREO cookies

Instructions

  • Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and almost doubled in volume.
  • Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla just enhances that sweet cookie flavor.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed.
  • Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this will result in tough cookies. It’s okay if there are still a few streaks of flour.
  • Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too thin while baking. After testing this several times, I learned that chilling the dough is the key to a perfect cookie.
  • Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This makes cleanup a breeze and prevents sticking.
  • Assemble the Cookies: Scoop a tablespoon of dough and flatten it slightly in your palm. Place an OREO cookie in the center, then wrap the dough around the OREO, completely covering it. Gently roll the dough into a ball.
  • Bake: Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are lightly golden brown. The centers will still look soft, but they will firm up as they cool.
  • Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Notes

Perfectly soft, chewy cookies with a creamy OREO center. This OREO Stuffed Cookie recipe is a showstopper that’s surprisingly simple to make and a guaranteed crowd-pleaser.

Find it online: https://familiesrecipes.com/oreo-stuffed-cookies-2/