Oreo Stuffed Cookies and Cream Cookies
Thick and soft cookies and cream cookies are stuffed with Oreos for double the cookies and cream flavor.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 (3.4-oz) package instant vanilla pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 33 Oreos
Instructions
- Preheat oven to 350°F. Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar until creamy and fluffy. Beat in the instant pudding mix until blended. Beat in the eggs and vanilla.
- Mix in the flour mixture at low speed until fully incorporated into the dough. Add 15 oreos and mix on low to medium speed, letting the mixer crush the oreos until oreo cookies are crushed into small pieces and mixed into dough.
- Using a 1.5 tbsp cookie scoop, scoop out 18 dough balls and place on cookie sheets lined with parchment paper or silpat mats, spacing dough balls at least 2 inches apart. Press dough balls completely flat and thin out the dough rounds until they are wide enough to hold a whole Oreo. Place an Oreo onto each dough round. Scoop out another eighteen 1.5 tbsp dough ball with cookie scoop and place on top of Oreos. Using your hands, help smooth the dough so that the cookie is completely covered in the dough.
- Bake for about 12-13 minutes until edges turn golden brown and center of cookies are set. Let cookies cool on cookie sheets before removing.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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