These berry cookies are made with special edition Oreo cookies. They are soft and chewy cookies and cream cookies with a berry cream twist.
In December, I took my favorite cookies n’ cream cookies recipe and made a festive holiday version using the red cream holiday edition Oreo cookies.
I thought about doing something similar for Valentine’s Day when I found pink berry burst flavored Oreos.
Unfortunately, the pink color is a bit light, so when mixed with the dough, it gets even more muddled down. I wasn’t quite happy with the color of the dough, but the cookies remain good. They are crisp on the outside, soft and chewy in the middle. The berry flavor was surprisingly strong.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Softened butter
- White sugar
- Egg
- Vanilla extract
- Berry Burst Oreo cookies
How to Make the Cookies
In a small bowl, whisk the flour baking soda, and baking powder. In a large bowl, cream the butter and sugar until smooth. Add the egg and vanilla.
Slowly add the dry ingredients and mix until the dough is formed. Add the cookies to the batter and mix until they are crushed and mixed into the dough.
Form the dough into 1 ½” balls and place them two inches apart on a baking sheet. Bake the cookies for twelve minutes or until they are golden around the edges.
The cookies will be puffy when you first take them out of the oven but will flatten as they cool. Store them in an airtight container at room temperature.
If you like berry flavored cookies you should definitely try these. Even though the pink is not vibrant, you can taste the berry cream from the cookies. I think these would be perfect for Valentine’s Day and Easter.
More Ways to Use Oreos
Berry Cookies and Cream Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- about 12 berry burst flavored Oreo cookies
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed. Add oreos directly into batter and beat on low speed until Oreos are crushed and blended into dough.
- Roll dough into balls about 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart.
- Bake about 11-12 minutes in the preheated oven, or until golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I’m not a big Oreos person, but I have to say that I love those berry ones too much! I did do the oreo cream cheese truffles with them when they first came out. Adds a nice flavor to any cookies ‘n cream.
It’s definitely different. I was surprised at how much berry taste was in them. I guess the “berry burst” description is very fitting. Truffles sounds like a great idea!