Cookies ‘n’ Cream Oreo STUFFED Cookies
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What’s Up, Hungry People
Yo, I heard you liked cookies, so I put cookies in your cookies made from cookies.
Ever wanted cookies in milk rolled into one? These cookies are made from cookies, stuffed with cookies, and baked into even bigger cookies. If you add some milk for dipping, you’ll have cookies ‘n’ cream cookies in cream.
Made with Oreo pudding – these cookies are definitely a show stopper. Not only is the dough infused with Oreo pudding, but the centers are also stuffed with Oreos too! And who would I be if I didn’t serve milk’s favorite cookie with some actual milk! It’s a cookie-ception!
Here’s What You Need
- Flour: Provides structure and texture to the cookies.
- Brown Sugar: Adds moisture and a rich, caramel flavor.
- Sugar: Sweetens the cookies and helps them spread.
- Eggs: Binds the ingredients and adds moisture.
- Butter: Gives richness and helps with texture.
- Baking Soda: Helps the cookies rise and become fluffy.
- Salt: Balances the sweetness and enhances flavors.
- Oreo Cookies ‘n’ Cream Pudding Mix: Infuses the dough with cookies and cream flavor.
- Double Stuf Oreos (crushed): Adds crunch and extra Oreo flavor in the dough.
- Double Stuf Oreos (whole): The surprise center in each cookie.
- Hershey’s Cookies ‘n’ Cream White Chocolate Bars: Adds creamy sweetness and texture.
Let’s Cook
First things first, let’s prep. Make sure your butter and eggs are at room temperature. This will make it easier to whip them together and get that perfect cookie dough consistency.
Mix It Up
In the bowl of a stand mixer, whip together the brown sugar, white sugar, and butter until it lightens in color. You want it to be nice and fluffy. Then, beat in the eggs one at a time. Patience is key here—let each egg fully incorporate before adding the next.
Combine the Dry Ingredients
Preheat your oven to 350°F. In a separate bowl, whisk together the flour, Oreo pudding mix, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer. Go slow—about a quarter cup at a time. Trust me, it’s worth it for that smooth dough.
Add the Good Stuff
Now for the fun part. Add the crushed Oreos and half of the broken cookies ‘n’ cream white chocolate bits into the batter. Mix everything on medium-low speed until you get a thick, sticky dough that’s hard to resist sneaking a taste of.
Assemble the Cookies
Time to get hands-on. Measure out 1-2 tablespoons of dough and flatten it in your palm. Place a whole Oreo in the center. Measure another tablespoon of dough and cover the Oreo, wrapping the dough around the sides. Flatten the cookies to about a half-inch thick. If you run out of Oreos, just form the remaining dough into small balls and flatten them.
Bake to Perfection
Arrange your cookie dough balls on a parchment-lined baking sheet, spacing them 1-2 inches apart. Bake for 10-12 minutes, until they’re cooked through but still pale. Don’t worry, they’ll set as they cool.
Cool and Serve
Once out of the oven, let the cookies rest on the baking sheet for another 5-10 minutes. Then transfer them to a cooling rack.
Tips for Perfect Cookies
- Room Temperature Ingredients: Using room temperature butter and eggs makes for a smoother, more consistent dough.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
- Spacing: Give your cookies enough space to spread out while baking to avoid them merging together.
- Cookie Size: For uniform cookies, use a cookie scoop or measure the dough carefully.
- Storage: Keep your cookies in an airtight container to maintain their freshness and chewiness. If they last that long!
So there you have it, Hungry People—cookies ‘n’ cream cookies that are stuffed with Oreos and baked to perfection. Whether you’re dunking them in milk or savoring them straight from the cooling rack, these cookies are guaranteed to satisfy your sweet tooth. Perfect for any occasion, they’re a fun twist on a classic favorite. Whip up a batch and watch them disappear! Happy baking!
Cookies ‘n’ Cream Cookies
Ingredients
- 2 ½ cups flour
- ¾ cup brown sugar
- ¾ cup sugar
- 2 eggs room temperature
- 1 cup butter room temperature
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 package Oreo cookies 'n' cream pudding mix
- 10 Double Stuf Oreos crushed
- 14 Double Stuf Oreos whole
- 3 Hershey's cookies 'n' cream white chocolate bars broken into bits
Instructions
- In the bowl of a stand mixer, whip together the brown sugar, white sugar, and butter until lightened in color. Beat in the eggs one at a time.
- Preheat the oven to 350°F. In a separate bowl, whisk together the flour, Oreo pudding mix, baking soda, and salt. Add the flour mixture to the bowl of the stand mixer on low speed about one-quarter cup at a time.
- Add the crushed Oreos and half of the broken cookies 'n' cream white chocolate bits. Mix into the batter on medium-low speed until a thick, sticky dough forms.
- Measure out 1-2 tablespoons of dough and flatten it in your palm. Place a whole Oreo cookie in the center. Measure out another tablespoon of dough and place it on top of the Oreo, then wrap the dough around the sides. Flatten the cookies to be about a half-inch thick. If you run out of Oreo cookies, form the remaining dough into small balls and flatten them to a half-inch thick.
- Arrange the dough balls onto a parchment-lined baking sheet about 1-2 inches apart. Bake for 10-12 minutes, until the cookies are cooked through. They will still have a pale color when they are finished cooking.
- Remove the cookies from the oven and keep them on the baking sheet for another 5-10 minutes, then transfer the cookies to a cooling rack. Serve with a tall glass of milk and enjoy!
